Has anyone got any unusual jam recipes?

Question

I am looking for new or very old jam recipes to add to my collection I also want any pickle or chutney ones too.

Answer 1

This recipe was supposedly invented by Benedictine Monks.

It tastes delicious. Do try it.

700g/11/2lb Golden Granulated sugar
450g/1lb ripe peaches
450g/1lb ripe fruit, e.g. grapes, melon, pears, apples, etc.
50g/2oz walnuts, chopped

Peel the fruit and cut into small pieces.

Put into a large pan with the sugar. Heat gently, stirring until the sugar has dissolved completely, then increase the heat and cook, still stirring until thick. Test by placing a little on a chilled saucer -it should set in a minute or two.

Stir in the walnuts and boil for 1 minute. Spoon into hot sterilised jars and seal tight.

Answer 2

Unusual Jam Recipes

Answer 3

Colorful Apricot Chutney
Ingredients:
3 large sweet red peppers -- diced
12 ounces dried apricots -- diced
1 cup raisins
1 cup sugar
1 large onion -- finely chopped
3/4 cup red wine vinegar
5 cloves garlic -- minced
1 1/2 teaspoon salt
1 1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard

Directions:

In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate.

Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month.

Answer 4

This Site Might Help You.

RE:
Has anyone got any unusual jam recipes?
I am looking for new or very old jam recipes to add to my collection I also want any pickle or chutney ones too.

Answer 5

These are my Mother's recipes, which are over 40 years old......

BREAD & BUTTER PICKLES:
25 to 30 medium sized cucumbers
8 large white onions
2 large sweet peppers
1/2 cup salt (not iodized)
5 cups cider vinegar
5 cups sugar
2 Tablespoons mustard seeds
1 teaspoon turmeric
1/2 teaspoon cloves (whole)
Wash cukes and slice. Chop onions and peppers. Combine with cukes and salt; let stand 3 hours and drain. Combine vinegar, sugar and spices in large preserving pot and bring to a boil. Add drained cukes. Heat thoroughly, but do NOT boil. Pack while hot into sterilized jars and seal at once.

VEGETABLE RELISH:
12 medium onions (4 cups ground)
1 medium head cabbage ( 4 cups ground)
10 green tomatoes ( 4 cups ground)
6 sweet red peppers
12 green peppers
1/2 cup salt (not iodized)
6 cups sugar
2 tablespoons mustard seeds
1 tablespoon celery seeds
1 1/2 teaspoon turmeric
4 cups cider vinegar
2 cups water
Wash and grind vegetables using a coarse blade of food processor. Sprinkle with salt and let stand overnight in preserving pot. Rinse and drain. Combine remaining ingredients; pour over vegetables. Stir. Heat to boiling and simmer 3 minutes. Seal in hot sterilized jars and seal. Makes 8 pints.

Answer 6

I make Sloe berry Jelly every year at this time, as well as Sloe gin.. nothing tastes quite like it!
The added bonus is that the sloes are free but you have to go out and pick them!

Sloe Jelly

3 lbs Sloes
3 lbs Sugar

1.Add 1 ½ pints of water and boil the sloes for about ½ an hour.

2.Strain through a jelly bag.

3.Having squeezed out as much juice as possible, make up to 1 ½ pints
with the water.

4.Add the sugar and heat slowly stirring occasionally until the sugar has
dissolved.

5.Bring to a full rolling boil and boil for 3 minutes.

6.Pot and cover in the usual way.

Answer 7

Hot Pepper Jelly

10 to 12 hot, seeded peppers
8 large bell peppers
1/2 cup water
3 cups vinegar (white or cider)
5 lbs sugar
2 medium bottles Certo
5 to 6 drops green food coloring.
Put peppers and water in blender and pulverize.
put all ingredients in large pot except Certo and food coloring.
Soft boil for 5 minutes.
Skim top.
Add Certo and green food coloring and boil for 1 minute.
Pour into sterile jars and seal.
Hot pepper jelly is served over cream cheese with crackers. Hot and delicious!
Note: Making green jelly? try to use a red pepper for a little color contrast (or yellow, or both). White vinegar makes a jelly with more sparkle.

