Friday, July 1, 2016

We Be Jammin'... Mountainside Huckleberry Jam

Mountainside Huckleberry Jam
From Wildflour Cottage Kitchen

Makes 10 – 12 oz. jars

2-1/2 pints fresh huckleberries, (or frozen, thawed and drained), or 3 cups crushed 

5-1/4 cups sugar 

1 (1.75 oz.) box Sure Jell Premium Fruit Pectin 

3/4 cup water 

10 clean 12 oz. canning jars with lids or plastic freezer containers 


Crush 1 cup of berries at a time with a potato masher for best results. If using a food processor, pulse to fine chop. DO NOT PUREE. Jam should have bits of fruit. Measure exact amount of prepared fruit into a large bowl. Measure exact amount of sugar into a separate bowl. 

Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies. Stir sugar into prepared fruit or juice. Mix well. Let stand 10 minutes; stir occasionally. 

Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN and ¾ cup water in small saucepan. (Pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring occasionally. Remove from heat. Stir pectin into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) 

Pour into prepared containers or jars, leaving ½ inch at top for expansion during freezing; cover with lids. I used glass canning jars, left room and had no problems freezing them. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer up to a year. Thaw in refrigerator or it will get very runny. Always store in refrigerator, too, and not room temp.

Note from Granny: This jam may also be processed (leaving a 1/4 inch headspace) in a boiling water bath for 10 minutes, which will make it shelf stable for at least a year.

Thursday, June 30, 2016

We Be Jammin'... Some Mock Jams

Mock Raspberry Jam
Found on Food


YIELDS 2 Half Pints

* 2 1⁄2 cups green tomatoes, chopped 

* 1 1⁄2 cups sugar 

* 1(3 ounce) package raspberry Jell-O gelatin


* Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat, stirring often.

* Reduce heat and simmer, uncovered, 20 minutes.

* Remove from heat.

* Add Jello, and stir until it dissolves.

* Pour mixture into airtight containers.

* Store in refrigerator up to 1 week, or freeze up to 6 months.

Mock Strawberry Jam 
Found on allrecipes

NOTE: Whenever you have a bumper crop of zucchini squash, make a batch of this mock strawberry jam or mock lime jam or mock raspberry jam or whatever flavor mock jam you can come up with. 

5 cups peeled and shredded zucchini 

5 cups white sugar 

3 tablespoons lemon juice 

2 (3 ounce) packages strawberry flavored Jell-O

NOTE: To give it more of an authentic look add in some finely chopped strawberries. OPTIONAL 

Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Can use your emulsion blender to smooth it out some if you want. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly. Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal. Makes 6 half pints.

Wednesday, June 29, 2016

We Be Jammin'... Mirabelle-Rosemary Jam

Mirabelle-Rosemary Jam
Found on Food

Mirabelles (also called sometimes yellow plums) are not as tart as plums can be. These small fruit goes well together with a herb like rosemary. To balance the flavors I add here vanilla, which helps to blend the flavors well without being dominating. To make it fruity I add lime juice and use again the Dr. Oetker's super gelling sugar 3:1. This sugar contains already pectin and you need on 1/3 of the fruit weight as additional sugar. The taste? I love it!

YIELDS 3-4 glasses à 200ml (a little less than a half pint)


* 720g (about 4 cups) yellow plums (weight after pitting, see note)

* 240g (about 1 cup) super gelling sugar (Dr. Oetker's, see note) 

* 4 sprigs fresh rosemary (each about 2 inches long) 

* 2 Tablespoon lime juice 

* 1⁄2 vanilla bean


* Pit the mirabelles and weight 720 grams. Puree them to a degree you would like the fruit to be in your jam. I use the food processor for mashing.

* Put them mirabelle puree into a suited pot and add the super gelling sugar and mix.

* Cut the vanilla bean in half and scrap out the seeds. Put seeds aside.

* Add vanilla bean halves and the rosemary sprigs to the fruit mixture. Bring mixture to a boil over medium high heat stirring constantly. Cook for 4 minutes stirring all the time.

* Take from heat and remove rosemary sprigs and vanilla bean halves.

* Add lime juice and vanilla seeds and mix.

* Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn upside down. Let stand for 10 minutes and turn over again. Let cool completely.

* NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (the use 360 g sugar). Follow the instructions on the package.

* NOTE on "yellow plums". Use mirabelles, which are very small yellow plums. They are different from plums though. Mirabelles is not recognized as an ingredient. So I used the term yellow plums.

Note from Granny: Gelling sugar can be found on Amazon (as well as several other places, as I found)

Tuesday, June 28, 2016

We Be Jammin'... Mint Cherry Rhubarb Jam

Mint Cherry Rhubarb Jam
Found on puttinupwitherin

Yield: 5 half pints


* 5.5 cups of rhubarb (chopped)

* 2 cups of pitted cherries

* 3 cups sugar

* 3 lemons (juiced)

* 1 small bunch of mint


1. In a large-sized, non-ionized pot combine rhubarb, cherries, sugar, mint, and lemon juice. Stir to make sure sugar coats everything. Set aside for 30-45 minutes.

