Mixed Berry Jam

 Most mixed berry jam is blueberries, raspberries, strawberries, and blackberries.   I subbed the blackberries with cherries.   It's so good.

MIXED BERRY JAM

(makes 9 pints)

Ingredients:

*5 cups crushed fresh raspberries, blueberries, cherries, and strawberries (1 1/4 cups of each)  (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries, raspberries, blueberries, and cherries (or use a blender or food processor).

~Add 5 1/2 cups of crushed fruit into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Raspberry Jam

 This is my favorite jam.   Delicious on toast, pancakes, waffles, French toast or a PB&J sandwich. 

RASPBERRY JAM

(makes 9 pints)

Ingredients:

*5 cups crushed fresh raspberries (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries (or use a blender or food processor).

~Add 5 1/2 cups of crushed raspberries into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Tomato Jam

 It's great on crackers with cream cheese,  burgers, roast beef sandwiches, roasted turkey sandwiches, and probably even on a hot dog.  

TOMATO JAM

(makes 3-4 pints)

Ingredients:

*5 pounds ripe Roma tomatoes (about 12-16)

*3 1/2 cups granulated sugar 

*1 tablespoon freshly grated ginger

*1 teaspoon ground cinnamon

*1/2 teaspoons ground cloves

*1 teaspoon salt

*1/2 teaspoon red pepper flakes (optional)

*1/2 cup lime juice or lemon juice 

Directions:

~Cut 5 pounds tomatoes in half, remove core and seeds.

~Chop small.

~Place cut tomatoes into a large stainless steal pot.

~Stir in 3 1/2 cups granulated sugar, 1 tablespoon freshly grated ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1 teaspoon salt, 1/2 teaspoon red pepper flakes, and  1/2 lime juice together.

~Cook over low heat, stirring until the sugar is dissolved.

~Turn heat up to medium-high, stirring mixture often until mixture comes to a boil.

~Reduce heat to a simmer.

~Simmer for 5-6 hours, or until jam is thick, stirring occasionally.   Its will be ready when you scape a spoon across the bottom of the pan, and no liquids fill in the path (towards the end you will want to stir often to prevent burning).

~Pour water into canner and bring water to a boil.

~Fill clean hot jars with jam, leaving a 1/4 space from top.

~Clean rims of jar before putting lids on.

~Place lids and ring on, tuning rings to finger tight.

~Place into water bath and process for 10 minutes.

~Turn off heat and remove lid to pan.

~Allow to sit for 10 more minutes.

~Remove jars and place on a towel on counter or table.

~Bubble on lid should become flat if it sealed (you will hear pings).

~Allow jars to sit for 24 hours before moving.  

Banana Jam

This is good on toast, bagels, pancakes, waffles, french toast, ice cream or a peanut butter sandwich.  Some recipes will tell you that 

BANANA JAM

(makes 2 pints)

Ingredients:

*1/4 cup fresh squeezed lime juice or key lime juice

*3 1/2 - 4 cups firm ripe bananas, sliced

*2 cups granulated sugar

*1/4 cup light brown sugar

*1/2 cup water

*1/2 cinnamon stick or 1 teaspoon ground cinnamon

*pinch of freshly grated nutmeg or pinch of dried nutmeg

*2 teaspoons pure vanilla extract or 1 tablespoon rum

Stove Top Directions:

~Peel and slice the bananas and put them directly into the lime juice and stir to coat them.

~In a 2 1/2 quart sauce pan, measure sugars into water.

~Cook over medium heat, and stir until the sugar has dissolve (cover the first 2 minutes to prevent the sugar from crystalizing on pan.

~Bring the sugar water to a boil.

~Add bananas, cinnamon stick, and nutmeg (I like to put the bananas and lime juice into a food processor first to blend it well to make it smooth.  If you like small bits of bananas in your jam, then there is no reason to do that).

~Cook over medium-low heat for 30-45 minute, or until thick, stirring with a wooden spoon every 5 minutes  (towards the end you may need to stir it every 2-3 minutes, so it doesn't stick).

