We Be Jammin'... Orange Blossom Pear Jam

Orange Blossom Pear Jam

Found on cooks

Directions

1 orange 

2-1/2 lbs. ripe pears 

3 c. granulated sugar

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

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

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

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

We Be Jammin'... Nutty Blonde Cherry Jam

Nutty Blonde Cherry Jam

Found on spectacularlydelicious

4 c. prepared yellow (blonde) cherries 

1 T. fresh lemon juice 

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

2 pouches Certo liquid pectin 

3/4 c. sliced almonds

1 t. butter 

Make the Candied Almonds 

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

Make the Jam

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

We Be Jammin'... Nectarine-Mango Jam

Nectarine-Mango Jam

Found on www.bhg.com

Yields: 7 half-pints
Ingredients

2 cups finely chopped nectarines or peeled peaches

1/4 cup lemon juice

7-1/2 cups sugar

2 cups finely chopped, peeled mangoes

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

Directions

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

2. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.

3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

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

We Be Jammin'... Mushroom Jam

Mushroom Jam

Found on flamingomusings

Ingredients:

* 2 Tbsp. Extra Virgin Olive Oil

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

* 2 – 3 cloves Garlic, smashed then chopped coarsely

* 1/2 tsp. Salt

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

* 8 oz. Oyster Mushrooms, chopped coarsely

* 1/2 cup White Wine

* 1/2 cup Cider Vinegar

* 1/2 cup Water

* 2 Tbs. Honey

Preparation:

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

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

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

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

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

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

We Be Jammin'... Some Mulberry Jams

Mulberry Jam

Found on the Georgia Peach Canning Club

3 lbs mulberries, ripe 

1/2 cup lemon juice 

7 cups sugar 

1 bottle liquid pectin

Put berries in stockpot and crush. Heat gently until juice starts to flow. Then, simmer covered, for 15 min. Put into jelly cloth or bag and squeeze out the juice. Measure out 3 cups of juice into a very large saucepan. Add sugar and lemon juice, mix well. Put over high heat and bring to a boil, stirring constantly. AT ONCE STIR IN THE PECTIN. Then, bring to a rolling boil and boil hard for 1 min., stirring constantly. Remove from heat skim off the foam, with a metal spoon. POUR QUICKLY INTO HOT STERILIZED JARS. Process in hot water bath for 15 minutes.

Mulberry - Rhubarb Jam

Found on sustainable blessings

Hot water canner

Large sauce pan or soup pot

Ladle

Funnel Jar Lifter

Jars, lids, rims

Liquid pectin version: 

5 cups mulberries 

3 cups chopped rhubarb 

1/2 cup water 

12 cups sugar (yes, you read right!) 

2 pouches liquid pectin 

Combine mulberries and rhubarb in large sauce pot. Smash the mulberries and rhubarb, we use a potato smasher for this. Add water and sugar. Bring to a full rolling boil. Add liquid pectin and stirring constantly bring back to a full boil. Boil for 1 minute. Remove from heat and fill jars leaving 1/4 inch head space.

Wipe rims of jars clean with warm wash cloth. Place lids on jars and tighten with rims. If you are new to Boiling-Water Bath Canning,  Process in a boiling-water canner for 10 minutes. Remove jars with jar remover carefully. Place hot jars on level surface. Makes about 12 half pints.

Please check with your local extension office for any changes due to altitude for times or temperatures. Above instructions are for elevation 1000 feet or below

We Be Jammin'... Mountainside Huckleberry Jam

Mountainside Huckleberry Jam

From Wildflour Cottage Kitchen

Makes 10 – 12 oz. jars

2-1/2 pints fresh huckleberries, (or frozen, thawed and drained), or 3 cups crushed 

5-1/4 cups sugar 

1 (1.75 oz.) box Sure Jell Premium Fruit Pectin 

3/4 cup water 

10 clean 12 oz. canning jars with lids or plastic freezer containers 

DIRECTIONS: 

Crush 1 cup of berries at a time with a potato masher for best results. If using a food processor, pulse to fine chop. DO NOT PUREE. Jam should have bits of fruit. Measure exact amount of prepared fruit into a large bowl. Measure exact amount of sugar into a separate bowl. 

Reducing sugars or using sugar substitutes will result in set failure unless you use SURE-JELL FOR LESS OR NO SUGAR NEEDED RECIPES for no or low sugar jams and jellies. Stir sugar into prepared fruit or juice. Mix well. Let stand 10 minutes; stir occasionally. 

