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.

Friday, June 24, 2016

We Be Jammin'... Lime Pineapple Jam

Lime Pineapple Jam
Found on happierthanapiginmud.blogspot


4 cups finely chopped fresh pineapple

1-3/4 cups sugar

3 tablespoons lime juice

1 teaspoon grated lime peel

1 teaspoon lime basil


In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour into hot jars, leaving 1/4-in. head space. Adjust caps. Process for 15 minutes in a boiling-water bath.

Thursday, June 23, 2016

We Be Jammin'... Kiwi and more jams

Kiwi Strawberry Daiquiri Jam
Found on SbCanning - Canning Only Recipes

1 cup Kiwi, peeled and chopped 

1 cup Strawberries, chopped 

2/3 cup unsweetened pineapple juice 

1/3 cup lime juice 

3 T. Ball Flex batch powdered pectin 

3 cups sugar 

1/4 cup rum 

Prepare boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum. Remove from heat. Skim off foam if necessary. Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

Lid should not flex up and down when center is pressed. Makes 4 half pints.

Kiwi-Strawberry Jam
Found on SB Canning

2 ½ lbs. Kiwi, peeled and chopped 

1 cup strawberries, chopped 

2 cups cane sugar 1 box of sure-jell pectin 

2 T. lemon juice 

Put all ingredients into a dutch oven and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture to a boil and add a package of powdered pectin to tighten up the consistency. Bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 3 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.

Kiwi Pineapple Jam
Found on SB Canning

3 cups peeled and chopped Kiwi

1 cup unsweetened pineapple juice

4 cups sugar

1 package powdered pectin (3 T. flex no sugar pectin)

Combine kiwi, pectin, and pineapple juice in dutch oven. Bring to a boil, stirring constantly. Add sugar, stirring till dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into sterilized jars leaving 1/4" headspace. Adjust two piece caps. Process 10 minutes in water bath at a full boil. Make 4 half pints.

Wednesday, June 22, 2016

We Be Jammin'... Kiwi Apple Jam

Kiwi Apple Jam
Found on myniche-myspace.blogspot

Makes 2 - half pints 

5 medium sized Kiwi, peeled, cored and diced 

2 medium sized apples, peeled, cored and diced 

1 cup sugar 

2 Tbsps freshly squeezed lemon juice or bottled lemon juice zest of half a lemon 


Combine all the ingredients in a large enough preferably non-stick container. Simmer, uncovered for 45 minutes to 1 hour, stirring occasionally. Stir more frequently as the mixture thickens. Once the mixture has attained the desired consistency, switch off the heat and ladle the mixture into sterilized jars to 1/4 inch headspace and process in a water bath canner for 10 mins.

Tuesday, June 21, 2016

We Be Jammin'... Jingle Jam

Jingle Jam 
(Cranberry and Jalapeno)
Found on Canning Only Recipes

6 cups cranberries, fresh or frozen, rinsed and picked over 

3 cups sugar 

1 cup orange juice 

1 cup water 

1/4 cup jalapeno, minced with seeds removed 

1 tablespoon orange zest 


Combine all ingredients in a large stock pot. Bring to a rolling boil. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally until thickened. While jam is cooking, sterilized half-pint jars and lids according to manufacturer's directions. When jam is ready, ladle into prepared jars, allowing 1/8-inch headspace before sealing. Follow manufacturer's directions for processing in a hot-water bath for 5 minutes. 

Remove carefully and leave jars undisturbed for 12 to 24 hours. Make 5 - half pints.

Monday, June 20, 2016

We Be Jammin'... Jamaica Banana Jam

Jamaica Banana Jam
Found on Food

YIELDS 4 half-pints 

* 1⁄4 cup fresh lime juice (about one medium lime) 

* 3 1⁄2 cups bananas, diced (firm, ripe ones work best) 

* 2 1⁄4 cups sugar 

* 1⁄2 cup water

Place lime juice in a one quart measure.

Peel bananas and dice directly into lime juice.

Stir with a wooden spoon.

