Good homemade jam/jelly recipes?

Question

I'm interested in making my own homemade (healthy) jam/jelly to put in jars and give to my family and friends as gifts. Does anyone know of any good jam/jelly recipes? I'm not picky about what flavor, although I would prefer recipes for strawberry, blueberry or raspberry jam/jelly!

Answer 1

This jam is not only beautiful it is a very tasty treat. I know who ever receives this will appreciate it.

I've given this jam as a Christmas gift for my clients and they all loved it. I suppose it was so well received because it was different then the traditional ones.

Peach and Almond Jam

Yield Approx. 9 cups

4 ½ c. Peaches, peeled and diced
2/3 c. almonds, blanched, thinly sliced
½ c. Maraschino cherries, chopped, slightly more red than green ones
4 TB. lemon juice
5 c. sugar
1 pkg. pectin
1 ½ TB. butter or margarine

Put peaches, almonds, cherries in a large saucepan. Add pectin to fruit mixture and mix well. Place over high heat and stir until mixture comes to a boil. Boil hard two minutes. Gradually add sugar and bring to a full boil and boil two minutes, stirring constantly. Remove from heat and add 1 ½ TB. butter or margarine. This should prevent foaming and floating fruit. Pour into sterilized jar and process for 15 minutes.

Answer 2

Buy a box of Sure-Jell. Follow the instructions for Strawberry Freezer Jam. You can also use Splenda in it instead of sugar. OMG, it is amazing w/ good, fresh strawberries.
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Green PEPPER JELLY
(this is great brushed on grilled chicken, or over a block of cream cheese w/ Ritz crackers as an appetizer.)


3/4 cup chopped green bell pepper
1/4 cup chopped fresh hot green pepper, such as jalapeno or serrano
1 1/2 cups apple cider vinegar
6 cups sugar
4 ounces pectin (recommended: Certo)
4 drops green food coloring
Special Equipment: 6 (1/2-pint) canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.

*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.

Tips on Sterilizing Jars
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.

Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

--Paula Dean, FoodTV

Answer 3

Orange-pineapple Marmalade


1 pound dried apricots -- soaked overnight
1 orange
1 lemon
1 large can crushed pineapple
4 Habanero chiles, seeded and minced
8 cups sugar
Soak apricots overnight. Grind apricots. Grate 1 orange and 1 lemon rind. Add to apricots. Then add juice of orange and lemon. Add can crushed pineapple and sugar. Mix well.

Cook rapidly for 15 minutes (stirring to keep from scorching). Count cooking time from when mixture is hot and bubbly around edge of pan. Pack while hot in sterilized jars.

Makes about 5 pints.


Jams, Preserves, Syrups

Pumpkin Butter Preserve

1- 1/2 cups fresh pumpkin

1 cup brown sugar

1/2 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

dash salt

Cook pumpkin until tender. Drain off liquid & mash. Add the rest of ingredients. Cook over med. Heat until desired consistency. Can and seal according to manufacturers instruction or store in refrigerator.

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GRAPE JAM

4 lb Grapes

2 Oranges; juiced & zested

5 c Sugar

1 c Raisins

pn Salt

Wash grapes and remove stems. Peel off skins and reserve; place grape pulp in a saucepan. Cook pulp over low heat 6 to 7 minutes, then press through a coarse sieve to remove seeds. Discard seeds; return pulp to saucepan. Add orange rind and juice, sugar, raisins and salt, and continue to cook over low heat, stirring constantly. As the mixture thickens, add grape skins and cook 6 to 8 minutes or until quite thick. Pour into sterile hot jars and seal while hot.

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GRAPE JELLY

Wash grapes and free them from stems. Mash them in a preserving pan until well broken. Heat slowly and cook until juice is well drawn out. Strain them. Measure the juice and allow an equal measure of sugar. Boil until surface looks wrinkled and the liquid jellies on the edge. Skim well and turn into jelly glasses.

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BANANA JAM

2- 1/4 lb Bananas, peeled weight

3- 1/4 cup Sugar

1 Lemon

1/2 cup Water

Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup in the pan while it is still hot. Time is of the essence if the bananas are not to discolor. Boil the jam gently, stirring all the time as it can stick and burn very easily. As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the surface of the hot jam before sealing tightly and sterilizing for about 10 minutes. Keep in a cool, dark place.