Stir 1 box SURE-JELL PREMIUM FRUIT PECTIN and ¾ cup water in small saucepan. (Pectin may start out lumpy). Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring occasionally. Remove from heat. Stir pectin into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) 

Pour into prepared containers or jars, leaving ½ inch at top for expansion during freezing; cover with lids. I used glass canning jars, left room and had no problems freezing them. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer up to a year. Thaw in refrigerator or it will get very runny. Always store in refrigerator, too, and not room temp.

Note from Granny: This jam may also be processed (leaving a 1/4 inch headspace) in a boiling water bath for 10 minutes, which will make it shelf stable for at least a year.

We Be Jammin'... Some Mock Jams

Mock Raspberry Jam

Found on Food

INGREDIENTS

YIELDS 2 Half Pints 

* 2 1⁄2 cups green tomatoes, chopped 

* 1 1⁄2 cups sugar 

* 1(3 ounce) package raspberry Jell-O gelatin

DIRECTIONS

* Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat, stirring often.

* Reduce heat and simmer, uncovered, 20 minutes.

* Remove from heat.

* Add Jello, and stir until it dissolves.

* Pour mixture into airtight containers.

* Store in refrigerator up to 1 week, or freeze up to 6 months.

Mock Strawberry Jam 

Found on allrecipes

NOTE: Whenever you have a bumper crop of zucchini squash, make a batch of this mock strawberry jam or mock lime jam or mock raspberry jam or whatever flavor mock jam you can come up with. 

5 cups peeled and shredded zucchini 

5 cups white sugar 

3 tablespoons lemon juice 

2 (3 ounce) packages strawberry flavored Jell-O

NOTE: To give it more of an authentic look add in some finely chopped strawberries. OPTIONAL 

Stir the zucchini and sugar together in a large pot over medium heat until the sugar has dissolved and the mixture begins to boil, about 10 minutes. Can use your emulsion blender to smooth it out some if you want. Stir in the lemon juice and gelatin, and continue simmering 5 minutes more, stirring constantly. Ladle the hot jam into 6 hot, sterilized half-pint canning jars leaving 1/4 inch headspace. Wipe the rim and jar threads with a clean, damp cloth. Center lid on jar and screw the ring down firmly. Place into a boiling water canner covered by 2 inches of boiling water. Process for 10 minutes. Remove from the canner, and allow to cool to room temperature, and refrigerate any jars that do not seal. Makes 6 half pints.

We Be Jammin'... Mirabelle-Rosemary Jam

Mirabelle-Rosemary Jam

Found on Food

Mirabelles (also called sometimes yellow plums) are not as tart as plums can be. These small fruit goes well together with a herb like rosemary. To balance the flavors I add here vanilla, which helps to blend the flavors well without being dominating. To make it fruity I add lime juice and use again the Dr. Oetker's super gelling sugar 3:1. This sugar contains already pectin and you need on 1/3 of the fruit weight as additional sugar. The taste? I love it!

YIELDS 3-4 glasses à 200ml (a little less than a half pint)

INGREDIENTS 

* 720g (about 4 cups) yellow plums (weight after pitting, see note)

* 240g (about 1 cup) super gelling sugar (Dr. Oetker's, see note) 

* 4 sprigs fresh rosemary (each about 2 inches long) 

* 2 Tablespoon lime juice 

* 1⁄2 vanilla bean

DIRECTIONS

* Pit the mirabelles and weight 720 grams. Puree them to a degree you would like the fruit to be in your jam. I use the food processor for mashing.

* Put them mirabelle puree into a suited pot and add the super gelling sugar and mix.

* Cut the vanilla bean in half and scrap out the seeds. Put seeds aside.

* Add vanilla bean halves and the rosemary sprigs to the fruit mixture. Bring mixture to a boil over medium high heat stirring constantly. Cook for 4 minutes stirring all the time.

* Take from heat and remove rosemary sprigs and vanilla bean halves.

* Add lime juice and vanilla seeds and mix.

* Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn upside down. Let stand for 10 minutes and turn over again. Let cool completely.

* NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (the use 360 g sugar). Follow the instructions on the package.

* NOTE on "yellow plums". Use mirabelles, which are very small yellow plums. They are different from plums though. Mirabelles is not recognized as an ingredient. So I used the term yellow plums.

