Jam ,Jelly, Marmalade and Preserves
Recipes Collection By Abigal Gordon
Apples
Apple Jelly from Cider [cooks.com]
Blueberries
[jellyrecipes.net]
Also See Blueberry Recipes
Citrus
Citrus Jelly [Kraftfoods.com]
Grapes
Grape Marmalade [recipegal.com]
Peaches
Plums
Plum Nutty Conserve [Kraftfoods.com]
Pumpkin
Also See Pumpkin recipes
Raspberries
Rhubarb
Strawberries
Also See Strawberry Recipes
Tomatoes
Also See Tomato Recipes
Miscellaneous Fruit
Watermelon Rind Preserves [recipegal.com]
Exotic and Unusual Recipes
DO NOT use copper, brass, iron or galvanized utensils. These metals may react with acids or salts and cause undesirable flavors, or even form toxic compounds in the mixture. Wash glass jars.
Prepare lids according to manufacturer's instructions. Fill jars uniformly with product. Do not pack so tight that the brine cannot surround and cover the food.
Certain foods, foods with a high starch content in particular swell more than others and require more headspace. Too much headspace and the jar won't seal properly ,and, the food at the top of the jar may be discolored or spoiled. If too little headspace is allowed, the food may be forced under the lid, leaving a residue on the sealing surface and possibly prevent the lid from sealing.
As a general rule, leave a 1/4 inch headspace for juices, jams, jellies, pickles and relishes.1 inch headspace for low-acid foods, 1/2 inch headspace for acid foods, fruits and tomato.
Remove the air bubbles by running a rubber scraper or nonmetal spatula between the food and the jar.
Wipe sealing
edge of jars with a clean, damp paper towel. Add lids and tighten screw
bands.
Process jars in a boiling water canner or use the low temperature
pasteurization treatment.
If you decide to do extensive home canning, it
would be advisable to purchase a steam pressure canner or water bath
canner.
A steam pressure canner is basically a large pressure cooker which is
used to process food under high temperature and pressure. It will
destroy bacteria that can cause sickness and spoilage.
A Water bath canner is a deep kettle with a wire insert that holds your
canning jars. It's used to preserve foods high in acids , such as fruits
and berries.
To process in a boiling water canner, fill canner halfway with water and
preheat to 180 F for hot packs or 140 F for raw packs. Load sealed jars
into the canner rack and lower with handles or load one jar at a time
with a jar lifter onto rack in canner. Cover canner and turn heat to
high. Add water if needed to a level of 1 inch above jars. When water
boils vigorously, lower heat to maintain a gentle boil and process jars
for the time given in manufacturers instructions
To process using low-temperature pasteurization treatment, place jars in
a canner filled halfway with warm (120 F to 140 F) water. Add hot water
to a level 1 inch above jars. Heat the water and maintain 180 F water
temperature for 30 minutes. Use a candy or jelly thermometer to be
certain that the water temperature is at least 180 F during the entire
30 minutes. Temperatures higher than 185 F may cause unnecessary
softening of pickles. This treatment results in a better product texture
but must be carefully managed to avoid possible spoilage. Use only when
recipe indicates.
After processing is completed, remove jars from canner with a jar lifter
and place on a towel or rack. Do not retighten screw bands. Cool jars 12
to 24 hours and remove screw bands. Check lid seals. If the center of
the lid is indented, the jar is sealed. Wash, dry, label and store
sealed jars in a clean, cool, dark place. If the lid is unsealed,
examine and replace jar if defective, use new lid, and reprocess as
before. Wash screw bands and store separately. Pickles are best if used
within a year but are safe as long as lids remain vacuum sealed
Basic Berry Jelly
This is a base prototype from which most berry-jelly recipes are
adapted. From this base formula you can experiment and develop some of
your own
9 cups crushed berries - Any variety
6 cups sugar
Boil berries and sugar together, stirring occasionally until sugar
dissolves. Cook rapidly - almost to, jellying point depending upon
whether a firm or soft jam is desired. As mixture thickens, stir
frequently to prevent sticking. Pour hot jam immediately into hot,
sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust
lids. Process for 5 minutes in boiling water bath. For seedless jams,
crush berries and heat until soft. Press through a sieve and then add
sugar and proceed as above.