Keep stirring as you dice each banana into the lime juice to prevent darkening.

Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.

Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.

Stir often to prevent sticking, especially during last 10 minutes.

Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.

Fill hot, sterilized jars quickly with the hot mixture, leaving 1/4 inch headspace.

Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.

Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.

Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.

Sunday, June 19, 2016

We Be Jammin'... Honeydew Jam with Mint & Lime

Honeydew Jam with Mint & Lime
Found on apronstringsblog

Makes 3 half pints 

2-1/2 cups finely chopped honeydew melon

1-1/2 cups sugar 

2 tablespoons fresh mint leaves, minced 

Juice and zest of one large lime 

1 package (3 ounces) liquid pectin 

Combine honeydew, sugar and mint in a medium nonreactive saucepan, over high heat. Bring to a boil and cook, stirring frequently, for about 10 minutes. Add lime juice, zest and pectin and continue boiling for another 4 minutes, until bubbles are thick. Remove from burner and let the bubbles settle. 

Ladle the jam into 3 half-pint jars, then wipe the rims clean, and put on lids and rings. Process in a water bath for 10 minutes.

Saturday, June 18, 2016

We Be Jammin'... Homemade Lemon Jam

Homemade Lemon Jam

Yields: 1 small jar
4 lemons
2 tbsp lemon juice
200g sugar (1 cup)
2 cups water
2 cups extra water to boil lemons zest

Grate 3 lemons into a small pot.
Slice one lemon thinly into rings or lengthwise. Add them into pot.
Pour 1 cup water over lemons and boil it 10 minutes.
Strain its water and repeat this step. The bitterness of lemon zest will be removed this way.
Add sugar, lemon juice and 2 cups water over strained lemon zest in pot.
Boil it over medium low heat until it reaches the right jam consistency, about 30 minutes.
Pour it into a jar when hot and let it cool in the jar.

Friday, June 17, 2016

We Be Jammin'... Some Heavenly Jams

Heavenly Fig Jam
Found on sleepycathollow

Makes 7 - half pints

Dried Figs, 18 oz 

water, 3-1/2 cups 

orange juice, 1/3 cup

lemon juice, 1 TBSP 

sugar, 3-1/2 cups

 pectin, 1 box 

orange liqueur, 1/3 cup

In a large, deep stainless steel saucepan, combine figs and water. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until softened, about 20 minutes. Let cool slightly. Transfer figs and water to a food processor fitted with a metal blade and purée. Measure 3 cups.

Return pureed figs to saucepan and add orange juice and lemon juice. Bring to a boil over high heat, stirring frequently. Add sugar and pectin (mixed in with sugar) all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Immediately stir in orange-flavored liqueur, if using. Remove from heat and skim off foam.

Ladle hot jam into a hot jar to within 1/4 inch of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Center hot sealng disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight.

Process in a boiling water bath for 10 minutes.

Heavenly Jam
Found on oodlekadoodleprimitives.blogspot

Makes 7 pints 


2 medium oranges 

1 lemon 1 

pinch baking soda 

6 medium pears 

6 medium peaches 

6 medium apples 

Sugar equal to amount of fruit. 

Note: This recipe does not require pectin. 


Grind unpeeled oranges and lemons in a food processor or grinder; transfer to a large kettle. Add baking soda; simmer for 10 minutes. Peel remaining fruit; grind then crush it. Add to orange mixture; measure and return to kettle. Add sugar equal to the amount of fruit. Boil until thick, about 30 minutes. Pour it into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 20 minutes in a boiling hot water bath.

Thursday, June 16, 2016

We Be Jammin'... .Habanero Fig Jam

Habanero Fig Jam
Hot and Spicy Good!
Found on

YIELDS 12 half pint jars


* 4 lbs figs, 8 cups pureed with chucks remaining 

* 1 large granny smith apple, cut into chunks under ripe is great 

* 4 red habaneros or 8 jalapenos, leave seeds if you want more heat 

* 1 1⁄4 cups bottled lemon juice

* 3⁄4 ounce sure jell powder pectin 

* 1 tablespoon butter 

* 8 cups sugar


* Place apple habaneros and 1 cup sugar in food processor and pulse till very fine. Place into a large nonreactive heavy bottom pot. Add everything but the sugar. Stirring in the pectin to dissolve.

