any good jam recipes?

Question

i have this sudden want to make jam....does anybody know of an easy and good recipe?

Answer 1

some idea of the fruit you have available would be helpful, but here are some that you may have supplies in the cupboard for:

Apple Maple Jam

3 quart finely chopped apples (about 6 pound; ds)
6 cup sugar
1 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves

Combine all ingredients in a large sauce pot. Bring slowly to a
boil. Cook rapidly to jellying point. As mixture thickens, stir
frequently to prevent sticking. Pour hot into hot jars, leaving 1/4
inch head space. Adjust caps. Process 10 minutes in boiling water
bath. Yield: about 8 half pints.


Dried Fig Jam

28 oz dried figs
5 cup ; water
1/2 cup fresh lemon juice
3 cup sugar
1 seeds from juiced lemons
1 teaspoon ground cardamom
1 tablespoon dark rum

Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and
remove pot from heat. Let the pot of figs sit for at least an hour to
plump them. Remove figs from the dark water with a slotted spoon.
Reserve the water. Cut stems off figs with scissors and chop figs
medium coarse by hand or in a processor. Add lemon juice and sugar to
the fig water. Set water to a second boil, then reduce heat and let
simmer for 5-10 minutes. Tie up seeds into a cheesecloth bundle and
drop in fig water. Drop the chopped figs into the fig water. Bring
fig jam to another boil, then let simmer for 15-20 minutes. Jam
should be slightly thickened. Remove from heat. Take out the
cheesecloth bag. Stir in the rum and cardamom well. Ladle into 1 pint
jars (1/2 pint works, too), leaving 1/4" head space. Seal jars
according to manufacturer's instructions. Process jars for 15 minutes
in a boiling water bath. Yield: About 4 pints.


Instant Raspberry Cordial Jam

12 oz raspberry jam
1 tablespoon to 2 chambord or other
1 raspberry liqueur

Stir liqueur into jam; cover and refrigerate at least one day to allow
flavors to meld.



Pineapple-Apricot Jam

20 oz pineapple; crushed, 1 cn
6 oz maraschino cherries; 1 jar,*
8 oz dried apricots; cut into 1/4
1/4 cup water
3 1/2 cup sugar
2 tablespoon lemon juice
3 oz fruit pectin; liquid,1 pouch

* Drain, reserving 1/3 cup of the syrup, the cherries and cut up in
small pieces.

Heat the pineapple, with the syrup, the reserved cherry syrup, the
apricots and the water to boiling in a Dutch oven, stirring
occasionally then reduce the heat and cover. Simmer, stirring
occasionally, until the apricots are tender, about 10 minutes. Stir
in the sugar, lemon juice, and cherries. Heat to a full rolling boil
over high heat, stirring constantly. Boil and stir for 1 minute.
Remove from the heat and stir in the pectin. Pour into hot sterilized
jars or glasses or freezer containers. Cover and cool to room
temperature and store in the refrigerator or freezer no more than 3
months.

Apricot, Orange & Almond Jam

1 lb dried apricots
2 oz split almonds
3 oranges
2 lemons
2 1/2 lb sugar
2 1/2 teaspoon ground cinnamon

Chop the apricots roughly. Put them into a large bowl, sprinkling the
fine grated zest of the oranges and the cinnamon between layers. Squeeze the
juice of the oranges, measure and add enough water to make 3 pints in
all. Pour the liquids over the fruit and leave to soak overnight in a cool
place.

Slide the contents of the bowl into a preserving pan and simmer gently
until the fruit is beautifully tender. Check the fruit occasionally
as it cooks and crush it down into the pan with a potato masher. It may
need 1-1/4 hours to become really soft.

Warm the sugar. Add it to the pan together with the juice of the
lemons and the almonds. Cook gently until the sugar is melted, then
fast-boil until the saucer test shows that the preserve will set. Pot,
tie down and label the preserve in the usual way. Makes enough to fill 5
jars.


Apricot-Date Jam

1 cup dried apricots
1 cup unsweetened pineapple juice
1 cup pitted dates
1 teaspoon lemon juice

Soak apricots in pineapple juice overnight Blenderize all ingredients
Serve as is on toast or thin with more pineapple juice to make a
softer spread for waffles or pancakes

Makes about 3 cups




Apricot-Raisin Jam

1/2 lb dried apricot halves, coarsely chopped
1 cup golden raisins
1 juice and grated rind of 1 lemon
1 cup orange juice
2 cup sugar


1. Place the apricots and raisins in a bowl and add water to cover.
Cover the bowl tightly and let it stand overnight. Drain the liquid
into a large, heavy saucepan and chop the apricots coarsely. Add the
apricots, raisins, lemon juice and rind, and orange juice to the pan,
place over low heat, and bring to a simmer. Cook 20 minutes, stirring
occasionally.

