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Have we ever had a JAM and JELLY thread? Would love to see everyone's favorite recipes.
- Thread starter cheezz
- Start date
Zucchini Jam from AngAK
Zucchini jam
• 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
Zucchini jam
• 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
agm_cape_cod
Well-known member
CRANBERRY RASPBERRY PRESERVES
From Preserving the Taste by Edon Waycott
Cranberries and raspberries certainly don't come into season to¬gether, but I like what they do for each other. The cranberries have a high pectin content, which the raspberries lack, and the color, texture, and flavor of the two are very compatible. You can buy cranberries in November and freeze them until raspberries are in season or buy frozen raspberries when the cranberries are fresh. Either way, begin this recipe with thawed fruit. This tart, bright red jam is perfect on warm cranberry orange muffins. It also makes a spectacular topping for a Christmas cheesecake. Or serve it with your Thanksgiving turkey in place of a traditional cranberry relish.
Makes 4 pint jars
6 cups (3 pints) raspberries
2 1/2 cups sugar
3 cups cranberries (12 ounce bag)
1/4 cup fresh orange juice
grated zest of 1 orange
1. Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour.
2. Stir the cranberries and the remaining sugar together in a nonre¬active shallow preserving pan and place over high heat. Stir con¬stantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cran¬berries have popped and the mixture is syrupy and comes to a boil. Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more.
3. Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest.
4. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles when pushed to one side, it is ready. If not, continue cooking for 5 minutes and retest.
5. When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot water bath for 5 minutes. Remove, cool, check seals, label, and store.
From Preserving the Taste by Edon Waycott
Cranberries and raspberries certainly don't come into season to¬gether, but I like what they do for each other. The cranberries have a high pectin content, which the raspberries lack, and the color, texture, and flavor of the two are very compatible. You can buy cranberries in November and freeze them until raspberries are in season or buy frozen raspberries when the cranberries are fresh. Either way, begin this recipe with thawed fruit. This tart, bright red jam is perfect on warm cranberry orange muffins. It also makes a spectacular topping for a Christmas cheesecake. Or serve it with your Thanksgiving turkey in place of a traditional cranberry relish.
Makes 4 pint jars
6 cups (3 pints) raspberries
2 1/2 cups sugar
3 cups cranberries (12 ounce bag)
1/4 cup fresh orange juice
grated zest of 1 orange
1. Stir together the raspberries and 1 cup of the sugar in a medium bowl and let stand for 1 hour.
2. Stir the cranberries and the remaining sugar together in a nonre¬active shallow preserving pan and place over high heat. Stir con¬stantly so the sugar does not burn until the cranberries begin to release juice, about 5 minutes. Continue cooking until all the cran¬berries have popped and the mixture is syrupy and comes to a boil. Skim off any foam that forms on top and continue to cook and stir until the mixture thickens, about 10 minutes more.
3. Add the raspberries and all their juice and cook for 10 minutes more. Stir in the orange juice and zest.
4. Remove a small amount of the jam to a saucer and place in the freezer for 5 minutes. If the mixture wrinkles when pushed to one side, it is ready. If not, continue cooking for 5 minutes and retest.
5. When the preserves are the right consistency, turn down the heat to a simmer and ladle into hot sterilized jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Process in a hot water bath for 5 minutes. Remove, cool, check seals, label, and store.
REC: Tomato Jam, from Dawn_MO
I had a customer that used to have me make it for her. She described what her grandmother used to make and I researched and found one that was similar to what she was looking for. This is the recipe that I used:
* Exported from MasterCook *
TOMATO JAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
3 cups prepared tomatoes (about 2 1/4 lbs of
ripe tomatoes
1 1/2 tsp grated lemon rind
1/4 cup lemon juice(2 lemons)
6 1/2 cups sugar -- (2lbs 14 oz)
1 bottle pectin "Certo" (I think thats the
2 packages that come in the box nowadays
check with certo if unsure)
First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and
simmer 10 minutes. Measure 3 cups of that into a large saucepan. Add the lemon rind
and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a
full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit". Ladle into glass jars and you can use 1/8 inch of melted parafin on top or use sealing lids.http://eat.at/swap/forum1/133597_I_think_you_would_like_it__It_isnt_like_ketchup_more_like_a_jam__REC_Tomato_J
I had a customer that used to have me make it for her. She described what her grandmother used to make and I researched and found one that was similar to what she was looking for. This is the recipe that I used:
* Exported from MasterCook *
TOMATO JAM
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe
Amount Measure Ingredient -- Preparation Method
3 cups prepared tomatoes (about 2 1/4 lbs of
ripe tomatoes
1 1/2 tsp grated lemon rind
1/4 cup lemon juice(2 lemons)
6 1/2 cups sugar -- (2lbs 14 oz)
1 bottle pectin "Certo" (I think thats the
2 packages that come in the box nowadays
check with certo if unsure)
First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and
simmer 10 minutes. Measure 3 cups of that into a large saucepan. Add the lemon rind
and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a
full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit". Ladle into glass jars and you can use 1/8 inch of melted parafin on top or use sealing lids.http://eat.at/swap/forum1/133597_I_think_you_would_like_it__It_isnt_like_ketchup_more_like_a_jam__REC_Tomato_J
Rec: Curry-Apple Corn Relish
I made this this morning now that I have the canning bug... I think it would be good with pork or chicken - slightly sweet and tangy.
4 ears fresh corn, shucked and boiled or nuked
2 stalks celery, diced
1/2 red onion, diced
2 small jalepeno (or hotter) pepper
oil for sauteing
1 apple, peeled and diced
2 Tbsp concentrated limeade (or use zest of 1 lime)
1/4 cup cider vinegar with 1 Tbs cornstarch dissolved in it
2 Tbsp white or brown sugar
3/4 tsp curry powder
Slice kernels off ears of cooked corn and set aside in a large saucepan. Cook celery, onion, and pepper in a little oil for about 5 minutes until tender-crisp; add to corn kernels and add apple.
Wisk together remaining ingredients and bring to a simmer. Add veg/apple mixture and cook about 10 minutes.
Pour into clean, sterilized half-pint jars and process in a boiling water bath for 20 minutes. Remove to a cool, dark place when cool and tighten metal band, checking for indented top lid. Makes about 4 half-pint jars. "Pop!" 'Love that sound.
I made this this morning now that I have the canning bug... I think it would be good with pork or chicken - slightly sweet and tangy.
4 ears fresh corn, shucked and boiled or nuked
2 stalks celery, diced
1/2 red onion, diced
2 small jalepeno (or hotter) pepper
oil for sauteing
1 apple, peeled and diced
2 Tbsp concentrated limeade (or use zest of 1 lime)
1/4 cup cider vinegar with 1 Tbs cornstarch dissolved in it
2 Tbsp white or brown sugar
3/4 tsp curry powder
Slice kernels off ears of cooked corn and set aside in a large saucepan. Cook celery, onion, and pepper in a little oil for about 5 minutes until tender-crisp; add to corn kernels and add apple.
Wisk together remaining ingredients and bring to a simmer. Add veg/apple mixture and cook about 10 minutes.
Pour into clean, sterilized half-pint jars and process in a boiling water bath for 20 minutes. Remove to a cool, dark place when cool and tighten metal band, checking for indented top lid. Makes about 4 half-pint jars. "Pop!" 'Love that sound.