What's your favorite Jelly/Jam recipe?

[gardencrazy]

I'm gearing up to make some jellies and jams. I'm going to make apple pie jam, grape jam (in a few weeks when the grapes are ripe) and habanero gold jelly. I was just wondering what jellies & jams others make. Please post the recipes too!

[virraszto]

I usually only make strawberry jam, and I just use the recipe on the pectin box. This year, I bought a ton of canning jars and think I might try to make other kinds.
I have some black raspberries from my vines that I froze. I might try to make a jam with those. I have a red delicious apple tree out back, and would like to make some apple butter, but I don't know if red delicious apples will make good apple butter. I also have some wild grapes out back, and think maybe once they are ripe, I might try to make some grape jam with them. Are you using wild grapes?

V.

[countrylife]

I'm looking for a Hot pepper jam recipe that uses powdered pectin!!! Anyone?

[bluelacedredhead]

I usually only make strawberry jam, and I just use the recipe on the pectin box. This year, I bought a ton of canning jars and think I might try to make other kinds.
I have some black raspberries from my vines that I froze. I might try to make a jam with those. I
V.

Here's one of our faves. I freeze different kinds of berries as they mature and then mix them altogether, using the following recipe as a guide. http://www.recipezaar.com/Bumbleberry-Jam-97389

[bluelacedredhead]

I'm looking for a Hot pepper jam recipe that uses powdered pectin!!! Anyone?

How 'bout this one?
http://www.kraftfoods.com/kf/recipes/surejell-hot-pepper-jelly-51962.aspx

[gardencrazy]

I have grapes that grow wild in the backyard. They are Concords. Tart little things but work well in jam.

[countrylife]

thanks BLRH I will give this one a try :)




How 'bout this one?
http://www.kraftfoods.com/kf/recipes/surejell-hot-pepper-jelly-51962.aspx

[spud]

My fav and kids is strawberry rhubarb low sugar that is four cups of fruit to two cups of sugar using pamona pectin. I'm a sucker for all kinds of jam and jelly's thou. Raspberry rhubarb is neck in neck with strawberry rhubarb.

[florin]

My favorite is this strawberry/cranberry jam. It is such a pretty dark red that it makes a great christmas jam to give away as a gift. I would buy my cranberries in the fall and freeze so that I would have them in summer when strawberries would be in season. Here is the recipe

Strawberry/Cranberry Jam
2 1/2 quarts strawberries, coarsely chopped
1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
2 (2 ounce) packages powdered fruit pectin
1 teaspoon margarine
5 pounds white sugar

Directions:
1. Prepare jars and lids for canning.
2. In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
3. Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in water-bath for 10 minutes.

[florin]

Another one I really like is pomegranate jelly. I won best of division in my county fair with this recipe last year.

Pomegranate Jelly

INGREDIENTS:
4 cups pomegranate juice
7 1/2 cups white sugar
2 lemons, juiced
1 (6 fluid ounce) container liquid pectin

DIRECTIONS:
Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.

[florin]

I have belonged to a canning group for years and have dozens of jelly/jam recipes. Name your fruit and/or pepper I probably have a recipe. Like Caramelized Onion Jam is good with dark meat.

[gardencrazy]

Florin, I love the two recipes you posted already! I think they would be great for Christmas gifts. I have a standard grape jam recipe that I use. Do you have any Concord grape Jam / jelly recipes that add a twist? A little something different?

Thanks!

[bluelacedredhead]

When my son was a teenager, he couldn't get enough of Purple Basil Jelly!! PB&PBJ sandwiches...each to their own, lol. I was just happy that he enjoyed eating healthy, home raised and prepared foods.

Basil Jelly

2 cups of water infused with one cup fresh basil (purple is best as jelly to serve on biscuits or toast. Also hear it's good on burgers; green basil jelly is good to serve with game meats)
3-1/2 cups sugar
2 tbsps lemon juice
1 pouch liquid pectin
1/4 tsp butter or margarine (optional)
1 fresh herb sprig per jar (optional)
optional food colouring 3 or 4 drops

To the prepared infusion add the lemon juice , food colouring, sugar and butter. Mix well. Over high heat, stir constantly, bringing mixture to a full rolling boil which can't be stirred down.
Mix in the pectin all at once, and return to full rolling boil. Stir constantly and boil hard exactly 1 minute. Remove from heat. Stir and skim off foam with a metal spoon.
Pour into sterilized jars and seal immediately with hot, sterilized caps.
Yields approximately 48 oz.