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PEACH PRESERVES

1/2 tsp ascorbic acid

3 1/2 pounds peaches, peeled, pitted and chopped (about 7 large)

5 cups of sugar

1/4 cup lemon juice

3/4 tsp almond extract

Prepare an acid bath by adding the ascorbic acid to 1 quart of water.Dip the peaches in the acid bath and then drain well. Combine fruit, sugar and lemon juice in a heavy 6-8 quart saucepan, stirring over medium heat to dissolve sugar. Boil slowly, stirring constantly until mixture thickens and fruit is translucent and reaches 220 degrees F on a cooking thermometer. Stir in almond extract. Remove from heat and skim foam, if there is any with a metal spoon. Ladle into sterile jars, allowing 1/4 inch headspace. Cap and seal. Process 10 minutes in a boiling water bath canner. Yield 3 pints.

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APPLE SAUCE

9 pounds of med. apples

1- 1/2 Cups of Water

1 to 1 1/2 cups sugar

1 to 2 teaspoons ground cinnamon

Place peeled and sliced apples and water in heavy 8 to 19 qt. pan. Bring to boil over Med. heat. Stirring often. Reduce heat, cover and simmer; until apples are soft. Add sugar and cinnamon. Bring to a boil (will be chunky can run through food processor if you don't like chunky). Fill 3 quarts or 3 pints with hot sauce, leaving 1/2" head space. Wipe rims clean and place on lids and bands. Process in boiling water canner for 15 minutes for pints, 20 min. for quarts.

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Strawberry Preserves

1 cup sugar

2 lbs strawberries

(6 cups heaping cups after stemming)

1/2 cup strawberry juice

Boil together sugar and juice. This juice may be obtained by crushing and heating some of the softer berries. Cool and add the whole strawberries, then boil 3 min. Cover the vessel and set aside for at least 4 hours. Pack into jars to within 1/2 in. of top. Adjust lids and process in boiling water bath for 15 min.

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APPLE-PLUM BUTTER

2- 1/2 lbs. plums, washed and pitted (about 15 medium)

1/2 c lemon juice

1 c water

2- 1/2 lbs. apples, peeled, cored and sliced

5- 1/2 c sugar

1 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

1/2 tsp salt

Cook plums in 1/4 c lemon juice and 1/2 c water in a covered 3 qt. saucepan over medium-high heat until plums are soft, about 20 mins. Meanwhile, cook apples with 1/4 c lemon juice and 1/2 c water in a covered 3 qt. saucepan over medium-high heat until apples are soft, about 10 mins. Let both mixtures cool slightly, combine in blender or food processor and puree. Pour into heavy 8 qt. flameproof roasting pan along with the sugar, spices and salt. Preheat oven to 300 F. Cook on top of the stove over medium heat until all sugar dissolves. Transfer roasting pan to preheated oven. Bake uncovered, stirring occasionally, until mixture thickens. This will take 1-3 hours. Test by spooning some onto a plate. If no liquid appears on the edges, it is ready. Ladle into sterile jars, leaving 1/4 inch headspace. Cap and seal. Process 10 mins. in BWB canner. Makes 6 half-pints.

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BANANA JAM

2- 1/4 lb Bananas, peeled weight

3- 1/4 cup Sugar

1 Lemon

1/2 cup Water

Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup in the pan while it is still hot. Time is of the essence if the bananas are not to discolor. Boil the jam gently, stirring all the time as it can stick and burn very easily. As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the surface of the hot jam before sealing tightly and sterilizing for about 10 minutes. Keep in a cool, dark place.

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CARAMEL SPICE PEAR BUTTER

Makes 9 half pints

15 Bartlett or other large, firm, ripe pears

2 C water

6 C sugar

1 tsp. ground cloves

2 tsp. ground cinnamon

1 tsp. ground ginger

2 T lemon juice

Wash and core, but do no peel pears. Slice and place in a 5-quart pot. Add water, cover and cook over low heat for 30 minutes or until tender. Let cool slightly, then force through a Foley mill, sieve or whirl in a food processor until finely chopped; return to kettle. In a wide frying pan over medium heat, melt 1 1/2 Cups of the sugar, stirring often, until it caramelizes to a medium brown syrup. Pour immediately into pear pulp (syrup will sizzle and harden, but dissolve again as the preserves cook). Stir in remaining 4- 1/2 cups sugar, cloves, cinnamon and ginger until well blended. Bring mixture to a boil, reduce heat, and cook, uncovered for about 45 minutes or until thickened. To prevent sticking, stir frequently as mixture begins to thicken. Stir in lemon juice just before removing from heat. (This step can be done in a crockpot: low setting for 5 to 7 hours.) Ladle into hot, sterilized jars leaving 1/4-inch headspace. Seal and process in a hot water bath for 10 minutes.

