We Be Jammin'... Bluebarb Jam

“Bluebarb” Jam

Found on sugarcrafter

* 3-1/2 cups chopped fresh or frozen rhubarb

* 1/2 cup water

* 2-1/4 cups coarsely chopped fresh or frozen blueberries

* 1 Tbsp lemon juice

* 1 package (1.75 oz) powdered pectin

* 5-1/2 cups sugar

Place the rhubarb in a large pot with the water. Bring to a boil over high heat. Cover and reduce the heat to low and simmer for about 5 minutes.

Add in the blueberries, lemon juice, and pectin, and mix well. Bring to a boil over high heat, stirring constantly. Add in the sugar, then return to a full boil and boil hard for one minute, stirring constantly.

When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids.

Remove the rhubarb mixture from heat. You can pour it into the jars now, or process in your food processor like I did if you want the mixture to be a little smoother. When the jars are ready, fill them with the jam to 1/4″ headspace and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 6 eight-ounce jars.

We Be Jammin'... Blackberry-Port Jam

Blackberry-Port Jam 

Found on www.bhg.com

Yields: 6 half-pints

Ingredients 

4 cups blackberries

5-1/2 cups sugar

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

1 cup vintage port (such as Graham's Six Grapes brand)

1/4 teaspoon ground cloves

Directions 

1. Place the blackberries in an 8- to 10-quart heavy pot. Using a potato masher, crush the berries slightly. In a small bowl, combine 1/4 cup of the sugar and the pectin; gradually stir into the berries. Stir in port and cloves.

2. Bring to a full rolling boil, stirring constantly. Add the remaining 5-1/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil, uncovered, for about 1 minute or until jam sheets off a metal spoon, stirring constantly. Remove from heat. 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. (If you have any extra jam, place in an aitright container and store in refrigerator for up 2 weeks.)

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 until set.

We Be Jammin'... Blackberry Vanilla Basil Jam

Blackberry Vanilla Basil Jam

Found on Pinterest

2-1/2 lbs fresh blackberries, washed and dried as much as possible (weigh berries before washing) 

3-3/4 cups granulated white sugar 

juice from 1 lemon 

zest from lemon. 

1 large clove of roasted garlic 

1/4 cup finely minced fresh basil 

1 Tbsp dried basil in a tied cheesecloth pouch 

1 Tbsp vanilla extract 

Add all ingredients into a large stock pot and bring to a boil over medium high heat while stirring to combine...it will quickly change from sugary thick lumpy to nice macerated blackberry moosh. 

Cook, stirring and skimming foam from surface...i skimmed towards the end. Take your cheese cloth basil sachet out before the mixture gets to thick. Cook until temperature reaches 220 F degrees on a candy thermometer. Lower heat to lowest and do a plate test. If mixture sets on plate to your liking then you are ready to fill sterilized jars. If not...bring back to medium heat and do another plate test. Process in a water bath for safe pantry storage up to a year. 

Fill jars to 1/4 inch headspace and process for 15 mins for half pints and pints. OR...seal tightly and let come to room temperature before refrigerating for use with in a month or two.

We Be Jammin'... Blackberry Lime Jam

Blackberry Lime Jam 

Found on localkitchenblog

INGREDIENTS 

6 limes, peeled, seeded & supremed (removing all the membranes from the fruit), and roughly chopped (about 1 and 1/4 cups fruit + juice) 

5 cups blackberries (fresh or frozen), lightly crushed (to yield about 2 and 3/4 cups crushed fruit + juice) 

1/2 cup water 

1/2 cup lime juice 

1 package No Sugar Needed fruit pectin 

1 cup sugar 

pinch Kosher salt 

3 dashes Tabasco 

Add prepared fruit (lime + crushed blackberries + juice should equal 4 cups), water and lime juice to a medium stockpot. Add pectin and stir well to dissolve.

Bring to a full rolling boil, that cannot be stirred down, over high heat, stirring constantly. Add sugar all at once. Stir to combine and bring mixture back to a full, rolling boil. Boil hard for 3 minutes. Remove from heat. Ladle hot jam into hot, sterilized jars to 1/4-inch headspace. Wipe rims, put on lids, and process in a boiling water bath for 10 minutes. Yields about 5 cups or 5 half pints.

We Be Jammin'... Blackberry Jalapeño Jam

Blackberry Jalapeño Jam

Found on Canning Craze

Ingredients: 

1 case or flat of Fresh Blackberries 

12 - 6 ounce containers 

4 cups of white sugar 

5 ounces of jalapeños seeded and diced 

2 packages of liquid pectin 

4 Tablespoons of butter 

1 teaspoon of smoked paprika 

Directions: 

Get your jars, and your lids into your water bath canner and boil them during this process. 