2. Heat pot over low-medium heat and bring to a bubble. Bubble for 7-10 minutes until rhubarb has broken down. Boil for an additional 2 minutes.

3. Remove mint.

4. Ladle jam into hot sterilized jars leaving approx. 1/4 inch headspace.

5. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.

6. Remove jars from canner, let cool atop a folded towel on the counter for 12-24 hours.

Monday, June 27, 2016

We Be Jammin'... Some Mango Jams

Mango Chili Jam
Found on fresh preserving

Makes about 4 (8 oz) half pints


* 1/2 cup sugar 

* 5 Tbsp Ball® RealFruit™ Instant Pectin

* 2 cups diced, crushed mango

* 2 green jalapeno peppers, seeded and finely diced

* 1 red jalapeno pepper (or Serrano) seeded and finely diced 

* 4 Plastic Ball® (8 oz) Freezer Jars


1. STIR sugar and instant pectin in a bowl until well blended.

2. ADD mango and peppers. Stir 3 minutes.

3. LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

4. QUICK TIP When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Mango Jam
Found on Pinterest

Makes 3 half pints 

2 pounds ripe mangoes 

1-1/2 cups white sugar 

3/4 cup water 

3 saffron threads (optional) 

Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.

Pour cooked jam into sterilized jars and seal. Fill jars to 1/4 inch headspace and process for 10 mins in a water bath canner. NOTE: The color can be anywhere from a yellow to an orange - dependent upon the ripeness of the mango and variety. And how long you cook it.

Mango Lime Jam
Found on Pinterest

Makes 5 half pints 

1-1/2 cups sugar 

1 box Pectin 

4 cups pureed or finely chopped mango 

1/2 cup freshly squeezed lime juice 

1 tablespoon freshly grated lime zest 

1/2 cup honey 

1/4 teaspoon unsalted butter 

Whisk the sugar and pectin a medium bowl and set aside. Combine the mango, lime juice, and lime zest in a large heavy-bottomed pot and bring to a boil. Add the honey and butter and return to a simmer. Add the sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars to 1/2 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes.

Sunday, June 26, 2016

We Be Jammin'... Lusty Plum Cherry Jam

Lusty Plum Cherry Jam 
Found on em-i-lis

Makes 7 pints 

5 lbs black cherries 

10 black plums (5 ripe, 5 not quite ripe) 

5 cups sugar 

4 tablespoons rose water 

2 tablespoons red wine 

1 teaspoon cardamom 

1 teaspoon nutmeg 

1 teaspoon cinnamon 

4 tablespoons lemon juice 

1 pinch canning or sea salt 

Pit all the fruit into a non reactive bowl, along with the salt, sugar, rosewater, spices and wine. Let sit overnight. Simmer the mixture for 40 minutes, skimming the foam off the top. Spoon into jars to 1/4 inch headspace.

Process in a water bath canner for 10 minutes.

How to Make Rosewater

• Place clean, pesticide-free, fresh rose petals (or dried petals) in a pot. 

• Pour enough boiling water to cover the petals. Cover pot with a lid. Remove from heat and allow to cool to room temperature.

 • Place the cooled mixture in a bowl with a tight-fitting lid; refrigerate overnight to allow the flavor to develop. 

• Next day, strain and discard petals. 

• To store, pour rosewater into a jar with a lid; refrigerate. Leftover rosewater can be poured into ice cube trays and frozen. Once frozen, transfer cubes into a plastic bag. 

• When rose water is required for a recipe, simply defrost as many cubes as you’ll need.

Saturday, June 25, 2016

We Be Jammin'... Lingonberry Banana Jam

Lingonberry Banana Jam
Found on hitchhikingtoheaven

Yields 7-8 half-pint jars.

3 cups lingonberries 

1-1/2 cups water 

2 cups mashed bananas (about 4 bananas) 

7 cups sugar 

1 pouch Certo liquid pectin (3 ounces)

1. Wash jars and lids and keep them in hot water.

2. Open the pectin pouch and stand it upright in a glass so it will be available for quick use when you need it.

3. Put the lingonberries and water into a nonreactive pot. Simmer for 10 minutes.

4. Add the mashed bananas and sugar to the lingonberries. Bring the mixture to a boil and boil hard for 1 minute. Remove from the heat.

5. Stir in the liquid pectin and quickly skim off the foam.

6. Immediately pour the hot jam into hot jars, leaving 1/4-inch head space. Clean the rims with a clean, damp cloth or paper towel if necessary, then seal the jars.

7. Process 15 minutes in a hot water bath canner.
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