Saturday, April 30, 2016

We Be Jammin'... Blackberry Jalapeño Jam

Blackberry Jalapeño Jam
Found on Canning Craze


1 case or flat of Fresh Blackberries 

12 - 6 ounce containers 

4 cups of white sugar 

5 ounces of jalapeños seeded and diced 

2 packages of liquid pectin 

4 Tablespoons of butter 

1 teaspoon of smoked paprika 


Get your jars, and your lids into your water bath canner and boil them during this process. 

Run all your Blackberries through a food processor and add to a large pan over a med low heat and cook for a couple of minutes. Add the sugar, and pectin, smoked paprika and cook until it is dissolved, then add your jalapeños. Bring the fruit and pepper mixture up to a boil. After you get it to a boil add the butter to keep it from rolling over and to keep the foaming process down, this does work. 

After both your jam mixture and your jars are both boiling you will start your canning process. I take the jar out of the hot water, draining it, then add the funnel, pour in your jam, add the lid, then the ring, tighten, add back to boiling water and repeat until the jars are full. Boil for 10-12 minutes and then remove from water bath and let cool.

Friday, April 29, 2016

We Be Jammin'... Black Raspberry Jam

Black Raspberry Jam
Found on freshpreserving

Makes 8 half pints 

3-1/2 cups crushed black raspberries (about 5 pints) 

1/4 cup lemon juice 

1 3-oz pouch Liquid Pectin 

1/2 tsp butter or margarine, optional 

7 cups sugar 

Combine prepared berries with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary Ladle jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Thursday, April 28, 2016

We Be Jammin'... Black Currant Jam

Black Currant Jam
Found on localkitchenblog


2 lbs (3 pints) black currants, stemmed & rinsed

2 lbs (4 cups) sugar 


In a large, wide pot, combine currants, sugar, and enough water to cover the bottom of the pan by ¼-inch. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Raise heat to high, bring to a boil and boil hard until jam reaches the set point, 220 degrees F or a dollop wrinkles on a frozen plate, about 10 minutes. Turn off heat and skim any foam. Ladle hot jam into hot jars to ¼-inch head space. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Yields about 6 – 7 cups.

Wednesday, April 27, 2016

We Be Jammin'... Black and Blue Jam with Cinnamon and Ginger

Black and Blue Jam with 
Cinnamon and Ginger
Found on headspacecanning.blogspot

makes approximately ten 4 oz jars or five 8 oz jars 

5 cups blueberries 

4 cups blackberries 

2-1/2 cups granulated sugar 

1/2 cup honey 

3/4 tsp cinnamon 

1/2 tsp ground ginger 

Place berries, sugar, honey, and spices in a preserving pan or nonreactive pot and bring to a boil over medium heat. Simmer the mixture, stirring frequently to prevent scorching, for approximately 20 minutes. At this point, begin testing for gel by placing a dollop of jam on a chilled plate and putting it in the freezer. If the mixture holds its shape and wrinkles up when pushed with a finger, it is ready. If not, continue cooking until it reaches that state which may take up to 40 minutes. Be very careful not to allow the jam to stick to the bottom of the pan as it thickens.

Tuesday, April 26, 2016

We Be Jammin'... Berry Christmas Jam

Berry Christmas Jam
Found on


3 cups fresh cranberries 

1 medium seedless orange, peeled and quartered 

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

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 package (3 ounce size) liquid fruit pectin


In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Ladle hot jam into hot jars to ¼-inch head space. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. 

Added by asdfasdfww

Monday, April 25, 2016

We Be Jammin'... Beer and Bacon Jam

Beer and Bacon Jam
Found on thebeeroness


* 12 oz thick sliced bacon (8-10 thick strips)

* 4 cloves of garlic, smashed

* 1/2 cup yellow onion, chopped

* 1-1/4 cups amber ale or imperial stout, divided

* 1/4 cup apple cider vinegar

* 1/2 cup balsamic vinegar

* 2/3 cup brown sugar


* In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. Return the pot to heat and cook the onions until soft and translucent, about 3 minutes. Add the garlic and stir for about 30 seconds. Add 1 cup beer and both vinegars, scraping to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped.