Run all your Blackberries through a food processor and add to a large pan over a med low heat and cook for a couple of minutes. Add the sugar, and pectin, smoked paprika and cook until it is dissolved, then add your jalapeños. Bring the fruit and pepper mixture up to a boil. After you get it to a boil add the butter to keep it from rolling over and to keep the foaming process down, this does work. 

After both your jam mixture and your jars are both boiling you will start your canning process. I take the jar out of the hot water, draining it, then add the funnel, pour in your jam, add the lid, then the ring, tighten, add back to boiling water and repeat until the jars are full. Boil for 10-12 minutes and then remove from water bath and let cool.

We Be Jammin'... Black Raspberry Jam

Black Raspberry Jam

Found on freshpreserving

Makes 8 half pints 

3-1/2 cups crushed black raspberries (about 5 pints) 

1/4 cup lemon juice 

1 3-oz pouch Liquid Pectin 

1/2 tsp butter or margarine, optional 

7 cups sugar 

Combine prepared berries with lemon juice and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary Ladle jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

We Be Jammin'... Black Currant Jam

Black Currant Jam

Found on localkitchenblog

INGREDIENTS 

2 lbs (3 pints) black currants, stemmed & rinsed

2 lbs (4 cups) sugar 

Water 

In a large, wide pot, combine currants, sugar, and enough water to cover the bottom of the pan by ¼-inch. Bring to a boil over medium heat, stirring constantly until the sugar dissolves. Raise heat to high, bring to a boil and boil hard until jam reaches the set point, 220 degrees F or a dollop wrinkles on a frozen plate, about 10 minutes. Turn off heat and skim any foam. Ladle hot jam into hot jars to ¼-inch head space. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. Yields about 6 – 7 cups.

We Be Jammin'... Black and Blue Jam with Cinnamon and Ginger

Black and Blue Jam with 

Cinnamon and Ginger

Found on headspacecanning.blogspot

makes approximately ten 4 oz jars or five 8 oz jars 

5 cups blueberries 

4 cups blackberries 

2-1/2 cups granulated sugar 

1/2 cup honey 

3/4 tsp cinnamon 

1/2 tsp ground ginger 

Place berries, sugar, honey, and spices in a preserving pan or nonreactive pot and bring to a boil over medium heat. Simmer the mixture, stirring frequently to prevent scorching, for approximately 20 minutes. At this point, begin testing for gel by placing a dollop of jam on a chilled plate and putting it in the freezer. If the mixture holds its shape and wrinkles up when pushed with a finger, it is ready. If not, continue cooking until it reaches that state which may take up to 40 minutes. Be very careful not to allow the jam to stick to the bottom of the pan as it thickens.

We Be Jammin'... Berry Christmas Jam

Berry Christmas Jam

Found on cdkitchen.com

Ingredients

3 cups fresh cranberries 

1 medium seedless orange, peeled and quartered 

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

1/4 teaspoon ground cloves 

1/4 teaspoon ground cinnamon 

4 cups sugar 

1/2 cup water 

1 package (3 ounce size) liquid fruit pectin

Directions

In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Ladle hot jam into hot jars to ¼-inch head space. Wipe rims, affix lids and process in a boiling water bath for 10 minutes. 

Added by asdfasdfww

We Be Jammin'... Beer and Bacon Jam

Beer and Bacon Jam

Found on thebeeroness

Ingredients

* 12 oz thick sliced bacon (8-10 thick strips)

* 4 cloves of garlic, smashed

* 1/2 cup yellow onion, chopped

* 1-1/4 cups amber ale or imperial stout, divided

* 1/4 cup apple cider vinegar

* 1/2 cup balsamic vinegar

* 2/3 cup brown sugar

Directions

* In a large pot or dutch oven, cook the bacon, working in batches if neccessary. Remove the bacon from the pan and allow to cool and then roughly chop. Drain off the bacon grease from the pot, leaving only about 1 tbs bacon drippings in the bottom of the pot. Return the pot to heat and cook the onions until soft and translucent, about 3 minutes. Add the garlic and stir for about 30 seconds. Add 1 cup beer and both vinegars, scraping to deglaze the bottom of the pot. Add the brown sugar and the bacon, reduce heat to maintain a simmer. Place the lid on the pot at an angle, allowing to vent the steam. Cook until reduced to a thick and syrupy consistency, stirring occasionally, about 45 minutes. Transfer to a food processor along with remaining 1/4 cup beer and pulse until most of the large pieces have been chopped.

* Serve at room temperature.

