Sunday, July 31, 2016

Salsa Time... Corn Salsa

Corn Salsa
Found on Canning Craze


4 large ears of fresh corn 

1 cup red onion, diced 

1 large red pepper, diced 

1 large tomato, peeled and diced 

1 jalapeno pepper, seeded and diced 

1/2 cup fresh squeezed lime juice 

1/2 tsp. salt 

1/2 tsp. ground cumin 

1/2 tsp. ground black pepper 


1. Remove husks and silks from corn and rinse. Cut corn off cobs. 

2. In a large saucepan combine corn, onion, sweet pepper, tomato, jalapeno, lime juice, salt, cumin and pepper. Bring to a boil over medium-high heat. Reduce heat and simmer, covered for 10 minutes. 

3. Transfer to hot, sterilized half-pint jars (4-5 jars), leaving 1/2 inch headspace. Wipe jar rims and adjust lids. 

4. Process in a boiling water canner for 15 minutes (starting when water returns to a boil). Remove from canner and cool on wire racks.

We Be Jammin'... Raspberry Rhubarb Jalapeno Jam

Raspberry Rhubarb Jalapeno Jam 
(Small Batch, No Pectin)
Found on chocolatemoosey

Makes 1-1/2 pints

3 cups fresh raspberries (thawed if frozen) 

1 cup chopped rhubarb (roughly 1 stalk) 

1/4 cup chopped jalapeno (roughly 1 medium pepper, seeds and membrane optional) 

3/4 cup granulated sugar 

1 tablespoon lemon juice 


Place a small dish into the freezer to use for testing the jam. In a large deep skillet, add raspberries, rhubarb, jalapeno, sugar, and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes. When it seems like it is gelling, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking. If it moves slow, it is done. Test every minute or two and do not overcook it. 

Spoon the jam into the jar(s) to 1/4 inch headspace. Wipe excess jam off the rim of the jar(s) so it will seal properly. Add the lid. Put in a boiling water and boil for 15 minutes. If jar does not seal put in the refrigerator and use within two weeks.

Saturday, July 30, 2016

Salsa Time... Corn and Black Bean Salsa

Corn and Black Bean Salsa (Canning)
by Elaine Blonigen

4 lbs tomatoes, chopped and drained

2-1/2 cups onions, chopped

1-1/2 cups green peppers

1 cup jalapeno pepper, chopped (double if you like hotter)

6 garlic cloves, minced

1 TB cumin

1 teaspoon black pepper

1/8 cup canning salt

1/3 cup vinegar

½ cup bottled lime juice

1 (15 ounce) tomato sauce

1 (12 ounce) tomato paste

1 (15 ounce) black beans, drained and rinsed

2 cups fresh corn kernels 

Cilantro – I like to add the whole bunch of fresh cilantro, but that’s optional.

In a very large saucepan, combine all ingredients and bring to a boil, stirring occasionally for about 5 minutes.

Now you are ready to start canning your salsa. Ladle salsa into jar leaving about a half inch of head space, wipe the rim and threads with a paper towel. Cover all jars with water by an inch or so. Cover canner and bring to a boil. The boiling must be continuous and rapid for 15 minutes. Remove lid, let sit for about 5 minutes or so before removing from water bath.

We Be Jammin'... Raspberry Pear Jam

Raspberry Pear Jam

4 large Bosc pears 

1 10 oz. box frozen raspberries 

1/4 c. fresh lemon juice 

7-1/2 c. sugar 

1 pouch Certo liquid pectin 

1/2 t. butter

Wash and peel the pears. Cut out the cores. Chop the pears into small pieces, 1/2″ or so. Measure out 4 cups of finely chopped pears and toss with lemon juice. Save the unused fruit, along with the peels and cores, to feed to the hogs.

Thaw the raspberries. A 10 oz. bag should measure out to one cup. Make sure. Make up any difference with more pears.

Put the pears, lemon juice and raspberries in a large heavy pot. Add 1/2 t. butter which reduces foam. Stir in the sugar.

Bring the sugar and fruit to a boil over medium high-heat, stirring all the while. When a rolling boil is acheived – a boil that doesn’t stop when stirred — add the pouch of Certo pectin. Stir well, boil hard for a full minute.

Turn heat down to low and continue to cook, stirring continuously, for five minutes more. It will be barely simmering after five minutes.

Pour into sterilized jars, seal with sterilized lids, and process in a boiling water bath for 10 minutes.

Makes 9 half pints

Friday, July 29, 2016

Salsa Time... Chunky Tomato Salsa

Chunky Tomato Salsa
Found on ponderedprimedperfected.blogspot


8 pounds ripe tomatoes (about 16 medium) 

2 cups seeded and chopped fresh Anaheim or poblano chile peppers (2 to 3) 

1/3 - 1/2 cup seeded and chopped fresh jalapeno chile peppers (2 large) 

2 cups chopped onions (2 large) 

1/2 cup lime juice 

1/2 cup white vinegar 

1/2 6 ounce can (1/3 cup) tomato paste 

5 cloves garlic, minced 

1 teaspoon cumin seeds, toasted and crushed 

1 teaspoon salt 

1 teaspoon ground black pepper 

3 cups yellow, green or red cherry or grape tomatoes, halved 

3/4 cup torn fresh cilantro

1. Seed, core, and coarsely chop tomatoes (you should have about 15 cups). Place tomatoes in a large colander. Let drain 30 minutes.

2. Place drained tomatoes in a 7- to 8-quart non reactive heavy pot. Bring to boiling; reduce heat. Boil gently, uncovered, about 1 1/2 hours or until desired consistency, stirring occasionally. Add chile peppers, onions, lime juice, vinegar, tomato paste, garlic, crushed cumin, salt, and black pepper. Return mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in cherry tomatoes (if using) and the cilantro. Remove from heat.

3. Ladle hot salsa into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars; cool on racks.

YIELD: 5 to 6 pints

Green Salsa:
Use 15 cups chopped green tomatoes in place of the red tomatoes. Omit the initial 30 minute stand. Cook tomatoes only 15 to 20 minutes after mixture comes to boil, stirring frequently and cook, covered, after adding the chile peppers and onions, stirring frequently. Omit the tomato paste for this variation.

Pineapple Salsa:
Reduce chopped tomatoes to 12 cups. Proceed as directed except reduce the first cooking time to about 1 1/4 hours. Stir in 3 cups chopped pineapple with the chile peppers.

Hot Chipotle Salsa:

Omit jalapeno peppers. Stir in 1, 7-ounce can chipotle peppers in adobo sauce, chopped, with the Anaheim peppers.

