We Be Jammin'... Chocolate Blueberry Jam

Chocolate Blueberry Jam

Found on puttinupwitherin

Yield: 4 half pints

Ingredients

* 30oz blueberries (I used frozen)

* 1-1/2 cup white sugar

* 3-1/4 tsp fruit pectin

* 6oz semi sweet dark chocolate

* 6-1/2 ml orange juice

* 2/3 juice of 1 lemon

* 2/3 juice of 1 lime

Instructions

1. In a medium-sized, non-reactive pot, combine sugar and blueberries (if you use frozen blueberries use the juices too.)

2. Squish the blueberries as you cook with a masher or fork and stir occasionally. Cook for about 10-12 minutes till the sugar is completely dissolved. Pour the entire mixture through a fine mesh strainer or sieve and process to remove all the blueberry skins.

3. Pour the blueberry syrup back into a clean pot and bring it a gentle simmer. Stir in the chocolate chips. Add the chocolate chips, lemon and orange juices to the blueberry juice. Stir continuously (to ensure the chocolate doesn't burn) for 15 minutes.

4. Add the pectin to the mixture and mix until it is completely dissolved. Perform the wrinkle test or spoon test to make sure that the jam is ready to set.

5. Pour the jam into 4 clean 1/2 pint jars and process for 10 minutes.

6. Remove from hot water bath and let set over night on a folded towel.

We Be Jammin'... Chili Jam

Chili Jam

Found on Food

A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.

YIELDS 1 medium jar

INGREDIENTS 

* 1 head garlic, peeled and chopped 

* 2 onions, roughly chopped

* 2 cups fresh red birds eye chiles, de-seeded and tops removed (I don't deseed the chillies but this is my personal taste) 

* 3 tablespoons tamarind paste 

* 2 -3 tablespoons fish sauce 

* 3 tablespoons white sugar

* 3⁄4 cup peanut oil

DIRECTIONS

* Heat the oil in a saucepan.

* Add garlic and onion and cook on a low slow heat until the onions are transparent.

* Note: do not brown the onions and garlic.

* Add chillies to the garlic and onion mixture and cook until the chillies are soft.

* Again being careful not to brown or burn the garlic, onion and chili mixture.

* Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.

* Simmer for ten minutes then turn off heat.

* Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam. (Blend to a smoothish texture) 

Pour into sterilized jam jar and store in fridge.

* The Chili Jam will last for a couple of weeks in the fridge.

We Be Jammin'... Cherry Jam

Cherry Jam

Found on Canning Craze

4 cups finely chopped cherries 

6-1/4 cups sugar 

2 pouches of liquid pectin (I used CERTO) 

Wash, stem and pit cherries. Cut up into small pieces. Add to pot. Add sugar and heat until rapid boil. Add pectin, bring back to a boil and cook 1 minute. Pour jam into hot jars. Remove air bubbles and fill to 1/4" headspace. Add hot lids/rings. Process in water bath at a full boil for 10 minutes. Remove and cool on a dish towel on the counter overnight. Check for seal. Remove rings and store in pantry.

We Be Jammin'... Cherries Jubilee Jam

Cherries Jubilee Jam

Found on foodfanatic

Recipe Yields: 5 half-pint jars

Ingredients

* 3 cups fresh cherries, red

* 2 cups red currants

* 2 tablespoons lemon juice

* 1/4 cup kirsch brandy

* 1 3/4 ounces powdered pectin, (one package)

* 4 cups granulated sugar

Directions

1. In a large sauce pan, combine the cherries, currants, lemon juice, and kirsch. Crush the fruit and then bring the mixture to a boil.

2. Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids. Stir in the pectin until dissolved. Bring back to a boil, and then add in the sugar all at once. Boil hard for a minute longer.

3. Skim off any foam and ladle the hot jam into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight.

4. Place the full jars back into the boiling water and process 10 minutes.

5. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down (you’ll hear a popping noise as they do).