We Be Jammin'... Banberry Jam

Banberry Jam 

Found on low-cholesterol.food

NOTE: This recipe cannot be altered, it has to be done exactly as listed or it will not set up. 

2-1/2 cups ripe strawberries, hulled and crushed 

1-3/4 cups ripe bananas, peeled and mashed 

2 tablespoons bottled lemon juice 

7 cups sugar 

1/2 teaspoon unsalted butter (optional) 

1 (3 ounce) envelope liquid pectin 

Makes 7 - 1/2 pints 

Directions:

In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar, and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat. Skim off any foam. 

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. 

Process half pint jars in 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.

We Be Jammin'... Banana Split in a Jar

Banana Split in a Jar 

By Heather Grinstead 

Servings: 9 half­pints 

Ingredients 

2 cups mashed bananas 

1/2 cup lemon juice 

2 cups crushed strawberries 

1-1/2 cups crushed pineapple 

1 cup halved maraschino cherries 

1 package powdered pectin 

5 cups sugar 

1/2 cup chopped walnuts 

optional: 1/2 cup banana rum (or dark rum) 

Directions 

Mix lemon juice into bananas immediately after mashing to retain the fresh color then combine all the fruit and the pectin in a big pot. Bring to a boil, stirring frequently. Add sugar (and a dab of butter to reduce foaming). Bring to a rolling boil; boil hard one minute. Remove from heat and add nuts and rum (if using). Ladle into jars, leaving 1/4­inch headspace. BWB 15 minutes. Serve over ice cream with whipped cream and chocolate syrup!

We Be Jammin'... Banana Nut Bread Jam

Banana Nut Bread Jam

Found on food

* 10 ripe bananas, pureed (need 3 cups) 

* 1 tablespoon lemon juice 

* 4 cups granulated sugar 

* 1⁄2 cup brown sugar 

* 1 1⁄2 cups toasted walnuts, minced

* 1 (3 ounce) box pectin 

* 1 teaspoon cinnamon 

* 1⁄2 teaspoon nutmeg(optional)

DIRECTIONS

* Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil.

* All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.

* Fill jars to 1/4 inch of top; seal with two-part lid and ring.

* Boiling water bath for at least 10 minutes.

* Makes about 3 pints.

We Be Jammin'... Banana Jam

How To Make Banana Jam

Author: Ellen Christian

Ingredients

2 cups of mashed bananas (about 5 small)

2 cups sugar

2 tablespoons of lime or lemon juice

Instructions

Fill the water bath canner with water and bring to a boil.

Wash the jars, rings, and lids.

Fill the jars with very hot water.

Put all the ingredients in a pan and stir occasionally.

Let the jam boil for 5 minutes.

Ladle the jam into the jam jars. Leave ⅛ inch head space (clear space) at top.

Wipe the rim of the jar to make sure it’s clean.

Put the lids and rings on.

Using the jar lifter, lower the jars into the boiling water & process for 10 minutes.

Remove from the water bath canner using the jar lifter and allow to cool completely on a towel on the counter. Read more at http://www.confessionsofanover-workedmom.com/2013/03/how-to-make-banana-jam.html#Vm66BCFrVwbESmDA.99

We Be Jammin'... Bacon, Jalapeno, and Onion Jam

Bacon, Jalapeno and Onion Jam

Found on Vicki's Canning World

Recipe from Bunny's Best

This combination is so good! It's easy to make and a flavor/texture explosion. You can taste the jalapeno in every bite and feel the chewiness of the bacon too. In my mind I see this jam as the perfect companion to a hamburger, or to temper the kick from the jalapenos, serve it with a bit of cream cheese on a cracker. If you don't want it to be spicy, then don't add the jalapenos. I think they are what make the jam but I understand that not everyone enjoys spicy.

This recipe made 3 half pints. 

*UPDATEfrom Vicki; Today I made this recipe using 4 big giant red onions & and 5 cups of chopped bacon. I quadrupled everything else (X4). I had to cook it twice as long, but it came out amazing and yielded 13 half pint jars.#bestrecipeever

10 slices of thick bacon, cut into 1/2 inch slices, cooked until brown (not crispy) NOTE: I did not cook the bacon until it was crispy. I wanted it to be brown and chewy. This allows the liquids in the recipe a chance to flavor and marinate the bacon. 

4 tablespoons of bacon grease, reserved from frying up bacon 

2 large red onions, diced into 1/4 inch squares (about 2.5 cups) 

1 tablespoon minced garlic 

dash of salt 

1/4 cup diced jalapenos (this amount makes it slightly spicy, use less if worried about the heat, more if you like it) 

1/2 cup apple cider vinegar 

1/2 cup packed brown sugar

1/4 cup pure maple syrup (don't use imitation or artificial syrups) 

3/4 cup brewed coffee

-Cook the bacon and reserve the drippings. -In a medium size sauce pan, add 2 Tablespoons of the reserved bacon grease. Wait until it is hot enough to sautee and add the diced onion and garlic. Cook until the onions are clear- about 8 minutes- on medium heat, stirring every once in a while. If they start to stick to the bottom of the pan, add a bit more grease. 