We Be Jammin'... Raspberry Habanero Jam

Raspberry Habanero Jam
Found on

Hot Stuff! This recipe was inspired from Chef #64642's Molly53 Raspberry Green Chile Jam. This is good spread over brie wrapped in puff pastry and baked, served with crackers. Try it spread on a wrap with your favorite meats. Or a side for that yummy Monte Cristo Sandwich FYI: An easy way to mince the chilis is place in blender with some of the apple juice. Always use gloves to protect yourself from the heat!

YIELDS 7-8 half-pints


* 4 cups crushed raspberries 

* 1 cup water or 1 cup unsweetened apple juice 

* 1 cup minced habanero (21 whole chilis) 

* 2 Tablespoons bottled lemon juice

* 1 (1 3/4 ounce) package low sugar dry pectin 

* 4 cups granulated sugar


* Combine raspberries, chilis, pectin, water, and lemon juice in an 8-quart non-stick pan.

* Bring to a boil over medium-high heat, stirring constantly.

* Add sugar all at once.

* Return mixture to a rolling boil, stirring constantly.

* Boil hard for 1 minute.

* Remove from heat.

* Ladle hot jam into hot jars, leaving a 1/4-inch headspace.

* Place lids and screw on bands fingertip-tight.

* Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

* Let rest for 12-24 hours.

Thursday, July 28, 2016

Salsa Time... Carrot Salsa

Carrot Salsa 
Found on Pinterest 

3/4 cups cider vinegar (5% acidity) 

1/2 cup apple juice 

3 cups (about 1 lbs) peeled, cored, chopped apples 

1-1/2 cups (about 1/2 lb) peeled grated carrots 

1/3 cup finely chopped shallot 

2-1/4 tsp Homemade or store bought curry powder, spicy 

1/4 cup honey 

1/4 cup brown sugar (lightly packed) 

1 tsp Kosher salt or canning salt 

1/4 tsp freshly ground black pepper 

1/4 cup Golden raisins 

1/4 cup minced red bell pepper 

2 tsp Grated fresh ginger 

1 tsp lemon juice 

Add all ingredients to a large pot. Bring to a boil and reduce heat, simmering gently until thickened, around an hour. Ladle into hot sterilized jars to 1/2 inch headspace, wipe rims, put on lids and finger tight. Process half pint jars for 10 minutes in a boiling water bath. .Allow to sit for at least three weeks for flavors to penetrate and mellow before opening. Will stay good in dark cabinet unopened for one year. 

Yields just over 3 half pint jars

We Be Jammin'... Raspberry Green Chile Jam

Raspberry Green Chile Jam
Found on Food

YIELDS 7 half-pints


* 4 cups raspberries (either fresh or frozen) 

* 1 cup water 

* 3 cups green chili peppers, seeded and chopped (mild, medium, or hot) 

* 1 tablespoon lemon juice (preferably the bottled kind) 

* 6 cups granulated sugar

* 1 (1-3/4 ounce) package dry pectin


* Combine raspberries, green chile, pectin, water, and lemon juice in an 8-quart non-stick pan.

* Bring to a boil over medium-high heat, stirring constantly.

* Add sugar all at once.

* Return mixture to a boil, stirring constantly.

* Boil hard for 1 minute.

* Remove from heat.

* Ladle hot jam into hot jars, leaving a 1/4-inch headspace.

* Place lids and screw on bands fingertip-tight.

* Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

Wednesday, July 27, 2016

Salsa Time... Cactus Salsa

Cactus Salsa
Found on Canning Craze

2-4 cactus pads (about 2 cups diced) 

8 tomatillos (plum sized) 

2 poblanos 

2 jalapenos* 

1-2 serranos 

1/2 white onion 

2 garlic cloves 

1 Tbsp. white vinegar 

1/4 c lime juice 

1 tsp. comino (cumin)

1 tsp. garlic salt 

1/4 tsp. salt (or to taste) 

Lets start with the tomatillos. Bring a pot of water to boil, meanwhile remove the husks from the tomatillos and rinse them to remove the sticky residue. Toss them in the boiling water and cook for about 5 minutes, until they change color and begin to soften. Be sure to remove them before they burst and save the pot of water, you'll use it to cook the cactus. 

While you are watching your tomatillos you can prepare all the remaining veggies on a comal (or cast iron skillet). Place them on a hot dry comal and turn occasionally, making sure all sides are blackened. Once they are done place the poblanos in a paper bag for a few minutes, then remove the skin (leave the skin on the other peppers). Remove the stems and seeds from all the peppers (leave in the seeds to add more heat if you like) and place them all in a food processor with the tomatillos. 

To prepare the nopales, take each pad and run it across an open flame to burn off the needles. Then remove the nubs with a vegetable peeler or sharp knife. Chop and place in boiling water for 2 minutes. Rinse in cold water and put in food processor with other ingredients.

Run the food processor to achieve desired consistency. Pour off into a pan and add lime juice, vinegar, and seasonings. Stir and bring to a gentle boil for 5 minutes. At this point you can ladle the salsa into 4 half pint jars and process for 10 minute

We Be Jammin'... Raspberry Mango Jam

Raspberry Mango Jam
Found on put-a-lid-on-it.blogspot

3 half-pint jars, lids and rings 

1 mango 

3 Cups raspberries 

2 TBSP lemon juice 

2 TBSP fresh grated ginger root 

1/4 tsp salt 

1/4 tsp fresh ground black pepper 

3/4 cup sugar 

1/2 package pectin

Sterilize jars and rings in boiling water, and lids in hot water. Peel and dice mango; wash and sort through the berries to remove mold, stems and bugs. In a medium sauce pan add mango, raspberries, lemon juice, ginger, salt and pepper. Cook for 5-10 minutes, until raspberries are broken down and mango begins to soften. Add sugar and pectin and bring to a boil for one minute. Let cool for five minutes and pack into sterilized jars. Process 10 minutes.

