You can make it for a fraction of the cost in your grocery store, is a lot more flavorful and affords you a wider variety.
I wanted to share some of my very own recipes, which are quick and easy and I assure you, is simply the most delicious! Make some extra and Pay It Forward...there's always a neighbor who might be too busy to make homemade jams or if you have a Veterans home nearby or senior housing complex....drop off a few jars on your way to run errands. Can you imagine the heart smiles you would bring to someone? *s*
Make sure you download the jam jar labels in my Shared Box on the right sidebar *s*
Amish Rhubarb Jam
This is absolutely delicious on a fresh hot bagel!!! Not bad on ice cream either *s*
8 Peaches peeled
3 lg Oranges, peeled
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar to taste
Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar or to taste, for every 1 cup of fruit. Mix well and let stand overnight. Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.
9 c Sugar (again, adjust to your taste. I don't use as much, as I enjoy my jams not as sweet)
2 c Water
6 c Finely chopped tart apples (about 2 pounds)
3 c Red raspberries, washed and drained
Combine sugar and water; boil until mixture spins a thread. Stir in apples and boil 2 minutes. Add raspberries and boil 20 minutes longer, stirring often. Pour into hot sterilized jars; seal. Makes 5 pints.
Apricot, Orange & Almond Jam
Sinfully delicious! When no one is looking, I actually spoon this! *tsk**tsk*
1 lb Dried apricots ( or use fresh when in season-chopped to equal 1 lb)
2 oz Split almonds
3 Oranges
2 Lemons
2 1/2 lb Sugar
2 1/2 ts Ground cinnamon
Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars.
Apricot-Raspberry Jam
2 lb Apricots; Peeled, Pitted, and Mashed
1 pt Raspberries: (2 Cups), Mashed
6 c Sugar
1/4 c Lemon Juice
1 tb Butter Or Margarine
3 oz Liquid Fruit Pectin; 1 Pouch
In a large saucepan, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam. YIELD: 7 Eight Ounce Jars
Bake-apple-raspberry Jam
1 lb Washed bake-apples
1 Cup raspberries
1 1/2 lb White sugar
Put sugar on berries and let stand overnight. Next day put on to cook, bringing the jam slowly to a boil. Boil 20-30 minutes. Pour immediately into sterilized hot jars and seal.
Have a berrylicous fun jam making day! *s*
~ *NorthwindStar* ~
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