Recipes for Jam Jelly and Preserves

Jams, Jelly & Preserves

I love making my our jelly, jams and preserves. I also like the idea of having a pantry filled with many different varieties of fruit flavors to enjoy throughout the year. It's a nice surprise as the winter season comes to go to your cabinet and pull out strawberry, peach, raspberry, blackberry or grape jams. They taste as fresh as the day they were canned and the season for having a fresh fruit taste has long slipped away with summer. It brings a proud smile to your lips as others around your table marvel at the sweet yummy taste on their favorite breads, piping hot biscuits or muffins. I encourage you to take advantage of fresh fruit while it's available, try some of the recipes shared below and store your favorite flavors away for winter enjoyment.

Before you can make jelly you have to prepare your fruit. There are two varieties, the hard fruits such as apples, peaches and pears and the soft fruits such as berries, grapes and cherries. This is what you do once you have harvested your fruit.

For soft fruit: After picking or purchasing from your local market, wash your fruit well and remove all leaves and stems. Place fruit in large pot for cooking and slightly crush. I usually add about 1/2 cup water per quart of prepared fruit. Place on stove and simmer until fruit is well cooked and becomes soft. Remove from heat and allow to cool down enough for you to work with juice without being burned. Place cheesecloth over large bowl or canning pot and slowly pour cooked fruit a little at the time through strainer cloth. When all is strained I gently squeeze excess juice by very gently pressing cheesecloth. Discard hulls, seeds and pits. Now your prepared juice can be canned now or you may store in the refrigerator for a few days or freeze for later use.

For hard fruit: Wash, peel and remove core. As I cut up my fruit I place in cold water with a few tbsp lemon juice water to keep fruit from turning brown, you may also use Fruit Fresh as directed on bottle. Drain and place on stove in large pot. Add 3/4 cup water for each heaping quart jar of fruit. Follow the same procedure for juicing. Can right away or freeze juice for later. If you are making preserves or jams with fruit left in, instructions will follow with recipes for keeping all fruit meat.

Fresh Grape Jelly

4 cups prepared grape juice

7 cups sugar

1 pouch liquid pectin

Place grape juice in large heavy saucepan. Add sugar and stir until dissolved. Bring to a full rolling boil, stirring constantly. Stir in liquid pectin and return to full rolling boil stirring constantly. Boil at rolling boil stage for 2 minutes. Remove from heat. Skim off any foam from top of jelly. Pour hot jelly into hot sterilized jars leaving 1/4 inch room at top of jar. Place sterilized boiling hot lids and seals. Do not over tighten, just snug with hand. Jars will seal as they cool down.

TIP: If any do not seal don't worry, simply melt a little parafin wax and pour over top of set jelly, about 1/4 inch thick and return lid. I have kept jelly for a long time just simply sealed with parafin. My grandmother always used parafin and saved her lids and seals, sterilized them and used them over again. They will not reseal but the parafin will keep your jelly fresh, when you are ready to serve, just lift off parafin and store unused jelly or jam in refrigerator.

Blackberry , Raspberry or Boysenberry Jelly

3 1/2 cups prepared juice

5 cups sugar

2 package powdered pectin such as Sure-Jel

2 Tbsp lemon juice, fresh if available

Place juice in large heavy saucepan. Add powdered pectin and lemon juice and stir until dissolved. Bring to a full rolling boil, stirring constantly. Stir in sugar and return to full rolling boil stirring constantly. Boil a rolling boil stage for 2 minutes. Remove from heat. Skim off any foam from top of jelly. Pour hot jelly into hot sterilized jars leaving 1/4 inch room at top of jar. Place sterilized boiling hot lids and seals. Do not over tighten, just snug with hand. Jars will seal as they cool down.

See tip above for any unsealed jars.

