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

Rec: Apricot - Jalapeno Jelly

Traca: It was originally given to me by Pat from No. Cal., but it looks like it was around the old swap for a while. Not sure who the original sharer was.

We made this last year and it was such a hit...great to give as gifts and also wonderful to have on hand for an easy, last minute appetizer. Spicy and sweet, it's just delicious.

Here's the recipe...(and probably a good candidate for T&T):

Apricot-Jalapeno Jelly

1/2 Cup Jalapeno Peppers, Stemmed and Seeded -- cut up
1 Large Red Bell Pepper, Stemmed and Seeded -- cut up
2 Cups Cider Vinegar
1 1/2 Cups Dried Apricots -- chopped
6 Cups Sugar
3 Ounces Liquid Pectin
4 Drops Red Food Coloring -- optional

Put jalapenos, red pepper and vinegar in a blender of food processor. Puree or pulse until coarsely ground with some small chunks remaining.

Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quart). Bring to a boil Boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin and food coloring if using it.

Pour into sterilized jars, seal and cool. (I processed the jars in a water-bath for 10 minutes.) Makes about 7 half pint jars.

Serving Ideas : With grilled meats or on crackers with cream cheese.

Source: Judy/MA and Marc Schermerhorn/Seattle

NOTES : Notes from author Nancy Gerlach: This recipe calls for apricots, but peaches, nectarines and pears work equally well. (I tried it with fresh peaches, and it did not set. Try dried fruit.) Any fresh green chile can be substituted for the jalapenos,depending on your taste and heat preference. Serranos will make it
hotter; roasted peeled New Mexico chilies will tame it down.

http://eat.at/swap/forum1/61339_This_is_what_were_making_for_sure_Apricot_-_Jalapeno_Jelly

 
REC: Ripe tomato preserves and Tomato/Citrus Marmalade

From ((Randi))

...here's the recipe I promised a few posts back. they always seem to turn out a bit thinner than one would like but still are awesome on toast and biscuts. enjoy smileys/smile.gif

from the Farm Journal Freezing and Canning Cookbook

Ripe Tomato Preserves

2 lbs ripe tomatoes
8 cups sugar
2 lemons, thinly sliced
1/2 tsp salt
1/2 tsp whole cloves
1/2 tsp whole allspice
1 stck cinnamon
1/2 tsp ground ginger.

Scald, skin and weigh small firm red or yellow tomatos. (if larger than small hen egg, cut in halves or quarters.)

Cover with sugar and let stand over night in a cool place.

Next morning, drain off juic and add lemon, salt and spices tied loosely in clean, thin white cloth, to the juice. Boil 10 min.

Add tomatoes and cook, stirring frequently until they are clear and syrup fairly thick. Remove spices. Pour into hot hars. Adjust lids at once and process in boiling water bath (212 F) 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes 1 1/2 pints.

Variations

Pineapple/Tomato Preserves: add with tomatoes 1 cup pineapple tidbits. Makes 2 pints.

Tomato Conserve: With tomatoes add 1 cup light raisins. makes 2 pints.

Tomato/Citrus Marmalade

4 quarts ripe tomatoes, peeled
sugar
2 lemons
3 oranges
1/2 oz stick cinnamon
1/4 oz whole cloves

cut tomatoes into small pieces. drain off half the juice. weigh tomatoes and add equal amount of sugar.

slice lemons and oranges very thin and cut slices into quarters. add with spices, which have been tied loosely in clean, thin white cloth, to tomatoes and sugar. cook rapidly, stirring frequently until mixture reaches the jellying point.

remove spices. pour immediately into hot jars. adjust lids at once and process in boiling water bath (212 F) 5 minutes. remove from canner and complete seals. makes 6 pints.

note: for best resluts use a large shallow kettle and never cook more than the above amount at one time.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62260

 
Rec: Zucchini Jam

Zucchini jam from AngAk

• 6 cups zucchini -- peeled and grated
• 6 cups sugar (I use 4 c)
• 3/4 cup crushed pineapple in juice
• 1/2 cup lemon juice
• 2 (2 oz) pkg peach or apricot Jello

Directions:
Cook zucchini and sugar for 15 minutes. Add pineapple and juice. Continue cooking for 6 minutes. Remove from heat and add Jello. Stir well and seal into jars, or freeze.
This recipe for Zucchini Apricot Jam serves/makes 5 pints.

