Tuesday, May 31, 2016

We Be Jammin'... Dandelion Jam



Dandelion Jam
Found on Pinterest

1 large organic orange

1 large organic lemon 

2 cups of freshly-picked dandelion petals (only the yellow part, no green bits) 

2 cups cane sugar 

2 cups water 

1/2 box Sure-Jell 

Pick full dandelion blossoms immediately before making the recipe. Pull out the petals from each blossom, discarding the green parts. Remove the citrus rinds with a peeler (discard the thick white part between the rind and the fruit). Chop the rinds finely. Chop the peeled lemon and orange into small pieces. Place chopped rinds and fruit with water and sugar in a small saucepan and boil for about 10 minutes. Add the sure-jell and dandelion petals and boil until thickened slightly, about 10 more minutes. 

Remove from heat. Sterilize 4 half-pint / 8 oz canning jars and ladle the hot marmalade into the jars, filling to 1/4 inch headspace. (My batch only filled 3 jars, probably because I kept tasting and sampling the jam!) Process the jars using boiling water bath for 15 minutes. Make sure the tops have sealed properly.

Monday, May 30, 2016

We Be Jammin'... Curried Onion Jam



Curried Onion Jam 
Found on 200birdies.wordpress 

Makes 2 half pints 

2 lbs yellow onions, thinly sliced (10 cups) 

3 tbsp olive oil 

1/2 cup turbinado or demerara sugar 

1-2 Tbsp raisins 

1-1/4 tsps spicy curry powder 

2/3 cup cider vinegar 

1/2 tsp canning salt or to taste 

Black pepper 

Place the onions in oil in a large, heavy-bottomed saucepan and cook, covered, over low heat for about 40 minutes. Remove the lid, add the sugar, curry and raisins and increase the heat to medium high. Cook for about 30 minutes, or until much of the liquid has evaporated and the mixture is a dark golden color. Remove from the heat to cool. (The next step involves adding vinegar and you don’t want to add it to a hot pan because it will evaporate in a noxious cloud.) 

Return the pan to the stove, add the vinegar and cook at high heat, stirring, for 7-10 minutes until the mixture is thick and gooey. Season to taste with salt and pepper. 

Ladle into hot jars to 1/2 inch headspace, wipe rims, assemble lids, and process in a water bath canner for 10 minutes. Remove canner’s lid and let sit for 5 minutes before removing jars to the counter to cool.

Sunday, May 29, 2016

We Be Jammin'... Cranberry Jams Galore!



Cranberry Jam
Found on pinterest

Makes 2 half pints
1¼ pounds (5 cups) frozen or fresh Cranberries 

1 cup sugar finely grated zest and juice of 

1 lemon 

1 small apple, peeled and cored

Rinse the berries, if necessary, then drain well and put them in a nonreactive bowl with the sugar and lemon juice. Leave overnight, turning once or twice.

Coarsely grate the apple and add with the lemon zest to a pot. Strain in all the juice from the berries and add 2 heaping spoonfuls of berries (about 1/4 to 1/2 cup), leaving the rest of the berries in the bowl. Add 1/2 cup of water and simmer for 20 to 30 minutes, or until the apple is very soft and the entire mixture has thickened. Add the rest of the berries and heat through for 5 to 8 minutes. Pour into jars to 1/4 inch headspae, wipe rims, and assemble lids.

Process in a boiling water canner for 10 minutes.

Cranberry Pear Jam – Traditional Recipe
Adapted from the Ball Complete Book of Home Preserving

Make 6-7 half pints 

Ingredients 

3 cups pears – cored, finely chopped and crushed (I kept the peels on – your choice) 

2/3 cup dried cranberries, coarsely chopped 

1/4 cup pomegranate juice or unsweetened apple juice or cider 

1/4 cup bottled lemon juice 

1 teaspoon cinnamon, organic preferred 

2 tablespoons powdered pectin 

1/2 teaspoon butter, to reduce foaming 

5 cups granulated sugar 

Directions In a large, non-reactive pot (I use a heavy bottom stainless steel pot), combine pears, dried cranberries, pomegranate or apple juice, lemon juice, cinnamon, butter and powdered pectin. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat and skim off foam, if desired.

