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 

INGREDIENTS: 

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. 

DIRECTIONS: 

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.

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