2. Add the sugar and continue cooking, stirring frequently until the
mixture of fruit is very soft and the syrup sheets when dropped from
the side of a spoon (220 degrees on a candy thermometer), 15 to 20
minutes. Spoon the jam into sterilized half-pint jars. Seal the jars,
process in a boiling-water bath for 10 minutes and cool. Store in a
cool, dark place.



Dutch Apple Pie Jam



1 lb tart green apples
1/2 cup raisins
1 cup water
1/3 cup lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 1/2 cup granulated sugar
1 cup firmly packed light brown sugar
1/2 teaspoon margarine or butter
1 pouch certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 2c Place in
preserving kettle or Dutch oven with raisins,water, lemon
juice,cinnamon and allspice. Stir in sugars and margarine/butter.

Place kettle over high heat and sitr until it comes to a full boil.
Boil hard for 1 minute, stirring constantly. Remove from heat and
immediately stir in liquid fruit pectin. Bring to full rolling boil
and boil hard for one minute, stirring constantly. Remove from heat.

Stir and skim foam for 5 minutes to prevent floating fruit. Pour
quickly into sterilized jars, filling up to 1/2 in from the rim. Seal
while hot with sterilized two-piece lids with new centres


Fig Jam With Honey

1 cup honey equals 1 cup sugar. Peel figs, measure and add 3/4 cup
honey for each cup fruit and let cook slowly, stirring constantly.
When thick, pour into jars to within 1/4 inch of top. Put on cap,
screw band firmly tight. Process in boiling water bath 10 minutes. A
little sliced lemon or chopped walnuts in fig jam makes it delicious.


Banana Jam

5 each ripe bananas
3 tablespoon fresh lime juice
2/3 cup fresh orange juice or water
1 1/2 cup sugar
1/2 vanilla bean split in half
1 lengthwise and cut into 1/3s
1/8 teaspoon salt
1 tablespoon banana liqueur (optional)

Peel the bananas and thinly slice or mash with a fork. Place the
bananas in a heavy saucepan with the lime juice, orange juice, sugar,
vanilla bean and salt, and bring to a boil. Reduce the heat and
gently simmer the banana jam until htick, about 30 minutes, stirring
often. Stir in the banana liqueur and remove the pan from the heat.
Leave the vanilla bean in the jam - it's pretty.

Spoon the jam into three 6-ounce canning jars that have been
sterilized. Fill the jars to with-in one-eighth inch of the top.
Screw on the lids. Invert the jars for 5 minutes, then reinvert. Let
the jam cool to room temperature.

Store the jam in a cool, dark place. Refrigerate the jam once
opened; it will keep for several weeks.




Cherry Pineapple Jam 1

4 quart pitted cherries
2 cup crushed pineapple
1 sugar



Combine fruits and add an equal weight of sugar. Heat slowly to
boiling. Simmer 3/4 hour. Pour into platters. Cover with glass and
set in the sun until desired consistency is reached.



Apricot Lite Jam



2 cup (480 ml) dried apricots
1 1/2 cup (360 ml) crushed pineapple, unsweetened (if using canned,
1 drain)
1 orange, peeled, seeded and chopped
1 juice of 1/2 lemon
3 1/2 cup (840 ml) sugar

Cover apricots with cold water and let soak overnight. Simmer apricots in
soaking water, uncovered, until tender. Mash with a potato masher or in a
food processor. Add pineapple, orange, lemon juice, and sugar to apricot
mixture. Simmer until sugar has dissolved, stirring frequently; then cook
over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour
into hot jars, leaving 1/4" (6mm) head space. Adjust caps.

Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)



Blueberry-Lemon Jam

4 1/2 cup blueberries; fresh or frozen
7 cup sugar
1 x grated zest of 2 large lemon
3 each 3-oz pouches liquid pectin

Pick over the fresh blueberries to remove any stalks and rinse under cold
water. Drain well and place in a large heavy-bottomed saucepan. (Do not
rinse or thaw the frozen berries.) Crush the berries slightly with a
potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to
a boil over medium-high heat, stirring often. When the mixture reaches a
full boil, cook for 1 minute. Stir in the pectin. Return to a full
boil, then cook for another minute. Ladle into hot, sterilized jars
leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top
of the jars. Process in a boiling water bath for about 5 minutes.
Remove from the water and cool completely at room temperature. Makes about
6 cups.


