All dis talk of jam make me want to try! RU jammin'? How 'bout a favorite recipes/jar source thread?

mariadnoca

Moderator
We do have a thread on this in great threads, but it's 3 yrs old and it didn't included many actual recipes. So to plan ahead to the holidays, I'm thinking of making jam for the first time. Mom made it all the time (I wonder what happened to her food mill?) but I never made it. Even though I didn't get anything planted in the ground this year thought I'd hit the FM and try my hand. What say you?

Thought it might be nice to have a thread that has recipes, jam/jelly tips/tricks, sweet/savory, special tools, and jar sources (good pricing and/or nice styles/sizes) all in one thread. Whadda think? Are you jammers in? Cause I got nuttin', but would love to learn!

 
Oh yes! I'm going broke buying jars. I remember someone ordered a case & got a gross I think.

Anyway, someone found some cheaper jars somewhere I think & I can't find the thread.

 
I bought 10 cases of jars from here and a case (24) of pectin here:

http://www.buythecase.net/products/?page_function=search&keyword=sure+jell&aisle_id=&brand=Sure-Jell

So far, I've got Apple Butter, Peach Jam, Apricot Jam, Apricot-Serrano Jam, Mulberry Jelly (actually, I'm making this tomorrow) Strawberry-Rhubarb Jam, Blueberry-Lemon Jam, Olallieberry Jam and several kinds of fig jam (black with orange & rosemary, green with ginger & lemon, green & cardamom, black with balsamic and black pepper, etc.) to come. Wish we ate the stuff. (Bwah-hah-hah)

http://www.fleetfarm.com/search/canning-jars

 
Thanks. You're way ahead of me this year.

I have cherry jelly, blueberry jam, cranberry mustard, plum jam, am making chow chow tomorrow and will buy peaches this weekend for jam and pickled peaches.

 
Maria, I posted several recipes above, in the jam string but if there's anything particular you're

interested in, I'm more than happy to share. Don't think everyone else wants another re-issue of my chit.

We actually eat very little of the jams we produce. Mind you, it's almost the ONLY jam we eat but CB and I have been high-protein, high vegetable, low carbing it for awhile and there's very little room in there for biscuits (sob) and jam. Miss it though I do. We might use half a dozen or so jars a year, give the rest away.

As I've mentioned before, almost all the fruit I use, comes out of our backyard so we either eat it, give it away or make preserves. One of these years, I'll figure out something else but for now . . . it'll just have to do.

http://www.eat.at/swap/forum1/191838_Steve2-besides_the_two_Ball_Canning_ones_what_are_some_good_jam/canning_cookb

 
Was thinking it might be fun to get some of these all in one thread & save to great threads

We've had some yummy looking ones and I've forgotten what/where some of them are (damn, must be getting oldtimers!).

Also there was a thread (was it Michael?) who got a steal on some jars for cheap off Amazon, but I can't find it/the link.

 
Rec: Onion Jam

I love this stuff with blue cheese on sourdough.

1802 BLAAK Onion Jam

3 cups of hand chopped onions (chunky)
1 cup of balsamic vinegar
1/4 cup of real maple syrup
1 tbsp of butter
Salt & Pepper to taste

Carmelize onions in butter until tender and golden brown. Add salt & pepper to
taste. Add balsamic vinegar and cook about an hour (or until vinegar thickens.)
Add syrup and cook about another hour until mixture thickens. Place in a jar
with a sealable lid and invert for 5 minutes to seal the jar. The jar has a
shelf life of about a year. Once opened the mixture needs refrigeration.

http://beekman1802.com/food-and-wine/blaak-onion-jam.html

 
CathyZ's family Strawberry Jam

Strawberries everywhere- time to make jam. Here is an old family REC from my Mom

I remember making dozens of jars of jam every year with my Mom between 1955-1970. Now I make only a few at a time and I added ginger to the REC- you can omit it if you like.