* Serve at room temperature.

Sunday, April 24, 2016

We Be Jammin'... Banberry Jam

Banberry Jam 
Found on

NOTE: This recipe cannot be altered, it has to be done exactly as listed or it will not set up. 

2-1/2 cups ripe strawberries, hulled and crushed 

1-3/4 cups ripe bananas, peeled and mashed 

2 tablespoons bottled lemon juice 

7 cups sugar 

1/2 teaspoon unsalted butter (optional) 

1 (3 ounce) envelope liquid pectin 

Makes 7 - 1/2 pints 


In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar, and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat. Skim off any foam. 

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. 

Process half pint jars in 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.

Saturday, April 23, 2016

We Be Jammin'... Banana Split in a Jar

Banana Split in a Jar 
By Heather Grinstead 

Servings: 9 half­pints 


2 cups mashed bananas 

1/2 cup lemon juice 

2 cups crushed strawberries 

1-1/2 cups crushed pineapple 

1 cup halved maraschino cherries 

1 package powdered pectin 

5 cups sugar 

1/2 cup chopped walnuts 

optional: 1/2 cup banana rum (or dark rum) 


Mix lemon juice into bananas immediately after mashing to retain the fresh color then combine all the fruit and the pectin in a big pot. Bring to a boil, stirring frequently. Add sugar (and a dab of butter to reduce foaming). Bring to a rolling boil; boil hard one minute. Remove from heat and add nuts and rum (if using). Ladle into jars, leaving 1/4­inch headspace. BWB 15 minutes. Serve over ice cream with whipped cream and chocolate syrup!

Friday, April 22, 2016

We Be Jammin'... Banana Nut Bread Jam

Banana Nut Bread Jam
Found on food

* 10 ripe bananas, pureed (need 3 cups) 

* 1 tablespoon lemon juice 

* 4 cups granulated sugar 

* 1⁄2 cup brown sugar 

* 1 1⁄2 cups toasted walnuts, minced

* 1 (3 ounce) box pectin 

* 1 teaspoon cinnamon 

* 1⁄2 teaspoon nutmeg(optional)


* Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil.

* All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.

* Fill jars to 1/4 inch of top; seal with two-part lid and ring.

* Boiling water bath for at least 10 minutes.

* Makes about 3 pints.

Thursday, April 21, 2016

We Be Jammin'... Banana Jam

How To Make Banana Jam
Author: Ellen Christian


2 cups of mashed bananas (about 5 small)

2 cups sugar

2 tablespoons of lime or lemon juice


Fill the water bath canner with water and bring to a boil.

Wash the jars, rings, and lids.

Fill the jars with very hot water.

Put all the ingredients in a pan and stir occasionally.

Let the jam boil for 5 minutes.

Ladle the jam into the jam jars. Leave ⅛ inch head space (clear space) at top.

Wipe the rim of the jar to make sure it’s clean.

Put the lids and rings on.

Using the jar lifter, lower the jars into the boiling water & process for 10 minutes.

Remove from the water bath canner using the jar lifter and allow to cool completely on a towel on the counter. Read more at

Saturday, April 16, 2016

We Be Jammin'... Bacon, Jalapeno, and Onion Jam

Bacon, Jalapeno and Onion Jam
Found on Vicki's Canning World
Recipe from Bunny's Best

This combination is so good! It's easy to make and a flavor/texture explosion. You can taste the jalapeno in every bite and feel the chewiness of the bacon too. In my mind I see this jam as the perfect companion to a hamburger, or to temper the kick from the jalapenos, serve it with a bit of cream cheese on a cracker. If you don't want it to be spicy, then don't add the jalapenos. I think they are what make the jam but I understand that not everyone enjoys spicy.

This recipe made 3 half pints. 

*UPDATEfrom Vicki; Today I made this recipe using 4 big giant red onions & and 5 cups of chopped bacon. I quadrupled everything else (X4). I had to cook it twice as long, but it came out amazing and yielded 13 half pint jars.#bestrecipeever

10 slices of thick bacon, cut into 1/2 inch slices, cooked until brown (not crispy) NOTE: I did not cook the bacon until it was crispy. I wanted it to be brown and chewy. This allows the liquids in the recipe a chance to flavor and marinate the bacon. 