We Be Jammin'... Carrot Carrot Carrot... Three Carrot Jams

Carrot Cake Jam 

Susan Small 

Yield about 6 250 ml (half pint) jars

1-1/2 cups finely grated carrots 

1-1/2 cups peeled, chopped pears 

1 can (14 oz) crushed pineapple, undrained 

3 tablespoons bottled lemon juice 

1 teaspoon ground cinnamon 

1/2 teaspoon EACH of ground nutmeg and ground cloves 

1 package Bernardin original fruit pectin (note from Granny-I've made this using Sure-Jel)

6-1/2 cups granulated sugar 

2/3 cups chopped toasted pecans (optional) 

1 T. Vanilla 

Large pinch Grated orange peel 

Combine carrots, pears, pineapple (including the juice), lemon juice and spices in a large, deep stainless steel saucepan. Stirring frequently, bring mixture to a boil; cover and reduce heat. Boil gently 20 minutes, stirring occasionally. Measure sugar; set aside. Whisk pectin into carrot mixture until dissolved. Stirring frequently, bring to a boil over high heat. Add sugar. Stirring constantly, return mixture to a full rolling boil; boil hard 1 minute. Stir in pecans. Remove from heat; skim foam. Ladle into hot jar to within 1/4 inch of top rim. Remove air bubbles, wipe rim. Hot water bath for 10 minutes. I use sure jel and skipped the nuts. Very good

Carrot Jam

Found on Pinterest

1 Quart grated carrots 

2⁄3 Cup lemon juice 

3 Cups Sugar 

1⁄2 tsp Cloves 

1/2 tsp Allspice 

1/2 tsp Cinnamon

Combine all ingredients in a large sauce pot.

Bring slowly to a boil.

Reduce heat; and simmer, stirring constantly until thick.

Pour hot into hot jars, leaving 1/4 inch head space.

Adjust caps.

Process 10 minutes in boiling water bath.

Carrot-Apple Jam

Found on autumnscopperpot.blogspot 

3 c. grated carrots (about 8 medium carrots, grated) 

2 green apples, diced in half-inch cubes 

3 c. white cane sugar 

1/2 c. freshly squeezed lemon juice (approx. 2 med. to large lemons) 

Grated zest of 2 lemons 

3 Tbsp. low-sugar pectin 

Prepare 6 half-pint jars and lids by sterilizing. Bring canning water bath to a boil. Combine all ingredients except pectin into large, wide pan. Bring ingredients to a boil. Add pectin, continually stirring mixture. Boil for 1-2 minutes, lower to a simmer. Check set. Turn heat off, ladle mixture into sterilized jars to 1/4 inch headspace. Secure lids, using jar grip to place jars onto rack in water bath. Boil for 10 minutes. Turn heat off, remove jars from water bath and allow to set to cool and seal.

We Be Jammin'... Caramelized Onion and Coffee Jam

Caramelized Onion and Coffee Jam

Found on Pinterest

NOTE: Use this savory, coffee-flavored onion jam as a topping for beef or pork.

Makes about 2 or 3 half pints

3 large yellow onions, sliced abt 1/4 inch thick

6 tablespoons oil

1/2 cup hot strong brewed coffee

1/4 cup sugar

1/4 cup vinegar

1/2 tsp canning salt

1/4 tsp black pepper

Cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Stir in all remaining ingredients, and cook, stirring occasionally, 5 to 10 more minutes or until mixture has reduced by about half and thickened.

Add to jars to 1/4 inch headspace, remove air bubbles, wipe rims, and assemble lids.

Process in a boiling water bath canner for 15 mins for half pints and quarter pints.

We Be Jammin'... Caramelized Banana Jam

Vanilla Bean and Brown Sugar 

Caramelized Banana Jam

Found on averiecooks

Makes 1 - 1/2 pint 

When you have too many ripe bananas and just can't make one more banana smoothie or loaf of banana bread, make banana jam. It's fast, easy, and it isn't traditional jam, and there're no water bath or canning involved. Keep an eye on mixture while it's boiling, stirring frequently, so it doesn't burn. Paradoxically, the jam isn't overly banana-ey, because the lemon juice really brightens and balances the flavors. The cinnamon flavor is present, yet subtle enough to let the vanilla flavor really shine. If you don't have vanilla bean paste or vanilla beans, substitute with vanilla extract.