* Bring to a full rolling boil,(a boil that doesn`t stop when stirred).

* Add sugar and return to a boil. Boil for 1 minute.

* Remove from heat and ladle into sterilized jars. Leaving 1/4 inch head space.

* Wipe rims and place lids on add screw tops.

* Process in a hot water canner for 10 minutes.

* Remove and leave in a draft free spot to seal for 24 hours.

* Label and store in a dark cool spot.

Wednesday, June 15, 2016

We Be Jammin'... Guava Jam

Guava Jam
Found on Food

Cooking time approximate. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to for the current information.

YIELDS 6 6-ounce jars 

* 4 cups sugar 

* 1 cup water 

* 5 lbs guavas


* Boil sugar and water until it spins a thread (238F).

* Halve guavas and remove pits; cook in a little water until soft enough to put through a sieve.

* Strain and add to syrup.

* Cook until thick.

* Pour into hot sterilized jars and seal.

Tuesday, June 14, 2016

We Be Jammin'... Green Tomato Pineapple Jam

Green Tomato-Pineapple Jam 
Found on Pinterest

Makes 6 half pints 

4 lbs. green tomatoes, cored, peeled and thinly sliced 

5 c. sugar 

8-oz. can crushed pineapple

juice of 1 lemon 

7 whole cloves 

1 4-inch cinnamon stick 

zest of 1 orange 

Combine tomatoes and sugar in a heavy kettle over medium heat; bring to a boil. Boil until tomatoes are soft, about 20 minutes, stirring often. Stir in pineapple; boil for 15 minutes. Add lemon juice and spices (in a spice bag); boil until jam coats the back of spoon, about 20-30 minutes. Discard spice bag. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals. Makes about 6 jars.

Monday, June 13, 2016

We Be Jammin'... Green Tomato Jam

Green Tomato Jam
No Pectin
Found on Food

YIELDS 6-7 half pint jars


* 4 lbs organic green tomatoes (that were roughly pureed in the food processor) 

* 2 lbs organic sugar 

* 1 organic lemon, zest and meat chopped, seed and bitter pith discarded 

* 2 tablespoons bottled lemon juice 

* 1 vanilla bean (yes the whole bean rough chopped) 

* 2 inches piece ginger, minced finely 

* 1 stick cinnamon


Prepare jars and hot water bath.

In a spice grinder place the chopped vanilla bean with ¼ cup of the sugar. Grind till fine and powdery.

Place all ingredients in a large pot.

Bring to a boil being sure to stir often once it starts to thicken.

The cooking can take 1 hour depending on how high your heat goes and the size of the pot. I use power plus burner being very watchful over it so it doesn't burn. When it hits 215 degrees remove cinnamon sticks and discard. Place jam into sterilized jars wipe rims clean and place warm lids on jars, adjust rings on. Place in hot water bath covered by 1-2 inches of water for 10 minutes. Remove and place on towel covered counter overnight. Check lids for sealing. Label and store in pantry for up to 1 year.