Tuesday, July 26, 2016

Salsa Time... Black Bean and Corn Salsa

Black Bean and Corn Salsa
Found on homecookinginmontana
Submitted by Tammy Clark-Mills

Tammy says... I like to make this salsa from time to time. It is has a ton of flavor and it goes well with a number of dishes. So when I made this recently, I immediately thought to take a couple of pictures and share this recipe with you. Bear with me if you already make this and know how good it is:). But for those of you who haven't made this yet, I hope you will give it a try. This salsa couldn't be any easier...if you have all the ingredients. It is much quicker if you use canned beans, but cooking your own dried beans will work just as well. I also like to use frozen corn. I rinse the corn through some lukewarm water to defrost it before using it in the recipe. Feel free to use canned corn if you like. The amounts I used are approximate. You can play around with the amounts and make it your own....put more beans, less corn, more tomatoes, etc... you really can't go wrong with the amounts.. The salsa goes very well with a number of Mexican dishes, but it can also serve as a base for some baked, steamed or grilled fish. If you don't like fish, you can use chicken breast instead... or even some tender cut of grilled beef. Try some grilled flank steak or even some london broil.... just slice it thinly against the grain. Make a bean burrito and have this salsa on the side....a great vegetarian dish. It would go well with a green chile egg buritto as well. The options are endless. It isn't just easy to make, but healthy and good for you as well. I sometimes like to add bell peppers, sometimes I don't. It all depends if I have bell peppers on hand. Bell peppers are purely optional, but if you want to bring in more veggies, use it. You can also add some chopped avocados. Stir them in just before serving. This way the salsa doesn't get all mushy. But either way you make this, I think you will really like it. It brings in such great flavor to any meal also provides a bright colorful contrast on the plate. Did I mention how healthy it is for you? If you don't care for some of the ingredients, such as cilantro, just omit it. It won't be the same, but it would still taste great. Try it. I think you will like it! Hope you enjoy...

You will need:

amounts can vary according to your preference, you can easily double, triple recipe for a larger group

1 cup black beans, cooked, rinsed, drained

3/4 cup corn

1/4-1/3 cup white onion, chopped

2 TBS red bell pepper, chopped,fine(optional)

2 roma tomatoes, chopped

2 TBS cilantro, chopped

juice from 1/2 lime

1-2 TBS olive oil (it brings everything together, don't skip it)

pinch (or two)of cumin(optional)

salt to taste


* if you want to make it spicy


Chop your tomatoes, onion, bell pepper, jalapeno(if using) and cilantro. Place them in a bowl, add your beans and corn. Season with salt and lime juice. Add oil and toss to coat.

Adjust seasoning again, if need be.

You can easily add garlic if you wish. I chose not to...this time around.

Serve with chips, next to some quesadillas, burritos, flautas or as a base for grilled fish,etc.

We Be Jammin'... Pom-Pom Jam

Pom-Pom Jam
Found on coconutandlime

Makes 7 - 1/2 pints 


7 cups supremed* pomelo segments (from about 4 pomelos) 

4-1/2 cups sugar 

1-1/2 cup pomegranate arils (from 1 pomegranate) 

1/2 box liquid pectin (3 oz., one of the little packets in the box) 


Prep jars/lids for canning. Add the pomelo segments and zest into a large, heavy bottomed pan. Add the sugar. Bring to a boil, stirring carefully to avoid splashing, break up the segments, occasionally. Boil until it begins to reduce and thicken. Stir in the pectin and pomegranate. Continue cooking at a low (rolling) boil for 5-10 minutes or until it looks thick and jammy. Fill the jars leaving 1/4 inch headroom. Process in the hot water bath for 10 minutes.

*Supreming is a technique that removes the membrane from citrus fruit so it can be served in slices. To supreme an orange, lemon, lime, grapefruit, or other citrus fruit, begin by trimming off the very top and bottom of the fruit with a sharp knife. Next, set the fruit on end, and carefully cut the skin from its flesh, beginning at the top and following the curves down. Then, carefully cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides. The wedges should come out easily, leaving only the membrane intact.

Monday, July 25, 2016

Salsa Time... Big Daddy's Salsa

Big Daddy's Salsa
from Nell's Old Fashion Recipes
Found on the Georgia Peach Canning Club

36 medium tomatoes, peeled and quartered 

4 medium green peppers, chopped 

3 large onions, chopped 

2 cans (12 ounces each) tomato paste 

1-3/4 cups white vinegar 

1/2 cup sugar 

1 medium sweet red pepper, chopped 

1 celery rib, chopped 

15 garlic cloves, minced 

6 jalapeno peppers, seeded and chopped 

1/4 cup canning salt 

1/2 teaspoon hot pepper sauce

In a large stockpot, cook tomatoes, uncovered, over medium heat 20 minutes. Drain, reserving 2 cups liquid. Return tomatoes to the pot. Stir in green peppers, onions, tomato paste, vinegar, sugar, red pepper, celery, garlic, jalapenos, canning salt, hot pepper sauce and reserved tomato liquid. Bring to a boil. Reduce heat; simmer, uncovered,1 hour, stirring frequently. Ladle hot mixture into 10 hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool. 10 pints.

We Be Jammin'... Pomegranate Jam

Pomegranate Jam 
Found on foodpreservation 
By Sean Timberlake


* 1 cup fresh pomegranate juice

* 1 cup sugar

* Juice of 1/2 lime

* 1/2 cup pomegranate seeds

* Prep Time: 5 minutes

* Cook Time: 20 minutes

* Total Time: 25 minutes

* Yield: About 3 half-pints


Combine the pomegranate juice, sugar and lime juice in a wide, straight-sided skillet. Turn the heat on to medium high. Bring to a boil, stirring frequently to dissolve the sugar and prevent scorching.

Reduce heat to medium-high and continue to boil, stirring occasionally, until the mixture thickens and bubbles begin to build on each other, about 15 minutes. Add the reserved seeds, bring back to the boil and cook for another 5 minutes, or until the jam reaches the set point. Remove from heat.

Ladle into clean jars. If canning, fill to 1/2" headspace, and process for 10 minutes. 

Alternatively, ladle into clean containers, allow to cool, and refrigerate. The jam will keep up to 3 months in the refrigerator.

Sunday, July 24, 2016

We Be Jammin'... Some Plummy Jams

Plum Jam with Earl Grey or Cinnamon
Found on kitchenhealssoul Author: Janice


* 1.25 kg Italian plums, pitted and diced (2-3/4 lbs.)

* 450 g granulated sugar (2-1/4 cups)

* 69 mL lemon juice (2-1/2 oz.)


* 1 cinnamon stick, OR 

* 1.5 tbsp Earl Grey tea leaves (top quality! I suggest Kusmi)


1. In a medium bowl, combine the chopped plums, sugar, lemon juice and flavour (either a cinnamon stick OR the Earl Grey tea leaves wrapped in a cheesecloth to form a make-shift tea bag). Stir everything together and let rest on the counter for 6 to 8 hours, stirring every so often. The juices from the plums will form a syrup with the sugar as it dissolves.

2. At the end of the day, stir once more and then cover with plastic wrap and chill overnight.

3. The next day, transfer the macerated plum mixture to a large pot and heat on medium–high to bring it to a boil, stirring often.

