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.

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