Banana Jam
3 cup mashed bananas
2 Tbsp. lemon juice
1/3 cup chopped maraschino cherries
6 1/2 cup sugar
1 (6 oz.) bottle Certo
Combine first mashed bananas, lemon juice, maraschino cherries and sugar
in large kettle. Stir constantly and bring to a rolling boil over high
heat. Boil hard for at least a minute, stirring constantly.
Remove from heat and stir in Certo. Pour into hot jelly jars and seal.
Dandelion Jelly
4 cups yellow parts of dandelion blossoms
3 cups boiling water
4 1/2 cups sugar
2 Tbsp Freshly squeezed lemon juice
1 pkg powdered pectin
Pull the yellow blossoms apart from the green parts. Get lots and lots
of
blossoms.. Be certain there are no green dandelion stems, they taste
disgusting.
I pack the blossoms into a 4 cup measure. More blossoms mean more flavor
for the
jelly. Bring the water to a boil and fill the water with dandelion
blossom
shreds. Simmer over very gentle heat about 10 minutes. Pour the water
and
blossoms through a strainer. Press the blossoms as dry as possible to
extract
the maximum amount of water. Add more blossoms to the strained water and
simmer
for about 10 minutes. Continue simmering and straining until all the
blossoms
are used up. Add more water to make up 3 cups. You lose some water
because it
is caught in the blossoms. Strain the water very well. I use a coffee
filter.
Combine water with lemon juice, sugar and pectin. Bring to roiling boil
and
stir until sugar is dissolved. Boil hard for a minute. Skim. Pour into
hot
jars and seal. Food coloring adds a nice aesthetic, appealing
appearance.
This is really good, an unusual taste but -- try it you'll like it !
Rose Hip Jelly
8 cups of rose hips
6 cups of water
1 box of certo
1/2 cup lemon juice
5 cups of sugar
Boil rose hips 10 - 15 minutes- until soft enough to crush. Crush them
and squeeze through cloth, to make juice. For every 4 cups of juice add
one box of certo and bring to a boil. Add the 1/2 cup of lemon juice and
5 cups of sugar Bring to a boil and boil hard for 2-3 minutes. Remove
from heat and pour into sterilized jars and seal with caps and rings.
The jelly has a wonderful flavor and the consistency of molasses.
Rose Petal Jam
*Use only Rose Petals Never Sprayed with any chemicals. The petals
absorb and retain the toxins, this is a good way to make yourself sick
or worse.
1 cup fresh rose petals
3/4 cup water
Juice of 1 lemon
2 1/2 cups sugar,
1 package pectin
3/4 cup water
Puree rose petals, 3/4 cup water and lemon juice in blender until
smooth. add sugar Slowly Blend till all sugar has dissolved-leave in the
blender. Stir 1 package pectin into 3/4 cup water, bring to a boil, and
boil hard for 1 minute. Pour mixture into blender with rose petal
mixture until well blended. Do this very quickly - it sets very quickly,
so don't hesitate, shake your booty !!! Pour into small jars. Let set
for 6 hours, till firm. Freezes well. Will keep one month refrigerated.
.
Watermelon Rind Preserves
1 1/2 quarts. Prepared watermelon rind (about 6 cups)
4 Tbs Salt
1 Tbs Ground ginger
4 Cup Sugar
1/4 Cup Fresh lemon juice
1/2 Cup Thinly sliced lemon (about 1 medium lemon)
Preparing the rind:
Trim the outer green skin and pink flesh from the rind. Cut into 1-inch
pieces.
Dissolve the salt in 8 cups of water and pour over the rind. Let stand 5
to
6 hours. Drain, rinse and drain again. Cover with cold water and let
stand
30 minutes. Drain. Sprinkle the ginger over the rind; cover with water
and
cook until fork-tender. Drain.
Making the preserves:
Combine the sugar, lemon juice and 6 cups water in a large pot or Dutch
oven. Boil for 5 minutes. Add the rind and boil gently for 30 minutes or
until syrup thickens. Add sliced lemon and cook until the rind is
transparent. Pack hot into hot jars, leaving 1/2 inch head space. Remove
air bubbles. Adjust caps. Process 20 minutes in boiling water bath.
Makes about 6 half pints. Source Recipe Gal