4 tablespoons of bacon grease, reserved from frying up bacon 

2 large red onions, diced into 1/4 inch squares (about 2.5 cups) 

1 tablespoon minced garlic 

dash of salt 

1/4 cup diced jalapenos (this amount makes it slightly spicy, use less if worried about the heat, more if you like it) 

1/2 cup apple cider vinegar 

1/2 cup packed brown sugar

1/4 cup pure maple syrup (don't use imitation or artificial syrups) 

3/4 cup brewed coffee

-Cook the bacon and reserve the drippings. -In a medium size sauce pan, add 2 Tablespoons of the reserved bacon grease. Wait until it is hot enough to sautee and add the diced onion and garlic. Cook until the onions are clear- about 8 minutes- on medium heat, stirring every once in a while. If they start to stick to the bottom of the pan, add a bit more grease. 

-Add the vinegar, brown sugar, maple syrup, 2 tablespoons of bacon grease, coffee, jalapeno's and bacon. -Bring it to a boil and then reduce heat to medium low--the jam should simmer for about 45 minutes (give or take). Check the jam every 15 minutes and stir once. You will know it is done because almost all of the liquid is gone when the jam is stirred.

*This delicious product can be refrigerated ~ or ~ to make shelf stable follow all proper and safe canning procedures and pressure can pints for 75 min.

***Please note; This is not a USDA approved recipe for canning. They would recommend refrigeration.

Friday, April 15, 2016

We Be Jammin'... Bacon Strawberry Mint Jam

Bacon Strawberry Mint Jam
found on queer in the kitchen

makes 2 cups
* 1 pound thick-cut bacon, cooked and drained, crumbled once cooled

* 3 cups fresh strawberries, hulled and chopped

* 1 cup white onion, chopped

* 1/2 cup white sugar

* 1/2 cup dark brown sugar, packed

* 2 tablespoons apple cider vinegar

* 2 tablespoons fresh mint, chopped

Combine all ingredients except mint in a large skillet over medium-high heat and bring to a boil. Boil, stirring, for 3-5 minutes. Reduce heat to a simmer and cook for 1-1½ hours, stirring occasionally until a jam-like consistency is formed.

Remove from heat and transfer to a food processor with mint leaves and pulse until well combined. Can be stored refrigerated in airtight containers for up to 2 weeks. It will be long gone before you have to worry about it going “bad”.

Thursday, April 14, 2016

We Be Jammin'... Bacon Jam

Bacon Jam Recipe
Found on iamafoodblog 
adapted from

yield: half a cup

1/2 pound bacon, finely chopped

1/2 small onion, diced

2 cloves of garlic, crushed

2 Tablespoons brown sugar

2 Tablespoons cider vinegar

2 Tablespoons maple syrup

1 Tablespoon red chili flakes

In a medium saucepan, cook the bacon over medium-high heat, stirring occasionally, until crispy and lightly browned. Transfer the bacon to a paper-towel lined plate. Pour off all but 1 tablespoon bacon drippings. Add onions, crushed garlic and chill flakes. Cook until onions are translucent. Add vinegar, brown sugar, maple syrup and bring to boil, stirring and scraping up the browned bits. Add the bacon back in a simmer on low heat until liquid is syrupy and thick, about 30 minutes. Transfer to a food processor and pulse. Enjoy on everything! Keeps in the fridge for 4 weeks.

- (to can in a pressure canner: 1/2 pint jars at 11 lbs psi for 75 minutes)

Wednesday, April 13, 2016

We Be Jammin'... Apricot-Pineapple Freezer Jam (no cook)

Apricot-Pineapple Freezer Jam (No Cook)
Found on kraftrecipes

Makes 7 half pints 

1-3/4 cups prepared fruit (buy about 2 lb. fully ripe apricots) 

2 cans (8 oz. each) crushed pineapple in juice, undrained 

1/4 cup fresh lemon juice 

1 box Pectin 

1 cup light corn syrup 

4-1/2 cups sugar 

RINSE clean plastic containers and lids with boiling water. Dry thoroughly or use freezer safe jars. PIT and finely chop unpeeled apricots. Measure exactly 1-3/4 cups prepared fruit into large bowl. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots. Stir in lemon juice. STIR pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup.

Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Tuesday, April 12, 2016

We Be Jammin'... Apricot-Lime Jam with Black Pepper

Apricot-Lime Jam with Black Pepper
Found on allfourburners

Yield: 6 8-ounce jars


2 pounds apricots, pitted and chopped

1-1/2 cups white sugar

1 tablespoon lime juice

1 teaspoon lime zest

1 teaspoon black pepper


Combine apricots, sugar, and lime juice. Bring to a boil over medium heat and stir constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim foam. Add lime zest and black pepper; stir to combine.

Either can (process for 10 minutes) or refrigerate.

Monday, April 11, 2016

We Be Jammin'... Apricot Jam

Apricot Jam
Found on allrecipes

* 8 cups fresh apricots - peeled, pitted, and crushed

* 1/4 cup lemon juice

* 6 cups white sugar

* 5 (1 pint) canning jars with lids and rings


1. Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.

2. Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.

3. Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.

5. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Sunday, April 10, 2016

We Be Jammin'... Apple Rhubarb Jam

Apple Rhubarb Jam
Found on Pinterest 

Makes 6 half pints 

3 C. diced rhubarb 

3 C. diced peeled apples 

2 C. white sugar* 

1/2 C. water 

1 T. ground cinnamon

 ½ t. freshly ground nutmeg 

1 (2 ounce) package dry pectin 

*I used the vanilla scented sugar that I use to store my vanilla beans, which added a nice subtle flavor

In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes. Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Saturday, April 9, 2016

We Be Jammin'... Apple Pie Jam

Apple Pie Jam
Found on onehundreddollarsamonth


4 cups diced apples 

2 tablespoons lemon juice 

1-1/4 teaspoon ground cinnamon 

1/4 teaspoon ground ginger 

1/4 teaspoon ground nutmeg 

1 box pectin 

4 cups granulated sugar 

1 cup firmly packed brown sugar 

1/2 teaspoon unsalted butter (to keep jam from foaming) 


Dice the apples and place in a 4 cup measuring cup. Cover the apples with water to top of the 4 cup measuring mark. Place apples in a 6 -8 quart pot, add spices, lemon juice, butter, and pectin and bring to a full rolling boil. Slowly stir in the sugar and return to a full rolling boil for 1 minute, making sure to stir constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/4 inch headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in water bath canner. Process 10 min. Yields 6 - 1/2 pints.

(another) Apple Pie Jam 


6 ­ cups peeled and diced Granny Smith apples (6-­7 medium apples) 

½ ­ cup water 

½ ­ teaspoon of butter 

3­ cups white sugar 

2­ cups packed brown sugar 

¾ ­ teaspoon ground cinnamon 

1/2 tsp. nutmeg 

1­1.75 oz box sure jell­ fruit pectin 


Cook apples, water and butter over low heat, stirring until apples are soft but not mushy. Stir in pectin and bring to a full rolling boil, stirring constantly. Add sugars and cinnamon and bring back to a boil (220 degrees use a candy thermometer), stirring constantly. After the mixture comes to a full boil and reaches 220 degrees boil for one full minute. Remove from heat and skim off foam (if there is any). Pour into hot jars, leaving 1/4 inch head space. Process jars in boiling water bath for 10 minutes. Recipe yields: 7 ­ half pint jars

Friday, April 8, 2016

We Be Jammin'... Apple Ginger Jam

Apple Ginger Jam
Found on flamingomusings

(makes 8 half-pints)

(adapted from Clearly Delicious – An Illustrated Guide to Preserving, Pickling & Bottling by Elisabeth Lambert Ortiz)


2-1/2 lbs. cooking apples (I used the venerable Granny Smith) 

2 large lemons 

2 tsp. ground ginger 

3 cups water 

5 cups sugar 

1/4 cup chopped candied ginger (or more to taste)


Place a couple of small dishes in the freezer.

