We Be Jammin'... Dandelion Jam

Dandelion Jam

Found on Pinterest

1 large organic orange

1 large organic lemon 

2 cups of freshly-picked dandelion petals (only the yellow part, no green bits) 

2 cups cane sugar 

2 cups water 

1/2 box Sure-Jell 

Pick full dandelion blossoms immediately before making the recipe. Pull out the petals from each blossom, discarding the green parts. Remove the citrus rinds with a peeler (discard the thick white part between the rind and the fruit). Chop the rinds finely. Chop the peeled lemon and orange into small pieces. Place chopped rinds and fruit with water and sugar in a small saucepan and boil for about 10 minutes. Add the sure-jell and dandelion petals and boil until thickened slightly, about 10 more minutes. 

Remove from heat. Sterilize 4 half-pint / 8 oz canning jars and ladle the hot marmalade into the jars, filling to 1/4 inch headspace. (My batch only filled 3 jars, probably because I kept tasting and sampling the jam!) Process the jars using boiling water bath for 15 minutes. Make sure the tops have sealed properly.

We Be Jammin'... Curried Onion Jam

Curried Onion Jam 

Found on 200birdies.wordpress 

Makes 2 half pints 

2 lbs yellow onions, thinly sliced (10 cups) 

3 tbsp olive oil 

1/2 cup turbinado or demerara sugar 

1-2 Tbsp raisins 

1-1/4 tsps spicy curry powder 

2/3 cup cider vinegar 

1/2 tsp canning salt or to taste 

Black pepper 

Place the onions in oil in a large, heavy-bottomed saucepan and cook, covered, over low heat for about 40 minutes. Remove the lid, add the sugar, curry and raisins and increase the heat to medium high. Cook for about 30 minutes, or until much of the liquid has evaporated and the mixture is a dark golden color. Remove from the heat to cool. (The next step involves adding vinegar and you don’t want to add it to a hot pan because it will evaporate in a noxious cloud.) 

Return the pan to the stove, add the vinegar and cook at high heat, stirring, for 7-10 minutes until the mixture is thick and gooey. Season to taste with salt and pepper. 

Ladle into hot jars to 1/2 inch headspace, wipe rims, assemble lids, and process in a water bath canner for 10 minutes. Remove canner’s lid and let sit for 5 minutes before removing jars to the counter to cool.

We Be Jammin'... Cranberry Jams Galore!

Cranberry Jam

Found on pinterest

Makes 2 half pints
1¼ pounds (5 cups) frozen or fresh Cranberries 

1 cup sugar finely grated zest and juice of 

1 lemon 

1 small apple, peeled and cored

Rinse the berries, if necessary, then drain well and put them in a nonreactive bowl with the sugar and lemon juice. Leave overnight, turning once or twice.

Coarsely grate the apple and add with the lemon zest to a pot. Strain in all the juice from the berries and add 2 heaping spoonfuls of berries (about 1/4 to 1/2 cup), leaving the rest of the berries in the bowl. Add 1/2 cup of water and simmer for 20 to 30 minutes, or until the apple is very soft and the entire mixture has thickened. Add the rest of the berries and heat through for 5 to 8 minutes. Pour into jars to 1/4 inch headspae, wipe rims, and assemble lids.

Process in a boiling water canner for 10 minutes.

Cranberry Pear Jam – Traditional Recipe

Adapted from the Ball Complete Book of Home Preserving

Make 6-7 half pints 

Ingredients 

3 cups pears – cored, finely chopped and crushed (I kept the peels on – your choice) 

2/3 cup dried cranberries, coarsely chopped 

1/4 cup pomegranate juice or unsweetened apple juice or cider 

1/4 cup bottled lemon juice 

1 teaspoon cinnamon, organic preferred 

2 tablespoons powdered pectin 

1/2 teaspoon butter, to reduce foaming 

5 cups granulated sugar 

Directions In a large, non-reactive pot (I use a heavy bottom stainless steel pot), combine pears, dried cranberries, pomegranate or apple juice, lemon juice, cinnamon, butter and powdered pectin. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling roil and boil exactly one minute, stirring constantly. Remove from heat and skim off foam, if desired.

Ladle into prepared jars, leaving 1/4 inch headspace. Wipe jar rims and threads. Cover with two piece lids. Screw bands until snug. Process for 10 minutes in a water bath canner. Turn off heat, remove canner lid, let sit five minutes. Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Refrigerate any jars that did not seal and use them first.

Cranberry Pear Lemon Jam

Submitted by Dawn R Crone-Rasmussen

Makes 8 - 4 oz jars.