Apricot-Pineapple Jam

12 cups apricots
1/4 cup lemon juice
4 cups sugar
1 20 ounce can crushed pineapple with juice (you can also add an extra 20 ounce can of DRAINED crushed pineapple)
Clean apricots; cut off any blemishes.
Cut in half; pit; cut into quarters or eighths into stock pot.
Add pineapple and lemon juice.
Start with 4 cups of sugar; add extra TO TASTE.
Cook for 2 hours at a simmer; then boil for an extra 30 minutes.
STIR SO JAM DOES NOT BURN.
Have canning jars in pan of hot water (lids & rings too), but do not boil.
Ladle into hot 1/2 pint or pint jars, set into canning pot.
Process in water bath canner for 20 minutes.
Cool 12-24 hours and test seal.

Answer 8

Sweet Chutney of Dates with Tamarind Paste
In a skillet, dry roast, stirring constantly for about 2-3 minutes, until lightly browned:
1 Tablespoon cumin seeds
Puree together in a blender:
8 ounces (1 1/2 cups) pitted dates, coarsely chopped
1 cup water
1 Tablespoon tamarind paste
1/2 teaspoon salt
3-4 dried hot peppers
the roasted cumin seeds
Check the thickness and add more water to give it the consistency of heavy cream-about 1 1/2 more cups. You can add more sugar if you think it's not sweet enough.

or

Garlic, Jalapeno, Mint Jam
i n g r e d i e n t s
1 pound brown sugar
10 cloves whole peeled garlic
3 red jalapeno peppers, sliced
1 pound butter
1 bunch mint, chopped

Melt sugar and butter with garlic to a caramel stage about 5 - 6 minutes, add jalapeno and mint, stir well and place in sterilized jars.

or

Burdock-Ginger Jam

1 pound of sliced burdock stems
1 1/4 cups sugar
3 tbs. chopped crystallized ginger (about 1 ounce)
1 tsp. grated lemon peel

Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.

Answer 9

My Great Grandma made this and it was delicious
Mock Strawberry Preserves
Ingredients :

2 qt figs, peeled and sliced
6 cup sugar
2 pkt strawberry gelatin, (6 oz. each)
1 pkt powdered fruit pectin, (1 3/4 oz.)

Method :
Combine in large saucepan figs, gelatin and sugar and let stand until syrup forms.
Bring to boil over high flame, boil 20 minutes.
Add powered fruit pectin.
Cook 2 minutes.
Seal in hot jars.


Vidalia Onion Jam

1/4 cup butter
1/4 cup oil
8 cups thinly sliced onion
6 shallots, sliced
1/2 t. salt
1/4 t. pepper
1/4 c. sugar

Directions: Melt butter and oil in a saucepan. Saute onions and shallots until they begin to brown, about 10 minutes. Reduce heat and stir in salt and pepper. Cook, partly covered and stirring frequently, until onions are very soft and caramel colored, about 30 minutes. Do not burn! Stir in sugar and cook until sugar is completely disolved. Serve warm or at room temperature. Makes 3 cups.

Answer 10

SUGAR - FREE STRAWBERRY JAM

Ingredients:-

-1/4 c. fresh lemon juice
-1 env. unflavored gelatin
-1 tbsp. cornstarch
-Dash of salt
-1 (1 lb. 4 oz.) bag, partially thawed, frozen, unsweetened whole strawberries
-Artificial sweetener equivalent to 2 c. sugar
-Paraffin (for sealing)
-Three 1-cup jelly jars

Method:-

Boil jelly jars for 15 minutes. Remove jars from water with tongs that have been boiled for at least one minute. Let stand upside down until drained. In a medium saucepan, mix together lemon juice, gelatin, cornstarch and salt. Add strawberries, stirring constantly. Heat to a full boil. Boil 3 minutes. Remove from heat. Stir in artificial sweetener.

Fill jelly jars. Melt paraffin in top of double boiler or saucepan on low heat. Pour on melted paraffin, covering with a layer about 1/8 to 1/4 inch thick. Set aside to cool. Refrigerate.

ENJOY!!