Strawberry Jam

2 quarts strawberries

6 cups sugar

Wash fruit well. Remove stems. Crush berries one layer at a time. Place in large heavy duty saucepan with sugar. Bring to a boil, stirring until sugar is dissolved. Cook on high heat stirring constantly to prevent sticking, jam will begin to get thick. Ladle hot jam into clean, sterilized jars, leave 1/4 inch at top of jar. Be sure top of jar is clean from any drip that may occur while filling. Place hot sterile lids and rings on top of jars do not over tighten, just secure fingertip tight. Process in boiling water canning bath for 15 minutes. If you do not wish to process in jars, preserves may be stored directly in refrigerator.

Hot Pepper Jelly

5 large bell peppers, I like to use red or green, to change the color of my jelly

10 hot banana peppers

1 1/2 cups apple cider vinegar

6 1/2 cups sugar

1 package liquid pectin.

Seed and grind all peppers. Add vinegar and sugar and bring to a boil. Boil for 2 minutes. Add either a couple drops of green or red food coloring. If I use red peppers, I use red food coloring, if I use green peppers I use green food coloring Pour into sterile jars and seal with hot sterile lids.

Apricot Preserves

This is a delicious recipe and a must whenever fresh apricots are available.

1 - lb. fresh apricots

1 - lb. sugar

1 small can crushed pineapple, well drained

Wash apricots but leave peel on, quarter and place in large heavy duty pot. Add sugar and pineapple. Stir and cook, stir regularly to prevent sticking. Continue to cook for about 30 minutes. If preserves are not thickened then add 10 - 15 minutes on cooking time. Place in hot sterile jars and seal while hot.

Brandied Peaches or Pears

3 cups sugar

2 quarts peeled fresh peaches, cut in half

3/4 cup top shelf brandy

Combine sugar and one cup water in large heavy duty saucepan. Bring to a boil and cook over medium heat until sugar is dissolved. Reduce heat and simmer for 10 minutes. Add peaches and simmer for about 10 minutes more. Peaches should be tender. Remove from heat. Pack in hot sterile jars, half fill jars and add one tbsp brandy, continue to fill and add one tbsp brandy on top. Seal with hot sterile lids. TIP: I keep my sterile jars and lids in boiling hot water until I am ready to pack them.

The same recipe can be used for brandied pears. Each pear half can be stuffed with a drained marachino cherry, add two tbsp brandy per jar and fill 1/4 from top of jar with hot sugar syrup, pack into sterile jars. Both are delicious!

Apple Butter

4 - lbs tart apples

4 cups sugar

2 tsp cinnamon

1/4 tsp cloves

Prepare apples: Wash, peel and core and quarter apples. Place in large 2 quart heavy duty saucepan and cover with 2 cups water. Bring to a boil, reduce heat and simmer until apples are tender. Puree' in food processor or crush with masher. Measure out 2 quarts apple pulp.

Combine pulp with sugar and spices in large heavy duty saucepan. Bring to a boil and reduce heat simmering slowly until thickened. stir frequently to prevent sticking. Ladle hot apple butter into hot sterile jars. Seal. TIP: I keep my sterile jars and lids in boiling hot water until I am to pack them.

Apple Jelly

(store same as the above Grape Jelly Recipe)

4 cups prepared apple juice

3 cups sugar

2 tbsp lemon juice

Bring to a boil, reduce heat and simmer until jelly thickens, stirring to prevent sticking. Pour into hot sterile jars and seal.

Another nice variation for apples is tie a cheesecloth bag with whole cloves and cinnamon stick in apples while cooking out juice. Creates a great flavor for jelly.

Tip: As you slice pears, drop into very cold salt water and let set while preparing all your fruit, keeps pears from turning brown.

Peel and slice pears, when all are sliced drain salt water off and chop up finely or you may chop in food processor. Add sugar, pineapple, lemon zest and lemon juice. Bring to a boil and cook for 20 minutes. Pack hot pears in clean hot sterile jars, wipe rim clean and place hot lids and rings, allow to cool. Jars will begin to seal as they cool down.