I don't remember the source, and since I changed it a bit, I wouldn't dare take the chance : )

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=91739

 
REC: Australian Spiced Dried Fig Jam

Australian Spiced Dried Fig Jam
Small Batch Preserving via CynUpstateNY

8 oz. Dried figs
1 ¼ cups water
4 ½ cups sugar
¼ tsp. ground cinnamon
¼ tsp. nutmeg
1 Box dry fruit pectin
1 tsp. grated lemon rind
¼ cup fresh lemon juice- I used a bit more

Combine figs and water and let stand for 8 hours or overnight

Drain figs, reserving liquid. Remove and discard stems and chop fruit finely. Place chopped fruit in a 4- cup liquid measure and add reserved liquid and enough water to bring level to 3 cups.

Combine sugar, cinnamon and nutmeg in small bowl. Set aside.

Place fig mixture, pectin, lemon rind and juice in large stainless steel or enamel saucepan. Bring to a boil over high heat, stirring constantly. Add sugar/spice mixture, return to full boil and boil hard for one minute, stirring constantly. Remove from heat.

Ladle into sterilized jars (I just wash mine and fill with hot water) and process in BWB for 10 minutes.

Makes 5/ 8 oz. Jars with about 4 oz. Left for sampling.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=126214

 
Rec: Green Tomato and Jalape

Green Tomato and Jalapeño Jam from
Steve2 in LA
(Makes 3 cups of jam.)

4 JALAPEÑOS (sliced)
½ cup herbs such as MINT and CILANTRO (chopped)
4 cloves GARLIC (chopped)
1” piece GINGER (chopped)
½ cup CIDER VINEGAR
2 Tbsp SOY SAUCE
1 lb GREEN TOMATOES (peeled and chopped)
3 cups SUGAR

Puree the jalapeños, herbs, garlic, ginger vinegar and soy sauce in a food processor.

Place the mixture into a sauce pan and add the tomatoes and sugar.

Bring to a boil and simmer until it thickens, about 45 minutes. Process as you would any fruit preserve.

http://eat.at/swap/forum1/161494_I_make_this_at_the_end_of_tomato_season_every_year__REC

 
Rec: Bourbon Bacon Jam

Posted by Traca

Bourbon Bacon Jam

I recommend you get the best quality bacon you can find. If you can find thick cut Applewood smoked I would suggest you use that because it has a nice smoke flavor that will not overpower the jam as the bacon mixture reduces. Good quality bourbon is also a suggestion I would make. Don’t go crazy and use best quality, but please do not use anything in a plastic bottle for this. The maple syrup, however, should not be the very best quality. Any B grade will be fine here because you want the deep maple flavor and the sweetness, but since it is not the star don’t spend the money. Serve this jam on toast, in a panini, on a buttermilk biscuit, with sliced apples, or with some sharp cheddar cheese. I will not disappoint.

Bourbon Bacon Jam Yield 1 1/2 cups

1 pound thick-cup applewood smoked bacon, cut into 1″ pieces
1 large sweet onion, cut into 1/4″ thick slices
3 tablespoons light brown sugar
3 cloves garlic, minced
1/4 teaspoon allspice
1/4 teaspoon cinnamon
Pinch fresh grated nutmeg
Pinch ground cloves
1/2 teaspoon dry chipotle powder
1/4 teaspoon smoked paprika
1/2 cup strong brewed coffee
1/4 cup apple cider vinegar
1/2 cup good quality bourbon
1/4 cup maple syrup
1 tablespoon hot sauce

Bourbon Bacon Jam

In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 – 1 1/2 minutes per side. Set aside to drain. Pour all but one tablespoon of the bacon drippings from the pan.