4. Skim off any foam as needed and continue to boil/stir until the jam has thickened (I boiled one batch to 215ºF and the other to 217ºF). The jam is probably thick enough when it starts spitting at you.

5. Remove the cinnamon stick or the Earl Grey tea bag from the pot. Transfer the hot jam to hot, sterilized 250-mL mason jars using your handy tool kit, leaving ¼” headspace. Cover with clean, sterilized snap lids. If a jar isn’t filled full, put it in the fridge to enjoy right away.

6. Process in a large boiling water batch for 5 minutes, then leave them another 5 minutes, still in the canning pot but off the heat before transferring the jars to a clean towel on the counter.

7. Let the jars rest overnight before labelling and storing them.

Plum Jam with Preserved Lemon
Found on localkitchenblog

Yields about 5-1/2 cups


* 3 lbs plums, pitted and quartered (I used 2 ½ lbs tart red plums and ½ lb Santa Rosa plums)

* 1 ¼ cup (10 oz) sugar (organic evaporated cane juice)

* ¼ cup lemon juice, fresh or bottled

* ⅓ of a preserved lemon, with pulp, finely chopped + 1 tsp lemon brine


1. In a medium stockpot, combine plums, sugar, lemon juice & preserved lemon with brine. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low, cover and simer 5 minutes. Remove from heat and allow to macerate at least 4 hours or refrigerated, overnight. 

2. Prepare canner, jars and lids.

3. Taste the fruit juice and make any adjustments in sugar or lemon. Transfer fruit to a large, wide preserving pot. Bring to a boil over low heat and continue to boil, stirring only to prevent sticking, until you reach a loose set, about 15 minutes. I cooked this jam as little as possible so as to keep the fresh fruit + lemon flavor. Ladle hot jam into hot jars to ¼-inch headspace, wipe rims, affix lids and process in a boiling water bath for 10 minutes.

Plum Jam
found on allrecipes

Original recipe makes 8 half-pint jars


* 4-1/2 cups pitted, chopped plums

* 1/2 cup water

* 7-1/2 cups white sugar

* 1/2 teaspoon butter (optional)

* 1 (1.75 ounce) package powdered fruit pectin

* 8 half-pint canning jars with lids and rings


1. Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.

2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the 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.

3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, 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 10 minutes.

4. 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. Refrigerate opened jars for up to 3 weeks.

Saturday, July 23, 2016

We Be Jammin'... Pineapple Rum Jam with Lime

Pineapple Rum Jam with Lime
Found on allfourburners

Yield: 4 8-ounce jars


16-ounce bag frozen pineapple

3 limes

2-1/2 cups granulated sugar

1 box powdered pectin

3 tablespoons white rum


Place the frozen pineapple in a large stainless steel saucepan. Zest and juice the limes and put in the saucepan with the pineapple. Add the powdered pectin and mix well.

Bring to a boil over high heat. Add sugar all at once and bring back to a boil. Boil hard for 1 minute, stirring constantly.

Remove from heat and add in rum.

Process 10 minutes.

Friday, July 22, 2016

We Be Jammin'... Pineapple Mango Jam X2

Pineapple Mango Jam
Found on athomewithrebecka

No yield was listed, can in half pint jars 


4 cups chopped fresh pineapple 

4 cups chopped fresh mango 

4 cups sugar 

zest from one lemon juice

1/2 cup water if necessary 

Peel and chop pineapple and mango, Using a large heavy bottom sauce pan heat fruit on medium high heat, add sugar, lemon zest and juice. Cook for 10 minutes, add water if mixture is too thick to stir. Bring to a rapid boil, cook 2 minutes, reduce heat to medium and cook till fruit is clear about 40 minutes. 

Fill jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process for 15 minutes in water bath canner.

Pineapple Mango Moscato Jam
Found on seductioninthekitchen


1 pineapple, about 3 cups (chopped) 

1 mango, peeled and chopped 

1 lemon, juice and zest of, grated 

3 cups sugar 

2-1/2 cups moscato wine 


Mix together the chopped pineapple, mango the grated lemon peel, the lemon juice, and the wine and let set overnight. The next day put pot on a medium heat and bring to a mild boil. Add the sugar and bring back to a boil. Continue to boil for about an hour. Use a potato masher to break-up the larger pineapple and mango pieces. Ladle into jars to 1/4 inch headspace, seal and water bath process for 10-mins.

Thursday, July 21, 2016

We Be Jammin'... Pineapple and Peach Jam with Mint

Pineapple and Peach Jam with Mint
Found on cookinginthecrescentcity.wordpress

Makes 8 half pints 


1 and a half pineapples (about 6 cups), washed, peeled, eyes removed, quartered, and cored. 

Chop into small pieces. 

6 cups of peaches, peeled, pitted, and chop into pieces 

2 cups of sugar 

4 tablespoons of lemon juice 

1 and 1/2 tablespoons of minced fresh mint 


Put pineapple, peaches, and sugar into a pot and bring to a simmer, stirring frequently, until the juices are just starting to cover the fruit. Pour the mixture into a colander or mesh strainer and set it over a large bowl, stirring the fruit around to extract as much liquid as you can. Return that juice to the pan and bring to a boil over high heat, stirring occasionally, until the syrup is thick and reduced, about 10 minutes. Return your fruit along with any excess juices that may have accumulated to the pot, along with 4 tablespoons of lemon juice and bring to a simmer. Simmer, stirring frequently, until the fruit is very tender, about 15 minutes. Once it reaches the desired consistency (to a jam consistency, this jam will not gel), remove from the heat and stir in your 1 – 2 tablespoons of mint. Ladle into your jars to 1/4 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a boiling water bath for 15 minutes.

Wednesday, July 20, 2016

We Be Jammin'... Pina Colada Jam X2

Pina Colada Jam 1
Found on

If you like pina coladas, you'll like this! It is perfect to warm and serve as a dip for coconut shrimp or coconut chicken strips. It can be used as a cake filling or for crepes. I, personally, prefer it right off the spoon. :) A friend sent this recipe to me knowing that I like "different" kinds of jams and jellies...and I like pina coladas also. Cooking time does not include time for water to boil in canner. Prep and cooking times are estimates.


* 3 1⁄2 cups fresh pureed pineapple (NOT canned!) 

* 1 cup cream of coconut (I use Coco Lopez, do NOT use coconut milk) 

* 1⁄3 cup white rum 

* 1⁄4 cup lemon juice 

* 6 1⁄2 cups sugar

* 2 (3 ounce) envelopes liquid pectin


* In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice.

* Stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat.

* Stir constantly, boil hard for three minutes.

* Remove from heat and stir in pectin.

* Skim off any foam.

* Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean.

* Apply lids and rings and tighten rings just fingertip tight.

* Process jars in boiling water bath canner for 5 minutes.

* Let sit at room temperature until set.

* Check seals -- center of lids should be indented.

* Refrigerate any unsealed jar up to 3 weeks.

* NOTE: Do NOT use coconut milk!

* This made 9 half pints and 1 quarter pint(1/2 cup).

Pina Colada Jam 2
Found on Canning Recipes Only

Make 5 half pints 

1 and 1/2 pints of home canned pineapple - crushed - undrained 

1/4 cup flaked coconut - unsweetened or sweetened 

2 tbsps lemon juice 

2 cups of pineapple juice (I used juice I made with pineapple scraps) 

3 cups of sugar 

1 box of powdered pectin 

In a large pot combine pineapple, coconut, lemon juice, pineapple juice and 2-1/2 cups of sugar (reserve 1/2 cup to mix with pectin to add later) Bring to a boil and boil for 10 minutes. Mix pectin with reserved 1/2 cup of sugar and add to mixture. Bring back to a boil and boil for 2 minutes.

Fill jars to 1/4 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes.

Tuesday, July 19, 2016

We Be Jammin'... Pickled Strawberry Jam

Pickled Strawberry Jam
Found on cooking.nytimes

Makes 3 half pints 

1-3/4 cups sugar 

1 Tbsp powdered pectin 

1 tsp salt 

3 cups strawberries, hulled 

2 Tbsps sherry vinegar 

1 Tbsp rice wine vinegar 

5 coriander seeds 

1 cardamom pod 

In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, puree the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom. 

Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes. 

Fill the jars up to 1/2 inch headspace. Wipe rims and assemble lids. Process for 10 minutes in a boiling water bath canner.

Monday, July 18, 2016

We Be Jammin'... Pecan Amaretto Jam

Pecan Amaretto Jam
Found on cookingwithmaryandfriends

Yield: 9 half-pint jars

5 cups chopped pecans 

1/2 lb. butter (2 sticks)

2 cups apple juice 

3 Tbsp. apple cider vinegar 

1 box Sure-Jell (instant pectin) 

5 cups white sugar 

5 Tbsp. dark brown sugar 

2 Tbsp. ground ginger 

1 Tbsp. ground cinnamon 

4 Tbsp. Amaretto liqueur


In a large stainless steel or enamel pot melt the butter over medium heat with apple juice and vinegar; add pecans and Sure-Jell and bring to a rolling boil. Mix spices with sugars and add all at once to pot; return to a rolling boil and cook for 1 minute. Remove from heat and carefully add the Amaretto, stirring until combined. *Ladle jam into sterile hot jars leaving 1/4 inch head space (see note below). Process jars for 10 minutes in a boiling water bath. Remove canner from heat, and remove jars. Let jars cool on a kitchen towel on your counter-top. Jars are sealed when button on lid depresses completely (you will hear it “pop” or “ping” when it seals). As jam cools, gently shake jars from time to time to evenly distribute the pecan pieces in the jam (this may take a few hours as it cools and thickens).

*Cook's note - to evenly distribute pecans to liquid, use a slotted spoon to add pecans to jars, then ladle sauce over pecans leaving a 1/4 inch head-space. *In accordance with safe canning practices, this jam must be kept in the refrigerator and is not considered shelf-stable. This jam will keep several months in the refrigerator.

Sunday, July 17, 2016

We Be Jammin'... Pear-Apple Jam

Pear-Apple Jam
From sugarcrafter

6 cups pears, peeled and finely chopped 

2 cups apples, peeled and finely chopped 

4 Tbsp lemon juice 

1 package (1.75 oz) powdered pectin 

1 tsp ground cinnamon 

6 cups granulated sugar

In a large pot, combine the pears, apples, and lemon juice. Cook over medium heat until softened. Run the fruit through your food processor, and then return it to the pot. Prepare your canning supplies; sterilize the canning jars by running them in almost boiling water for several minutes, and boil a few cups of water in a small saucepan for the lids. Whisk in the cinnamon and pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add in the sugar all at once and return to a full rolling boil for one minute. Remove from the heat and skim the foam off the top. Ladle hot jam into jars, leaving 1/4″ headspace. Wipe rim and center lids on jars, and then screw down bands just until resistance is met. Place jars in canner, ensuring they are covered with water, and boil for 10 minutes.

Makes 6 eight-ounce jars.

Saturday, July 16, 2016

We Be Jammin'... Another Pair o' Pear Jams

Pear Jam with Sage and Honey
Found on the thecosmiccowgirl

Yield 10 - 11 half pints 


7 lbs ripe pears 

4 Tbsps of lemon juice 

4 cups sugar 

3-4 Tbsps honey 

2 -3 tsp white vinegar 

1 small bunch fresh sage 

Peel and core pears, chop into small pieces and place in large bowl with lemon juice, turning and covering pears with juice as you cut. Add sugar and mix. Cover and place in fridge overnight. The next day add to a large pot and simmer for about 20 until pears are almost translucent. Puree with an immersion blender until a small amount of pear pieces remain. Simmer for about 15 minutes until thickened. remove from heat. add honey, vinegar, and small amt of chopped sage. Taste after 2 minutes to test sage infusion – and every minute thereafter until desired level of flavor is reached. Be careful, it can get strong quickly. 

Fill jars to 1/4 inch headspace and wipe rims. Top with a sage leaf if desired. Assemble lids. Process in a boiling water bath canner for 10 mins

Pear Raspberry Jam
Found on tasteofhome

Makes 6 half pints 

2 cups coarsely chopped peeled ripe pears (about 2 medium) 

2 cups fresh or frozen raspberries 

6 cups sugar 

2 Tablespoons bottled lemon juice 

2 teaspoons finely grated orange peel 

1 pouch (3 ounces) liquid fruit pectin 

In a Dutch oven, combine the first five ingredients; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. 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.

Friday, July 15, 2016

We Be Jammin'... A Pair o' Pear Jams

Pear and Dried Strawberry Jam
Found on Pinterest

3 cups of peeled, cored, and chopped firm pears 

1/4 cup of lemon juice 

1 cup dried strawberries, thinly sliced 

7-1/2 cups sugar 

1 - pouch of liquid pectin (3 oz) 

In a thick bottomed pot combine the pears, sugar and lemon juice. Stir together and keep stirring as you bring the mixture to a boil. Once mixture is boiling stir in the dried strawberries. Add the liquid pectin and boil hard for one minute. Fill jars to 1/4 inch headspace, wipe rims, assemble lids, and process in a boiling water bath for 10 minutes.