INGREDIENTS: 

2 medium/large or 3 small ripe bananas, mashed (about 1-1/4 to 1-1/2 cups, mashed) 

1/2 cup light brown sugar, packed 

1/4 cup unsalted butter or vegan buttery spread (half of 1 stick) 

3 tablespoons lemon juice (juice of half of 1 juicy lemon) 

2 teaspoons cinnamon, or to taste 

1 tablespoon vanilla extract, or to taste 

2 teaspoons vanilla bean paste or the scrapings of 1 or 2 vanilla beans (or substitute with extra vanilla extract, to taste) 

DIRECTIONS: 

In a medium saucepan (err on the side of larger than smaller because mixture bubbles up), combine bananas, sugar, butter, lemon juice, and heat uncovered over medium to medium-high heat, allowing mixture to come to a rolling boil. Allow mixture to boil uncovered for about 15 to 20 minutes, or until thickened to desired level. Jam continues to thicken as it cools. Over the 15 to 20 minutes, stir frequently and make temperature adjustments to stove so mixture doesn't burn. Turn heat to low, and add the cinnamon, vanilla extract, vanilla bean paste, and stir to combine. You may wish to add less than the full amount listed all at once, and first taste your jam and see what it needs. Then, to taste, tinker with the ratio of cinnamon and vanilla. I used the amounts listed. Transfer jam to 8-ounce glass jar or heat-safe container with a lid. 

Storage is up to you. I store mine airtight at room temp, for up to 5 days. It will likely keep longer, especially in the refrigerator, but I haven't tested it. I have no idea about canning jam in a water bath if it will work or how long to process. Use the jam on bread, toast, rolls, crackers, dip apples or pears in in it, or make peanut butter and banana jam sandwiches. It would make a great crepe or stuffed-French toast filling or use as the filling in One-Hour Cinnamon Rolls. Incorporating a hearty dollop of it into banana bread or banana muffins would boost the overall banana flavor and moistness of the recipe. Or just eat by the spoonful.

Note from Canning Granny: The above recipe is NOT safe for canning, neither waterbath nor pressure canning... just making sure you know this so you don't jump on me (because, let's face it, some folks seem to like to find fault)! But it would be a yummy way to use up bananas... I would refrigerate.

We Be Jammin'... Carambola (Star Fruit) Pepper Jam

Carambola (Star Fruit) Pepper Jam

Found on flamingomusings

(Makes 1 half-pint plus a little for the fridge)

Ingredients:

2 cups of finely chopped carambola, seeds removed (plus a few whole slices, for fun) 

1 Tbs. lemon juice 

3/4 cup granulated sugar 

2 Tbs. honey (I used a local orange blossom honey) 

1 ripe (red) habanero pepper (seeds & pith removed and chopped super-fine)

Preparation:

Put a small plate in the freezer for gel-testing later. If the carambola has any brown on the “fins”(perfectly normal!), trim that part off with a sharp knife before chopping the fruit.

In a medium saucepan over medium-high heat, put the carambola, lemon juice, and sugar. Bring to a boil, stirring occasionally, and add the habanero pepper and honey. Continue to boil and stir periodically for about 15 minutes. Remove from the heat and do a gel test. (Put a small amount of the liquid on the frozen plate, return to the freezer for 2 minutes, and push it with the tip of a spoon or your fingernail. It’s ready to can when it’s no longer runny and wrinkles on the plate.)

Don’t forget to sterilize your jar (10 minutes in boiling water) and prepare a new lid appropriately! Pour the jam into the sterilized jar, leaving 1/2″ head space, twist on your lid finger-tight, and boiling water process for 5 minutes. Remove the jar to a towel or newspaper-covered surface to cool. And ping. Allow to sit for 24 hours and test your seal. Put the little bit remaining into a container and refrigerate.

Note: The honey makes this jam pretty stiff when refrigerated, so, while you should refrigerate this after opening, allow it to warm up a bit at room temperature before using.

Sweet, with a little bit of tartness from the carambola, and even though I used a habanero pepper, it was a red one (a lot of flavor!) and I did cut out the pith and seeds. You get the heat, but it’s not overwhelming, and the honey really mellows and rounds out the flavor on your tongue.

My favorite way to eat this is as a snack on crackers with cream cheese, but it’s equally awesome with a crusty slice of baguette and a sliver of brie. Try melting a little in the microwave and brushing it on chicken or fish as a glaze, too!

