We Be Jammin'... Pina Colada Jam X2

Pina Colada Jam 1

Found on food.com

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

INGREDIENTS

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

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

* 1⁄3 cup white rum 

* 1⁄4 cup lemon juice 

* 6 1⁄2 cups sugar

* 2 (3 ounce) envelopes liquid pectin

DIRECTIONS

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

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

* Stir constantly, boil hard for three minutes.

* Remove from heat and stir in pectin.

* Skim off any foam.

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

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

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

* Let sit at room temperature until set.

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

* Refrigerate any unsealed jar up to 3 weeks.

* NOTE: Do NOT use coconut milk!

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

Pina Colada Jam 2

Found on Canning Recipes Only

Make 5 half pints 

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

1/4 cup flaked coconut - unsweetened or sweetened 

2 tbsps lemon juice 

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

3 cups of sugar 

1 box of powdered pectin 

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

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

We Be Jammin'... Pickled Strawberry Jam

Pickled Strawberry Jam

Found on cooking.nytimes

Makes 3 half pints 

1-3/4 cups sugar 

1 Tbsp powdered pectin 

1 tsp salt 

3 cups strawberries, hulled 

2 Tbsps sherry vinegar 

1 Tbsp rice wine vinegar 

5 coriander seeds 

1 cardamom pod 

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

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

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

We Be Jammin'... Pecan Amaretto Jam

Pecan Amaretto Jam

Found on cookingwithmaryandfriends

Yield: 9 half-pint jars
Ingredients 

5 cups chopped pecans 

1/2 lb. butter (2 sticks)

2 cups apple juice 

3 Tbsp. apple cider vinegar 

1 box Sure-Jell (instant pectin) 

5 cups white sugar 

5 Tbsp. dark brown sugar 

2 Tbsp. ground ginger 

1 Tbsp. ground cinnamon 

4 Tbsp. Amaretto liqueur

Directions 

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

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

We Be Jammin'... Pear-Apple Jam

Pear-Apple Jam

From sugarcrafter

6 cups pears, peeled and finely chopped 

2 cups apples, peeled and finely chopped 

4 Tbsp lemon juice 

1 package (1.75 oz) powdered pectin 

1 tsp ground cinnamon 

6 cups granulated sugar

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

Makes 6 eight-ounce jars.

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

Pear Jam with Sage and Honey

Found on the thecosmiccowgirl

Yield 10 - 11 half pints 

Ingredients 

7 lbs ripe pears 

4 Tbsps of lemon juice 

4 cups sugar 

3-4 Tbsps honey 

2 -3 tsp white vinegar 

1 small bunch fresh sage 

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

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

Pear Raspberry Jam

Found on tasteofhome

Makes 6 half pints 

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

2 cups fresh or frozen raspberries 

6 cups sugar 

2 Tablespoons bottled lemon juice 

2 teaspoons finely grated orange peel 

1 pouch (3 ounces) liquid fruit pectin 

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

Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

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

Pear and Dried Strawberry Jam

Found on Pinterest

3 cups of peeled, cored, and chopped firm pears 

1/4 cup of lemon juice 

1 cup dried strawberries, thinly sliced 

7-1/2 cups sugar 

1 - pouch of liquid pectin (3 oz) 

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

Pear Cinnamon Jam

Found on evermine

Makes 3 pints (fills six half pint jars) 

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

• 4 cups sugar 

• 1 tablespoon ground cinnamon 

• Juice of 1/2 a lemon 

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

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

We Be Jammin'... Some Peachy Jams

Peach Raspberry Jam

Found on tasteofhome

Makes 5 half pints 

1-1/4 cups finely chopped peaches 

2 cups fresh raspberries 

2 tablespoons lemon juice 

4 cups sugar 

3/4 cup water 

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

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

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

Peach Rhubarb Jam

Found on tasteofhome

Makes 7 half pints 

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

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

2 cups peaches, chopped (fresh or frozen) 

1/3 cup lemon juice 

1 box of pectin 

1 package (3 ounces) orange gelatin 

In a large bowl, combine rhubarb and sugar; allow to stand overnight. Transfer to a large saucepan, add peaches, and bring to a boil. Reduce heat and simmer for 10 minutes. Add in 1/2 cup reserved sugar with pectin mixed in (this prevents the pectin from clumping). Bring to a boil and boil for 1 min. Remove from heat; stir in gelatin until dissolved, about 1 minute. Spoon into jars to 1/2 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 mins.

