INGREDIENTS
4 cups fresh blueberries (2lbs), crushed
5 cups fresh plums (2lbs), chopped fine
6 cups sugar
INSTRUCTIONS
~Combine fruit and sugar in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point, stirring frequently.
~Remove from heat and skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process 15 minutes in a boiling water bath.
Yield: Five (8oz) jars.
Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 32.
Sunday, July 26, 2009
Plum Jam
INGREDIENTS
5 cups coarsely chopped plums (~2lbs)
3 cups sugar
3/4 cup water
DIRECTIONS
~Combine plums, sugar and water in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point.
~As mixture thickens, stir frequently to prevent sticking.
~Remove from heat, skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process for 25 minutes in a boiling-water canner.
Yield: 9.5 (8oz) jars.
Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 33.
5 cups coarsely chopped plums (~2lbs)
3 cups sugar
3/4 cup water
DIRECTIONS
~Combine plums, sugar and water in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point.
~As mixture thickens, stir frequently to prevent sticking.
~Remove from heat, skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process for 25 minutes in a boiling-water canner.
Yield: 9.5 (8oz) jars.
Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 33.
Rhubarb-Strawberry Pie Filling
INGREDIENTS
3 large tart apples, peeled and finely chopped
1 tablespoon grated orange zest (from two oranges)
1/4 cup freshly-squeezed orange juice (from 1.5-2 oranges)
7 cups sliced rhubarb (1" pieces)
2 cups granulated sugar
4 cups halved, hulled strawberries
INSTRUCTIONS
~Prepare canner, jars and lids
~In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender (about 12 minutes). Add strawberries and return to a boil. Remove from heat.
~Ladle hot pie filling into hot jars, leaving 1" headspace. Remove air bubbles and adjust headspace. If necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
~Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait five minutes, then remove jars, cool and store.
Yield: Four pint jars.
Recipe excerpted from Ball Complete Book of Home Preserving, page 173.
3 large tart apples, peeled and finely chopped
1 tablespoon grated orange zest (from two oranges)
1/4 cup freshly-squeezed orange juice (from 1.5-2 oranges)
7 cups sliced rhubarb (1" pieces)
2 cups granulated sugar
4 cups halved, hulled strawberries
INSTRUCTIONS
~Prepare canner, jars and lids
~In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender (about 12 minutes). Add strawberries and return to a boil. Remove from heat.
~Ladle hot pie filling into hot jars, leaving 1" headspace. Remove air bubbles and adjust headspace. If necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
~Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait five minutes, then remove jars, cool and store.
Yield: Four pint jars.
Recipe excerpted from Ball Complete Book of Home Preserving, page 173.
Cherry-Almond Rhubarb Jam
This is seriously the best.jam.ever. Seriously. Like, for reals.
INGREDIENTS
4 cups (1.5lb) finely-chopped rhubarb (1/4" slices)
1.5 cups sugar
1 3oz package cherry jello
1 21oz can cherry pie filling (I used Comstock More Fruit)
1/4 teaspoon almond extract
INSTRUCTIONS
~Mix rhubarb and sugar, allow to stand 1.5 hours, stirring occasionally.
~Bring to a boil, and continue boiling for 10 minutes, stirring frequently.
~Remove from heat.
~Add powdered jello and stir.
~Add pie filling and almond flavoring and stir.
~Fill prepared canning jars (8oz) using proper aseptic technique.
~Process 25 minutes in a boiling water bath.
Yield: approximately six (6) 8oz jelly jars.
Recipe compliments of Jenn S.
INGREDIENTS
4 cups (1.5lb) finely-chopped rhubarb (1/4" slices)
1.5 cups sugar
1 3oz package cherry jello
1 21oz can cherry pie filling (I used Comstock More Fruit)
1/4 teaspoon almond extract
INSTRUCTIONS
~Mix rhubarb and sugar, allow to stand 1.5 hours, stirring occasionally.
~Bring to a boil, and continue boiling for 10 minutes, stirring frequently.
~Remove from heat.
~Add powdered jello and stir.
~Add pie filling and almond flavoring and stir.
~Fill prepared canning jars (8oz) using proper aseptic technique.
~Process 25 minutes in a boiling water bath.
Yield: approximately six (6) 8oz jelly jars.
Recipe compliments of Jenn S.
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