We Be Jammin'... Cantaloupe Jam with Vanilla

Cantaloupe Jam with Vanilla

From Food in Jars: Preserving in Small Batches Year-Round

Make 3--1/2 pints 

Ingredients 

2-1/2 cups chopped peeled cantaloupe 

1-1/2 cups granulated sugar 

1 vanilla bean 

zest of 1 lemon 

1 tablespoon lemon juice 

1 packet liquid pectin 

Combine the cantaloupe, sugar, and vanilla bean pod and seeds in a nonreactive pot. Bring to a boil over high heat and cook for 8 to 10 minutes. Add the lemon zest, lemon juice, and the pectin. Return to a vigorous boil. Cook for an additional 3 to 4 minutes, until the bubbles look thick. Remove the vanilla bean pod and discard. Remove the pot from the heat and ladle the jam into the prepared jars to 1/4 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

We Be Jammin'... Butterscotch Peach Jam

Butterscotch Peach Jam 

Recipe from wellpreserved com

Recipe does not state how much it makes but you use 1/2 pint or 1/4 pint jars. 

Procedure

Core, peal and chop 6 cups of fresh peaches. 

Add 1/3 Cup of lemon juice. 

Crush lightly with a potato masher and bring to a boil and then cover and simmer for 10 minutes. 

Stir in 5 Cups brown sugar and cook at a light boil for 20-25 minutes, stirring frequently (almost constantly). 

Remove from heat, skim off any foam. Ladle into jars to 1/4 inch headspeace, wipe and seal and process in a water bath canner for 10 minutes

We Be Jammin'... Bumbleberry Jam

Bumbleberry Jam

Found on mennonite girls can cook

We quite enjoy throwing several kinds of berries together to make a pie or a crisp. Why not combine a few varieties of berries to make bumbleberry jam? I used blackberries, blueberries and raspberries...equal amounts of each...and we quite enjoyed the combo.

* 6 cups berries, crushed with a potato masher or pulsed in the food processor or blender

* 1/2 cup water

* 4 cups sugar, divided

* 1 box Certo Light pectin crystals (If you prefer a runnier jam, use only half the package of pectin.)

* 1 teaspoon butter, optional (prevents jam from foaming)

1. Place crushed berries and water in a large pot. (Add water to berries when processing in blender.)

2. Combine pectin crystals with 1/4 cup of the measured sugar. Add to prepared fruit.

3. Bring mixture to a boil over high heat, stirring with a long wooden spoon.

4. Add remaining sugar and 1 teaspoon butter.

5. Return to a hard boil; boil while stirring for one minute.

6. Remove from heat. Stir for several minutes to prevent fruit from floating.

7. Pour into warm sterilized jars* to 1/4" from top.

8. Cover with lids and screw rings on tightly.

*Wash jars and lids in hot soapy water and rinse well. Sterilize jars, lids and rings by placing in a large baking pan and placing in oven at 225ºF for 10 minutes. Keep warm until filling time. By using warm jars and hot lids, the jam jars will seal without processing in a hot water bath. (According to the Kraft Certo guidelines... however it is recommended by USDA guidelines to process jams in a boiling water bath for 10 minutes ~~per Canning Granny) Cooked jams and jellies can be stored on the shelf unopened for 6 to 8 months.

We Be Jammin'... Peach Bourbon Jam

Peach Bourbon Jam

6 cups peaches (about 3 lbs) , washed, pitted, peeled and chopped (Save pits & peels for jelly) 

1-3/4 cup packed light brown sugar 

6 tablespoon lemon juice 

1/4 cup bourbon 

1-1/2 cups sugar 

1 package powdered pectin

Combine peaches with brown sugar, bourbon and lemon juice and let sit on the counter overnight, covered.

Transfer peach mixture to a large non-reactive saucepan. Bring to a boil. Cover and reduce heat and simmer for 15 minutes, stirring occasionally. Remove lid, add granulated sugar and cook rapidly, constantly stirring until it reaches 220 degrees on a thermometer. Remove pan from heat and stir in pectin, return and boil for 2 minutes more. Ladle into hot jars and seal according to canning jar directions.

We Be Jammin'... Boozy Amaretto Cherry Jam

Boozy Amaretto Cherry Jam

Found on stephchows.blogspot

NOTE: The Alcohol DOES NOT cook out of this jam. 

Makes 8, 1/2 pint jars 

5-1/3 cups pitted and halved cherries (chop more if you want a less chunky jam) 

1-1/3 cup water 

1/4 cup lemon juice 

6 Tbs Ball RealFruit Low or No Sugar Pectin 

1-1/2 cups white sugar 

3 oz amaretto 

PREPARE 

Prepare and measure ingredients for recipe. 

COMBINE prepared fruit with water and lemon juice in a large saucepan. Gradually stir in Ball RealFruit Pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 

ADD sugar. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat and stir in amaretto. Skim foam if necessary. Fill jars to 1/4 inch headspace, wipe rims, and assemble lids. 