-Add the vinegar, brown sugar, maple syrup, 2 tablespoons of bacon grease, coffee, jalapeno's and bacon. -Bring it to a boil and then reduce heat to medium low--the jam should simmer for about 45 minutes (give or take). Check the jam every 15 minutes and stir once. You will know it is done because almost all of the liquid is gone when the jam is stirred.

*This delicious product can be refrigerated ~ or ~ to make shelf stable follow all proper and safe canning procedures and pressure can pints for 75 min.

***Please note; This is not a USDA approved recipe for canning. They would recommend refrigeration.

We Be Jammin'... Bacon Strawberry Mint Jam

Bacon Strawberry Mint Jam

found on queer in the kitchen

makes 2 cups
* 1 pound thick-cut bacon, cooked and drained, crumbled once cooled

* 3 cups fresh strawberries, hulled and chopped

* 1 cup white onion, chopped

* 1/2 cup white sugar

* 1/2 cup dark brown sugar, packed

* 2 tablespoons apple cider vinegar

* 2 tablespoons fresh mint, chopped

Combine all ingredients except mint in a large skillet over medium-high heat and bring to a boil. Boil, stirring, for 3-5 minutes. Reduce heat to a simmer and cook for 1-1½ hours, stirring occasionally until a jam-like consistency is formed.

Remove from heat and transfer to a food processor with mint leaves and pulse until well combined. Can be stored refrigerated in airtight containers for up to 2 weeks. It will be long gone before you have to worry about it going “bad”.

We Be Jammin'... Bacon Jam

Bacon Jam Recipe

Found on iamafoodblog 

adapted from marthastewart.com

yield: half a cup

1/2 pound bacon, finely chopped

1/2 small onion, diced

2 cloves of garlic, crushed

2 Tablespoons brown sugar

2 Tablespoons cider vinegar

2 Tablespoons maple syrup

1 Tablespoon red chili flakes

In a medium saucepan, cook the bacon over medium-high heat, stirring occasionally, until crispy and lightly browned. Transfer the bacon to a paper-towel lined plate. Pour off all but 1 tablespoon bacon drippings. Add onions, crushed garlic and chill flakes. Cook until onions are translucent. Add vinegar, brown sugar, maple syrup and bring to boil, stirring and scraping up the browned bits. Add the bacon back in a simmer on low heat until liquid is syrupy and thick, about 30 minutes. Transfer to a food processor and pulse. Enjoy on everything! Keeps in the fridge for 4 weeks.

- (to can in a pressure canner: 1/2 pint jars at 11 lbs psi for 75 minutes)

We Be Jammin'... Apricot-Pineapple Freezer Jam (no cook)

Apricot-Pineapple Freezer Jam (No Cook)

Found on kraftrecipes

Makes 7 half pints 

1-3/4 cups prepared fruit (buy about 2 lb. fully ripe apricots) 

2 cans (8 oz. each) crushed pineapple in juice, undrained 

1/4 cup fresh lemon juice 

1 box Pectin 

1 cup light corn syrup 

4-1/2 cups sugar 

RINSE clean plastic containers and lids with boiling water. Dry thoroughly or use freezer safe jars. PIT and finely chop unpeeled apricots. Measure exactly 1-3/4 cups prepared fruit into large bowl. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots. Stir in lemon juice. STIR pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup.

Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.) FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

We Be Jammin'... Apricot-Lime Jam with Black Pepper

Apricot-Lime Jam with Black Pepper

Found on allfourburners

Yield: 6 8-ounce jars

Ingredients

2 pounds apricots, pitted and chopped

1-1/2 cups white sugar

1 tablespoon lime juice

1 teaspoon lime zest

1 teaspoon black pepper

Instructions

Combine apricots, sugar, and lime juice. Bring to a boil over medium heat and stir constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim foam. Add lime zest and black pepper; stir to combine.

Either can (process for 10 minutes) or refrigerate.

We Be Jammin'... Apricot Jam

Apricot Jam

Found on allrecipes

Ingredients

* 8 cups fresh apricots - peeled, pitted, and crushed

* 1/4 cup lemon juice

* 6 cups white sugar

* 5 (1 pint) canning jars with lids and rings

Directions

1. Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.

2. Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.

3. Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on 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.

4. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, 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 15 minutes.

5. 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.