Ladle into prepared jars, leaving 1/4 inch headspace. Wipe jar rims and threads. Cover with two piece lids. Screw bands until snug. Process for 10 minutes in a water bath canner. Turn off heat, remove canner lid, let sit five minutes. Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Refrigerate any jars that did not seal and use them first.

Cranberry Pear Lemon Jam
Submitted by Dawn R Crone-Rasmussen

Makes 8 - 4 oz jars.

4 large Bartlett Pears, peeled cored and diced (4 cups) 

3 cups coarsely chopped fresh or frozen cranberries 

½ cup water 

2 t. grated lemon rind 

2 T. bottled lemon juice 

1 ¼ cups sugar 

Combine pears, cranberries, water, and lemon rind in a large stainless steel pot. Bring to a boil over high heat, cover, reduce heat and cook for 5 minutes stirring frequently. Gradually add lemon juice and sugar, stirring until sugar is dissolved. Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat. Ladle into hot jars, leaving ¼ headspace and process for 10 minutes at a full boil.

Cranberry Persimmon Jam
Adapted from recipe found on myvegetariankitchen

1 grapefruit, juice squeezed 

1/4 cup water 

1/2 cup sugar 

18 oz fresh cranberries 

6 ripe persimmons, peeled and cut into chunks 

Squeeze the juice from the grapefruit into a medium sized pan. Add the water and sugar to the pan, and set it to simmer until the sugar is dissolved – this is an important step to ensure the pectin in the cranberries is activated to create the jam. Add the cranberries and persimmons to the mix – simmer until the cranberries have popped open and the persimmons have cooked up well. Run mix through a food mill to strain. Add mixture into the jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process in boiling water bath for 10 minutes.

Cranberry Potpourri Jam
Found on Pinterest

Makes 6 half pints 

2 cups frozen or fresh cranberries 

1 pound of sugar, divided 

1/4 cup orange zest, from 4 to 6 large oranges 

3 tablespoons lemon juice from about 2 lemons 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground allspice 

1/2 teaspoon ground nutmeg 

1/8 teaspoon ground cayenne pepper 

1/4 teaspoon table salt (or 1/2 teaspoon kosher alt) 

1/4 cup brown sugar 

1/2 teaspoon butter 

Defrost the cranberries, if using frozen. Wash and dry the cranberries, then place them in a bowl. Mash them slightly with a potato masher, then sprinkle them with 1/4 cup of sugar. Cover and let sit for 30 minutes. While the cranberries are sitting, place a small plate in the freezer so you can test the jam for proper thickness later.

Add the cranberries, orange zest, lemon juice, cinnamon, allspice, nutmeg, cayenne, and salt to a food processor and pulse a few times until the cranberries are chunky but not completely liquefied. Pour the fruit into a large, deep, heavy-bottomed pot. Add brown sugar and butter, stirring well to combine. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Skim off any foam that forms. Cook for about 20 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot. Begin testing the jam for doneness. Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you’d like thicker jam, place the plate back in the freezer and cook the fruit for another 3 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam. Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened jam should be refrigerated.

Cranberry Walnut Jam
Found on kraftrecipes

Makes 7 half pints

2-2/3 cups prepared fruit (1 bag (12 oz.) cranberries, about 3 cups) 

1-1/2 cups water 

2/3 cup chopped Walnuts 

6-1/2 cups sugar 

1/2 tsp. butter or margarine (optional) 

1 pouch CERTO Fruit Pectin

PLACE cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.

STIR sugar into prepared fruit in saucepot. 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 pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and assemble lids.

Process 10 minutes in a boiling water bath canner.