Process jars in a water bath canner for 10 minutes.

We Be Jammin'... Blushing Peach Jam(s)

Blushing Peach Banana Jam

Found on Pinterest

3-1/4 cups peaches, ripe peeled and mashed (roughly 2 pounds) 

1 cup banana, ripe and mashed (about 3 medium sized) 

1/2 cup maraschino cherry, drained and diced 

2 tablespoons lemon juice 

6 cups sugar 

1 (1-3/4 ounce) package dry pectin 

Makes 8 - 1/2 pints 

Directions: 

Mix peaches, bananas, cherries, and lemon juice into a large saucepan. Mix pectin into fruit in pan.

Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down). Add and stir in the sugar. Bring to a full rolling boil once again. Stir constantly and boil. Boil rapidly for one minute. Remove from heat. Skim off foam. Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit. Ladle into sterilized canning jars, leaving 1/4 inch headspace. Make sure jar rims are clean and cover with two piece metal lids and rings. Hot water bath for 5 minutes.

Blushing Peach Jam Recipe

From tasteofhome.com

Yield: 4 pints

Ingredients

* 2 cups crushed peeled peaches

* 2 cups red raspberries, crushed

* 1/4 cup bottled lemon juice

* 7 cups sugar

* 2 pouches (3 ounces each) liquid fruit pectin

* 1/8 teaspoon almond extract

Directions

1. In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.

2. Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Blushing Peach Jam with 

Strawberries or Raspberries 

Found on Pinterest

2 cups crushed, peeled peaches 

2 cups crushed, peeled raspberries or strawberries 

1/4 cup lemon juice 

7 cups sugar 

2 pouches Certo liquid fruit pectin 

1/8 tsp almond extract 

In a large pot combine peaches, berries, and lemon juice. Stir in sugar; mix well. Bring to a full rolling boil, stirring constantly. When it comes to a full boil, boil for 1 minute. Remove from heat and stir in pectin. Return to heat and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat, cool for 5 minutes. Skim off foam and stir in extract. Pour hot jam into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling water bath. Yield: 4 pints

We Be Jammin'... A Couple More Blueberry Jams

Blueberry Peach Jam

Found on Pinterest

Makes 5 to 6 half pints

5 large or 12 small peaches (white, yellow or a combination), washed

1 pint (about 2 cups) blueberries, washed and stemmed

3 tablespoons lemon juice

3 tablespoons low-sugar pectin

1 cup granulated sugar

Bring a medium-sized (3 quart) saucepan of water to a boil over high heat. While you wait for the water to boil, prepare an ice bath by filling a large bowl with ice cubes and cold water.

Using a paring knife, score an "X" shape on to the bottom of each peach and gently drop, 2-3 at a time, into the boiling water. Once the water returns to a boil, remove the peaches to the ice bath using a slotted spoon.

Once blanched peaches have cooled slightly, remove their skins and crush the skinned peaches into a heat-proof measuring cup. Discard pits. Repeat blanching, skinning, and crushing with remaining peaches until you have 2 cups (16 ounces) of peach pulp. Keep any remaining peaches for another use.

In a heavy-bottomed saucepan or Dutch oven, combine peach pulp with lemon juice and bring to a boil over high heat. Stir together sugar and pectin in a small bowl, then stir mixture into Dutch oven and return to a boil. Add blueberries and cook until the mixture registers 220°F on a candy or instant read thermometer.

Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.

Process in a water bath canner for 10 minutes.

Blueberry Vanilla Chia Seed Jam

Found on One Hundred dollars a month club

Ingredients

2 cups fresh blueberries

1/4 cup honey

1 tablespoon lemon juice

1/4 cup + 2 tsp Chia Seeds

1 teaspoon vanilla extract

Canning Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Blend all ingredients and pour into a bowl to gel {about 15 minutes}. Stir, then ladle immediately into 1/2 pint jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in a canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After the jars have cooled, check the seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.