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CARROT JAM

4 cups grated raw carrots

3 cups sugar

Juice and grated rind of 2 lemons

1/2 teaspoon ground cloves

1/2 teaspoon ground all-spice

1/2 teaspoon ground cinnamon

Combine all ingredients. Bring to a boil, reduce heat, and simmer. Stirring constantly until thick. Pour into hot jars leave 1/4 in head space. Adjust caps. Process 10 minutes in boiling water bath. Yield 6 - 7 half pints

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CHERRY JAM

Note: You can use frozen fruit in place of fresh fruit. When you go to buy it,

just look for packages that have the least amount of sugar used for preserving.

2 cups prepared fruit (buy about 1-1/2 lb. fully ripe sour cherries)

4 cups sugar

3/4 cup water

1 box SURE-JELL Fruit Pectin

RINSE clean plastic containers and lids with boiling water. Dry thoroughly. STEM and pit cherries. Finely chop or grind fruit. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes; stir occasionally. MIX water and pectin in small saucepan. Bring mixture to boil on high heat, stirring constantly. Continue boiling and stirring for 1 minute. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) FILL all containers quickly to within 1/2 inch of tops. Wipe off top edges of containers; quickly cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator.

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WHOLE CHERRY PRESERVES

2 pounds cherries

3- 1/2 cups sugar

2 cups water

1 piece star anise

2 tablespoons honey

Pick through cherries and remove blemished cherries and remove pits. Put sugar in a large heavy bottom non aluminum pot. Let stand, stirring occasionally until the sugar dissolves, 5 or 10 minutes. Add the star anise and simmer over low heat, stirring from time to time, for 15 minutes. Remove the star anise and stir in the pitted cherries and the honey. Raise the heat and bring to a boil. Reduce heat to low and simmer about 1- 3/4 hours, increasing the heat to medium low after about 1 1/2 hours. Be careful the preserves do not scorch. Meanwhile wash 4 pint jars or 8 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. After the first 45 minutes of cooking the preserves begin to set for the gel point with a thermometer. Ladle the hot preserves into 1 hot jar at a time leaving 1/4 inch heat space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process pints or half pints in a boiling water canner for 10 minutes.

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CRANBERRY JAM

1 vanilla bean, halved lengthwise

1 (12-oz) bag fresh or unthawed frozen cranberries (3 1/2 cups)

1-1/2 cups sugar

1/2 cup fresh orange juice

1/2 cup water

Special equipment: a food mill fitted with fine disk Scrape vanilla seeds from pod into a 2-quart heavy saucepan. Add pod and remaining ingredients and bring to a boil, stirring occasionally. Reduce heat and simmer, stirring occasionally, until thick, about 20 minutes (jam will continue to thicken as it cools). Purée jam in food mill set over a bowl, discarding skins and pod. Cool, stirring occasionally. Makes about 2 cups.

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Honey Fruit Spread

2 cups crushed fresh strawberries

1 cup crushed fresh peaches

1/2 cup crushed fresh blueberries

1/2 cup crushed fresh sweet cherries

1 pkg powdered pectin

2 cups honey

2 tblsp fresh lemon juice

Combine the strawberries, peaches, blueberries, cherries and pectin in a large heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Cook 1 minute. Add the honey and lemon juice. Return to a rolling boil and cook for 5 minutes, stirring constantly. Remove from heat and skim off the foam. Ladle into sterilized jars, seal, and process in a boiling water bath for 10 minutes. Yield: 2 1/2 pints. Any combination of fresh or frozen summer fruits totaling 4 cups will work.

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Lemon-Lime Marmalade

3- 1/2 c diced fruit ( @ 8-10 large lemons/limes) (pulp with juice only, no seeds; thin pieces of white membrane from inside of fruit OK, as it cooks down) (for mine, I used 5 lemons, 4 limes) Zest (peels) from fruit (get all you can using a zester tool, or preferably a veggie peeler; make sure to get only the colored part of the rind!)