~Jam is done when you scrape the spoon across the bottom of the paan, and it leaves a track that closes slowly.

~Remove from heat and remove cinnamon stick.

~Stir in vanilla or rum.

~Carefully fill hot, sterilized jars with hot jam, leaving a 1/4 - inch headspace.

~Place on lids and screw on rings.

~Allow to cool and then refrigerate or freeze (will thicken as it cools).

Instant Pot Directions:

~Peel and slice the bananas and put them directly into the lime juice and stir to coat them.

~Set instant pot to sauté mode on high.

~Measure sugars into water into liner pan.

~Sauté and stir until the sugar has dissolve (cover the first 2 minutes to prevent the sugar from crystalizing on pan.

~Bring the sugar water to a boil.

~Add bananas, cinnamon stick, and nutmeg (I like to put the bananas and lime juice into a food processor first to blend it well to make it smooth.  If you like small bits of bananas in your jam, then there is no reason to do that).

~Cook over medium-low heat for 30-40 minute, or until thick, stirring with a wooden spoon every 5 minutes  (towards the end you may need to stir it every 2-3 minutes, so it doesn't stick).

~Jam is done when you scrape the spoon across the bottom of the paan, and it leaves a track that closes slowly.

~Remove from heat and remove cinnamon stick.

~Stir in vanilla or rum.

~Carefully fill hot, sterilized jars with hot jam, leaving a 1/4 - inch headspace.

~Place on lids and screw on rings.

~Allow to cool and then refrigerate or freeze (will thicken as it cools).

Grape Jelly

This is labor intensive but it is so worth it.  The flavor just bursts.   It will the best grape jelly that you have ever had.

GRAPE JELLY
(8 pints)


Ingredients:
*4 pounds ripe concord grapes
*1 (1.75 ounce) box of fruit pectin
*1/2 teaspoon butter
*7 cups granulated sugar

Directions:
~Wash grapes & drain.
~Put grapes into a large saucepan & cook over medium heat until grapes are softened.
~Place about 2 cups of grapes into a Jelly Strainer or layered cheesecloth over a bowl.
~Keep doing this until you have 5 cups of grape juice (you can add unsweetened pure grape juice if needed)
~Bring grape juice to a boil, over medium heat.
~Reduce heat.
~Cover and simmer for 10 minutes.
~Add fruit pectin to juice & mix well.
~Add butter.
~Turn heat up to high heat, and bring to a full rolling boil for 1 1/2 minutes, stirring constantly.
~Stir in sugar all at one time.
~Bring back to full rolling boil for 1 to 1 1/2 minutes, stirring constantly.
~Remove from heat.
~Skim off any foam.
~Pour hot jelly into sterile jars, leaving 1/2 inch headspace.
~Wipe tops of jars making sure any jam residue in removed.
~Seal.
~Process in a hot water bath for 10 minutes.
~Remove from water bath and let cool.
~Listen for the ping sound.  This means that your jelly has sealed.
~Let sit for 24 hours before storing in a cool, dry space.

**If you feel a bubble in the lid after it's cooled, this means it did not seal.  Either start the water bath again, with a new lid, or just store in the refrigerator.

Cherry Jam

I would suggest that anyone who wants to make this jam go out and buy a cherry pitter, quick!!!  You really do not NEED to have one, it just makes it so much easier and quicker.  Just like any other jam, once you make this you will not want store bought.   It really is very easy to make.