Saturday, May 28, 2016

We Be Jammin'... Cranberry-Champagne Jam with Ginger



Cranberry-Champagne Jam with Ginger 
Found on Pinterest

Makes 6 half pints 

1 (12-ounce) bag fresh cranberries (about 3 cups) 

2 cups Champagne or other sparkling wine 

1 (1-3/4 ounce) package regular powdered fruit pectin 

1/4 teaspoon butter 

1/2 cup chopped dried cranberries 

1/2 cup chopped crystallized ginger 

4-1/2 cups sugar 

Pulse the cranberries in a food processor until they are coarsely chopped. Transfer them to a large, heavy-bottomed pot and add the Champagne. Bring them to a boil, then lower the heat and simmer until the cranberries have softened, about 10 minutes. Sprinkle the pectin over the cranberry mixture and stir to combine. Stir in the butter. Return the mixture to a boil.

Add the dried cranberries, the crystallized ginger, and then the sugar all at once. Return the mixture to a boil and boil hard for 1 minute. Remove the pot from the heat and skim any foam from the surface of the jam. Ladle the hot jam into half pints to 1/2 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes.

Friday, May 27, 2016

We Be Jammin'... A Few Fruit Jams with Cinnamon



Cranapple Cinnamon Jam
Found on sbcanning

2 cups fresh cranberries

2 cups chopped apples 

2 cups apple juice or water 

2 - 3" cinnamon sticks 

2 T. bottled lemon juice 

1-1/2 cup sugar 

2 T. Ball flex batch low sugar no sugar pectin 

Prepare 4 half pint jars, lids, and rings. 

In a stainless steel pot combine cranberries, apples, and juice/water. Bring to a boil stirring occasionally. Once at a boil reduce heat and cook for 20 minutes until cranberries start popping and apples are becoming soft. Add cinnamon sticks and cook an additional 15 minutes stirring occasionally at a simmer. Add sugar and bottled lemon juice to the mixture and bring back to a boil. Remove cinnamon sticks. Add pectin and boil for an additional minute without stirring. Turn off heat and remove from flame. Stir recipe and it should be thicker than before. Ladle into your sterilized jars and fill to 1/4" headspace. Remove air bubbles and refill to proper headspace if needed. Wipe rims, add hot lids and rings and place jars in water bath canner. Process jars in canner for 10 minutes once the water come back to a full rolling boil.

Cinnamon Peach Jam
Found on Food

YIELDS 6-8 pints

INGREDIENTS


* 4 cups finely chopped peaches 

* 2 tablespoons lemon juice

* 1(1 3/4 ounce) box ball original fruit pectin 

* 1⁄2 teaspoon butter (optional) or 1⁄2 teaspoon margarine(optional) 

* 5 cups sugar 

* 1⁄4 teaspoon ground cinnamon

DIRECTIONS

* Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Fruit Pectin. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

* Add entire measure of sugar, at once, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add cinnamon and gently stir.

* Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth to remove any residue.

* Process in Water Bath for 10 minutes. After processing is complete, turn off heat and remove lid. Let jars stand for 5 minutes.


Cinnamon Cranana Jam
Found on puttinupwitherin

Yield: 8-9 half pints

Ingredients


* 4 cups organic cranberries (de-stemmed)

* 1-1/2 cups mashed bananas (4-6 bananas)

* 6 cups sugar

* 1-1/2 cup water

* 2 cinnamon sticks

* 1 pouch liquid pectin (3oz)

Instructions
1. In a small pot combine water and cinnamon sticks, bring to a simmer and cook for 5mins.

2. In a large-sized, non-ionized pot combine cinnamon sticks, cinnamon water, and cranberries. Cook over medium heat for 10 minutes. (squish cranberries with back of a wooden spoon for smoother consistency).