Note from Granny: Gelling sugar can be found on Amazon (as well as several other places, as I found) https://www.amazon.com/Dr-Oetker-Gelierzucker-500g-Gelling/dp/B003TKL7YG

We Be Jammin'... Mint Cherry Rhubarb Jam

Mint Cherry Rhubarb Jam

Found on puttinupwitherin

Yield: 5 half pints

Ingredients

* 5.5 cups of rhubarb (chopped)

* 2 cups of pitted cherries

* 3 cups sugar

* 3 lemons (juiced)

* 1 small bunch of mint

Instructions

1. In a large-sized, non-ionized pot combine rhubarb, cherries, sugar, mint, and lemon juice. Stir to make sure sugar coats everything. Set aside for 30-45 minutes.

2. Heat pot over low-medium heat and bring to a bubble. Bubble for 7-10 minutes until rhubarb has broken down. Boil for an additional 2 minutes.

3. Remove mint.

4. Ladle jam into hot sterilized jars leaving approx. 1/4 inch headspace.

5. Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.

6. Remove jars from canner, let cool atop a folded towel on the counter for 12-24 hours.

We Be Jammin'... Some Mango Jams

Mango Chili Jam

Found on fresh preserving

Makes about 4 (8 oz) half pints

YOU WILL NEED:

* 1/2 cup sugar 

* 5 Tbsp Ball® RealFruit™ Instant Pectin

* 2 cups diced, crushed mango

* 2 green jalapeno peppers, seeded and finely diced

* 1 red jalapeno pepper (or Serrano) seeded and finely diced 

* 4 Plastic Ball® (8 oz) Freezer Jars

DIRECTIONS:

1. STIR sugar and instant pectin in a bowl until well blended.

2. ADD mango and peppers. Stir 3 minutes.

3. LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

4. QUICK TIP When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Mango Jam

Found on Pinterest

Makes 3 half pints 

2 pounds ripe mangoes 

1-1/2 cups white sugar 

3/4 cup water 

3 saffron threads (optional) 

Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.

Pour cooked jam into sterilized jars and seal. Fill jars to 1/4 inch headspace and process for 10 mins in a water bath canner. NOTE: The color can be anywhere from a yellow to an orange - dependent upon the ripeness of the mango and variety. And how long you cook it.

Mango Lime Jam

Found on Pinterest

Makes 5 half pints 

1-1/2 cups sugar 

1 box Pectin 

4 cups pureed or finely chopped mango 

1/2 cup freshly squeezed lime juice 

1 tablespoon freshly grated lime zest 

1/2 cup honey 

1/4 teaspoon unsalted butter 

Whisk the sugar and pectin a medium bowl and set aside. Combine the mango, lime juice, and lime zest in a large heavy-bottomed pot and bring to a boil. Add the honey and butter and return to a simmer. Add the sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars to 1/2 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes.

We Be Jammin'... Lusty Plum Cherry Jam

Lusty Plum Cherry Jam 

Found on em-i-lis

Makes 7 pints 

5 lbs black cherries 

10 black plums (5 ripe, 5 not quite ripe) 

5 cups sugar 

4 tablespoons rose water 

2 tablespoons red wine 

1 teaspoon cardamom 

1 teaspoon nutmeg 

1 teaspoon cinnamon 

4 tablespoons lemon juice 

1 pinch canning or sea salt 

Pit all the fruit into a non reactive bowl, along with the salt, sugar, rosewater, spices and wine. Let sit overnight. Simmer the mixture for 40 minutes, skimming the foam off the top. Spoon into jars to 1/4 inch headspace.

Process in a water bath canner for 10 minutes.

How to Make Rosewater: 

• Place clean, pesticide-free, fresh rose petals (or dried petals) in a pot. 

• Pour enough boiling water to cover the petals. Cover pot with a lid. Remove from heat and allow to cool to room temperature.

 • Place the cooled mixture in a bowl with a tight-fitting lid; refrigerate overnight to allow the flavor to develop. 

• Next day, strain and discard petals. 

• To store, pour rosewater into a jar with a lid; refrigerate. Leftover rosewater can be poured into ice cube trays and frozen. Once frozen, transfer cubes into a plastic bag. 

• When rose water is required for a recipe, simply defrost as many cubes as you’ll need.

We Be Jammin'... Lingonberry Banana Jam

Lingonberry Banana Jam

Found on hitchhikingtoheaven

Yields 7-8 half-pint jars.