THE GRANT FAMILY STRAWBERRY JAM

1 qt ripe strawberries, hulled
3 C sugar
2 tsp grated fresh ginger
1 qt boiling water

Put berries in a colander and pour the water over them. Drain thoroughly. Put berries into a saucepan with 1 cup of the sugar. Bring to a boil and cook 2 minutes. Cool for 5 minutes. Add 2 cups sugar and the ginger. Boil for 5 minutes. Skim the top. Put in a crock or ceramic bowl, cover and let sit on your counter for 3 days. Stir once a day. After 3 days, put jam in jars and keep in the refrigerator or can it.


http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=12177


 
REC: Raspberry-Plum Jam and Spicy Plum Sauce

From Dawn_MO
Both contain quite a bit of sugar because they can be water-bathed. You can just cut back, to taste. The jam is really good. The plum sauce is a good dipping sauce or grilling sauce when mixed with other ingredients.

* Exported from MasterCook *

RASPBERRY-PLUM JAM

Recipe By : Sunset
Serving Size : 12 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies

Amount Measure Ingredient -- Preparation Method

2 1/2 pounds Santa Rosa plums or other firm ripe plums
3 cups fresh raspberries
10 cups sugar
1/2 cup lemon juice
6 ounces liquid pectin

Rinse plums and remove pits. Finely chop, to make 4 cups. Place plums and reaspberries in a pot. Stir in sugar and lemon juice until well blended. Bring mixture to a boil over high heat, stirring constantly; boil, uncovered and stirring, for 1 minute. Remove from heat and immediately stir in pectin all at once; skim off foam. Process for 10 minutes if jars are not sterilized, and 5 minutes if they are. Makes 12 half-pints.

- - - - - - - - - - - - - - - - - -


* Exported from MasterCook *

SPICY PLUM SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe

Amount Measure Ingredient -- Preparation Method1 3/4 cups plum puree
1/4 cup raspberry vinegar
3/4 teaspoon lemon juice
1 1/2 cups sugar
1 tablespoon Dijon mustard
2 1/4 teaspoons dry mustard
1 clove garlic
1/4 teaspoon red pepper flakes

Cook all ingredients until desired consistency. Ladle into hot jars, and process for 10 minutes.

- - - - - - - - - - - - - - - - - -

NOTES : I get my plum puree by cooking plums, skins, pits, and all; in a large saucepot. I add a little water to get the process started. When it is has a nice stewed look to it (sort of like applesauce), I put the plums through a wire collander, to seperate flesh from the skins and pits.http://eat.at/swap/forum1/23723_Here_are_two_that_might_work__REC_Raspberry-Plum_Jam_and_Spicy_Plum_Sauce

 
Rec: Blueberry Spice Jam

Blueberry Spice Jam from CynUpstateNY

Remove stems and rinse 2 pints of blueberries. Crush half one layer at a time. Press remaining through a food mill. Combine berries, and then measure out 2 cups.

Mix berries,4 cups sugar and 2 Tbsp. fresh lemon juice along with 1/4 tsp. Nutmeg and 1/2 tsp. Cinnamon in heavy bottomed pot. Bring to a boil over high heat, stirring constantly. Add one pkg. Of liquid pectin and bring back to a rolling boil. Boil 1 minute. Remove from heat, fill jars, leaving 1/4 inch headspace. Process 10 min.

I have doubled this successfully.
The jam in this recipe gets nice and firm, too.

Do you need processing directions? Very simple.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=24156

 
REC: Plum Orange Jam

Barbara in VA: I just LOVE this jam. After it has completed its cooking stage I run it through my food mill to get rid of the skin. The result is almost jelly.

Plum Orange Jam
Source: Ball Blue Book

5 C pitted, finely chopped plums (about 3.5 lbs)
1 T grated orange rind
1 pkg powdered pectin
5 1/2 C sugar
1/4 C orange flavored liqueur

Combine plums, orange rind and pectin in a large sauce pot. Bring to a rolling boil. Add sugar and return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat; stir in orange flavored liqueur. Skim foam if necessary. Pour hot into hot jars, leaving 1/4" head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints.

Enjoy!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=26356

 
Back
Top