Saturday, July 23, 2016

We Be Jammin'... Pineapple Rum Jam with Lime



Pineapple Rum Jam with Lime
Found on allfourburners

Yield: 4 8-ounce jars

Ingredients


16-ounce bag frozen pineapple

3 limes

2-1/2 cups granulated sugar

1 box powdered pectin

3 tablespoons white rum

Instructions

Place the frozen pineapple in a large stainless steel saucepan. Zest and juice the limes and put in the saucepan with the pineapple. Add the powdered pectin and mix well.

Bring to a boil over high heat. Add sugar all at once and bring back to a boil. Boil hard for 1 minute, stirring constantly.

Remove from heat and add in rum.

Process 10 minutes.

Friday, July 22, 2016

We Be Jammin'... Pineapple Mango Jam X2



Pineapple Mango Jam
Found on athomewithrebecka

No yield was listed, can in half pint jars 

Ingredients 

4 cups chopped fresh pineapple 

4 cups chopped fresh mango 

4 cups sugar 

zest from one lemon juice

1/2 cup water if necessary 

Peel and chop pineapple and mango, Using a large heavy bottom sauce pan heat fruit on medium high heat, add sugar, lemon zest and juice. Cook for 10 minutes, add water if mixture is too thick to stir. Bring to a rapid boil, cook 2 minutes, reduce heat to medium and cook till fruit is clear about 40 minutes. 

Fill jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process for 15 minutes in water bath canner.




Pineapple Mango Moscato Jam
Found on seductioninthekitchen

Ingredients: 

1 pineapple, about 3 cups (chopped) 

1 mango, peeled and chopped 

1 lemon, juice and zest of, grated 

3 cups sugar 

2-1/2 cups moscato wine 

Directions: 

Mix together the chopped pineapple, mango the grated lemon peel, the lemon juice, and the wine and let set overnight. The next day put pot on a medium heat and bring to a mild boil. Add the sugar and bring back to a boil. Continue to boil for about an hour. Use a potato masher to break-up the larger pineapple and mango pieces. Ladle into jars to 1/4 inch headspace, seal and water bath process for 10-mins.

Thursday, July 21, 2016

We Be Jammin'... Pineapple and Peach Jam with Mint



Pineapple and Peach Jam with Mint
Found on cookinginthecrescentcity.wordpress

Makes 8 half pints 

Ingredients 

1 and a half pineapples (about 6 cups), washed, peeled, eyes removed, quartered, and cored. 

Chop into small pieces. 

6 cups of peaches, peeled, pitted, and chop into pieces 

2 cups of sugar 

4 tablespoons of lemon juice 

1 and 1/2 tablespoons of minced fresh mint 

Directions: 

Put pineapple, peaches, and sugar into a pot and bring to a simmer, stirring frequently, until the juices are just starting to cover the fruit. Pour the mixture into a colander or mesh strainer and set it over a large bowl, stirring the fruit around to extract as much liquid as you can. Return that juice to the pan and bring to a boil over high heat, stirring occasionally, until the syrup is thick and reduced, about 10 minutes. Return your fruit along with any excess juices that may have accumulated to the pot, along with 4 tablespoons of lemon juice and bring to a simmer. Simmer, stirring frequently, until the fruit is very tender, about 15 minutes. Once it reaches the desired consistency (to a jam consistency, this jam will not gel), remove from the heat and stir in your 1 – 2 tablespoons of mint. Ladle into your jars to 1/4 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a boiling water bath for 15 minutes.

Wednesday, July 20, 2016

We Be Jammin'... Pina Colada Jam X2



Pina Colada Jam 1
Found on food.com

If you like pina coladas, you'll like this! It is perfect to warm and serve as a dip for coconut shrimp or coconut chicken strips. It can be used as a cake filling or for crepes. I, personally, prefer it right off the spoon. :) A friend sent this recipe to me knowing that I like "different" kinds of jams and jellies...and I like pina coladas also. Cooking time does not include time for water to boil in canner. Prep and cooking times are estimates.

INGREDIENTS

* 3 1⁄2 cups fresh pureed pineapple (NOT canned!) 

* 1 cup cream of coconut (I use Coco Lopez, do NOT use coconut milk) 

* 1⁄3 cup white rum 

* 1⁄4 cup lemon juice 

* 6 1⁄2 cups sugar

* 2 (3 ounce) envelopes liquid pectin

DIRECTIONS


* In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.

* Stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat.

* Stir constantly, boil hard for three minutes.

* Remove from heat and stir in pectin.

