Good homemade jam/Jelly Recipes?
I’m interested in making my own homemade (healthy) jam/jelly to put in jars and give to my family and friends as gifts. Does anyone know of any good jam/jelly recipes? I’m not picky about what flavor, although I would prefer recipes for strawberry, blueberry or raspberry jam/jelly!
Blueberry Rhubarb Jam
Ingredients:
3 cups fresh or frozen unsweetened blueberries,
thawed and undrained
3 cups finely chopped fresh or frozen rhubarb, thawed
3 cups SPLENDA Granular
2 tablespoons lemon juice
2 tablespoons cold water
1/4 cup boiling water
1 package (1 3/4-ounce size) fruit pectin for lower sugar recipes
Directions:
In a large saucepan, combine blueberries, rhubarb, SPLENDA, lemon juice, and cold water. Bring mixture to a boil, stirring often. Lower heat and simmer for 10 minutes, stirring often. In a small bowl, combine boiling water and dry fruit pectin, using a wire whisk to blend well. Stir into blueberry mixture. Bring mixture to a boil again and continue boiling for 1 minute, stirring constantly; Re move from heat and continue stirring often for 1 minute. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving a 1/2-inch headspace. Seal and process in a boiling-water canner for 10 min?utes.
11 Minute Strawberry Jam
Ingredients:
3 cups strawberries
3 cups sugar
Directions:
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove, cool, stir occasionally. Pour in jars and seal.
Blackberry Jam II
Ingredients:
2 cups blackberries
4 cups rhubarb
4 cups sugar
1 pinch salt
Directions:
Clean berries, rhubarb. Cut rhubarb into one inch pieces. Combine fruit with 2 cups sugar, heat, boil 3 minutes. Add rest of the sugar, pinch salt, boil four minutes. Pour into sterilized jars. Seal.
Jam Making Tips
1. When making jam, slightly under-ripe fruit is better than slightly over-ripe. When you are preparing the fruit, take care to remove damaged or bruised pieces.
2. You will find it easier to clean your jam pan if you rub the inside with butter prior to using.
3. Granulated sugar is best for jam making. Caster sugar or brown sugar produce a lot of froth and are not recommended.
4. You can cut down the amount of froth when you are boiling your jams by adding a knob of butter.
5. Sugar will dissolve more quickly if you first warm it in a heat-proof bowl in a low oven while you are cooking the fruit.
6. Pectin is a natural chemical that helps the jam set. Cook the fruit thoroughly so that all the pectin is extracted from the fruit before adding your sugar.
7. After adding the sugar, allow it time to dissolve completely before the jam starts to boil. Do not over stir jam.
8. When stirring, make a large “figure eight” to prevent sticking.
9. Jam will become dark colored and sugary if you over boil it.
10. To test if jam is at setting point – drop a teaspoonful onto an ice-cold plate and it should wrinkle when touched after a minute.
11. If jam will not set, re-boil it with 2 tbsp fresh lemon juice or the recommended amount of pectin to each 4 pounds of fruit.
12. A delicious flavor can be added when making marmalade. Simply add one pint pineapple juice instead of water for a delicious flavor.
13. If homemade jam becomes sugary, stand the jar in a saucepan of cold water and heat slowly. This will dissolve the sugar.
How to Can Jam and Jelly
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