4 large Bartlett Pears, peeled cored and diced (4 cups) 

3 cups coarsely chopped fresh or frozen cranberries 

½ cup water 

2 t. grated lemon rind 

2 T. bottled lemon juice 

1 ¼ cups sugar 

Combine pears, cranberries, water, and lemon rind in a large stainless steel pot. Bring to a boil over high heat, cover, reduce heat and cook for 5 minutes stirring frequently. Gradually add lemon juice and sugar, stirring until sugar is dissolved. Boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from heat. Ladle into hot jars, leaving ¼ headspace and process for 10 minutes at a full boil.

Cranberry Persimmon Jam

Adapted from recipe found on myvegetariankitchen

1 grapefruit, juice squeezed 

1/4 cup water 

1/2 cup sugar 

18 oz fresh cranberries 

6 ripe persimmons, peeled and cut into chunks 

Squeeze the juice from the grapefruit into a medium sized pan. Add the water and sugar to the pan, and set it to simmer until the sugar is dissolved – this is an important step to ensure the pectin in the cranberries is activated to create the jam. Add the cranberries and persimmons to the mix – simmer until the cranberries have popped open and the persimmons have cooked up well. Run mix through a food mill to strain. Add mixture into the jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process in boiling water bath for 10 minutes.

Cranberry Potpourri Jam

Found on Pinterest

Makes 6 half pints 

2 cups frozen or fresh cranberries 

1 pound of sugar, divided 

1/4 cup orange zest, from 4 to 6 large oranges 

3 tablespoons lemon juice from about 2 lemons 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground allspice 

1/2 teaspoon ground nutmeg 

1/8 teaspoon ground cayenne pepper 

1/4 teaspoon table salt (or 1/2 teaspoon kosher alt) 

1/4 cup brown sugar 

1/2 teaspoon butter 

Defrost the cranberries, if using frozen. Wash and dry the cranberries, then place them in a bowl. Mash them slightly with a potato masher, then sprinkle them with 1/4 cup of sugar. Cover and let sit for 30 minutes. While the cranberries are sitting, place a small plate in the freezer so you can test the jam for proper thickness later.

Add the cranberries, orange zest, lemon juice, cinnamon, allspice, nutmeg, cayenne, and salt to a food processor and pulse a few times until the cranberries are chunky but not completely liquefied. Pour the fruit into a large, deep, heavy-bottomed pot. Add brown sugar and butter, stirring well to combine. Cook over medium heat, stirring occasionally, until the fruit begins to bubble and spit. Skim off any foam that forms. Cook for about 20 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot. Begin testing the jam for doneness. Spread 1/2 teaspoon of cooked fruit on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the fruit. It should be thick enough to maintain a path when you run your finger through it. If you’d like thicker jam, place the plate back in the freezer and cook the fruit for another 3 minutes and test again. Repeat until desired thickness is achieved, but be careful about cooking too long or you will alter the taste of your jam. Remove pot from heat and use a spoon to skim any foam from the surface of the fruit. Ladle jam into sterilized jars, leaving 1/2-inch of headroom, and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened jam should be refrigerated.

Cranberry Walnut Jam

Found on kraftrecipes

Makes 7 half pints

2-2/3 cups prepared fruit (1 bag (12 oz.) cranberries, about 3 cups) 

1-1/2 cups water 

2/3 cup chopped Walnuts 

6-1/2 cups sugar 

1/2 tsp. butter or margarine (optional) 

1 pouch CERTO Fruit Pectin

PLACE cranberries and water in large saucepan. Bring to boil. Reduce heat to low; cover and simmer 10 minutes. Pour mixture into 6- or 8-quart saucepot. Stir in walnuts.

STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and assemble lids.

Process 10 minutes in a boiling water bath canner.

We Be Jammin'... Cranberry-Champagne Jam with Ginger

Cranberry-Champagne Jam with Ginger 

Found on Pinterest

Makes 6 half pints 

1 (12-ounce) bag fresh cranberries (about 3 cups) 

2 cups Champagne or other sparkling wine 

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

1/4 teaspoon butter 

1/2 cup chopped dried cranberries 

1/2 cup chopped crystallized ginger 

4-1/2 cups sugar 

Pulse the cranberries in a food processor until they are coarsely chopped. Transfer them to a large, heavy-bottomed pot and add the Champagne. Bring them to a boil, then lower the heat and simmer until the cranberries have softened, about 10 minutes. Sprinkle the pectin over the cranberry mixture and stir to combine. Stir in the butter. Return the mixture to a boil.

