Making JAM??!
How is Jam made!?!?
I want to try making a jam (at home)!. So, How is it done!?!?Www@FoodAQ@Com
I want to try making a jam (at home)!. So, How is it done!?!?Www@FoodAQ@Com
Answers:
you can take the fruit of choice and blend it up and add lots of sugar!.!.!. and then boil it!.!.!. (kinda like the way you make simple sugar) and just stir til it thickensWww@FoodAQ@Com
Rhubarb Strawberry Jam
Prep Time: 30 Minutes
Cook Time: 12 Minutes Ready In: 8 Hours 42 Minutes
Yields: 24 servings
"This rhubarb strawberry jam recipe is our favorite and so easy to make!."
INGREDIENTS:
5 cups chopped fresh rhubarb
3 cups white sugar 1 (3 ounce) package
strawberry flavored gelatin
DIRECTIONS:
1!. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar!. Cover, and let stand overnight!.
2!. Bring the rhubarb and sugar to a boil over medium heat!. Boil, stirring constantly, for 12 minutes on low heat!. Remove from heat, and stir in dry gelatin mix!. Transfer to sterile jars, and refrigerate!.
STRAWBERRY JAM 1
Yield: 6 Servings
2 c Finely mashed or sieved
-strawberries
4 c Sugar
1 pk Powdered pectin
1 c Water
Or:
24 oz Sliced, frozen, unsweetened
-strawberries
4 tb Lemon juice
3 c Sugar
1 pk Powdered pectin
1 c Minus 2 Tbsp!. water
Combine berries; lemon juice (if needed) and sugar!. Let stand about 20
minutes, stirring occasionally!. Combine pectin and water in a small
saucepan!. Bring to a boil; boil 1 minute stirring constantly!. Add
pectin to fruit mixture; stir 3 minutes!. Pour into can or freeze
jars, leaving 1/2 inch head space!. Adjust caps!. Let stand until set,
up to 24 hours!. Freeze: Yield: about 6 half pints!. Cherry Jam: Follow
recipe for Strawberry jam, except sour cherries are pitted and put
through a food chopper before measuring!. Apricot Jam: Follow recipe
for Strawberry Jam, except 1 tsp!. powdered citric acid is added to
the finely mashed apricots!. Mild Plum (Prune Jam) Follow Recipe for
Strawberry Jam, except plums are pitted and put through a food
chopper before measuring!.
NO COOK BLUEBERRY STRAWBERRY JAM
Yield: 7 Servings
1 c Strawberries, crushed
2 c Blueberries, fresh or frozen
-crushed
5 c Sugar
2 tb Lemon juice
2 pk Certo Liquid (2 pouches)
Certo July REcipe
Measure prepared fruit into a large bowl!. Add sugar to fruit and mix
well!. Let stand for 10 minutes!. Stir in Certo Liquid Fruit Pectin
and lemon juice!. Continue to stir for 3 minutes until most of the
sugar is dissolved!. Pour into clean jars or plastic containers and
cover tightly with lids!. Let stand at room temperature til set, up to
24 hours!. Store in freezer or up to 3 weeks in frig!. Makes 7 cups!.
NO-COOK PEACH JAM
Yield: 3 Servings
1 lb Peaches: Peeled, Pitted And
-Mashed, 2 Cups
2 c Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tb Lemon Juice
Stir the mashed peaches and sugar together in a large bowl, blending
well, and let stand 10 minutes, stirring occasionally!. Add the liquid
fruit pectin and lemon juice!. Stir, constantly, for 3 minutes!. Spoon
into jars prepared for freezer jams!.
YIELD:
3 Eight Ounce Jars
DUTCH APPLE PIE JAM
Yield: 7 Cups
1 lb Tart green apples
1/2 c Raisins
1 c Water
1/3 c Lemon Juice
1 ts Ground Cinnamon
1/4 ts Ground Allspice
4 1/2 c Granulated Sugar
1 c Firmly packed light brown
-sugar
1/2 ts Margarine or butter
1 Pouch Certo liquid fruit
-pectin
Peel, core and finely chop enough apples to measure 2c Place in
preserving kettle or Dutch oven with raisins,water, lemon
juice,cinnamon and allspice!. Stir in sugars and margarine/butter!.
Place kettle over high heat and sitr until it comes to a full boil!.
Boil hard for 1 minute, stirring constantly!. Remove from heat and
immediately stir in liquid fruit pectin!. Bring to full rolling boil
and boil hard for one minute, stirring constantly!. Remove from heat!.
Stir and skim foam for 5 minutes to prevent floating fruit!. Pour
quickly into sterilized jars, filling up to 1/2 in from the rim!. Seal
while hot with sterilized two-piece lids with new centresWww@FoodAQ@Com
Prep Time: 30 Minutes
Cook Time: 12 Minutes Ready In: 8 Hours 42 Minutes
Yields: 24 servings
"This rhubarb strawberry jam recipe is our favorite and so easy to make!."