Peach Vanilla Bean Jam 

source: Tartlette via Annie’s Eats

Ingredients: 

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

3½ cups sugar 

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

Juice of 1 lemon 

Directions: 

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

Yields 6-8 cups

Peachalope Jam

Found on midwestliving

Makes 6 half pints 

4 cups chopped cantaloupe 

4 cups chopped peeled peaches 

6 cups sugar 

1/4 cup lemon juice 

1/2 cup walnuts, chopped 

1 teaspoon grated lemon zest 

1/2 teaspoon ground nutmeg 

1/4 teaspoon canning salt 

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

We Be Jammin'... Peach Melba Jam

Peach Melba Jam

Found on Pinterest

Makes about 9 half pints 

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

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

3-1/2 cups sugar, or more to taste 

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

2 pints (about 1 pound) raspberries, rinsed 

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

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

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

Put four small ceramic plates in the freezer. 

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

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

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

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

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

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

TO CAN 

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

We Be Jammin'... Peach Blackberry Jam

Peach Blackberry Jam

Found on Food

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

YIELDS 6 pints

INGREDIENTS

* 4 lbs peaches 

* 1 quart blackberry 

* 1 Tablespoon lemon juice 

* 5 1⁄2 cups sugar 

* 1 teaspoon ground cinnamon

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

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

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

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

We Be Jammin'... Peach Bellini Jam

Peach Bellini Jam

Found on Food

YIELDS 8 half pint jars

INGREDIENTS 

* 7 1⁄2 cups sugar

* 3 cups finely chopped peeled and pitted peaches

* 1 cup prosecco (or any sparkling white wine) 

* 2 tablespoons bottled lemon juice

* 3 ounces liquid pectin 

* 1⁄2 teaspoon butter

DIRECTIONS

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

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

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

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

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

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

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

We Be Jammin'... PawPaw Jam

PawPaw Jam

Found on katscanningtidbits.blogspot

Makes 6 half pints or 3 pints 

4 cups of pureed pawpaw pulp 

1/2 cup of Apple Cider Vinegar 

1/2 cup of Apple Juice 

3 cups of white sugar 

1 cup of dark brown sugar 

1/2 tsp of ground cloves 

1/2 tsp of ground all spice 

1/4 tsp of ginger 

1 tsp of cinnamon 

1 pat of butter 

1 3 oz package of liquid pectin 

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

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

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

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

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

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

Process in boiling water bath for 10 minutes. 

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

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

We Be Jammin'... Paradise Pear Jam

Paradise Pear Jam

Found on Food

YIELDS 7 8oz. jars 

* 1 orange 

* 1 lemon 

* 2 lbs ripe pears (about 6 large) 

* 1⁄4 cup chopped maraschino cherry 

* 1(8 ounce) can crushed pineapple

* 1 package powdered fruit pectin 

* 5 cups sugar

DIRECTIONS

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

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

* Chop orange and lemon, and discard seeds.

* Peel, core and grind pears.

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

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

* Stir pectin into fruit.

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

* At once stir in sugar.

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

* Remove from heat and skim.

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

* Ladle quickly into jars.

* Seal.

*Process in a boiling water bath for 10 minutes.

We Be Jammin'... Papaya Mango Jam

Papaya Mango Jam 

Suggested by Lynn Klapproth Oliver 

Found on tastykitchen

Description

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

Ingredients

* 4 cups Papaya Cubes

* 4 cups Mango Cubes

* 3 cups Sugar

* 3 Tablespoons Lime Juice

* 1 cup Water

Preparation

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

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

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

Spoon the jam into hot sterilized jars, sealing immediately.

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

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

Orange Groundcherry Jam with Rosemary

Found on 200birdies.wordpress

Makes 1 pint or 4 quarter pints 

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

2/3 cup water 

About 1 cup sugar 

1 Tbsp grated orange zest 

Small sprigs of rosemary 

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

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

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

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

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

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

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.