how to make jellies, jams recipes, canning.?

Question

CANNING, JAMS, JELLIES.

Answer 1

Here is wonderful jam recipe and it is a beautiful jam that is great for gift giving.

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

Your best bet is to look for some good canning recipes perhaps trying googling it.. There are also some good canning and preserve magaznes out there check a local book store. When you buy the products you will need to can your jams and jellies they jars sometimes come with a little booklet of quick tips which may include a basic recipe for strawberry jam and some common staples.

Answer 3

Lime Pineapple Jam INGREDIENTS 4 cups finely chopped fresh pineapple 1 3/4 cups sugar 3 tablespoons lime juice 1 teaspoon grated lime peel DIRECTIONS In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour into hot jars, leaving 1/4-in. head space. Adjust caps. Process for 15 minutes in a boiling-water bath.

Answer 4

If you buy a box of jello brand gelatin it will have a paper in it that will give you the perfect recipe for all jellies and jams.
This is what I use all the time

Answer 5

When you buy pectin, they have little inserts that tell how much of what to use and how long to cook, etc. There's a liquid pectin now called Certo, works pretty well, pretty self-explanitory. We use a book from Kerr that has all you need to know... Good Luck

Answer 6

go to food network website.

Answer 7

Equipment You Will Need
Large Cooking Pot
Canning jars
Jar lids and bands
Colander or food mill
Boiling-water Canner

Without Added Pectin

For Jelly
Add peels and cores to the fruit while it is cooking. This will add pectin to the juice so it will gel better.
Only use fresh juice, not canned or frozen.
Don't overcook. Pectin breaks down after prolonged cooking.
Jelly is done when it hangs of the edge of a spoon.
For Jam
Wash fruit, but don't soak it.
Crush fruit, but don't puree it.
To prevent scorching, you can bake your jam in the oven. Simply cook it on the stovetop until ingredients are well mixed and start to boil, then transfer it to the oven, stirring occasionally.
You will know when your jam is done if it quickly gels after placing a small amount of it in the freezer for a minute

With Added Pectin

This is the quickest way:

You may use canned or frozen fruits and juices, as well as fresh, to make jams and jellies with added pectin.
Simply time the cooking process according to the package directions, and your jams and jellies should gel to the right consistency.
To double check for doneness, use the "freezer test" or "spoon test" mentioned above.
Adding pectin may cause the jam or jelly to foam. This is unattractive, but can still be eaten. You may want to "scrape" the foam off before pouring the jam or jelly into jars.
Remember that old pectin may or may not gel. Use at your own risk!
No need to search for recipes when you are going to use commercially prepared pectin. Recipes are include in the box

Jam Recipes

Grape:Wash grapes and heat with enough water to prevent scorching. When juicey, run the grapes through a colander, sqeezing the pulp through the holes. To every 2 quarts of grapes, add 6 cups sugar.Cook until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars, leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner.

Peach:Wash,peel, and pit peaches. Cut into small pieces, cook, and crush. For every 6 cups peaches, add 5 cups sugar, and 2 T. lemon juice. Cook until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner

Apple:Wash apples and cut in quarters. Do not peel. You may also use peels and cores only. Cover with water and cook until done. Strain twice through cheesecloth or jelly bag. for every cup of boiling juice, add 3/4 cup sugar. Cook until done, stirring constantly.(Use the spoon test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.Process 5 minutes in a boiling-water canner.

Berries:Wash and stem berries. Start to crush the berries, then heat them and crush some more. For every 4 cups of fruit, add 4 cups of sugar. Boil until done, stirring constantly.(Use the freezer test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal. Process 5 minutes in a boiling-water canner.

Jelly Recipes:

Apple:Wash apples and cut in quarters. Do not peel. You may also use peels and cores only. Cover with water and cook until done. Strain twice through cheesecloth or jelly bag. for every cup of boiling juice, add 3/4 cup sugar. Cook until done, stirring constantly.(Use the spoon test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.Process 5 minutes in a boiling-water canner.

Grape:Wash and crush grapes. Add enough water to keep grapes from scorching and boil until soft (about 15 min.)Strain through cheesecloth or a jelly bag, pressing done to extract all juice.Let stand overnight so sediment can settle. The next morning pour juice off and discard the sediment. Then, for each cup of boiling juice, add 3/4 cup sugar.Cook until done, stirring constantly.(Use the spoon test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace,and seal.Process 5 minutes in a boiling-water canner.

Peach:Wash peaches,pit and quarter. Cover with water and boil until juicey. You can also use peach peels only.You must add pectin to peaches because peaches do not have enough of their own to jell properly. Read the instructions on the pectin box for how much to add. You may also mix the peach juice with apple juice, because apple juice contains a lot of natural pectin. In this case, add 2 cups of apple juice, and the juice of half a lemon to every 2 cups of peach juice. Add 3/4 cup of sugar to every cup of juice.Cook until done, stirring constantly.(Use the spoon test to check for doneness.)Pour into half-pint or pint jars,leaving 1/4 inch headspace, and seal.Process 5 minutes in a boiling-water canner.

Fruit Butter Recipes:

Apple Butter:Wash and quarter apples. Add with enough water to keep from scorching and cook until soft. Push through a colander to make applesauce. For every 16 cups of applesauce, add 8 cups sugar, 3 t. cinnamon, 3/4 t. ground cloves, 1/2 t. allspice, and 1/2 c. red hot candy (The red hots are optional, but they do give the applebutter a pretty color and enhance the flavor.)Cook this mixture down. This could take 1 1/2-2 1/2 hours, depending on how much you are making. Stir frequently to prevent scorching. Pour into 1/2 pint or pint jars, leaving 1/4 headspace, and seal. Process 10 minutes in a boiling-water canner.

Peach Butter:Wash,peel,pit and chop peaches. (You can blanch the peaches to aid in the peeling process.)Cook until soft and enough water to prevent scorching. Press through a colander to extract pulp. For every 2 quarts of pulp, add 4 cups sugar. Stirring frequently, cook mixture down until it rounds up on a spoon. Pour into 1/2 pint or pint jars, leaving 1/4 headspace, and seal. Process 10 minutes in a boiling-water canner.

Strawberry Butter:Wash, crush and cook strawberries, adding enough water to prevent scorching. Press through a colander to extract pulp. For every 5 cups of strawberry pulp, add 2 cups sugar and 2 T. lemon juice. Let stand for 3 hours. Cook mixture down (stirring frequently) until it rounds up on a spoon. Pour into 1/2 pint or pint jars, leaving 1/4 headspace, and seal. Process 10 minutes in a boiling-water canner.

Orange Marmalade: For every 4 C. thinly sliced oranges, add 2 thinly sliced lemons and 3 C. water. (Remember to discard the seeds.) Boil for 5 minutes and let stand overnight in a cool place. Boil 1 hour and let stand again for 4 hours. Add 6 C. sugar and boil until mixture sheets off of a spoon. Add 1/2 C. lemon juice, pour into jars and seal, leaving 1/4 inch headspace. Process 10 minutes in a boiling-water canner.