Sunday, June 12, 2016

We Be Jammin'... Grapefruit Honey Jam

Grapefruit Honey Jam
Found on hitchhikingtoheaven

Makes about 3 pints 

3 pounds organic pink or red grapefruit 

3-1/2 cups wildflower honey 

juice of one lemon 

Wash the grapefruits, slice them in half, and place them in a large stock pot. Add enough water to cover the fruit by a couple of inches and then simmer, uncovered, until the grapefruit halves are very soft. This usually takes about an hour and a half. (I test them with a wooden skewer. They’re done when it’s easy to pierce them all the way through.) Add more hot water if needed during the simmering process. Drain the grapefruit halves and set them aside until you can handle them without burning your hands. Then place a cutting board (will keep you from making a huge mess) inside a roasting pan. Cut the grapefruit into chunks, removing the big seeds as you work. Don’t worry about any tiny seeds. Put the grapefruit chunks into a food processor and process until finely chopped. For this recipe, chop them quite fine not turn them into mush. Transfer the chopped grapefruit to your jam pot and add the honey and lemon juice. (Don’t scrimp on the quality of your honey. You will taste it, so it needs to be great.) I found it helpful to warm the honey first. Slowly bring the mixture to a gentle boil, then simmer and stir frequently until the jam thickens about 20 to 25 mins. Ladle or pour the jam into clean, hot jars, leaving 1/4″ headspace. Bubble your jars with a wooden chopstick or other tool of choice. Wipe rims, apply lids, and process 15 minutes in a hot-water bath, adjusting time for your altitude if necessary.

Friday, June 10, 2016

We Be Jammin'... Gourmet Chili Jam

Gourmet Chili Jam
Found on food

This sweet chili jam has been sent by post all over Australia.Great with everything from pork chops to cheese platters


6-10 jars


* 1kg tomatoes, blanched skinned and chopped (2.20462 lbs.)

* 500g sugar (1.10231 lbs.)

* 3 tablespoons lemon juice 

* 1⁄3 cup white wine vinegar 

* 6 -10 red chilies 

* 2 teaspoons salt 

* 2 tablespoons fish sauce(nam pla)

* To peel tomatoes, put in large bowl and cover with boiling water for 10 minutes.This helps the skin to peel so much easier. Chop the tomatoes and mix with the sugar. This must stand for several hours or overnight.

* When settled, add all ingredients to big pot and simmer until thick.

* This can vary from 40 minutes to 1.5 hours depending on juice in tomatoes etc.

* Pour into warm sterile jars. This will keep for at least 6 months, although we always eat it before much time has elapsed!

Thursday, June 9, 2016

We Be Jammin'... Gooseberry and ??? Jam

Gooseberry And Raspberry Jam
Found on Pinterest

6 c. gooseberries (the yellow ones) 

3 c. sweet gooseberries (the dark red ones) 

2. c. raspberries 

1 box (1.75 oz) Ball No Sugar Pectin 

4-1/4 c. sugar 

1/2 t. butter 

Mix 1/4 c. sugar with the pectin and set aside in a bowl. Measure the remaining 4 c. sugar into another bowl. Place both types of gooseberries in a heavy pot, heat on medium low and as they cook use a potato masher to mush it all up. Run the mush through a food mill fitted over a large bowl, separating the fruit pulp from the skins, seeds and stems of the fruit. Measure the gooseberry pulp, the desired result is 4 1/2 c. gooseberry purée. Mix the 2 c. whole raspberries into the pulp.

Wipe out the heavy pot, add the fruit and the dry pectin/sugar and mix well. Add the bit of butter. Bring to a full boil, stir continuously. When the fruit is at a full boil that cannot be stirred down, pour in the remaining sugar. Keep stirring and bring the mix back to that full boil. Boil for a minute then remove from heat. Skim off any accumulated foam. Ladle into sterilized jars, seal and process in a boiling water bath for 10 minutes. Yield: 9 one cup jars.

Gooseberry-Mango Jam 
Found on

Yields: 6 half-pints


6 cups fresh or thawed, frozen gooseberries, stems removed

1/2 cup water

6 cups sugar

2 cups finely chopped peeled mangoes

1/4 cup lemon juice


1. In a 6- to 8-quart heavy pot combine half of the gooseberries and the water. Using a potato masher, crush berries slightly. Stir in the remaining gooseberries, sugar, mangoes, and lemon juice.

2. Bring mixture to boiling over medium heat, stirring constantly to dissolve sugar; reduce heat. Boil gently, uncovered, for 30 to 40 minutes or until mixture is thickened and sheets off a metal spoon, stirring frequently (jam will be a darker red in color). Remove from heat andquickly skim off foam with a metal spoon.

3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 6 half-pints.