Pear Cinnamon Jam
Found on evermine

Makes 3 pints (fills six half pint jars) 

• 8 cups cored and chopped Bartlett pears (or any smooth, thin-skinned pear. There’s no need to peel.) 

• 4 cups sugar 

• 1 tablespoon ground cinnamon 

• Juice of 1/2 a lemon 

In a large, heavy-bottomed pot, combine chopped pears and sugar. Cook over medium heat until the fruit can easily be smashed with the back of a wooden spoon. Use a potato masher or immersion blender to break the fruit down into a mostly-smooth sauce. Add cinnamon and lemon juice and stir to combine. Continue to cook until the jam looks thick and passes the plate test. 

Fill jars to 1/4 inch headspace, wipe rims to remove any residual jam, apply lids and screw on the rims. Process the filled jars in a boiling water canner for 10 minutes (start the timer when the pot has returned to a boil). When the time has elapsed, remove jars from pot and place the jars on a towel-lined countertop.

Thursday, July 14, 2016

We Be Jammin'... Some Peachy Jams

Peach Raspberry Jam
Found on tasteofhome

Makes 5 half pints 

1-1/4 cups finely chopped peaches 

2 cups fresh raspberries 

2 tablespoons lemon juice 

4 cups sugar 

3/4 cup water 

1 package (1-3/4 ounces) powdered fruit pectin 

Place peaches in a large bowl. In a small bowl, mash raspberries; strain to remove seeds if desired. Add raspberries and lemon juice to peaches. Stir in sugar.

Let stand 10 minutes. In a small saucepan, bring water and pectin to a full rolling boil. Boil 1 minute, stirring constantly. Add to fruit mixture; stir 2-3 minutes or until sugar is dissolved. Immediately fill jars to within 1/2 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes.

Peach Rhubarb Jam
Found on tasteofhome

Makes 7 half pints 

2 quarts sliced fresh or frozen rhubarb (1-inch pieces) 

4 cups sugar (reserve 1/2 cup to mix with pectin) 

2 cups peaches, chopped (fresh or frozen) 

1/3 cup lemon juice 

1 box of pectin 

1 package (3 ounces) orange gelatin 

In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan, add peaches, and bring to a boil. Reduce heat and simmer for 10 minutes. Add in 1/2 cup reserved sugar with pectin mixed 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.

Peach Vanilla Bean Jam 
source: Tartlette via Annie’s Eats


3 lbs. ripe peaches, peeled, pitted and coarsely chopped 

3½ cups sugar 

1-2 vanilla bean(s), halved lengthwise, seeds scraped out 

Juice of 1 lemon 


In a large stockpot or Dutch oven, combine all ingredients (including vanilla bean seeds and pods) over medium heat. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally for about 1-1/2 to 2 hours, until the fruit has softened and is partially caramelized with a dark orange color. Discard the vanilla bean pods. Using your preferred method, can and preserve (boil for 15 minutes if your altitude is less than 1000ft above sea level) jam in sterilized jars.

Yields 6-8 cups

Peachalope Jam
Found on midwestliving

Makes 6 half pints 

4 cups chopped cantaloupe 

4 cups chopped peeled peaches 

6 cups sugar 

1/4 cup lemon juice 

1/2 cup walnuts, chopped 

1 teaspoon grated lemon zest 

1/2 teaspoon ground nutmeg 

1/4 teaspoon canning salt 

Place cantaloupe and peaches in a 6-quart heavy pot. Bring to a boil over high heat, reduce heat and simmer, uncovered, for 20 minutes. Add sugar. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until mixture is thick and jam sheets off a metal spoon. Stir in lemon juice, walnuts, lemon zest, nutmeg and salt. Ladle hot jam into hot, sterlized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water bath canner for 10 minutes.

Wednesday, July 13, 2016

We Be Jammin'... Peach Melba Jam

Peach Melba Jam
Found on Pinterest

Makes about 9 half pints 

NOTE: You are making two jams. You have options with how you want to combine the two jams. You can combine the two (mix them together) or layer them. Totally optional on how you want to do it. I think the layering if pretty though.

About 4 pounds yellow peaches (10 to 12), rinsed 

3-1/2 cups sugar, or more to taste 

1 vanilla bean, split, seeds scraped out, seeds and bean reserved 

2 pints (about 1 pound) raspberries, rinsed 

Fill a large pot with water and bring to a boil. Cut a small X in the bottom of each peach. Fill a large bowl with ice water and set it close to the stove. Plunge 2 peaches at a time into the boiling water and leave them in the water for 1 minute; you will see the skin start to pull away at the X marks. Using tongs or a slotted spoon, transfer the peaches to the ice water. When all the peaches have been blanched, drain and remove the skins; they should slip off easily. 

Halve and pit the peaches and cut into 1-inch-thick wedges. Mix with 1-1/2 cups of the sugar in a medium bowl. Add the vanilla bean and seeds and cover the bowl. 

Combine the raspberries with the remaining 2 cups sugar in another bowl and cover the bowl. Set the fruit aside for 30 minutes, or macerate for as long as overnight in the refrigerator. 

Put four small ceramic plates in the freezer. 

Pour the peaches and sugar into a large pot and set over high heat. Cook, stirring with a large wooden spoon or a spatula, scraping the edges and bottom of the pot to prevent scorching, until the fruit comes to a boil. If the jam bubbles up too much, lower the heat to medium and continue stirring. Once the bubbling subsides, after about 10 minutes, the jam will begin to thicken.

Taste the jam for sweetness. If you want, add a little more sugar 1/4 cup at a time, taste, and cook for an additional 2 to 3 minutes. Check the set of the jam by putting a small dollop of hot jam on one of the chilled plates. Run a finger through it: if your finger leaves a track, the jam is ready; if not, continue cooking for a few minutes and repeat the test. 

Remove from the heat and set aside. Pour the raspberries and sugar into another pot and set over high heat. Cook, stirring with a large wooden spoon or a spatula, scraping the edges and bottom of the pot to prevent scorching, until the mixture starts to thicken and the major bubbling has given way to smaller bubbles, 10 to 12 minutes. Taste the jam for sweetness. If you want, add a little more sugar 1/4 cup at a time, taste, and cook for an additional 2 to 3 minutes.

The raspberry jam should taste tarter and brighter than the peach jam. Check the set of the raspberry jam. When it is ready, remove from the heat. 

Pour the peach jam into the sterilized jars, filling each one about halfway. Wearing a heatproof glove or an oven mitt, pick up each jar and carefully tap it on the work surface to remove any air bubbles in the jam. Caution—the contents and jars are very hot! Then fill the jars with raspberry jam and seal with the warm lids. (It is not necessary to tap the jars with the second layer of jam.) 

