124 Lip-Smacking Good Jam Recipes Ebook

About Jams, Jellies & Preserves

The less sugar you use the greater the flavor impact of the fruit.
If honey is used there will be a flavor change and the jellies/jams must be cooked longer. If you use artificial sweeteners use only the Cyclamate type to avoid bitterness and follow the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products
[pressure cooked to extract more juice but pectin destroying] with only 45% Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing.
Jams, Butter and Pastes: are whole fruit purees of increasing density.
Marmalades, Preserves and Conserves: are bits of fruit in a heavy syrup.
High Pectin Fruits: Apples, Crabapples, Quinces, Red Currants, Gooseberries, Plums and Cranberries. These need no additional pectin.
If you get syrupy jelly you used too much sugar or did not cook the juice long enough after adding the sugar.
Low Pectin Fruits: Strawberries, Blueberries, Peaches, Apricots, Cherries, Pears, Blackberries, Raspberries, Grapes, Pineapple and Rhubarb. These require combining with high pectin fruits or adding a commercial pectin.
To Test Pectin Content: Put 1 tbl cooled fruit juice in a glass. Add an equal amount of grain alcohol and shake gently. The alcohol will bring the pectin together in a gel. If a large amount of pectin is present it will appear in a single mass or clot when poured from the glass. Use equal amounts of juice and sugar. If the pectin collects in several small particles use have as much sugar as juice.
To sterilize jelly glasses: fill jars 3/4 full of water and place them in a shallow pan partly filled with water. Simmer 15 min and then keep hot until filled. If the lids are placed on the steaming jars they will be sterilized simultaneously.
Tips: -Use enamel or stainless steel pots not aluminum or copper.

• Very acid fruits can tolerate a whole c of sugar.
• On average, use 3/4 c sugar to 1 c fruit or juice depending onpectin content[see above].
• Sterilize jars and seal tightly.
• Keep in a cool dark place but do not refrigerate.
• For fruit that tends to discolor add lemon juice or Ascorbic acid.

Making Jam: is easiest and most economical as it needs only one cooking step and uses the pulp. Measure the fruit. In putting it in the pan, crush the lower layers to provide moisture until more is drawn out by cooking or add a little water. Simmer the fruit until it is soft. Add sugar and stir until dissolved. Bring to a boil, stirring to avoid sticking. Reduce heat and cook until thickened- up to 1/2 hr.
Making Preserves and Conserves: Place fruit in a pot with an equal amount of sugar in layers ending with sugar on top and allow to rest overnight. Bring slowly to a boil and simmer until fruit is translucent. Drain fruit and put in sterile jars. Simmer syrup longer if necessary to thicken it and pour over fruit. Seal and store.
Making juice for jelly: Wash and drain fruit. Prick or crush the fruit. Add water if fruit is not juicy enough eg. apples. Add enough to the kettle that you can see it through the fruit but the fruit is not floating. Cook uncovered until the fruit is soft and loosing its color. Have ready a jelly bag [several layers of cheese cloth] . Wet it, wring it out and line a strainer with it. Let the juice drip through without squeezing it as this muddies and flavors the jelly.
This juice can be kept up to 6 months before proceeding by freezing or canning it.
Making jelly: Measure the strained juice and put it in an enamel or stainless steel pan. Simmer 5 min. Skim off froth. Measure and warm sugar in a pan in the oven and add it. Stir until dissolved. Cook at a gentle simmer until the point of jelling. To test, place a small amount of jelly on a spoon, cool it slightly and let it drop back into the pot from the side of the spoon. As the syrup thickens, 2 large drops will form along the edge of the spoon. when these two drops run together and fall as a single drop the "sheeting" stage has been reached- 220 to 222 deg F and the jelly will be firm when cooled. It can take anywhere from 10 to 30 min for jelly to reach this stage depending on the fruit and the amount of sugar. Take the jars from the sterilizing bath and invert on a cake cooler. They should be hot but dry when filled. Fill to 1/4" from the top. Cover with melted paraffin 1/8" deep.