We Be Jammin'... Blueberry Mojito Jam

Blueberry Mojito Jam

Found on flamingomusings

(makes about 10 half-pint jars)

Ingredients:

3 limes 

3-3/4 cups water (divided) 

3 cups sugar 

1/4 cup lemon juice 

1/8 tsp. baking soda 

3 dry pints (about 6 cups) blueberries, washed and de-stemmed 

1 pkg. pectin 

1/2 cup rum 

10 4″-5″ sprigs of fresh mint

Preparation:

Wash and dry the limes and slice a thin strip off of each end. With a mandoline or hand slicer (don’t forget your cut-glove!), shred the limes finely and place into a large, non-reactive saucepan. Add 3 cups of the water and bring to a boil. Continue to cook at a boil for 10 minutes.

Add the sugar and lemon juice, and stir until the sugar is dissolved. Add the baking soda. The mixture will foam up suddenly, but will subside.

Add the blueberries, cover the pan, lower the heat to medium and cook for an additional 20 minutes.

In the meantime, wash and dry the mint sprigs, and cut or pinch off the top 1-1/2″-2″ of each sprig. Reserve those tips you just cut off.

Add the large mint sprigs and the rum to the jam, stir, and return to a boil on medium, for another 5 minutes.

In a small saucepan, dissolve the pectin in 3/4 cup cold water, and bring to a boil, stirring constantly for 2 minutes. Remove from heat.

Stir the hot pectin liquid into the still-boiling jam for one minute. Remove from the heat while you perform the “freezer wrinkle test”. Place a small amount of the jam on small dish and put it in the freezer for 5 minutes, after which you push the mixture with the tip of a spoon or your fingernail. If the jam wrinkles up, you’re ready to jar. If it’s runny, put the pan back on the heat and cook at a boil on medium for another 5 minutes. Repeat the wrinkle test.

Remove the large mint sprigs before ladling the hot jam into the hot, sterilized jars. Push one of the reserved mint sprig tips into each jar of jam. Seal each jar with appropriately prepared new lids, screw on the rings finger-tight, and process in a boiling-water canner for 10 minutes.

Remove the jars from the boiling water, allow to cool, and wait 24 hours to test your seals.

We Be Jammin'... Blueberry Jam with Mint

Blueberry Jam with Mint 

Found on localkitchenblog

4 lbs blueberries 

1 lb (2 cups) sugar 

zest & juice of 1 lemon 

1 box of pectin 

4 – 6 sprigs fresh mint (Peppermint, Chocolate Mint, Pineapple Mint, Citrus Mint....Spearmint can be a little strong); reserve a few perfect leaves to add to jars 

Wash and drain blueberries and transfer to a pot; add just enough water to cover the bottom of the pot. Bring berries to a simmer over medium-high heat; reduce heat to low and simmer until softened, about 10 – 15 minutes. Press through a food mill to remove any stems, etc. Rinse out the pot and return blueberry pulp to the pot. Add sugar, lemon, pectin, and mint; bring to a simmer over medium-high heat, stirring until sugar is dissolved, then raise heat to a boil and boil, stirring only minimally for 1 min. Pick out the mint stems. Add 1 or 2 perfect mint leaves to each jar, then ladle hot jam into hot jars to 1/4-inch headspace. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. 

Yields about 5 cups or 5 half pints

My Heroes

My little Mama who went to heaven in 2008

I'm at the start of a new journey in my life this Mother's Day. It's a little scary... and I'm just at the beginning. I was diagnosed with diabetes in mid-April, just a few short weeks ago... yes, I know people deal with this hateful disease all the time, and live full, rich, wonderful lives... they get it under control, learn to eat right, exercise, and all that stuff... and I'm working toward all that as well... but right now, at this moment... I'm a little mad... a little scared...

I've always been the "healthy as a horse" one... and now I have insanely high glucose levels, cholesterol levels, and REALLY high triglycerides!!!! Yikes!!! I'll get it all down, it's manageable, but I'm still kinda mad! And my eyes are doing weird things... vision keeps changing... and now... the one who hates going to the doctor with a passion... is now becoming best friends with him!

My Mama developed diabetes when she was a few years younger than I am now... she had a doctor who made some dreadful mistakes with her medication (said doctor actually left the country for awhile to escape lawsuits)... causing my Mama's pancreas to die and digest itself and having to be removed... all Mama's body systems began shutting down... none of the doctors in ICU expected her to live... but she did... for seven more years... but she was full blown, insulin dependent diabetic, plus TONS of other health issues.

Because of what Mama went through... I'm a little scared...

Mama has always been my hero... and now that I'm dealing with just a fraction of the "D-word" stuff she had to deal with, she's even MORE my hero! And I miss her!