Wednesday, June 8, 2016

We Be Jammin'... Golden Sunshine Jam

Golden Sunshine Jam (Mango Jam)
Found on Pinterest

4 cups prepared fruit (about 4 large or 5 medium fully ripe mangoes)

2 Tbsp. fresh lemon juice

7-1/2 cups sugar, measured into separate bowl

2 pouches Liquid Fruit Pectin

Preheat canner and prepare jars and lids. Peel and pit mangos. Puree fruit thoroughly, in a blender, one mango at a time. Measure exactly 4 cups prepared fruit into a large (6-8 qt) pot. Stir in lemon juice until blended. Stir sugar into fruit mixture in the pot. Bring it to full rolling boil (a boil that doesn't stop bubbling when stirred down) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 minute, stirring constantly.

Remove pan from heat and quickly skim off any foam from the top. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a full rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter, place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months.

Makes about 9 half pint jars (I did 7 half pints and 1 pint)

Tuesday, June 7, 2016

We Be Jammin'... Golden Salsa Jam

Golden Salsa Jam
Found on Better Homes and Gardens


4-1/2 cups peeled, seeded, and chopped yellow tomatoes

3/4 cup chopped yellow or orange sweet pepper (1 medium)

3/4 cup peeled, seeded, and chopped mango

1/3 cup chopped fresh banana peppers

2 large jalapeno chile peppers, finely chopped (do not seed)*

1/2 cup chopped yellow onion (1 medium)

1/2 cup finely snipped fresh cilantro

1/2 cup orange-carrot juice, such as Naked brand

1 teaspoon salt

1 tablespoon finely shredded lime peel

1/4 cup lime juice

3-1/4 cups sugar

1(1 3/4) ounce package powdered fruit pectin for lower sugar recipes

In an 8- to 10-quart stainless-steel, enamel, or nonstick heavy pot stir together tomatoes, sweet pepper, mango, banana peppers, jalapeno peppers, onion, cilantro, orange-carrot juice, and salt. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes, stirring often. Stir in lime peel and lime juice.
In a small bowl combine 1/4 cup of the sugar and the pectin; stir into the tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 3 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Monday, June 6, 2016

We Be Jammin'... Gingered Rhubarb Jam

Gingered Rhubarb Jam
Found on southernfood

Makes 3 half pints 

4 cups diced fresh rhubarb 

3 cups sugar 

3 tablespoons finely chopped candied ginger 

2 tablespoons lemon juice 

red food coloring, if desired, for color 

Combine rhubarb, sugar, ginger, and lemon juice in a large pot and let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes. Skim off foam and add red food coloring if using. Ladle into hot sterilized canning jars to 1/4 inch headspace, wipe rims, and assemble lids. Process in boiling water bath canner for 10 minutes.

Sunday, June 5, 2016

We Be Jammin'... Garfield Jam

Garfield Jam 
(Peach and Plum Jam)
Found on oodlekadoodleprimitives.blogspot


4 pounds plums -- pitted 

4 pounds peaches -- pitted, peeled 

4 pounds light brown sugar 

1 pint vinegar 

1 tablespoon cinnamon 

1 teaspoon cloves 


 Boil plums, peaches until tender very slow. Add brown sugar, vinegar, cinnamon, and cloves. Boil until thick. Remove from heat, ladle into hot sterile jars, leaving about 1/4-inch headspace. Cap and give a 5 minute hot water bath. This recipe yields about 5 pints.

Saturday, June 4, 2016

We Be Jammin'... Fuzzy Navel Jam

Fuzzy Navel Jam
Found on sbcanning

(canning jam with alcohol) 

3-1/2 cups peaches, peeled and chopped 

1 large orange 

2 cups sugar 

2 T. Peach Schnapps 

3 T. Ball Flex batch low sugar/no sugar pectin 


Using a vegetable peeler or a knife cut away just the outer rind of the entire orange without taking too much of the pith (white part). Using a knife cut the rind into slivers and set aside. Using a knife or your hands peel away the pith and segment the orange. Cut off any of the white part inside the orange as that is bitter and will leave an unpleasant taste to your jam. Chop the orange and set aside. Cooking: In a stainless steel pot combine peaches, orange, and rind. Simmer, for 10 to 15 minutes or until peaches are tender. Add sugar and peach schnapps and bring back to a boil. 