Let cool to room temperature and refrigerate for up to 2 weeks, or follow the canning instructions for long-term storage below. 


When the jam is cooked, fill the jars one at a time using a funnel or sterilized heat-resistant pitcher, leaving 1/2 inch headspace. Using a clean damp cloth, wipe the rims of the jars clean. Carefully remove the lids from the small saucepan and seal the jars. If using lids and bands, put the lid on top of the jar and screw the band on until it is secure. Process in a boiling water bath canner for 10 minutes.

Tuesday, July 12, 2016

We Be Jammin'... Peach Blackberry Jam

Peach Blackberry Jam
Found on Food

Excellent combination of flavors making for a slightly more tart jam than regular peach jam.

YIELDS 6 pints


* 4 lbs peaches 

* 1 quart blackberry 

* 1 Tablespoon lemon juice 

* 5 1⁄2 cups sugar 

* 1 teaspoon ground cinnamon

* 1 (1-2/3 ounce) box powdered fruit pectin

* Peel and chop peaches. Put peaches, blackberries and lemon into a pot, stir to coat the fruit with the lemon juice and bring to a boil over medium high heat.

* Add the powdered fruit pectin and bring to a boil again. Add the sugar and cinnamon and bring to a hard, rolling boil. Boil for 15 minutes, stirring often.

* Ladle into hot, sterilized 8 oz. jars and seal. Process in water-bath canner for 10 minutes.

Monday, July 11, 2016

We Be Jammin'... Peach Bellini Jam

Peach Bellini Jam
Found on Food

YIELDS 8 half pint jars


* 7 1⁄2 cups sugar

* 3 cups finely chopped peeled and pitted peaches

* 1 cup prosecco (or any sparkling white wine) 

* 2 tablespoons bottled lemon juice

* 3 ounces liquid pectin 

* 1⁄2 teaspoon butter


* Combine sugar, peaches, Prosecco and lemon juice in a very large stockpot. Bring to a full rolling boil, stirring constantly until the sugar dissolves.

* Quickly stir in the pectin and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.

* Remove from heat and stir for 5 minutes to eliminate the foam and help evenly distribute the fruit throughout the jam.

* Fill hot, sterilized half pint canning jars, leaving 1/4-inch headspace.

* Process jars in a boiling water bath canner for 10 minutes, adjusting for altitude.

* The jars may need to sit for up to 2 weeks before full gel is achieved.

* *To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!

Sunday, July 10, 2016

We Be Jammin'... PawPaw Jam

PawPaw Jam
Found on katscanningtidbits.blogspot

Makes 6 half pints or 3 pints 

4 cups of pureed pawpaw pulp 

1/2 cup of Apple Cider Vinegar 

1/2 cup of Apple Juice 

3 cups of white sugar 

1 cup of dark brown sugar 

1/2 tsp of ground cloves 

1/2 tsp of ground all spice 

1/4 tsp of ginger 

1 tsp of cinnamon 

1 pat of butter 

1 3 oz package of liquid pectin 

Wash your pawpaws under cool running water. Slice in half and remove all seeds. Take a spoon and scoop out the pulp. 

Mix Apple Juice and PawPaw pulp together and puree in a food processor. If you don't have a food processor, just mash it as good as you can with a potato masher. 

Mix the pureed pawpaw, vinegar, sugars, spices and butter in a medium/large stainless steel pot. Bring to a boil over medium/high heat stirring constantly to prevent sticking. 

Reduce heat and simmer for about 20 minutes. Stir often to prevent sticking. 

Add liquid pectin and bring back to a boil. Boil for exactly one minute. 

Remove from heat and fill jars leaving 1/4 inch headspace, wipe rims, and assemble lids.

Process in boiling water bath for 10 minutes. 

Turn off heat, remove lid and wait 5 more minutes before removing from canner to cool.

Just in case you didn't know...
PawPaw: a genus of trees and shrubs native to eastern North America. Common pawpaw (Asimina triloba), a temperate fruit tree, native to eastern North America.

Saturday, July 9, 2016

We Be Jammin'... Paradise Pear Jam

Paradise Pear Jam
Found on Food

YIELDS 7 8oz. jars 

* 1 orange 

* 1 lemon 

* 2 lbs ripe pears (about 6 large) 

* 1⁄4 cup chopped maraschino cherry 

* 1(8 ounce) can crushed pineapple

* 1 package powdered fruit pectin 

* 5 cups sugar


* Remove rinds from orange and lemon in quarters; discard about half the white part of rinds.

* (scrape off with a spoon) Slice rinds thinly.

* Chop orange and lemon, and discard seeds.

* Peel, core and grind pears.

* Combine all the fruits, including cherries and pineapple and its juice.

* Measure 4-1/2 cups of fruit into a large pan.

* Stir pectin into fruit.

* Place over high heat, stirring until mixture comes to a hard boil.

* At once stir in sugar.

* Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.

* Remove from heat and skim.

* Stir and skim for 5 minutes to cool slightly, and prevent floating fruit.

* Ladle quickly into jars.

* Seal.

*Process in a boiling water bath for 10 minutes.

Friday, July 8, 2016

We Be Jammin'... Papaya Mango Jam

Papaya Mango Jam 
Suggested by Lynn Klapproth Oliver 
Found on tastykitchen


This is an unusual tropical jam that’s great for mid-winter blues.


* 4 cups Papaya Cubes

* 4 cups Mango Cubes

* 3 cups Sugar

* 3 Tablespoons Lime Juice

* 1 cup Water


First, you need to peel and de-seed the papaya, and cut into small cubes. Then peel and cube the mango. If you don’t have fresh fruit, frozen works as well. Just defrost it before you make your jam.

Combine the fruit together in a Dutch oven, with the lime juice and water. (Depending on how soft your fruit is to start with, you may not need water, or you may need more than half a cup). Place over medium heat and stir until it starts to soften and simmer.

Once the fruit starts to soften, add the sugar and mash with a potato masher (you only need to mash it if your fruit cubes are too big for your tastes). Let it boil for another 20-30 minutes, stirring often, until the liquid has reduced and become jam-like in texture.

Spoon the jam into hot sterilized jars, sealing immediately.

Using this amount of fruit, I filled seven 250 ml jars. But you could halve the recipe if it’s a bit much. I just happened to have a massive papaya. You can also add more sugar than I did. I typically like my jams a bit tart and I like to really let the fruit flavors come out.