Peel, core, and coarsely chop the apples, reserving the peels and cores. Put the peels and cores in some cheesecloth or another clean cloth and set aside, then put the fruit into a large saucepan. Finely grate the zest of the lemons, using a Microplane or similar grater, then juice the lemons and add the zest and juice to the pot (I added the juiced lemon “shells” to the cloth, too), along with the ground ginger and water. Now tie up the cloth “bag” and add that to the pot, as well. Bring to a boil over high heat, then reduce heat and allow to simmer for 10 minutes, uncovered, stirring occasionally.

Remove the cloth “bag”, squeezing as much of the juices out of it as you can, add the sugar to the pot, and stir till completely dissolved. Bring back to a rapid boil and continue to cook without stirring for an additional 10 minutes.

Remove the pot from the heat and do a gel test by putting a little of the liquid on one of the frozen plates and return to the freezer for 2 minutes. If the liquid wrinkles when you push it with your fingernail or the tip of a spoon, you’re ready to jar up. If the liquid remains runny, return the pot to the heat, bring back up to a boil and cook for an additional 5 minutes. Repeat the test and then repeat cooking/testing if necessary.

After removing from the heat finally, stir in the chopped crystallized ginger.

Fill sterilized jars with the hot jam, cover with appropriately prepared lids and rings, tightened finger-tight, and process in a boiling water canner for 5 minutes (adjusted for altitude).

You know the rest of the drill by now: Remove the hot jars to a towel or newspaper-covered surface, listen for the pinging of your seals, and check the seals in 24 hours to make sure everything is kosher.


It’s a bit tricky to get that bag of stuff out of that boiling hot pot and then squeeze the juices out, and do it safely. I have a colander that fits perfectly over the rim of the pot I used. When I lifted the bag out of the pot with a pair of tongs, I slipped the colander under it and put it in there. Then I took a sturdy wooden spoon and smooshed the bejeebers out of it, so everything went directly back into the pot, and Look, Ma! No burns! If you have a pair of those silicone waterproof oven mitts, you could probably just squeeze it with your hands. But the colander method worked for me.

Oh. Em. Gee. I can’t believe how good this stuff turned out! I want to eat it on toast, I want to eat it with cheese, I even wanted to figure out how to put it in other stuff! In fact, I did mix it with softened cream cheese, slapped it between two squares of puff pastry, and drizzled some dulce de leche over it to make one darned decadent dessert: Apple Cream Napoleons with Dulce de Leche. Talk about over the top! I am so glad there are seven more jars of this stuff waiting for me… I might just make another batch!

Thursday, April 7, 2016

We Be Jammin'... Apple Cranberry Jam

Apple Cranberry Jam
Found on Pinterest

Makes 7 half pints


8 small to medium apples, peeled, cored, and chopped 

16 oz of cranberries 

4 cups brown sugar 

3/4 cup orange juice 

1/2 cup water 

2 Tbsp lemon juice 

2 Tbsp finely shredded orange peel 

1/8 tsp ground cinnamon 

1/8 tsp ground allspice 

Add all ingredients to a large pot, stir to combine. Bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer, stir often, for about 30 mins or until mixture is thickened. Ladle into jar leaving ½-inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 15 mins.

Wednesday, April 6, 2016

We Be Jammin'... Amish Traffic Jam

Amish Traffic Jam 
Submitted By Kelly DeVoll Robson

3 cups sour cherries

3 cups fresh Strawberries

2 cups red raspberries

7 cups sugar

Wash and seed cherries. Wash the berries.

Mix the fruit and sugar together and cook quickly, until fruits are clear and tender.

Seal in hot jars. There weren't any exact measurements given.

Tuesday, April 5, 2016

We Be Jammin'... Alton Brown's Spiced Blueberry Jammin'

Alton Brown's Spiced Blueberry Jammin'
Found on Food Network


2 (12-ounce) bags frozen blueberries 

One (1 3/4-ounce) packet dry pectin 

1/4 teaspoon star anise, ground fine 

10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground) 

2 tablespoons lemon juice 

5 tablespoons (2 1/2 ounces) cider vinegar 

3 cups sugar 

1/2 cup water

Directions For the jam:

Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. 