Table of Contents

1. Ambrosial Jam
2. About Jams Jellies & Preserves
3. Apple Maple Jam
4. Apricot Jam
5. Apple Preserves
6. Apricot Lite Jam
7. Apricot, Orange & Almond Jam
8. Apricot Preserves
9. Apricot-Date Jam
10. Apricot-Raspberry Jam
11. Apricot-Raisin Jam
12. Apricot~ Orange & Almond Jam
13. Berry Christmas Jam
14. Banana Jam
15. Blackberry Jam
16. Blaeberry Jam
17. Blackberry Preserves
18. Blueberry Jam
19. Blueberry-Cherry Jam
20. Blueberry Or Huckleberry Jam
21. Blueberry-Lemon Jam
22. Cantaloupe Jam
23. Blueberry-Rhubarb Jam
24. Carrot Jam
25. Cherry And Raspberry Jam
26. Cherry & Raspberry Jam
27. Cherry Freezer Jam
28. Cherry Pineapple Jam
29. Cherry Jam
30. Cherry Pineapple Jam 1
31. Citron Preserves
32. Cherry Preserves
33. Concord Grape Jam
34. Cooked Strawberry Jam - Certo Liquid
35. Cooked Strawberry Jam
36. Cranberry Preserves
37. Cranberry-Raspberry Preserves
38. Cranberry-Orange Jam
39. Dried Fig Jam
40. English Jam Tarts
41. Dutch Apple Pie Jam
42. Fig Jam
43. Fig Preserves
44. Fig Jam With Honey
45. Fig Preserves (Syko Glyko)
46. Framboise Raspberry Jam
47. Fig-Strawberry Jam
48. Freezer Strawberry Jam
49. Fresh Strawberry Jam
50. Freezer Strawberry Jam 2
51. Fruit-Sweetened Strawberry Jam
52. Ginger Peach Jam
53. Garlic Jam
54. Gooseberry Jam
55. Grape Jam
56. Grandma Howard's Tomato Jam
57. Greek Sour Cherry Preserves
58. Ground Cherry Jam
59. Green Tomato Jam
60. Honeyed Peach Preserves
61. Instant Raspberry Cordial Jam
62. Hot Pepper & Tomato Jam
63. Island Jam
64. Lebanon County Rhubarb Jam
65. Kiwi Daiquiri Jam
66. Low-Sugar Refrigerator Strawberry Jam
67. Microwave Cherry Preserves
68. Mango Jam
69. Microwave Jam
70. Mock Raspberry Jam
71. Microwave Strawberry Jam
72. Mock Strawberry Or Raspberry Jam
73. Muscadine Habanero Jam
74. Mrs. Johnson's Peach Preserves
75. Nectarine And Raspberry Preserves
76. No Cook Peachy Orange Jam
77. No Cook Blueberry Strawberry Jam
78. No Cook Strawberry Kiwi Jam
79. No-Cook Georgia Peachberry Jam
80. No-Cook Apple Raspberry Jam
81. No-Cook Light Bananaberry Jam
82. No-Cook Strawberry Freezer Jam
83. No-Cook Peach Jam
84. No-Cook Strawberry Jam
85. Peach Jam
86. Oriental Rhubarb Jam
87. Peach Preserves
88. Pear & Ginger Jam
89. Peach Rhubarb Jam
90. Pear-Apple Jam
91. Pineapple-Apricot Jam
92. Pineapple Apricot Jam
93. Pumpkin Jam
94. Putting Up Your Preserves
95. Pumpkin Preserves
96. Quick Spiced Peach Jam
97. Red Raspberry Jam
98. Raspberry Jam
99. Rhubarb And Fig Preserves
100. Rhubarb-Strawberry-Jam
101. Rhubarb, Rose, & Strawberry Jam
102. Ripe Grape Jam
103. Roasted Garlic Jam
104. Ripe Tomato Jam
105. Rose Hip Jam
106. Sambuca Romana Jam
107. Rose Petal Jam
108. Sherried Pear & Cranberry Jam
109. Spiced Cherry Orange Jam
110. Smetanik - Berry Jam & Sour Cream Pie
111. Strawberry & Apple Jam
112. Strawberry Jam
113. Strawberry Gooseberry Jam
114. Strawberry Liqueur Jam
115. Strawberry-Kiwi Jam
116. Strawberry Preserves
117. Sugar Free Strawberry Jam
118. Sweet Onion Jam
119. Sweet Banana Jam
120. The Georgia Peachberry No Cook Jam
121. Watermelon Preserves
122. Tomato Jam
123. Watermelon Rind Preserves
124. Zucchini Jam