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Apple Maple Jam
Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half pints.
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Category: Jams and jellies
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Apple Quince Jelly
Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft. Drain through jelly bag. Wash quinces. Remove stems, seeds, and blossom ends. Do not pare. Cut in small pieces. Cover with water. Cook slowly until very soft. Drain through jelly bag. Combine apple and quince juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon.
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Category: Jams and jellies
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Apple Mint Jelly
In a Dutch oven, combine apple juice, mint leaves, lemon juice, and pectin over medium-high heat. Bring to a rolling boil. Add sugar. Stirring constantly, bring to a rolling boil again and boil 1 minute. Remove from heat; skim off foam. Strain mixture; discard mint leaves. Tint jelly green. Pour into heat-resistant jars with lids. Store in refrigerator. Yield: about 3 pints jelly.
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Category: Jams and jellies
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Apricot Lite Jam
Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps.
Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL)
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Category: Jams and jellies
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Apricot Marmalade
Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in which it has been soaked; simmer until very soft; rub through coarse sieve, return pulp to heat; when it reaches boiling point, add sugar and simmer gently for 40 to 45 minutes, stirring almost constantly as it scorches very easily. Add cinnamon while cooking. Pour into sterilized half-pints to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath ten minutes.
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Category: Jams and jellies
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Apricot and Pineapple Jam
Cook apricots as directed on the package. Add pineapple, sugar and salt. Cook slowly for 20 minutes after mixture begins to boil. Stir often so it won't stick. Pour into 8 sterilized 1/2 pint jelly jars.
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Category: Jams and jellies
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Apricot (Or Peach) Honey Jam
Wash the apricots. Cut them in half through the natural indentation and remove the pits. Slice each half into 4 lengthwise strips. There should be approximately 4 quarts.
Gently combine the apricot slices, sugar, honey, and lemon juice in a large nonreactive bowl. Allow to stand at room temperature for 3 to 4 hours, stirring several times to keep the fruit coated and to help the juices dissolve the sugar.
Pour the fruit mixture into a large 6 quart nonreactive shallow preserving pan and bring toa boil over high heat. With a metal spoon or fine mesh skimmer, skim off any foam that forms on top. Reduce heat to medium. Continue cooking, stirring occasionally, for 20 to 30 minsutes until the mixture is thick with a few chunks left and appears slightly glazed.
Turn off the heat and skim any additional foam. Ladle into hot sterilized jars, wipe rims clean with a damp towel, and seal with new lids and metal rings.Process in a hot-water bath for 5 mins. Remove, cook, check seal, label, and store.
Makes 9 cups. Per tablespoon: 23 calories;
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Category: Jams and jellies
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Apricot Orange and Almond Jam
Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.
Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.
Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars.
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Category: Jams and jellies
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Apricot raisin Jam
I received a great little book for Christmas called "From My House To Yours" that has gift recipes, ideas and lots of little tid-bits. The following recipe is from that book. I'll include the notes the author wrote and will follow this message with the recipe for English Muffin Loaf that he makes note of. Sonya
"This is delicious with toasted thin slices of English Muffin Loaf. Dried apricots sold in bulk are usually more flavorful than the prepackaged kind; natural food stores are a good source."
1. Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.
2. Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.
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Category: Jams and jellies
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Apricot raspberry Jam
In a large saucepot, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam.
YIELD: 7 Eight Ounce Jars
Each Tablespoon Contains:
Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 12 Grams Sodium: 1 Milligram
NOTE:
This is one of the jams that can be prepared and sealed according to the directions in the cookbooks for storing jams sealed.
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Category: Jams and jellies
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Autumnal Jalapeno Jelly
Remove stems veins and most of the seeds of peppers and chiles. Adding the seeds of 1 jalapeno chile will not make the jelly hotter since the sugar, the vinegar, and the cooking process tame (most) all the chiles. The floatin seeds in the jar add character.
Using the knife blade of a processor, mince the peppers and chiles with quick on and off pulsations.