1- 1/2 c water

1/2 tsp baking soda

6 c sugar

1/2 tsp butter

1 pouch liquid pectin

Add about 4 drops of green or yellow food color. Optional. Place the zests, water, and soda (it helps make the peel less bitter, and more tender) in a (non reactive) pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Add chopped fruit, with juice, and 1 c of the sugar into peel mixture. Cover and simmer 20 minutes longer. Measure 3- 1/2 c of the fruit/peel mixture into a 6-8 qt (non reactive) pot. Stir in (use wooden spoon) remaining sugar and add the butter (it keeps the foam to a minimum, and won't spoil the canning process due to small amount). Bring to a full rolling boil, stirring constantly. QUICKLY stir in pectin. Return to a full rolling boil, stirring constantly, for 1 minute. Remove from heat and skim off any foam. (Add color, if desired.) Ladle quickly into sterilized jars, leaving 1/8 inch head space. Wipe rims, cover with lids and bands, and BWB 10 minutes. Yields @ 4 pints. (Note: The marmalade will look runny at first. After about 12-24 hours canned, it will really thicken up!)

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Raspberry Plum Jam

4-1/2 cups chopped or coarsely ground pitted plums (about 2-1/2 pounds)

2 pkgs (10 oz. each) frozen raspberries in syrup, thawed

10 c. sugar

1/2 c. lemon juice

2 pouches(3 oz. each) liquid fruit pectin

In large kettle, combine plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin: return to full boil. Boil for 1 minute, stirring constantly. Remove from the heat: skim off any foam. Pour hot into hot jars, leaving 1/4 in. headspace. Adjust caps. Process for 15 min. in a boiling-water bath. yield: 6 pints

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Maple Cherry Syrup

1- 1/2 c maple syrup

1 c brown sugar, packed

1/2 c honey

juice of 2 oranges

1 tsp. orange peel

juice of 2 lemons

1 tsp. lemon peel

1 ts cinnamon, ground

1 c dried cherries, chopped

Combine maple syrup, brown sugar, honey, juices and grated rind in medium saucepan. Bring to a boil, stirring constantly. Reduce heat, simmer 10 minutes. Add cherries, cook 2 minutes. Serve over pancakes, waffles, etc. Pack and process 10 mins.

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Exotic Peach Chutney

(yield: about 12 cups)

6- 1/2 lbs. peaches 1 cup dark raisins

2 cups malt vinegar 1 cup golden raisins

2 cups brown sugar 1 Tbsp. pickling salt

3/4 cup finely chopped ginger 1 Tbsp. mustard seed

2 medium onions, finely chopped 2 Tbsp. celery seed

1 hot banana pepper, seeded and 2 tsp. garam masala

finely chopped (curry blend)

2 green peppers, finely chopped

1. Blanch, peel and pit peaches. Coarsely chop peaches and combine with vinegar in a large stainless steel or enamel saucepan. Stir in sugar. Bring to a boil and cook, stirring frequently, until the peaches are tender, about 15 minutes.

2. Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.

3. Ladle chutney into six hot, sterilized, pint (2 cup) preserving jars, leaving 1/2 headspace. Wipe rims clean. Seal according to manufacturer's directions. Process for 15 minutes in a boiling water bath.

4. Allow chutney to mature for at least one month before using.

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Caramel Syrup Recipe

Put one cup of sugar into a small saucepan, set over a quick fire and stir constantly while the sugar melts and changes to a light brown liquid. Lift the pan occasionally from the fire, that the sugar may not become burned at any one place. The caramel is cooked enough when it has become a bright golden brown color; it will darken a little more before it is changed to syrup, and so should not be kept over the fire too long, or when finished the color will be too dark and the flavor impaired. Add one cup of hot water and return the saucepan to the fire; let the syrup boil about five minutes, then it is ready to use, or it may be stored in a jar for future use. When the water is poured upon the caramel, considerable commotion will take place and care must be taken to keep the hand out of the steam.

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Fruit Syrup Recipe

1 pint Karo, Red Label

1/2 cup grape, pineapple or loganberry juice

Combine and use. Heat in very cold weather

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Grapeade Syrup Recipe

Combine two cups (one pint) Karo, Red Label,

one cup grape juice and the juice of a small lemon.

This will keep several days in an icebox.

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Orangeade Syrup Recipe

Combine two cups (one pint) Karo, Red Label, with the juice of six medium-sized oranges and one and one-half lemons. Pour into a glass jar and cover. This will keep several days in an icebox. Use in making fruit punch, orange ice, in equal parts with Lemonade Syrup for a refreshing drink.