Add pectin stirring in completely. Bring it back to a boil and do not stir for one minute. This will help activate the pectin. Remove from heat. Processing: Ladle jam into hot, sterilized half pint canning jars, leaving 1/4" headspace. Remove air bubbles and refill if necessary. Wipe rims, and add hot lids and rings. Process in water bath canner for 10 minutes. You will start timing once the water comes to a full boil. 

Makes 5 half pints.

Friday, June 3, 2016

We Be Jammin'... Firestarter Jam

Firestarter Jam 
(Peach-Scotch Bonnet Jam)
Found on redcrowgreencrow.wordpress

3 cups sliced peaches 

1 seeded, diced scotch bonnet pepper- I really would seed it. The heat level on this isn’t unbearable for me, but I don’t think I would leave the seeds in there either. If you can’t get a scotch bonnet, try a couple bird’s eye peppers or a habanero. 

Scant 1-1/2 cup sugar 

1-1/2 tablespoons bottled lemon juice 

Prep 3 quarter pint jars for boiling water bath canning. In a large saucepan, bring fruit, sugar, pepper, and lemon to a hard boil. After 10 minutes of boiling check for gel by placing a plate in the freezer. Place a small amount of jam on the plate and freeze for 30 seconds. When you can run your finger through the jam and it holds it shape without running together, it’s gelled. 

Fill jars and process for 10 minutes using a boiling water canner.

Or, you can freeze the jam for up to one year.

Thursday, June 2, 2016

We Be Jammin'... Drunken Fig Jam

Drunken Fig Jam
Found on Food


YIELDS 6 half-pint jars


* 2 lemons 

* 4 lbs ripe fresh figs, stemmed, cut into 1/2-inch pieces (preferably black) 

* 4 cups sugar 

* 3⁄4 cup brandy or 3⁄4 cup cognac 

* 1⁄2 teaspoon coarse kosher salt


* Using vegetable peeler, remove peel from lemons (yellow part only) in long strips.

* Cut peel into matchstick-size strips (about 3 tablespoons).

* Combine lemon peel, figs, sugar, brandy, and 1/2 teaspoon coarse salt in heavy large deep saucepan; let stand at room temperature 1 hour, stirring occasionally.

* Bring fig mixture to boil over medium-high heat, stirring until sugar dissolves.

* Reduce heat to medium; continue to boil until jam thickens and is reduced to 6 cups, stirring frequently and occasionally mashing mixture with potato masher to crush large fig pieces, 30 to 35 minutes.

* Remove from heat.

* Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/4-inch space at top of jars.

* Remove any air bubbles.

* Wipe jar threads and rims with clean damp cloth.

* Cover with hot lids; apply screw bands.

* Process jars in pot of boiling water 10 minutes.

* Cool jars completely.

* Store in cool dark place up to 1 year.

Wednesday, June 1, 2016

We Be Jammin'... Pina Colada Jam

Pina Colada Jam
Found on SBCanning

3 cups crushed pineapple **

½ cup orange juice

¼ cup lime juice

½ cup coconut rum

2 cups sugar

3 tablespoons Ball flex-batch Classic pectin 


1. Mix pineapple, orange juice, lime juice, and coconut rum in large stockpot. Gradually stir in pectin.

2. Over high heat, bring to a boil that can’t be stirred down. Add sugar all at once. Stir to dissolve. Return to boil. Boil hard for one minute.

3. Ladle into hot, sterilized jars with ¼ inch headspace. Wipe rims. Add heated lid. Screw on ring, making it finger tight. Process in boiling water bath for 10 minutes. Make 4 half pints.

**To get 3 cups pineapple: Cut of the top and bottom of one large pineapple. Trim off the outside taking care to remove all the eyes. Core and cut in chunks. Crush in food processor. (Next time I would just pulse it for a little chunkier jam. I had it running on low as I was putting the pieces in, and some of it was more pureed than crushed.)
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