Have we ever had a JAM and JELLY thread? Would love to see everyone's favorite recipes.

I don't think so and I think that is a great idea! I am making apricot something

right now as we speak. I got a great deal on them but the flavor isn't great, sort of sour, so I am trying to think what to do with all 8 lbs of apricot puree. I am thinking apricot-blueberry jam and maybe an apricot bbq sauce.

 
REC: Aunt Emme's Jalapeno Pepper Jelly

* Exported from MasterCook *

Aunt Emme's Jalapeno Jelly

Recipe By : Aunt Emme
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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This is my Gramma's Chili Sauce, but it's more like a jam

Chili Sauce

10 Lg Tomatoes 30 Tomatoes - 6 pints
1 lg Onion 3-4 lg onions
1 green pepper 3 green peppers
1 tab salt 3 tab salt
1 tsp gr cloves 3 tsp cloves
3/4 tsp ginger 2 1/2 tsp ginger
1 tsp alspice 3 tsp alspice
1/2 tsp cinnamon 1 1/2 tsp cinnamon
1 cup vinegar 2 1/2 cup vinegar
1/2 cup sugar 2 cups sugar
Vinegar and sugar can be a little more or less.

Peel tomatoes and chop and squeeze out some juice. Place in large kettle with onions and green peppers that have been ground. Add salt, spices, vinegar and sugar.
Bring to boil, reduce heat. Put some marbles in the bottom to prevent burning and cook over low heat until thick, about 2 1/2 to 3 hours. Pour into sterilized jars and seal.

 
I've posted this on the Larder Barter but if anyone hasn't seen it, here's what I've made this year.

Happy to share recipes but I fake it . . . alot! It's exhausting just to LOOK at this list.

•Olallieberry Jam
•Olallieberry-Mango Jam
•Olallieberry-Blueberry Jam
•Peach Jam
•Blackberry Jam
•Summer-Berry Jam
•Strawberry-Strawberry Jam
•Guava-White Fig Jam
•Blueberry-Mango Jam
•Cardamom-Plum Jam
•Strawberry-Guava Jam
•Pineapple-White Fig Jam
•Dark Berry-White Fig Jam
•Red Berry-White Fig Jam
•Tangerine-White Fig Jam
•Summer-Plum Jelly
•Sangria Jelly
•Apple Butter
•Meyer Lemon Marmalade
•Key-Lime Marmalade
•Tomato Jam

And I have 15 more pounds of White Figs just off the tree. Can't. Stop. SOMEBODY save me!

 
I ended up making a rather tart apricot jam/butter

and an apricot-blueberry jam/butter. They both turned out really well considering the quality of the apricots. I really held back on the sugar, and I like it. Bubba kept grumbling that it shoulda been a pie.

 
I am the very lucky recipient of Steve's Olallieberry Jam and Pineapple White Fig Jam via jam swap..

I made a batch of hAndyman's Oat Scones and tried out both flavors and then just stuck my spoon in each jar and licked it clean...YUM!!! Both are super delicious! Great job Steve, thank you so much for swapping with me, I know I got the better end of this swap:) Your list is very impressive.

 
I have made a few batches of jam this year and have been using the Sure Jell

less sugar pectin and I love it. I have adapted several recipes from other sources into the less sugar format and it worked great. I really like the stronger fruit flavor coming thru with a bit less sugar than the traditional pectin. I wish I could can without the aid of additional pectin but it is a lost cause, my mind just doesn't grasp the science of the process. This is what I have made so far:

Red Raspberry
Black Raspberry
Blackberry Lemon
Mirabelle Plum and Lavender
Red Raspberry, Purple Plum and Mint
Damson Plum

I have a couple of quarts of concord grapes and a large bowlful of cut up Mirabelle plums waiting for me to do something with. I read a recipe for yellow plums with orange and cardamom that I think I will try. I am not sure I have enough grapes to make a batch of jam so I might have to use some blackberries to augment or maybe apple juice?? I am wishing--foolishly--that the figs on my tree would ripen so I could make some fig jam, big sigh.

 
Gee, thanks Barb. Very kind of you to say. I actually thought I was finished for the year but >>>>

CB picked another 10 pounds of white figs this afternoon with another 10-20 lbs still to be picked. Sigh. Now it looks like I may have to gear back up and make another batch ... or 10.

At the moment, I'm inspiration free but if I don't come up with something jar-worthy soon, the fridge will explode from the overload. What to do, what to do?

 
You could combine the grapes and plums with cardamom. Lots of pectin in the fruit and the

flavors would definitely be complementary.

Interesting to hear about your success with the low-sugar sure-jell. Mine never set right but I suppose one would have to follow the recipe exactly for that. And me . . . not. so. much.

By the way, there's no commercial pectin in any of the fig preserves, even those with additional fruit (including pineapple!)and they set quite well. Same with the apple and tomato butters.

 
Spiced Blueberry Marmalade is on my schedule this weekend!

SPICED BLUEBERRY MARMALADE
Preserving the Taste by Edon Wyacott

There can never be too many blueberry recipes for me. Yet, when I tried to create a blueberry jam, I was disappointed. The color was there, of course, the flavor was not. I found that adding citrus compensated for the lack of pectin in the berries and gave texture to the marmalade. Cinnamon provides a subtle spicy warmth.