In a 5 qt. pot, mix the peppers, chiles, seeds sugar and vinegar. Bring to a rolling boil and boil for 3 minutes. Remove from the heat and cool for 5 minutes. Add the 6 ozs of pectin (certo) and stir continuously for 2 minutes. Allow the mixture to cool for another 2 minutes and the stir again for 1 minute. This stirring will distribute the bits of pepper throughout the jelly. Pour into jelly jars that have been strilized and seal immediatly with lids that have been sterilized seperatly for 5 minutes. Test seal, after cooling, with finger. If middle pops up when pressed, jar is not sealed.
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Category: Jams and jellies
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Banana And Pear Jam
Remove the skin of the bananas, cut them into dice, and weigh them. Into preserving pan, put strained lemon and orange juices, pears, peeled and diced, and one pound of the sugar. Bring to boiling point, then add gradually the bananas and the remainder of the sugar. Stir gently; skim carefully and cook one hour. Divide into jars; seal.
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Category: Jams and jellies
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Banana Jam
Peel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy saucepan with the lime juice, orange juice, sugar, vanilla bean and salt, and bring to a boil. Reduce the heat and gently simmer the banana jam until htick, about 30 minutes, stirring often. Stir in the banana liqueur and remove the pan from the heat. Leave the vanilla bean in the jam - it's pretty.
Spoon the jam into three 6-ounce canning jars that have been sterilized. Fill the jars to with-in one-eighth inch of the top. Screw on the lids. Invert the jars for 5 minutes, then reinvert. Let the jam cool to room temperature.
Store the jam in a cool, dark place. Refrigerate the jam once opened; it will keep for several weeks.
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Beet Jelly
Combine lemon juice and Sure-Jell, bring to boil. Add 4 cups sugar and again boil for 1 minute. Remove from heat; add Jello. Stir until Jello dissolves. Put in jars.
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Category: Jams and jellies
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Blackberry Jam
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.
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Blueberry Jam
Crush fruit in 8 quart pot; add 1 box Sure-Jell. Bring to full boil; add juice and sugar quickly, stirring constantly. Return to full rolling boil. Skim foam. Fill jars quickly and seal.
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Category: Jams and jellies
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Blueberry Jam 2
Remove stems from berries; crush fruit or chop fine in a food processor or blender. Measure into a 8 quart saucepan. Stir in lemon juice and pectin. Bring to a full boil over high heat, stirring constantly; immediately stir in sugar. Stirring constantly, bring to a full rolling boil; boil hard 1 minute. Remove from heat and skim off foam with a metal spoon, ladle at once into hot, sterilized jars leaving 1/4 inch headspace. Wipe rims with a damp cloth and adjust lids. Process 15 minutes in a boiling water bath. Make 5 1/2 pints.
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Blueberry Jelly
Place blueberries in a large kettle and crush slightly. Add water; bring to a boil. Reduce heat to medium; cook, uncovered, for 45 minutes. strain through a jelly bag, reserving 6 cups juice. Pour juice into a large kettle; gradually stir in sugar until dissolved. Bring to a boil over high heat, stirring constantly. Add pectin; bring to a full rolling boil. Boil for 1 minutes, stirring constantly. Remove from the heat. Skim foam. Pour hot into sterilized hot jars, leaving 1/4-in headspace. Adjust caps. Process for 5 minutes in a boiling-water bath. YIELD: 6 pints
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Blueberry Marmalade
Cut orange and lemon into quarter; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes. Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously. Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes,stirring continuously. Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids. Store in a cool, dark, dry,place. Makes 9 1/2 pint jars.
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Category: Jams and jellies
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Blueberry Raspberry Jam
In a large pot combine berries and sugar. Let stand for 1/2 hour stirring a couple of times so fruit will start to release juices. Bring to a rolling boil, add certo and bring back to a rolling boil. Boil for 2 mins. Ladle into hot bottles and seal. Makes 6 pints.
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Category: Jams and jellies
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