Bourbon Bacon Jam Bourbon Bacon Jam

Lower the heat to medium-low and add the onion and brown sugar. Cook until the onions are well caramelized, about twenty minutes. Add the garlic and spices and cook an additional five minutes.

Bourbon Bacon Jam Bourbon Bacon Jam

Add the liquid ingredients and the bacon to the pan. Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours. Check the mixture every 30 minutes. If the mixture becomes too dry add a few tablespoons of water. You want the final mixture to be moist and very sticky.

Bourbon Bacon Jam

Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency. (I prefer mine slightly chunky so you really notice the bacon)

Bourbon Bacon Jam

Enjoy, or store in an airtight container in the refrigerator for up to a week.

Bourbon Bacon Jam

http://www.zimbio.com/Recipes/articles/wiX6YlKDBf7/Bourbon+Bacon+Jam

 
Here is the one I use. REC: Aunt Emme's Jalapeno Jelly

* Exported from MasterCook *

Aunt Emme's Jalapeno Jelly

Recipe By :Emme Kochis
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies

Amount Measure Ingredient -- Preparation Method

36 jalapenos
1/3 cup water
3 cups white or cider vinegar -- (5% acidity)
5 pounds sugar
12 ounces liquid pectin

Wash and remove the stems and bottoms from peppers. Blend with water and mince (can be done in a blender or a food proccesor). Place peppers, sugar, vinegar in large heavy saucepan. Stirring constantly, bring to a boil, and boil 5 minutes. Strain or not; and return to saucepan, and stir in pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Skim foam and ladle into 14 sterilized half-pint jars. Process in a water-bath for 5 mniutes.

Makes 14 half-pints



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REC: Peach Jalape

Peach jalapeño jam

Ingredients:
2 1/2 pounds peaches, peeled, pitted and sliced into 1/4-inch thick wedges
2 cups granulated sugar
1/4 cup lemon juice
2 jalapeños, seeds and stems removed, diced

Special equipment:
2 pint-size jars or 4 half-pint sized jars with lids and bands

Method:
Toss the peach slices in a non-reactive saucepot with the sugar and macerate for 1-2 hours or until the sugar has dissolved and the peaches are soft and juicy. Meanwhile, sterilize the jars and lids in either a pot of boiling water or the dishwasher.

Once the peaches have macerated, it’s time to make the jam. First, place a plate in the freezer. Then, stir in the lemon juice and the diced jalapeño to the peaches. Place the saucepot on the stove and turn the heat to high. Bring the pot to a boil and then turn the heat down to low, stirring occasionally. (Don’t worry if there’s foam on top of the jam. While some advise to skim it, I leave it and find it doesn’t affect the jam.)

After 40 minutes, take the plate out of the freezer and place a spoonful of the jam on the plate. After a minute, tilt the plate and if the jam doesn’t run then it’s ready. If it does run, continue to cook it while occasionally stirring for 5 more minutes and then check again. Continue to cook and test until it doesn’t run.

Pour jam into hot, sterile jars leaving a bit of headspace. Cover with lid and rings. Allow to cool and then refrigerate. I find that it can last for a few months in the refrigerator.

Alternatively, you can place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool. If you are processing this way, make sure that your lids have never been used before, as they will only seal once. These jars will not require refrigeration until after opening.

Yield: 2 pints

Note: To peel the peaches, bring a pot of water to a boil. Cut an X at the top and the base of the fruit and then boil the peaches for 1 minute. Remove the peaches with a slotted spoon from the water and transfer to a bowl filled with ice water to stop them from cooking. Once cool enough to handle, gently rub off the skins.

http://homesicktexan.blogspot.com/2012/07/peach-jalapeno-jam.html

 
REC: Peach Jam

From Steve in LA via Joe

results were so far superior to my first "wing it" attempt that I could get hooked on jam making. This was very simple and really tastes like peaches. I still haven't tackled canning--I freeze the jam in small containers as I have more freezer space than cupboard space anyway:


Peach Jam, another way
From Saving the Season. 8 lbs fruit yields six pints, twelve 8oz jars. Basic ratio by weight 2:1

7 lbs peaches, pitted and sliced (about 8 lbs whole fruit)
3 1/2 lbs sugar (7 cups)
juice of 1 lemon (If working with a sweeter peach use 2)

Blanch the peaches and slip them out of their skins. Pit and slice thinly, working over a bowl so you capture all the juices. As you start to work, squeeze half a lemon over the sliced peaches to prevent them from browning and as you continue, periodically stir in the new fruit so it gets coated by lemon juice as well.