3 cups lingonberries 

1-1/2 cups water 

2 cups mashed bananas (about 4 bananas) 

7 cups sugar 

1 pouch Certo liquid pectin (3 ounces)

1. Wash jars and lids and keep them in hot water.

2. Open the pectin pouch and stand it upright in a glass so it will be available for quick use when you need it.

3. Put the lingonberries and water into a nonreactive pot. Simmer for 10 minutes.

4. Add the mashed bananas and sugar to the lingonberries. Bring the mixture to a boil and boil hard for 1 minute. Remove from the heat.

5. Stir in the liquid pectin and quickly skim off the foam.

6. Immediately pour the hot jam into hot jars, leaving 1/4-inch head space. Clean the rims with a clean, damp cloth or paper towel if necessary, then seal the jars.

7. Process 15 minutes in a hot water bath canner.

We Be Jammin'... Lime Pineapple Jam

Lime Pineapple Jam

Found on happierthanapiginmud.blogspot

Ingredients:

4 cups finely chopped fresh pineapple

1-3/4 cups sugar

3 tablespoons lime juice

1 teaspoon grated lime peel

1 teaspoon lime basil

Directions:

In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour into hot jars, leaving 1/4-in. head space. Adjust caps. Process for 15 minutes in a boiling-water bath.

We Be Jammin'... Kiwi and more jams

Kiwi Strawberry Daiquiri Jam

Found on SbCanning - Canning Only Recipes

1 cup Kiwi, peeled and chopped 

1 cup Strawberries, chopped 

2/3 cup unsweetened pineapple juice 

1/3 cup lime juice 

3 T. Ball Flex batch powdered pectin 

3 cups sugar 

1/4 cup rum 

Prepare boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum. Remove from heat. Skim off foam if necessary. Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

Lid should not flex up and down when center is pressed. Makes 4 half pints.

Kiwi-Strawberry Jam

Found on SB Canning

2 ½ lbs. Kiwi, peeled and chopped 

1 cup strawberries, chopped 

2 cups cane sugar 1 box of sure-jell pectin 

2 T. lemon juice 

Put all ingredients into a dutch oven and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture to a boil and add a package of powdered pectin to tighten up the consistency. Bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 3 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.

Kiwi Pineapple Jam

Found on SB Canning

3 cups peeled and chopped Kiwi

1 cup unsweetened pineapple juice

4 cups sugar

1 package powdered pectin (3 T. flex no sugar pectin)


Combine kiwi, pectin, and pineapple juice in dutch oven. Bring to a boil, stirring constantly. Add sugar, stirring till dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into sterilized jars leaving 1/4" headspace. Adjust two piece caps. Process 10 minutes in water bath at a full boil. Make 4 half pints.

We Be Jammin'... Kiwi Apple Jam

Kiwi Apple Jam

Found on myniche-myspace.blogspot

Makes 2 - half pints 

5 medium sized Kiwi, peeled, cored and diced 

2 medium sized apples, peeled, cored and diced 

1 cup sugar 

2 Tbsps freshly squeezed lemon juice or bottled lemon juice zest of half a lemon 

Instructions 

Combine all the ingredients in a large enough preferably non-stick container. Simmer, uncovered for 45 minutes to 1 hour, stirring occasionally. Stir more frequently as the mixture thickens. Once the mixture has attained the desired consistency, switch off the heat and ladle the mixture into sterilized jars to 1/4 inch headspace and process in a water bath canner for 10 mins.

We Be Jammin'... Jingle Jam

Jingle Jam 

(Cranberry and Jalapeno)

Found on Canning Only Recipes

6 cups cranberries, fresh or frozen, rinsed and picked over 

3 cups sugar 

1 cup orange juice 

1 cup water 

1/4 cup jalapeno, minced with seeds removed 

1 tablespoon orange zest 

Directions: 

Combine all ingredients in a large stock pot. Bring to a rolling boil. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally until thickened. While jam is cooking, sterilized half-pint jars and lids according to manufacturer's directions. When jam is ready, ladle into prepared jars, allowing 1/8-inch headspace before sealing. Follow manufacturer's directions for processing in a hot-water bath for 5 minutes. 

Remove carefully and leave jars undisturbed for 12 to 24 hours. Make 5 - half pints.

We Be Jammin'... Jamaica Banana Jam

Jamaica Banana Jam

Found on Food

YIELDS 4 half-pints 

* 1⁄4 cup fresh lime juice (about one medium lime) 

* 3 1⁄2 cups bananas, diced (firm, ripe ones work best) 

* 2 1⁄4 cups sugar 

* 1⁄2 cup water

Place lime juice in a one quart measure.