NOTE: To use Powdered Pectin, Increase the amount of Water to 3 cups, and the Sugar to 4 cups. Everything else remains the same. Except it yields 40 oz instead of 48oz

To Make the Herbal Infusion:

In a saucepan, combine apple juice OR water with herbs. Heat to the boiling point, but do not boil. Remove from heat, cover and let steep for 20 minutes. Strain the liquid into a bowl, squeezing the herbs to include all of the flavour. Discard the herbs. Proceed with recipe.

[florin]

Concord Grape Conservee

7 cups grapes , washed and stemmed
1/2 cup honey
1/4 lemon, seeded and sliced paper thin
1/2 cup raisins
1/2 cup coarsely chopped pecans

1. Slip skins off grapes and reserve.
2. Bring pulp to a boil in a stainless or enamel saucepan.
3. Simmer over low heat until seeds are loosened.
4. Press Pulp through a food mill or ricer to remove
seeds.
5. Combine grape puree, grape skins, honey, lemon
slices, raisins and pecans.
6. Simmer over low heat to plump raisins, around
10-12 minutes.
7. Pour into hot, sterile jars leaving 1/4 inch head space.
8. Seal.
9. Process for 10 minutes in a boiling water bath.

[florin]

Spiced Grape Butter

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Concord grapes
8 cups sugar
4 cinnamon sticks
1 tablespoon whole cloves

Wash and rinse the jars: keep them hot. Prepare the lids as the manufacturer directs.
Wash the grapes. Stem and discard any imperfect or unripe grapes.Put the grapes, sugar and spices in the preserving kettle and heat toboiling. Reduce the heat and simmer 25 to 30 minutes, stirring occasionally.Press the grapes through sieve or food mill.Return the puree to the kettle and boil about 1 minute or until thick,stirring constantly.Remove from the heat and ladle the butter into hot jars to within1/4-inch of each top.Wipe the tops and thread of jars with a damp cloth.Put on the lids and screw bands as the manufacturer directs.Process in boiling water for 10 minutes.
Makes about 6 (1/2-pint) jars.

[florin]

Spiced Grape Jam

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Concord grapes (2-1/2 cups pulp and skins)
Grated rind of one orange
1/2 cup Water
2 1/4 cups Sugar
1/2 teaspoon Ground cloves
1/2 teaspoon Ground cinnamon

Wash grapes and slip skins from pulp. Heat pulp to boiling and rub through a coarse sieve to remove seeds. Add orange rind and water and cook for 10 minutes. Add grape skins, bring to boil, and add sugar and spices. Cook until thickened. Pour into hot sterilized jars and seal. Makes four or five 1/2 pint jars.

[florin]

Concord Lime Jelly

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds concord grapes
Grated rind and juice of 5 small limes
Sugar -- as needed

Wash grapes, drain, and stem. Put into large kettle and crush slightly. Do not add water. Cook for about 30 minutes, stirring occasionally. Pour into flannel jelly bag and let drain for several hours. Alternately, you can use four layers of cheese cloth -- line pot with cloth, leaving large overhang over sides of pot. Pour in grapes. Pull up cheese cloth into a bag and tie over broom handle set across two chairs and let drain overnight.

Measure grape juice; bring to boil and boil rapidly for 5 minutes. Add lime rind, juice, and sugar, allowing 3/4 cup sugar to each 1 cup juice. Cook until jelly sheets from spoon. Pour into hot serilized jars, and seal.

This recipe yields 4 or 5 half-pint jars.

[gardencrazy]

Florin,

Thank you so much! My grapes should be ripe in a couple of weeks. I can't wait to try these!

[gardencrazy]

Florin,

Could I make the Concord Lime Jelly into a Concord lime jam and keep the pulp & chopped skins in? For the Concord Grape jam I make, I follow the same ratio of sugar to grape.

[gardencrazy]

I made the Concord grape jelly as jam. It's now the DH's favorite. I love the smell of the spiced grape jam as it was cooking. Thanks again for the recipes!

[florin]

I am glad you liked it. I have lots of jam/jelllies recipes. If anyone is looking for something ask I probably have a recipe or two.