Put sliced fruit into a large heavy-bottom pot and heat. There should be enough juice to begin cooking without fear of scorching it, but if not you can always add a few tablespoons of water.

Stirring constantly, bring fruit to a boil and cook for maybe 10 minutes or more until the fruit is soft and the liquids have started to reduce.

Add sugar and return to boil. Stir, stir, stir until sufficiently reduced, then stir in the juice of half a Meyer lemon (or more to taste) and return briefly to a boil. Allow to sit for a few minutes to stabilize, then ladle into jars and seal. Process in a boiling water bath for 10 minutes.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=172611

 
REC: Eggplant Jam

Posted by SallyBR....don't know if you could can it. Thoughts?

Moroccan Eggplant Jam

Recipe type: appetizer
Author: Iris Windsor
Prep time: 13 mins
Cook time: 1 hour
Total time: 1 hour 13 mins
Serves: 12
Wonderfully sweet and tangy and perfect with other dips or all on its own.

Ingredients

750 grams peeled eggplant chopped
4 cloves garlic very finely diced
1 onion finely diced
Oil for frying
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1 long red chilli finely diced
Salt and freshly ground pepper
100ml white vinegar
½ cup brown sugar
2 tbsp finely chopped fresh coriander (cilantro)
1 tbsp chopped flatleaf parsley

Instructions

Peel eggplant and chop into small pieces
Prepare garlic and onion and dice very finely
Combine eggplant, garlic and onion
Cook in batches in a pan til soft
Add paprika, cumin, turmeric and chilli and cook for 30 seconds
Add vinegar and brown sugar and stir well to combine
Reduce heat, stirring often, til most of the moisture has evaporated
Stir in salt and pepper to taste and chopped herbs
Transfer to serving bowl
Sprinkle with chopped parsley or coriander (cilantro) and a dusting of paprika
Serve at room temperature with pita bread

http://www.orgasmicchef.com/appetizers/moroccan-eggplant-jam/

 
Rec: Fig Jam and Black Fig Preserves with Honey & Wild Aromatics from Steve's post above

Fig Jam
Makes about 5 pints. (Half recipe version in brackets)

(4 cups) 8 cups chopped FRESH FIGS (about (2½) / 5 lbs)
(a cup) ¾ cup WATER
(3 cups) 6 cups SUGAR
(¼ cup) ½ cup LEMON JUICE


To prepare chopped figs: pour boiling water over figs. Let stand 10 minutes. Drain, stem and chop figs. Measure and add ¾ cup water and sugar to figs. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly until thick.

Sir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour into hot sterilized jars to ½ inch from top. Seal. Process 15 minutes in a hot water bath.

Black Fig Preserves with Honey & Wild Aromatics

2.2 lbs BLACK MISSION FIGS, about 6 cups halved
4 cups SUGAR
½ cup SAGE HONEY
½ tsp or more WILD FENNEL SEED
3 CALIFORNIA BAY LEAVES
zest from 1 LEMON
juice from 1 LEMON

Figs don't need much prep. Trim the stem end and the tiny button on the flower end. Halve for measurement purposes if working by volume, then quarter for cooking.

Layer figs, sugar, honey, lemon juice, and wild aromatics in a bowl. Macerate overnight.

Put in a pot and heat. I added the lemon zest at this point, but in the future would try adding it towards the end of cooking. Bring to a full boil and skim. Moderate heat and continue skimming, gently stirring or shaking to prevent figs from sticking to the pot and scorching. About 10 minutes cooking should reduce it sufficiently. Ladle into jars and process in boiling water for 10 minutes.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=191898

 
REC: Meyer Lemon Jelly, plus thread on lemon jelly at the link

I read the section in the front about pectin and while she doesn't give a ratio for replacing one for the other, she does go on quite a bit that liquid is preferred. It sounds as if she wouldn't substitute powdered for the liquid. So if you can scrounge it up in your area it sounds worth it.