Thursday, July 7, 2016

We Be Jammin'... Orange Groundcherry Jam with Rosemary

Orange Groundcherry Jam with Rosemary
Found on 200birdies.wordpress

Makes 1 pint or 4 quarter pints 

1-1/2 quarts ground cherries, yielding 2-1/2 cups after husking 

2/3 cup water 

About 1 cup sugar 

1 Tbsp grated orange zest 

Small sprigs of rosemary 

Make sure the groundcherries are free of dust and dirt. Place them in a saucepan with the water and bring to a boil, stirring occasionally. Cook until the groundcherries start to collapse, and mash them lightly with the back of a spoon. Remove from the heat and measure the fruit. 

Return the fruit to the pan and add sugar equal to half the measure of fruit (for 2 cups of fruit add 1 cup of sugar). Bring the mixture back to a boil, stirring to dissolve the sugar. Remove from the heat and add the orange zest, stirring to combine. 

Add to a bowl with a lid and set it aside for 2-3 hours or overnight in the refrigerator. The purpose of this step is to build up the gelling capacity. 

Bring the mixture to a boil and cook over medium high heat for about 5 minutes. Start testing for gel. Could take up to 10 mins to reach gel stage. 

Pour into jars to 1/4 inch headspace, remove air bubbles, wipe rims and assemble lids. (Submerge a few leaves of rosemary (3-4 leaves) in the hot jam, making sure they are covered and there are no air pockets.) 

Process in a water bath canner for 10 minutes. Turn off the heat and remove the canner lid and let sit for 5 minutes before removing.

Wednesday, July 6, 2016

We Be Jammin'... Orange Blossom Pear Jam

Orange Blossom Pear Jam
Found on cooks


1 orange 

2-1/2 lbs. ripe pears 

3 c. granulated sugar

For pear-pineapple jam, 1 cup crushed pineapple can be added to the fruit before cooking. Makes 6 1/2 pints.

Grate rind from the orange, section orange, removing membrane and seeds. Chop the sections.

Peel and core the pears. Chop fine. You should have 4 cups of pears. In a large, heavy saucepan, combine the pears with the orange rind and chopped oranges. Add the sugar. Bring the mixture to a boil. Reduce to a simmer, cook and stir occasionally for about 40 minutes until the mixture is clear and has thickened. Pour into sterilized half pint jars. Seal according to manufacturer's directions.

Process for 10 minutes in a boiling water bath. Let cool. Store in a cool place.

Tuesday, July 5, 2016

We Be Jammin'... Nutty Blonde Cherry Jam

Nutty Blonde Cherry Jam
Found on spectacularlydelicious

4 c. prepared yellow (blonde) cherries 

1 T. fresh lemon juice 

6-1/4 c. sugar + a separate measure of 1/4 c. sugar 

2 pouches Certo liquid pectin 

3/4 c. sliced almonds

1 t. butter 

Make the Candied Almonds 

Lay out an 18″ long piece aluminum foil on the counter and give it a light shot of Pam non-stick cooking spray or a thin gloss of regular cooking oil. Put the sliced almonds and 1/4 c. sugar in a non-stick pan. Turn the heat to medium-high. Use a wood spoon to stir the nuts and sugar in a zig-zag pattern back and forth across the bottom of the pan. The sugar will melt and bubble. It will be clear at first —make sure that each slice gets a light coating of the melted sugar. Stirring all the while, keep an eye on the pan. The nuts will start to darken and clump together. Little beads of melted sugar will appear around the bottom of the hot pan. When these sugar drops turn a light caramel color, pour out the nuts onto the prepared foil. Work quickly — caramelized sugar can go from nicely brown to not-nice burnt in a matter of 5-10 seconds. While the nuts are still hot and sticky, use the wooden spoon to break them up into small clumps, spreading them out in a single layer. When completely cool, use the flat side of a meat mallet or wooden rolling pin to break the nut clumps into small bits — no bigger than a pea. 

Make the Jam

Pit the cherries and use a food processor to evenly chop into small rough pieces to yield four cups of fruit. Save and accumulated juice. In a deep, heavy pot mix the chopped cherries and their juices with the lemon juice, butter and remaining sugar (6-1/4 c.) and bring to a full rolling boil, stirring all the while. When the boil doesn’t cease no matter how hard you stir, add the two pouches of Certo, continue to stir and bring back to the full rolling boil. Boil hard for a full minute, stirring fast and furious so the jam doesn’t boil over. Remove pot from heat and skim off any foam. Stir the candied almond slices into the jam and ladle into sterilized jars. Seal and process in a boiling water bath for 10 minutes.

Monday, July 4, 2016

We Be Jammin'... Nectarine-Mango Jam

Nectarine-Mango Jam
Found on

Yields: 7 half-pints

2 cups finely chopped nectarines or peeled peaches

1/4 cup lemon juice

7-1/2 cups sugar

2 cups finely chopped, peeled mangoes

1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin


1. In a 6- to 8-quart heavy pot combine nectarines and lemon juice.Using a potato masher, crush nectarines. Stir in sugar and mangoes.

2. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring 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.

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 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly throughout the jam. Repeat as necessary. Makes 7 half-pints.

Sunday, July 3, 2016

We Be Jammin'... Mushroom Jam

Mushroom Jam
Found on flamingomusings


* 2 Tbsp. Extra Virgin Olive Oil

* 1 medium Sweet Onion (such as Vidalia), chopped coarsely

* 2 – 3 cloves Garlic, smashed then chopped coarsely

* 1/2 tsp. Salt

* 1/4 tsp. Pepper (preferably freshly ground green peppercorns)

* 8 oz. Oyster Mushrooms, chopped coarsely

* 1/2 cup White Wine

* 1/2 cup Cider Vinegar

* 1/2 cup Water

* 2 Tbs. Honey


Heat the olive oil in a large saute pan over medium-high heat. Add the sweet onion and garlic, followed by the salt and pepper. Cook, stirring occasionally, until the vegetables are soft and translucent.

Add the mushrooms (you may need to add them in batches) and cook until they have softened and reduced in size.

Reduce the heat to medium and add the wine, cider vinegar, and water. Simmer, stirring frequently, until nearly all the liquid has been absorbed.

Keeps in a sealed container in the refrigerator for up to 2 weeks.

** For the experienced canner: If you wish to water-bath can this delicious condiment, chop the mushrooms a little finer (smaller), simmer for 15 minutes and make sure liquid covers the mushroom mixture in your jar(s). Do not allow the liquid to evaporate, as above. Leave a good 1/2 inch of headspace, and boil the jars of jam for 20 minutes. Do not increase the amount of oil, if increasing the quantity.**

Try it as a burger topping or as a table condiment with your turkey – sooo good
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