* Skim off any foam.

* Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean.

* Apply lids and rings and tighten rings just fingertip tight.

* Process jars in boiling water bath canner for 5 minutes.

* Let sit at room temperature until set.

* Check seals -- center of lids should be indented.

* Refrigerate any unsealed jar up to 3 weeks.

* NOTE: Do NOT use coconut milk!

* This made 9 half pints and 1 quarter pint(1/2 cup).




Pina Colada Jam 2
Found on Canning Recipes Only

Make 5 half pints 

1 and 1/2 pints of home canned pineapple - crushed - undrained 

1/4 cup flaked coconut - unsweetened or sweetened 

2 tbsps lemon juice 

2 cups of pineapple juice (I used juice I made with pineapple scraps) 

3 cups of sugar 

1 box of powdered pectin 

In a large pot combine pineapple, coconut, lemon juice, pineapple juice and 2-1/2 cups of sugar (reserve 1/2 cup to mix with pectin to add later) Bring to a boil and boil for 10 minutes. Mix pectin with reserved 1/2 cup of sugar and add to mixture. Bring back to a boil and boil for 2 minutes.

Fill jars to 1/4 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes.

Tuesday, July 19, 2016

We Be Jammin'... Pickled Strawberry Jam


Pickled Strawberry Jam
Found on cooking.nytimes

Makes 3 half pints 

1-3/4 cups sugar 

1 Tbsp powdered pectin 

1 tsp salt 

3 cups strawberries, hulled 

2 Tbsps sherry vinegar 

1 Tbsp rice wine vinegar 

5 coriander seeds 

1 cardamom pod 

In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, puree the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom. 

Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes. 

Fill the jars up to 1/2 inch headspace. Wipe rims and assemble lids. Process for 10 minutes in a boiling water bath canner.

Monday, July 18, 2016

We Be Jammin'... Pecan Amaretto Jam



Pecan Amaretto Jam
Found on cookingwithmaryandfriends

Yield: 9 half-pint jars
Ingredients 

5 cups chopped pecans 

1/2 lb. butter (2 sticks)

2 cups apple juice 

3 Tbsp. apple cider vinegar 

1 box Sure-Jell (instant pectin) 

5 cups white sugar 

5 Tbsp. dark brown sugar 

2 Tbsp. ground ginger 

1 Tbsp. ground cinnamon 

4 Tbsp. Amaretto liqueur

Directions 

In a large stainless steel or enamel pot melt the butter over medium heat with apple juice and vinegar; add pecans and Sure-Jell and bring to a rolling boil. Mix spices with sugars and add all at once to pot; return to a rolling boil and cook for 1 minute. Remove from heat and carefully add the Amaretto, stirring until combined. *Ladle jam into sterile hot jars leaving 1/4 inch head space (see note below). Process jars for 10 minutes in a boiling water bath. Remove canner from heat, and remove jars. Let jars cool on a kitchen towel on your counter-top. Jars are sealed when button on lid depresses completely (you will hear it “pop” or “ping” when it seals). As jam cools, gently shake jars from time to time to evenly distribute the pecan pieces in the jam (this may take a few hours as it cools and thickens).

*Cook's note - to evenly distribute pecans to liquid, use a slotted spoon to add pecans to jars, then ladle sauce over pecans leaving a 1/4 inch head-space. *In accordance with safe canning practices, this jam must be kept in the refrigerator and is not considered shelf-stable. This jam will keep several months in the refrigerator.

Sunday, July 17, 2016

We Be Jammin'... Pear-Apple Jam



Pear-Apple Jam
From sugarcrafter

6 cups pears, peeled and finely chopped 

2 cups apples, peeled and finely chopped 

4 Tbsp lemon juice 

1 package (1.75 oz) powdered pectin 

1 tsp ground cinnamon 

6 cups granulated sugar

In a large pot, combine the pears, apples, and lemon juice. Cook over medium heat until softened. Run the fruit through your food processor, and then return it to the pot. Prepare your canning supplies; sterilize the canning jars by running them in almost boiling water for several minutes, and boil a few cups of water in a small saucepan for the lids. Whisk in the cinnamon and pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add in the sugar all at once and return to a full rolling boil for one minute. Remove from the heat and skim the foam off the top. Ladle hot jam into jars, leaving 1/4″ headspace. Wipe rim and center lids on jars, and then screw down bands just until resistance is met. Place jars in canner, ensuring they are covered with water, and boil for 10 minutes.

Makes 6 eight-ounce jars.
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