Add the dried cranberries, the crystallized ginger, and then the sugar all at once. Return the mixture to a boil and boil hard for 1 minute. Remove the pot from the heat and skim any foam from the surface of the jam. Ladle the hot jam into half pints to 1/2 inch headspace, wipe rims, and assemble lids. Process in a water bath canner for 10 minutes.

We Be Jammin'... A Few Fruit Jams with Cinnamon

Cranapple Cinnamon Jam

Found on sbcanning

2 cups fresh cranberries

2 cups chopped apples 

2 cups apple juice or water 

2 - 3" cinnamon sticks 

2 T. bottled lemon juice 

1-1/2 cup sugar 

2 T. Ball flex batch low sugar no sugar pectin 

Prepare 4 half pint jars, lids, and rings. 

In a stainless steel pot combine cranberries, apples, and juice/water. Bring to a boil stirring occasionally. Once at a boil reduce heat and cook for 20 minutes until cranberries start popping and apples are becoming soft. Add cinnamon sticks and cook an additional 15 minutes stirring occasionally at a simmer. Add sugar and bottled lemon juice to the mixture and bring back to a boil. Remove cinnamon sticks. Add pectin and boil for an additional minute without stirring. Turn off heat and remove from flame. Stir recipe and it should be thicker than before. Ladle into your sterilized jars and fill to 1/4" headspace. Remove air bubbles and refill to proper headspace if needed. Wipe rims, add hot lids and rings and place jars in water bath canner. Process jars in canner for 10 minutes once the water come back to a full rolling boil.

Cinnamon Peach Jam

Found on Food

YIELDS 6-8 pints

INGREDIENTS

* 4 cups finely chopped peaches 

* 2 tablespoons lemon juice

* 1(1 3/4 ounce) box ball original fruit pectin 

* 1⁄2 teaspoon butter (optional) or 1⁄2 teaspoon margarine(optional) 

* 5 cups sugar 

* 1⁄4 teaspoon ground cinnamon

DIRECTIONS

* Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Fruit Pectin. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

* Add entire measure of sugar, at once, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add cinnamon and gently stir.

* Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth to remove any residue.

* Process in Water Bath for 10 minutes. After processing is complete, turn off heat and remove lid. Let jars stand for 5 minutes.

Cinnamon Cranana Jam

Found on puttinupwitherin

Yield: 8-9 half pints

Ingredients

* 4 cups organic cranberries (de-stemmed)

* 1-1/2 cups mashed bananas (4-6 bananas)

* 6 cups sugar

* 1-1/2 cup water

* 2 cinnamon sticks

* 1 pouch liquid pectin (3oz)

Instructions
1. In a small pot combine water and cinnamon sticks, bring to a simmer and cook for 5mins.

2. In a large-sized, non-ionized pot combine cinnamon sticks, cinnamon water, and cranberries. Cook over medium heat for 10 minutes. (squish cranberries with back of a wooden spoon for smoother consistency).

3. Stir in sugar, and mashed bananas. Bring to a hard boil for 1 minute. Mix in pectin (real good).

4. Remove cinnamon sticks.

5. Ladle jam into prepared jars leaving approximately 1/2 inch headspace. Wipe rims (they'll be sticky), apply lids and rings (finger tight). Process in a hot water bath for 15 minutes (start timer once water is boiling).

6. Remove jars from canner and let cool on a folded towel for 12-24 hours.

7. Remove rings and store in a cool dry place for up to 1 year.

Cinnamon Blueberry Jam Recipe

From tasteofhome.com

Yield: 4 half-pints

Ingredients

* 1 pound fresh or frozen blueberries (about 1 quart)

* 3-1/2 cups sugar

* 1 tablespoon bottled lemon juice

* 1/4 teaspoon ground cinnamon

* 1/8 teaspoon ground cloves

* 1 pouch (3 ounces) liquid fruit pectin

Directions

1. Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.

2. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.

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

We Be Jammin'... Christmas Jam X3

Christmas Jam with 

Cherries, Pineapple, and Raspberries 

Found on tasteofhome

Makes 12 half pints 

3 packages (12 ounces each) frozen pitted dark sweet cherries, thawed and coarsely chopped 

2 cans (8 ounces each) unsweetened crushed pineapple, drained 

1 package (12 ounces) frozen unsweetened raspberries, thawed 

9 cups sugar 

1/4 cup lemon juice 

1/4 cup orange juice 

1/4 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

1/4 teaspoon butter 

2 pouches (3 ounces each) liquid fruit pectin 

In a Dutch oven or large pot, combine cherries, pineapple and raspberries. Stir in the sugar, juices, cinnamon, cloves and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle hot mixture into 12 hot sterilized half-pint jars, leaving 1/4-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. Process for 5 minutes in a boiling water bath canner.

