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124 Lip-Smacking Good Jam Recipes
Ambrosial Jam
Apple Maple Jam
Apple Preserves
Apricot Jam
Apricot-Raspberry Jam
Banana Jam
Berry Christmas Jam
Blackberry Preserves
Blaeberry Jam
Blueberry Jam
Blueberry Or Huckleberry Jam
Blueberry-Cherry Jam
Blueberry-Lemon Jam
Blueberry-Rhubarb Jam
Cherry & Raspberry Jam
Cherry And Raspberry Jam
Cherry Freezer Jam
Concord Grape Jam
Cranberry-Raspberry Preserves
Dutch Apple Pie Jam
Framboise Raspberry Jam
Freezer Strawberry Jam
Ginger Peach Jam
Gooseberry Jam
Honeyed Peach Preserves
Hot Pepper & Tomato Jam
Instant Raspberry Cordial Jam - Glorious Liqu
Island Jam
Kiwi Daiquiri Jam
Rhubarb Jam
Low-Sugar Refrigerator Strawberry Jam
Mango Jam
Microwave Cherry Preserves
Microwave Jam
Microwave Strawberry Jam
Mrs. Johnson‘s Peach Preserves
No Cook Blueberry Strawberry Jam
No Cook Peachy Orange Jam
No Cook Strawberry Kiwi Jam
No-Cook Apple Raspberry Jam
No-Cook Georgia Peachberry Jam
No-Cook Light Bananaberry Jam
No-Cook Peach Jam
-No-Cook Strawberry Freezer Jam
Pineapple Apricot Jam
Pumpkin Jam
Red Raspberry Jam
Rhubarb-Strawberry-Jam
Ripe Grape Jam
Sweet Banana Jam
Making your own jams is easier than you thought with the help of 120 Lip-Smacking Good Jam Recipes. Order now and get immediate delivery and you can be making deliciuos jams for your family today!
Table of Contents
Page: Recipe
4. About Jams Jellies & Preserves
6. Ambrosial Jam
7. Apple Maple Jam
8. Apple Preserves
9. Apricot Jam
10. Apricot Lite Jam
11. Apricot Preserves
12. Apricot Orange & Almond Jam
13. Apricot-Date Jam
14. Apricot-Raisin Jam
15. Apricot-Raspberry Jam
16. Apricot~ Orange & Almond Jam
17. Banana Jam
18. Berry Christmas Jam
19. Blackberry Jam
20. Blackberry Preserves
21. Blaeberry Jam
22. Blueberry Jam
23. Blueberry Or Huckleberry Jam
24. Blueberry-Cherry Jam
25. Blueberry-Lemon Jam
26. Blueberry-Rhubarb Jam
27. Cantaloupe Jam
28. Carrot Jam
29. Cherry & Raspberry Jam
30. Cherry And Raspberry Jam
31. Cherry Freezer Jam
32. Cherry Jam
33. Cherry Pineapple Jam
34. Cherry Pineapple Jam 1
35. Cherry Preserves
36. Citron Preserves
37. Concord Grape Jam
38. Cooked Strawberry Jam
39. Cooked Strawberry Jam - Certo Liquid
40. Cranberry Preserves
41. Cranberry-Orange Jam
42. Cranberry-Raspberry Preserves
43. Dried Fig Jam
44. Dutch Apple Pie Jam
45. English Jam Tarts
46. Fig Jam
47. Fig Jam With Honey
48. Fig Preserves
49. Fig Preserves (Syko Glyko)
50. Fig-Strawberry Jam
51. Framboise Raspberry Jam
52. Freezer Strawberry Jam
53. Freezer Strawberry Jam 2
54. Fresh Strawberry Jam
55. Fruit-Sweetened Strawberry Jam
56. Garlic Jam
57. Ginger Peach Jam
58. Gooseberry Jam
59. Grandma Howard‘s Tomato Jam
60. Grape Jam
61. Greek Sour Cherry Preserves
62. Green Tomato Jam
63. Ground Cherry Jam
64. Honeyed Peach Preserves
65. Hot Pepper & Tomato Jam
66. Instant Raspberry Cordial Jam
67. Island Jam
68. Kiwi Daiquiri Jam
69. Lebanon County Rhubarb Jam
70. Low-Sugar Refrigerator Strawberry Jam
71. Mango Jam
72. Microwave Cherry Preserves
73. Microwave Jam
74. Microwave Strawberry Jam
75. Mock Raspberry Jam
76. Mock Strawberry Or Raspberry Jam
77. Mrs. Johnson‘s Peach Preserves
78. Muscadine Habanero Jam
79. Nectarine And Raspberry Preserves
80. No Cook Blueberry Strawberry Jam
81. No Cook Peachy Orange Jam
82. No Cook Strawberry Kiwi Jam
83. No-Cook Apple Raspberry Jam
84. No-Cook Georgia Peachberry Jam
85. No-Cook Light Bananaberry Jam
86. No-Cook Peach Jam
87. No-Cook Strawberry Freezer Jam
88. No-Cook Strawberry Jam
89. Oriental Rhubarb Jam
90. Peach Jam
91. Peach Preserves
92. Peach Rhubarb Jam
93. Pear & Ginger Jam
94. Pear-Apple Jam
95. Pineapple Apricot Jam
96. Pineapple-Apricot Jam
97. Pumpkin Jam
98. Pumpkin Preserves
99. Putting Up Your Preserves
100. Quick Spiced Peach Jam
101. Raspberry Jam
102. Red Raspberry Jam
103. Rhubarb And Fig Preserves
104. Rhubarb Rose & Strawberry Jam
105. Rhubarb-Strawberry-Jam
106. Ripe Grape Jam
107. Ripe Tomato Jam
108. Roasted Garlic Jam
109. Rose Hip Jam
110. Rose Petal Jam
111. Sambuca Romana Jam
112. Sherried Pear & Cranberry Jam
113. Smetanik - Berry Jam & Sour Cream Pie
114. Spiced Cherry Orange Jam
115. Strawberry & Apple Jam
116. Strawberry Gooseberry Jam
117. Strawberry Jam
118. Strawberry Liqueur Jam
119. Strawberry Preserves
120. Strawberry-Kiwi Jam
121. Sugar Free Strawberry Jam
122. Sweet Banana Jam
123. Sweet Onion Jam
124. The Georgia Peachberry No Cook Jam
125. Tomato Jam
126. Watermelon Preserves
127. Watermelon Rind Preserves
128. Zucchini Jam
Sample
Roasted Garlic Jam
4 heads garlic large roasted
1 and peeled
2 teaspoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon Italian parsley coarsely
1 chopped
1 cayenne pepper pinch
1 ground pepper fresh
1. Chop garlic with knife until it forms a paste. 2. Place in a bowl
add remaining ingredients. Stir to blend. 3. Use for bruschetta
pizza or grilled meats. Yield 2/3 cup.
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.
On average use 3/4 c sugar to 1 c fruit or juice depending on
pectin content[see above].
Very acid fruits can tolerate a whole c of sugar.
Sterilize jars and seal tightly.
For fruit that tends to discolor add lemon juice or Ascorbic
acid.
Keep in a cool dark place but do not refrigerate.
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.
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