Peel bananas and dice directly into lime juice.

Stir with a wooden spoon.

Keep stirring as you dice each banana into the lime juice to prevent darkening.

Measure sugar and water into a wide 2½ quart saucepan, and stir to dissolve sugar as you bring syrup to a boil.

Cover tightly for the first 2 minutes (so the steam will wash sugar crystals from side of saucepan) then uncover, add bananas (with lime) and boil over low heat for about 30 minutes or until thick.

Stir often to prevent sticking, especially during last 10 minutes.

Jam is done when a spoon scraped across bottom of pan leaves a track that closes slowly, or when jam mounds while stirring.

Fill hot, sterilized jars quickly with the hot mixture, leaving 1/4 inch headspace.

Wipe the sealing surface of the jars with a clean paper towel, dampened with hot water, to remove any jam or sugar crystals.

Place lids, screw on bands finger-tight and process jars for 10 minutes in boiling water bath.

Cool jars upright for 12-24 hours while vacuum seal is drawn and jam or jelly sets up. Let the jars sit undisturbed while they cool.

We Be Jammin'... Honeydew Jam with Mint & Lime

Honeydew Jam with Mint & Lime

Found on apronstringsblog

Makes 3 half pints 

2-1/2 cups finely chopped honeydew melon

1-1/2 cups sugar 

2 tablespoons fresh mint leaves, minced 

Juice and zest of one large lime 

1 package (3 ounces) liquid pectin 

Combine honeydew, sugar and mint in a medium nonreactive saucepan, over high heat. Bring to a boil and cook, stirring frequently, for about 10 minutes. Add lime juice, zest and pectin and continue boiling for another 4 minutes, until bubbles are thick. Remove from burner and let the bubbles settle. 

Ladle the jam into 3 half-pint jars, then wipe the rims clean, and put on lids and rings. Process in a water bath for 10 minutes.

We Be Jammin'... Homemade Lemon Jam

Homemade Lemon Jam

giverecipe.com

Yields: 1 small jar
4 lemons
2 tbsp lemon juice
200g sugar (1 cup)
2 cups water
2 cups extra water to boil lemons zest

Instructions
Grate 3 lemons into a small pot.
Slice one lemon thinly into rings or lengthwise. Add them into pot.
Pour 1 cup water over lemons and boil it 10 minutes.
Strain its water and repeat this step. The bitterness of lemon zest will be removed this way.
Add sugar, lemon juice and 2 cups water over strained lemon zest in pot.
Boil it over medium low heat until it reaches the right jam consistency, about 30 minutes.
Pour it into a jar when hot and let it cool in the jar.

We Be Jammin'... Some Heavenly Jams

Heavenly Fig Jam

Found on sleepycathollow

Makes 7 - half pints

Dried Figs, 18 oz 

water, 3-1/2 cups 

orange juice, 1/3 cup

lemon juice, 1 TBSP 

sugar, 3-1/2 cups

 pectin, 1 box 

orange liqueur, 1/3 cup

In a large, deep stainless steel saucepan, combine figs and water. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until softened, about 20 minutes. Let cool slightly. Transfer figs and water to a food processor fitted with a metal blade and purée. Measure 3 cups.

Return pureed figs to saucepan and add orange juice and lemon juice. Bring to a boil over high heat, stirring frequently. Add sugar and pectin (mixed in with sugar) all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Immediately stir in orange-flavored liqueur, if using. Remove from heat and skim off foam.

Ladle hot jam into a hot jar to within 1/4 inch of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Center hot sealng disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight.

Process in a boiling water bath for 10 minutes.

Heavenly Jam

Found on oodlekadoodleprimitives.blogspot

Makes 7 pints 

INGREDIENTS: 

2 medium oranges 

1 lemon 1 

pinch baking soda 

6 medium pears 

6 medium peaches 

6 medium apples 

Sugar equal to amount of fruit. 

Note: This recipe does not require pectin. 

DIRECTIONS: 

Grind unpeeled oranges and lemons in a food processor or grinder; transfer to a large kettle. Add baking soda; simmer for 10 minutes. Peel remaining fruit; grind then crush it. Add to orange mixture; measure and return to kettle. Add sugar equal to the amount of fruit. Boil until thick, about 30 minutes. Pour it into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 20 minutes in a boiling hot water bath.