Share your favorite jam/jelly recipes - Mothering Forums

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#1 of 4 Old 08-28-2008, 11:13 AM - Thread Starter
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I am fairly new to canning and am thankful for the support I have gotten here. I thought it would be great if we could share our favorite recipes. My favorite so far is:

Blueberry-Cherry Jam

1 1/2C Pitted and finely chopped cherries
2 C. Blueberries (mash after measuring)
4 C. Sugar
2 T. Lemon juice
1 box powdered pectin

In 8Q pot, combine berries and pectin. Bring to boil for 3 minutes, stirring as needed. Add sugar and stir constantly. Bring to rolling boil for 1 more minute. Ladle into warm, prepared jars. Process for 10 minutes. It makes a slightly sweet, slightly tart jam that is truly yummy!
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#2 of 4 Old 08-28-2008, 12:10 PM
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This is a nice way to make use of my huge rhubarb patch.

Rhubarb and Orange Jam

6 cups of chopped rhubarb. Pieces should be about 1/2 inch in length.
3 cups sugar
1 1/2 cups raisins
Juice and zest of 2 oranges
Juice and zest of 1 lemon

Combine and let stand for 1 hour until juice comes out of rhubarb.
Bring to boil and simmer for about 30 min. Ladle into clean warm sterile jars and cover them. Process in hot water canner for 15 min.

High bush Cranberries grow wild near my house and all over the north. They are not a true cranberry but taste very similar.

Highbush cranberry and orange jam.

5 cups berries washed
juice and zest of 2 oranges

Bing to boil and simmer until berries pop. Allow to cool and push through a sieve to remove seeds.

Add 3 cups sugar and simmer for about 30 min stirring often until mixture starts to gel.

Jar and process for 15 min in hot water canner.

Rose Hip Jam

Rose Hips are best when harvested after the first frost.

Cut ends off hips, cover with water and simmer until soft. Press through sieve to remove seeds. Measure your pulp add 2/3 cup sugar for every cup of pulp. Simmer for about 30 min until mixture starts to gel. Process as above.

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#3 of 4 Old 08-28-2008, 10:37 PM
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SURE.JELL® Hot Pepper Jelly

About 6 (1-cup) jars
2 medium red peppers, seeded, finely chopped (about 1-1/2 cups) Drain liquid
2 medium green peppers, seeded, finely chopped (about 1-1/2 cups) drain liquid
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin (use powder)
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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#4 of 4 Old 08-29-2008, 02:09 PM - Thread Starter
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Yum! Thanks ladies!
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