INGREDIENTS:
5 cups chopped fresh rhubarb
3 cups white sugar 1 (3 ounce) package
strawberry flavored gelatin
DIRECTIONS:
1!. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar!. Cover, and let stand overnight!.
2!. Bring the rhubarb and sugar to a boil over medium heat!. Boil, stirring constantly, for 12 minutes on low heat!. Remove from heat, and stir in dry gelatin mix!. Transfer to sterile jars, and refrigerate!.
STRAWBERRY JAM 1
Yield: 6 Servings
2 c Finely mashed or sieved
-strawberries
4 c Sugar
1 pk Powdered pectin
1 c Water
Or:
24 oz Sliced, frozen, unsweetened
-strawberries
4 tb Lemon juice
3 c Sugar
1 pk Powdered pectin
1 c Minus 2 Tbsp!. water
Combine berries; lemon juice (if needed) and sugar!. Let stand about 20
minutes, stirring occasionally!. Combine pectin and water in a small
saucepan!. Bring to a boil; boil 1 minute stirring constantly!. Add
pectin to fruit mixture; stir 3 minutes!. Pour into can or freeze
jars, leaving 1/2 inch head space!. Adjust caps!. Let stand until set,
up to 24 hours!. Freeze: Yield: about 6 half pints!. Cherry Jam: Follow
recipe for Strawberry jam, except sour cherries are pitted and put
through a food chopper before measuring!. Apricot Jam: Follow recipe
for Strawberry Jam, except 1 tsp!. powdered citric acid is added to
the finely mashed apricots!. Mild Plum (Prune Jam) Follow Recipe for
Strawberry Jam, except plums are pitted and put through a food
chopper before measuring!.
NO COOK BLUEBERRY STRAWBERRY JAM
Yield: 7 Servings
1 c Strawberries, crushed
2 c Blueberries, fresh or frozen
-crushed
5 c Sugar
2 tb Lemon juice
2 pk Certo Liquid (2 pouches)
Certo July REcipe
Measure prepared fruit into a large bowl!. Add sugar to fruit and mix
well!. Let stand for 10 minutes!. Stir in Certo Liquid Fruit Pectin
and lemon juice!. Continue to stir for 3 minutes until most of the
sugar is dissolved!. Pour into clean jars or plastic containers and
cover tightly with lids!. Let stand at room temperature til set, up to
24 hours!. Store in freezer or up to 3 weeks in frig!. Makes 7 cups!.
NO-COOK PEACH JAM
Yield: 3 Servings
1 lb Peaches: Peeled, Pitted And
-Mashed, 2 Cups
2 c Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tb Lemon Juice
Stir the mashed peaches and sugar together in a large bowl, blending
well, and let stand 10 minutes, stirring occasionally!. Add the liquid
fruit pectin and lemon juice!. Stir, constantly, for 3 minutes!. Spoon
into jars prepared for freezer jams!.
YIELD:
3 Eight Ounce Jars
DUTCH APPLE PIE JAM
Yield: 7 Cups
1 lb Tart green apples
1/2 c Raisins
1 c Water
1/3 c Lemon Juice
1 ts Ground Cinnamon
1/4 ts Ground Allspice
4 1/2 c Granulated Sugar
1 c Firmly packed light brown
-sugar
1/2 ts Margarine or butter
1 Pouch Certo liquid fruit
-pectin
Peel, core and finely chop enough apples to measure 2c Place in
preserving kettle or Dutch oven with raisins,water, lemon
juice,cinnamon and allspice!. Stir in sugars and margarine/butter!.
Place kettle over high heat and sitr until it comes to a full boil!.
Boil hard for 1 minute, stirring constantly!. Remove from heat and
immediately stir in liquid fruit pectin!. Bring to full rolling boil
and boil hard for one minute, stirring constantly!. Remove from heat!.
Stir and skim foam for 5 minutes to prevent floating fruit!. Pour
quickly into sterilized jars, filling up to 1/2 in from the rim!. Seal
while hot with sterilized two-piece lids with new centresWww@FoodAQ@Com
It quite straight forward, depends what type of fruits you use though and how sweet you want it to be!. Normally for 1kg of fruits you need 1/3kg of sugar, preferably the one with added gelatine for thickness, but white sugar will do as well!. Then you pop it all - washed fruits and sugar into a pot with a thick bottom and simmer together for a couple of hours!. Put in jars, close tightly and will last you for ages!Www@FoodAQ@Com
If you are going to use pectin to help it set there are recipes in the box!. You can't just throw together fruit and sugar and have it comes out as jam!. The proportions have to be correct!. Why don't you try the Certo (brand of pectin) website!.Www@FoodAQ@Com
Look up a good jam recipe only, but the basics you need are jam sugar (buy this in any big supermarkets) and fresh fruit and jars and someting to boil it in
good luckWww@FoodAQ@Com
good luckWww@FoodAQ@Com