Preserving the jam: 

Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can. Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.) Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing. Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)

Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.) Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp. 

Recipe courtesy Alton Brown

Monday, April 4, 2016

We Be Jammin'...Almost Raspberry Jam

Almost Raspberry Jam 
(Made with Green Tomatoes) 
Found on tasteofhome 

Makes 7 half pints 

5-1/2 cups chopped green tomatoes 

5-1/2 cups sugar (reserve 1/2 cup of sugar to mixed with pectin) 

1/3 cup lemon juice 

1 box of pectin 

1 package (6 ounces) raspberry gelatin 

In a large stockpot, combine tomatoes, lemon juice, and sugar. Bring to a boil. Reduce heat; simmer 25 minutes, stirring occasionally. Add in 1/2 cup reserved sugar with pectin mix in (this prevents the pectin from clumping). Bring to a boil and boil for 1 min. Remove from heat; stir in gelatin until dissolved, about 1 minute. Spoon into jars to 1/2 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 mins.

Sunday, April 3, 2016

We Be Jammin'... Almond Delight Freezer Jam

Almond Delight Jam

Found on freshpreserving 
By Kara A. of Fort Wayne, Indiana

Makes about 5 (8 oz) half pints Add almonds to strawberries and blackberries to create a delightful jam using Ball® RealFruit® Instant Pectin.


* 1-1/2 cups sugar 

* 5 Tbsp Ball® RealFruit™ Instant Pectin

* 3 cups crushed strawberries

* 1/2 cup crushed blackberries

* 1 banana, peeled and crushed

* 1/2 cup crushed almonds

* 2 tsp almond extract 

* 5 Ball® Plastic (8 oz) Freezer Jars


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

2. ADD strawberries, blackberries, banana, almonds and almond extract. Stir 3 minutes.

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

Saturday, April 2, 2016

Dry Mixes in a Jar... Potato Soup Mix

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.

Potato Soup Mix
Found on Allrecipes

Original recipe makes 6 servings

* 1-3/4 cups instant mashed potato flakes

* 1-1/2 cups dry milk powder

* 2 tablespoons chicken bouillon granules

* 2 teaspoons dried minced onion

* 1 teaspoon dried parsley

* 1/4 teaspoon ground white pepper

* 1/4 teaspoon dried thyme

* 1/8 teaspoon ground turmeric

* 1 1/2 teaspoons seasoning salt


1. Combine potato flakes, dry milk, bouillon granules, onion, parsley, pepper, thyme, turmeric, and seasoning salt in a bowl and stir to mix. Pour into a 1 quart jar.

2. Attach the following instructions: To serve, place 1/2 cup soup mix in bowl. Stir in 1 cup boiling water until smooth.

Friday, April 1, 2016

Dry Mixes in a Jar... Palouse Soup Mix

Dry Mixes... these mixes are not for canning, but may be stored in canning jars.
Palouse Soup Mix
Found on lakeareaunitedway

(Palouse is a variety of lentil... hence the name)

2-1/2 c. green split peas (16-oz. pkg.) 

2-1/2 c. lentils (16 oz. pkg.) 

2-1/2 c. pearl barley (16-oz. pkg.) 

2 c. alphabet macaroni (8 oz. pkg.)--I use brown rice instead 

1 c. dried onion flakes (2 3/8-oz. pkgs.) 

1/2-c. celery flakes (1 3/8-oz. pkg.) 

1/2-c. parsley flakes (1 1/4-oz. pkg.) 

1-1/2 t. thyme 

1-1/2 t. white pepper 

Mix all ingredients together. Store in a jar with a tight- fitting lid. Stir before using. Makes 10 c. of mix. 

TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned stock in large pan. Add 1 c. of cooked chopped meat, if desired. Bring to a boil. Reduce heat to low and cover pan. Simmer gently for 45 to 60 minutes, or until peas are tender. Add 1/2-tsp. salt if desired.
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