MEYER LEMON JELLY

"A tangy jelly with an intense flavor and a shimmering translucence, this jelly is not perfectly clear in appearance. Meyer lemons have an excellent color and flavor and are recommended for this jelly, although other lemons may be used as well. Filter the lemon juice through 1 or 2 paper coffee filters before measuring."

Makes 7 to 8 half-pint jars

4 cups filtered fresh lemon juice, preferably from Meyer lemons
7 cups sugar
2 (3-oz) pouches liquid pectin

In an 8 quart stainless steel pan, over medium heat, heat the juice until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to med-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat.

Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and appply screw rings. Process half-pint jars in a 200 degree F water bath for 10 minutes, pint jars for 15 minutes.

Source: Blue Ribbon Preserves by Linda J. Amendt via Carianna in WA

http://eat.at/swap/forum1/1954_Also_I_just_dug_out_my_copy_of_Blue_Ribbon_Preserves_and_heres_REC_Meyer_Lemo

 
Rec: Lavender Jelly, w/tips on remaking soft jellies @ link

Lavender Jelly by Linda Stradley via Junebug

Recipe Type: Condiments, Jams and Jellies, Lavender Flowers, Pectin
Yields: five 1/2 pints
Prep time: 20 min
Cook time: 30 min


Ingredients:

3 1/2 cups water
1/2 cup dried lavender flowers
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered Pectin or 1 pouch (3-ounces) liquid pectin
4 cups granulated sugar


Preparation:

In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.

Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2 to 4 minutes (see below), stirring occasionally.

Boil Times:
2 minutes - soft gel
4 minutes - medium gel

Testing for "jell" (thickness - I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jelly is ready. If not, I mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute

After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.

Makes five 1/2 pints.

http://whatscookingamerica.net/LavenderJelly.htm

 
Rec: Sweet Cherry Jam (linked recipe via, Barb below)

Just in time for summer, this month’s Tigress Can Jam challenge was berries, and I couldn’t have been more excited about it. I’ve been canning berries like crazy lately, but this sweet cherry jam is my favorite so far. Ironically, I think the cinnamon and cardamom (along with the bit of rum), which I really associate more with autumn than with summer, give the sweet cherries a great depth of flavor. I was really happy with how this jam turned out, and I think you will be, too – so grab some fresh cherries and get canning!

4 cups whole sweet cherries
2 Tbsp lemon juice
1 Tbsp lime juice
1/4 tsp ground cinnamon
1/4 tsp ground cardamom
2 Tbsp rum
1 package (1.75 oz) powdered pectin
4 cups granulated sugar

Measure out the 4 cups of cherries into a colander, and rinse them well.

Pit and chop up the cherries. Throw them into a large sauce pan.

Prepare your canning supplies. Sterilize the canning jars by running them in almost boiling water for several minutes. Boil a few cups of water in a small saucepan for the lids.

Add the lemon and lime juices, cinnamon, cardamom, and rum to the cherries. Cook over medium-high heat until the cherries begin to break down. (If you want a smoother jam, run the mixture through your food processor or food mill before continuing.) Stir in the pectin until dissolved, and boil over high heat for several minutes. Add in the sugar and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, then remove from the heat.

Ladle the hot jam into hot jars, leaving 1/4″ headspace. Place the jars back into the canner, and process for 10 minutes. Remove the canner lid and let them process 5 more minutes before removing the jars from the water. The seals should suck down (you’ll hear a popping noise as they do). Let sit 24 hours for the jam to set. Makes 4 eight-ounce jars.

http://sugarcrafter.net/2010/06/24/sweet-cherry-jam/

 
Mmm, we used to get lavender candy when I was a kid. What would you eat this with?

I'm thinking of it on scones. What else?

 
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