Makes 5 half-pint jars

1 orange
1 lemon
¼ cup fresh orange juice
¼ cup fresh lemon juice
4 cups fresh blueberries, washed and destemmed
3 cups sugar
1/8 teaspoon ground cinnamon
Dash of freshly grated nutmeg

1. Peel the lemon and orange to produce wide strips of zest. Cut peel into very thin shreds. Place the zest in a shallow pan with 1-½ cups of water. Bring to a boil, cover, and cook on high heat for 10 minutes.

2. Using a sharp knife cut the ends off the ends of the fruit. Then using the knife cut away the white pith exposing the fruit beneath. Remove the pulp of the orange and lemon from the membranes and to the peel. Squeeze the membranes to extract any juice. Add this to the other juice and add to the pot. Cover and cook over medium heat for 15 minutes more. Add the blueberries, sugar, cinnamon, and nutmeg to the citrus mixture. Bring the marmalade to a boil and continue cooking, uncovered, for 20 minutes. The blueberries will pop open and the mixture will begin to thicken slightly and appear glossy.

3. Turn off the heat and remove a small amount of marmalade to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles as a whole (not just a skin on top) when pushed to one side with a finer, it is ready to be jarred. This jam will thicken a great deal as it cools, so avoid overcooking.

4. Lade into hot sterilized jars, wipe the rims clean with a damp towel, and seal with new lids and metal rims. Process in a hot water bath for 5 minutes. Remove, cool, and check seals, label, and store.

NOTE: I use cinnamon sticks rather than ground cinnamon. I add it with the juices. Also I use very little sugar in my jam. I start with 1 cup of sugar and adjust from there. Sometimes it makes a runny jam but I don’t have that problem with this one.

 
I found this recipe for Mango Jalapeno Jelly,

I don't know why you couldn't sub peaches for the mangos if you keep the proportions of everything the same. It is more of a jam though since you don't strain it.

* Exported from MasterCook *

Mango and Jalapeno Jelly

Recipe By : Sharon123/zaar
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

3 cups ripe mangoes -- diced small
6 jalapenos -- diced small
1 1/2 cups cider vinegar
6 1/2 cups sugar
1 bottle liquid pectin -- (6 ounce)

Boil 5 clean jelly jars while making the jelly.
Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes.
Allow to cool for ten minutes.
Stir in pectin and boil for 10 minutes or until jelled.
To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface.
While still at right angles, allow the drops to"sheet" off.
If they do not come together and sheet off, continue boiling and test again.
Remove the jelly from heat, skim, and allow it to cool.
Carefully ladle into hot sterilized jars.
Clean the outside of each jar around the top with a hot cloth dipped in boiling water.
Seal with sterilized lids.
Enjoy!

Yield:
"4 small jars"
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REC: White Fig and Rhubarb Jam

White Fig and Rhubarb Jam
(Makes about 8 pints)

8 cups chopped FRESH FIGS (5lbs)
¾ cup WATER
6 cups SUGAR
pinch SALT
2 cups RHUBARB, 1/2" dice
½ cup FRESH LEMON JUICE

Put chopped figs, rhubarb, water, salt and sugar in a 6-8 quart, non-reactive pan. Let stand 10 minutes. Slowly bring contents 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 1/4"from top. Seal.

Process 10 minutes in a boiling water bath.

 
REC: Aleta's Spicy Peach Preserves

Aleta's Spicy Peach Preserves

5 cups peaches, washed and pit removed (about 7 peaches)
1/4 cup fresh lemon juice
9 cups sugar
1-1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. ground ginger
1 packet liquid pectin

For as long as I can remember, I'd wanted to try my hand at canning. Something always held me back--perhaps it was just the fear that I'd end up inadvertantly poisoning my nearest and dearest.
Then one day I discovered this wonderful little recipe on Epicurious.com's Gail's Recipe Swap. So I took the plunge; the preserves were a resounding success, and I haven't looked back.
Oh, I've had more than my share of failures--any cook worth her or his salt HAS, after all. But you've got to give it a try. And I silently thank Aleta each and every time I successfully can another batch...

"This was the first preserve I ever made. I only got brave enough because I couldn't forget the taste of a jar given to me. Try this next summer and you will can anything! Caution: make several batches: you gain a faithful following of friends who want their annual supply!"
--Aleta

Do not peel peaches. Finely chop in food processor, using pulsating so you don't over-process. Combine all ingredients except pectin in a large heavy pot. Cook, stirring occasionally until it begins to boil. Stirring constantly, boil hard a few minutes. Remove from heat and add pectin package all at once. Stir and skim off foam. Stir 5 minutes. Pour into 12 small jars. Carefully
clean off lip of jars with hot wet towel to ensure good seal. Apply seals and rings, but not tightly. Cook in water bath for at least 10 minutes. Cool on a baking rack, then tighten rings. Press the center of the lid, there shouldn't be any bounce back if sealed properly. If seal didn't work on some, refrigerate and eat these first, or place contents in clean jars and put through water bath again. These keep in pantry for over a year. Doubles nicely.

Aleta from Gail's Recipe Swap

http://eat.at/swap/forum12/1_ALETAS_SPICY_PEACH_PRESERVES

 
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