CANNING WEEK! JAM RECIPES!

I will be posting canning recipes this week. Here are 5 easy & different types of jam recipes that I have made. Be sure to try them!!

PEACH RASPBERRY JAM

This recipe is quick & easy

INGREDIENTS:

2 cups crushed peeled peaches
2 cups red raspberries, crushed
1/4 cup bottled lemon juice
7 cups sugar
2 pouches (3 ounces each) liquid fruit pectin
1/8 teaspoon almond extract

DIRECTIONS:

In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.

CINNAMON BLUEBERRY JAM

We have been making this jam for years. I wouldn't change a thing in the recipe. Makes perfect Christmas gifts!

INGREDIENTS:

1 pound fresh or frozen blueberries (about 1 quart)
3-1/2 cups sugar
1 tablespoon bottled lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 pouch (3 ounces) liquid fruit pectin

DIRECTIONS:

Crush blueberries; measure 2-1/2 cups and place in a large saucepan. Add the sugar, lemon juice, cinnamon and cloves; bring to a rolling boil over high heat, stirring constantly. Quickly stir in the pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints.

HABANERO APRICOT JAM

Mix it with applesauce as a condiment for pork,or with cranberry sauce for poultry! It is just plain good on toast.

INGREDIENTS;

3-1/2 pounds fresh apricots
6 tablespoons bottled lemon juice
2 to 4 habanero peppers, seeded
1 package (1-3/4 ounces) powdered fruit pectin
7 cups sugar

DIRECTIONS:

Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan.
Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
For best results, let processed jam stand at room temperature for 2 weeks to set up. Yield: 11 half-pints.

CHRISTMAS JAM

These are great flavors together and looks beautiful in the jars. Another great Christmas present!

INGREDIENTS:

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

DIRECTIONS:
Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat.
Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 14 half-pints.

APPLE PIE JAM

This is a great recipe!!! My son absolutely loves it. Like eating apple pie on toast.

INGREDIENTS:

4 to 5 large Golden Delicious apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

DIRECTIONS:

In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.)
Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.
Recipes from Taste of Home.