My sister, Beth (right) and me

Another hero in my life right now is my sister, Beth. She has dealt with gestational diabetes during her pregnancies and has a child with juvenile diabetes. She's the one I've been calling when the fear takes hold, when I get good news, or bad news, or when I have questions... she's the BEST!!!! I honestly don't know what I'd do without her right now!

(One day after my diagnosis with the big "D" we lost our youngest brother to an unexpected heart attack, he was only 51... We love and miss you so much, Kevin!)

Kevin

At this point in time, I'm in awe of the people who have dealt with this ugly disease for years... I've only been here for weeks and I'm already tired of my fingertips feeling like pin cushions, I'm tired of my vision changing every day (though they tell me this is normal and it will level out soon... my biggest fear is going blind... even more so than death I think!), I'm tired of thinking about and analyzing every bite I put into my mouth, tired of the nausea, headaches, dizziness, digestive issues... tired of being tired, tired of remembering to take medicine at regular intervals... EVERY DAY!!!!

This girl...

My beautiful niece, Cassie

... has been living with juvenile diabetes since she was in elementary school (eight years old, I think, when diagnosed)... she's now 15 and gorgeous, smart, and funny... active... soccer star, great student, has a boyfriend who thinks she's the best... she's AMAZING!!!!!! And another of my heroes! My sister assures me that Cass gets down, gets angry at the D-word, gets frustrated, and emotional... but I've only ever seen her taking it in stride as she pricks her fingers and gives herself her insulin injections... and keeping on keeping on! She's something else! (and we share the same birthday, so she's super special!) I want to be like her when I grow up!

And then there's my hero that takes care of me every day, who holds me when I cry over this frustrating curve ball life has thrown me... who lifts my spirits, makes me laugh, treats me like a queen... my husband... better known to you all as Mr. G! I love him!!!! He is my rock, my lifeline, my world!

Papa (Mr. G) and granddaughter, Carissa

Happy Mother's Day! 

Call your Mama if you can... tell everyone you love that you love them TODAY!... you may not have tomorrow!

We Be Jammin'... Blueberry Chardonnay Jam

Blueberry Chardonnay Jam

Found on midwestliving

Makes 8 half pints 

5 cups fresh blueberries 

2 cups Chardonnay 

1-1 3/4 - ounce package regular powdered fruit pectin (1/3 cup) 

1 tablespoon lemon juice 

1 teaspoon butter 

5-1/2 cups sugar 

Place berries in a 6-quart heavy pot. Using a potato masher coarsely crush berries. (You should have 3 cups.) Stir in Chardonnay, pectin, lemon juice and butter. Bring to a full rolling boil over high heat; stirring constantly. Add sugar. Return to a full rolling boil and boil for 1 minute, stirring constantly or until jam sheets off a metal spoon. Remove from heat; skim off foam with a metal spoon. Ladle hot jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids. Process filled jars in a boiling-water canner for 5 minutes.

We Be Jammin'... Blueberry Nectarine Jam

Blueberry & Nectarine Jam 

2 cups Blueberries 

2 cups Nectarines, peeled and chopped 

1 cup Cantaloupe Puree 

1/4 cup Orange Juice 

1/4 cup Lemon Juice 

4 tsp. Calcium Water 

3 tsp. Pomona Pectin 

1 to 1-1/2 cup Granulated Sugar, divided 

Combine 1/2 cup sugar and 3 tsp. pectin into a bowl, set aside. Measure out remaining sugar into a separate bowl, set aside. In large pot combine blueberries, nectarines, cantaloupe, orange juice, lemon juice and calcium water. Cook over medium/­high heat and mash with a potato masher (or your equivalent) until you are happy with the size of the remaining fruit pieces. Bring to a boil. Add sugar/pectin mixture. Stir for a minute to dissolve pectin. Add remaining sugar and bring back to a boil. Boil for a minute. Pour into prepared canning jars with 1/4 inch headspace. I use 1/2 pint jars. Process in a hot water bath canner for 10 minutes. Turn of heat to canner, wait 5 minutes. Remove jars and allow to cool and ensure the lids have sealed.

What the heck is calcium water?

Fair question.

Calcium water is a mixture that helps the Pomona's pectin gel without the tons of sugar required in conventional pectin brands. It comes in a little packet inside the Pomona's box. You simply mix the contents of the packet with the required amount of water. It stores in the refrigerator for a number of months.