3. Stir in sugar, and mashed bananas. Bring to a hard boil for 1 minute. Mix in pectin (real good).

4. Remove cinnamon sticks.

5. Ladle jam into prepared jars leaving approximately 1/2 inch headspace. Wipe rims (they'll be sticky), apply lids and rings (finger tight). Process in a hot water bath for 15 minutes (start timer once water is boiling).

6. Remove jars from canner and let cool on a folded towel for 12-24 hours.

7. Remove rings and store in a cool dry place for up to 1 year.


Cinnamon Blueberry Jam Recipe
From tasteofhome.com

Yield: 4 half-pints

Ingredients


* 1 pound fresh or frozen blueberries (about 1 quart)

* 3-1/2 cups sugar

* 1 tablespoon bottled lemon juice

* 1/4 teaspoon ground cinnamon

* 1/8 teaspoon ground cloves

* 1 pouch (3 ounces) liquid fruit pectin

Directions

1. Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.

2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Thursday, May 26, 2016

We Be Jammin'... Christmas Jam X3



Christmas Jam with 
Cherries, Pineapple, and Raspberries 
Found on tasteofhome

Makes 12 half pints 

3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped 

2 cans (8 ounces each) unsweetened crushed pineapple, drained 

1 package (12 ounces) frozen unsweetened raspberries, thawed 

9 cups sugar 

1/4 cup lemon juice 

1/4 cup orange juice 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/4 teaspoon butter 

2 pouches (3 ounces each) liquid fruit pectin 

In a Dutch oven or large pot, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Process for 5 minutes in a boiling water bath canner.

Christmas Jam with 
Cranberries, Strawberries, and Oranges 
Found on tasteofhome

Ingredients: 

Yield: 6 half pints 

3 cups cranberries 

1 orange, peeled and seeded 

2 teaspoons orange zest (from above orange) 

1 (10 ounce) package frozen sliced strawberries, slightly thawed 

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 (3 ounce) packet liquid fruit pectin 

Directions: 

Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped.

Add strawberries, zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed. (I left mine a bit chunkier) Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended. Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full, rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil for one minute. Remove from heat and skim off foam. Immediately pour into 6 hot, sterilized half-pint jars leaving 1/4 inch headspace. Carefully wipe clean rims of jars with a damp cloth. Place lids on jars and screw on bands just until snug. Process in boiling water bath for 10 minutes. Remove from water bath and cool away from drafts until jars seal. 

NOTE: The color of the jam depends greatly on how fine or coarse you chop the ingredients for the jam. The finer the darker the color is.

Christmas Jam 
submitted by Theresa Bolle Lemke 

Makes: 6 half pints 

3 cups cranberries 

1 orange,peeled and seeded 

2 teaspoons orange zest (from above orange) 

1 (10 ounce) package frozen sliced strawberries, slightly thawed 

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 (3 ounce) packet liquid fruit pectin 

Directions: 

Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped. Add strawberries,zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed. Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended. Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full,rolling boil. Stir in liquid pectin. 9 Stirring constantly, bring to a rolling boil again and boil for one minute. Remove from heat and skim off foam. Immediately pour into 6 hot, sterilized half ­pint jars leaving 1/4 inch headspace. Carefully wipe clean rims of jars with a damp cloth. Place lids on jars and screw on bands just until snug. Process in boiling water bath for 10 minutes.

Wednesday, May 25, 2016

We Be Jammin'... Chocolate Raspberry Jam



Chocolate Raspberry Jam 
Found on Pinterest



6 cups frozen raspberries, crushed or 7 pints fresh raspberries 

3 (1 ounce) unsweetened chocolate squares 

4 cups granulated sugar 

1 (1-3/4 ounce) box dry pectin, for lower sugar recipes 

1/2 teaspoon margarine or 1/2 teaspoon butter 

Make 6 or 7 half pints 

Directions: 

Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.). 

Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan. Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. 

Boil for EXACTLY 1 MINUTE, stirring constantly. Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace. 

Process for 10 minutes in a boiling water canner. Label the jars and store in a cool dry place for up to 1 year.
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