CHERRY JAM
(makes 7-9 pints)

Ingredients:
*3 pounds sweet cherries, pitted
*Juice of 3 or 4 small lemons or 1 large one
*1  (1.75 ounce) box of fruit pectin
*1 teaspoon butter (not margarine)
*5 cups granulated sugar

Directions:
~With a blender or food processor, chop up cherries to desired size (I make mine pretty small).
~Measure out sugar into a bowl and set aside.
~Dump cherries into a heavy duty saucepan.
~Mix in fruit pectin & fresh lemon juice.
~Stir over low heat until fruit pectin is mixed in.
~Turn heat up to medium-high, bringing the mixture to a full rapid boil, stirring often.
~Add butter once it starts to foam (this will help decrease the foam).
~Add the sugar all at once.
~Stir well.
~Bring to a full rapid boil, stirring often, for about 5 minutes.
~Pour jam into sterile jars, leaving 1/2 inch headspace.
~Wipe tops of jars making sure any jam residue is removed.
~Seal with canning lids & rings.
~Process int hot water bath for 15 minutes.
~Remove from hot bath & let cool.
~Listen for the ping sound, this means it has sealed.  If you feel a bubble in the lid after it's cooled, this means it did not seal.
~Let sit for 24 hours before storing in a cool dry place.

**If it doesn't seal, either star the hot water bath process over agin with a new lid, or just store in refrigerator.

Strawberry Jam

I never seem to make enough strawberry jam for my family. It's easy to make, so much better than store bought. We love it on pancakes, waffles, toast, ice cream, PB & J sandwich, or right from the spoon.

STRAWBERRY JAM 

(makes about 6 jelly jars)

Ingredients:

*6 1/2  cups fresh strawberries (5 cups is after they are crushed)

*1 (1.75 ounce) box of Sure Jell

*1/2 teaspoon butter (optional)

*1 teaspoon lemon juice

*5-7 cups granulated sugar (depending on how thick you want the jam)

Directions:

~Bring your canning water to a boil filled 3/4 full (or more). 

~In large stock pot, mash the strawberries (or use a blender or food processor).

~Sterilize canning jars.

~Place lids in a small pot of very hot water.

~In a large stock pot, mash the strawberries (or use a blender or food processor).

~Add 5 cups of crushed raspberries into stock pot.

~Add 1 package of Sure Jell and 1/4 cup granulated sugar and stir until sure jell is dissolved.

~Add 1/2 teaspoon butter if desired to help prevent foaming (I just remove the foam before putting jam in canning jars).

~Cook mixture of high heat and mixture comes to a full rolling boil (still boils as you stir it).

~Remove from heat and stir in remaining 4 3/4 or 6 3/4 cup granulated sugar.

~Return to high heat to a full rolling boil.

~Once you have a full rolling boil, cook for 1 minute, stirring continuously.

~Remove from heat and skim off any foam (it's ok if you don't get it all).

~Ladle jam into prepared jars, filling to within 1/4 inch of tops.

~Wipe rims with a clean damp cloth to remove any jam.

~Put on lids and rings (finger tight).

~Place jars into canner and cook for 10 minutes.

~Remove jars from canner and set on a towel.

~Allow to cool for 24 hours before moving them.

~Lids should be flat (no bubble) before storing (if a jar Doen't seal, place it the refrigerator or take the lid off, clean the top again and place lid back on.  Do another 10 minutes water bath).

Strawberry Rhubarb Jam

I like this on toast, ice cream and I also like to take a cracker, spread a little cream cheese on it and top it off with the strawberry rhubarb jam.

STRAWBERRY RHUBARB JAM

(makes 5 jelly jars)

Ingredients:

*6 cups rhubarb, chopped small

*2 cups sugar

*1 (3 ounce) package strawberry flavored jello

*2 cups crushed strawberries

Directions:

~In a large saucepan, stir the fresh rhubarb and sugar together.

~Cover, and set stand overnight.

~Mash rhubarb mixture with a potato masher.

~Add strawberries to rhubarb mixture.

~Bring the rhubarb, sugar, & strawberries to a boil over medium heat.

~Turn heat down and simmer for 20 minutes.

~Mash mixture once again with potato masher.

~Remove from heat.

~Stir in dry strawberry jello.

~Transfer into sterile canning jars.

~Wipe top of jars, making sure the are clean and free of any jam.

~Place canning lid on jar.

~Process in hot water bath for 15 minutes.

Variation:

Freeze jam instead of the hot water bath. I Ball Plastic Freezer 8 ounce Freezer Jars".