Carrot Jam

4 cup chopped carrots
3 cup sugar
3 lemons, sliced
1 teaspoon cinnamon
1/2 teaspoon cloves

Combine ingredients. Simmer slowly, stirring constantly, until thick.




Citron Preserves

1/2 cup raisins
1/2 lemon, sliced
2 cup sugar
1 teaspoon whole cloves
1 stick cinnamon
1 cup hot water

Simmer slowly, stirring frequently, until thick.

Microwave Jam

To make Microwave Jam:

Prepare specific fruit as directed below. Place in a 3-quart casserole.
Add specific amount of sugar, butter, lemon juice and flavoring. Cook,
UNCOVERED, on high about 15 minutes, boiling. Boil ONLY 2 minutes. Test
again.

STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2 cups.
Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons lemon
juice. Cook as above.

RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2
sugar, 1/2 t. butter, 1 T. lemon juice.

BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2
cups. 1 12/ C. sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon
peel and
SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in
quarters to make 2 cups. Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon
juice, 1/2 t. grated lemon peel, a 2-inch cinnamon stick after cooking.

PLUM JAM: Remove pits and chop about 1 lb. plums to make 2
cups. Add 1 1/2 cups sugar, 1/2 t. butter, 1 T. lemon juice.

All these are to be cooked as above.



HAVE FUN COOKING & ENJOY!

Answer 2

Apricot-Raspberry Jam:

At altitudes of 1,000 to 6,000 feet, process jars for 10 minutes; above 6,000 feet, process for 15 minutes.

Canning Instructions
1 3/4 pounds ripe apricots
1 1/2 pounds (5 3/4 cups) raspberries
4 1/2 cups sugar
1 box (1 3/4 oz.) dry Sure-Jell low-sugar pectin
3 tablespoons lemon juice
1/2 teaspoon butter (optional; see "Sunset's Canning Tips" below)

1. Follow steps 1 through 4 of Canning Instructions, using four pint-size jars.

2. Pit and coarsely chop or mash apricots; you should have 3 cups. Coarsely mash raspberries; you should have 3 cups.

3. In an 8- to 10-quart pan, mix 1/4 cup of the sugar with the pectin. Add apricots, raspberries, lemon juice, and butter (if using); stir until pectin is well blended. Bring to a rolling boil over high heat, stirring often. Stir in remaining 4 1/4 cups sugar; when mixture resumes boiling, stir for exactly 1 minute. Remove from heat immediately.

4. Skim and discard any foam from jam. Stir often for 5 minutes to distribute fruit. Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace and processing jars for 5 minutes (see Notes).

Sunset's Canning Tips:

Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about 1/4 cup less.

Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.

Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.

Yield: Makes about 4 pints (serving size: 1 tablespoon)

Answer 3

Vanilla Bean-Peach Jam
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 c sugar
1 ea vanilla beans -- cut lengthwise
2 1/2 lb peaches
2 tbsp lemon juice
1 3/4 oz pectin -- (1 pkg)
1 tbsp bourbon -- optional

Peel, pit and chop peaches.

In a bowl combine sugar and vanilla bean (or 2 beans may be used). 1 tsp. vani
lla extract may be used instead; if so, omit this step. Cover and leave on cou
nter for 48 hours, stirring occasionally. In a large heavy saucepan combine pe
aches, lemon juice, and pectin. Cover over high heat, stirring constantly, abo
ut 5 minutes or until mixture comes to a full rolling boil (one that cannot be
stirred down).

Stir in sugar and vanilla bean or beans if using.

Return to full rolling boil (this takes 5 to 7 minutes.) Boil hard, uncovered,
for one minute, stirring constantly. Remove from heat and carefully stir in b
ourbon and vanilla extract if using. Remove vanilla bean, if using, and skim o
ff foam. Ladle at once into hot, sterilized half-pint jars, leaving 1/4" head
space. Wipe jar rims,; adjust lids. Process in a boiling water bath for 5 min
utes (start timing when water returns to boiling). Makes 6 half--pints

Answer 4

Peach Jam Recipe
Yield: 12 jars
8 to 10 pounds peaches
8 pounds sugar

Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.
Note: The faster you cook the jam the brighter the color will be.

Fresh Strawberry Jam
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 2 pints
2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.

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.

:)