Christmas Jam with 

Cranberries, Strawberries, and Oranges 

Found on tasteofhome

Ingredients: 

Yield: 6 half pints 

3 cups cranberries 

1 orange, peeled and seeded 

2 teaspoons orange zest (from above orange) 

1 (10 ounce) package frozen sliced strawberries, slightly thawed 

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 (3 ounce) packet liquid fruit pectin 

Directions: 

Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped.

Add strawberries, zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed. (I left mine a bit chunkier) Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended. Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full, rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil for one minute. Remove from heat and skim off foam. Immediately pour into 6 hot, sterilized half-pint jars leaving 1/4 inch headspace. Carefully wipe clean rims of jars with a damp cloth. Place lids on jars and screw on bands just until snug. Process in boiling water bath for 10 minutes. Remove from water bath and cool away from drafts until jars seal. 

NOTE: The color of the jam depends greatly on how fine or coarse you chop the ingredients for the jam. The finer the darker the color is.

Christmas Jam 

submitted by Theresa Bolle Lemke 

Makes: 6 half pints 

3 cups cranberries 

1 orange,peeled and seeded 

2 teaspoons orange zest (from above orange) 

1 (10 ounce) package frozen sliced strawberries, slightly thawed 

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 (3 ounce) packet liquid fruit pectin 

Directions: 

Combine cranberries and sections of seeded orange in a food processor. Pulse until coarsely chopped. Add strawberries,zest, cloves and cinnamon. Continue processing until finely chopped, but not pureed. Stir together fruit mixture, sugar and water in a very large saucepan or dutch oven until well blended. Cook for 2 minutes over low heat, stirring constantly. Increase heat to high and bring mixture to a full,rolling boil. Stir in liquid pectin. 9 Stirring constantly, bring to a rolling boil again and boil for one minute. Remove from heat and skim off foam. Immediately pour into 6 hot, sterilized half ­pint jars leaving 1/4 inch headspace. Carefully wipe clean rims of jars with a damp cloth. Place lids on jars and screw on bands just until snug. Process in boiling water bath for 10 minutes.

We Be Jammin'... Chocolate Raspberry Jam

Chocolate Raspberry Jam 

Found on Pinterest

6 cups frozen raspberries, crushed or 7 pints fresh raspberries 

3 (1 ounce) unsweetened chocolate squares 

4 cups granulated sugar 

1 (1-3/4 ounce) box dry pectin, for lower sugar recipes 

1/2 teaspoon margarine or 1/2 teaspoon butter 

Make 6 or 7 half pints 

Directions: 

Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they were all part of the original fresh berry. (Sieve 1/2 of the pulp to remove some of the seeds if desired. You can sieve it all if preparing from those with dental problems. Removing seeds causes waste, so be sure you have enough berries.). 

Measure 6 cups of crushed fruit into a 6-8 quart heavy nonreactive saucepan. Break the chocolate squares into smaller pieces and add them to saucepan. Measure sugar into a separate bowl. Mix 1/4 cup of the measured sugar with the pectin powder in another small bowl. Stir pectin-sugar mixture into fruit in a saucepan. Add butter. Bring quickly to a full rolling boil. 

Boil for EXACTLY 1 MINUTE, stirring constantly. Remove pan from heat. Skim off any foam and ladle the jam into hot sterilized pint or half-pint canning jars, leaving 1/4 inch headspace. 

Process for 10 minutes in a boiling water canner. Label the jars and store in a cool dry place for up to 1 year.

We Be Jammin'... Chocolate Pear Jam

Chocolate Pear Jam

Found on Pinterest

Makes 6 half pints 

3-1/2 cups granulated sugar 

1 box Pectin

2-1/4 pounds ripe, juicy pears 

1/4 cup freshly squeezed lemon juice from about 2 lemons 

1/4 cup almond liqueur, such as amaretto 

1/2 teaspoon almond extract (optional) 

5 ounces extra-dark chocolate (at least 70%), chopped 

Combine the sugar and pectin in a medium bowl and whisk to blend. Peel, core, and chop the pears. Transfer them to a food processor and pulse until they are coarsely pureed, about 10 pulses. Combine the pears, lemon juice, amaretto, and almond extract (if using) in a large, heavy-bottomed saucepan and bring to a boil over medium heat, stirring frequently. 

Add the sugar-pectin mixture and return the mixture to a full rolling boil. Boil for one minute. 

Remove the pot from the heat and skim any foam from the surface of the jam. Stir in the chocolate until melted and smooth. 

Ladle the hot jam into hot, clean jars to 1/2 inch headspace, wipe rims, and assemble lids. 

Process in a boiling water bath canner for 10 mins.

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.