Jellies, Jams & Preserves: Recipes & Hints

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #60 on: January 21, 2008, 12:00:08 PM » by healthybratt

Quote from: SarahK on January 21, 2008, 11:54:53 AM

Quote from: healthybratt on January 21, 2008, 10:38:07 AM

It says, "remove fruit and slice peels". Okay, so maybe I'm dumb, but what do you do with the fruit and peels after they are removed and sliced?

Not dumb, I just didn't put that part in.... Dump all the fruit pulp/mush and sliced peels back in the pot with the cooking water and continue with adding pectin.

Sdarah K

So maybe, I could just throw the peels into a food processor?? and them dump them back in? Is there a reason why you couldn't chop/blend everything before you boil it the first time?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #61 on: January 21, 2008, 12:03:25 PM » by healthybratt

Oh and when you say "boil" for 90 minutes, are we talking hard boil or boil and then turn down to a healthy simmer?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #62 on: January 21, 2008, 12:38:49 PM » by SarahK

Quote from: healthybratt on January 21, 2008, 12:00:08 PM

Quote from: SarahK on January 21, 2008, 11:54:53 AM

Quote from: healthybratt on January 21, 2008, 10:38:07 AM

It says, "remove fruit and slice peels". Okay, so maybe I'm dumb, but what do you do with the fruit and peels after they are removed and sliced?

Not dumb, I just didn't put that part in.... Dump all the fruit pulp/mush and sliced peels back in the pot with the cooking water and continue with adding pectin.

Sdarah K

So maybe, I could just throw the peels into a food processor?? and them dump them back in? Is there a reason why you couldn't chop/blend everything before you boil it the first time?

I thought about just putting them in the processor with a regular blade but was afraid it would be too chunky, like salsa with oranges instead of tomatoes. Could try it I suppose, but I had something with a slicer blade so I went that way.

Don't know why you couldn't slice them all as the first step, but it would be WAY less time needed to cook 'em soft. Maybe that would change it somehow since there's oil in the peels that you release with the heat... or not really different....? I don't know. This was a case where I followed the basic methods of various marmalade recipies for small (6 half pt) batches and increased it to take in a store bought 5# bag. I didn't see anything in the various recipies about pre slicing so I didn't do it.

Quote from: healthybratt on January 21, 2008, 12:03:25 PM

Oh and when you say "boil" for 90 minutes, are we talking hard boil or boil and then turn down to a healthy simmer?

I did a boil first and then back down to a healthy simmer. Kept the lid on I think and turned it way down once I got it boiling. The fruit inside the whole orange was just mush, but the peel needed a bit of pressure with the spoon to split it open after about an hour of cooking. I poked through them all and let them simmmer another 30 min to make the total 90 min.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #63 on: February 13, 2008, 09:33:13 PM » by Deb

I made a batch of corn cob jelly last summer(an amish friend gave me the recipe). Wow it brought back memories! An older aunt had made it when we were kids, but she has been home with the Lord now for so many years. If anyone wants the recipe I will post it. Does anyone know a recipe for pine needle jelly? It's supposed to taste just like honey. I had the recipe years ago and never tried it, now I can't find it, it probably got lost in our move.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #64 on: February 13, 2008, 10:07:50 PM » by gloryacres

Quote from: Deb on February 13, 2008, 09:33:13 PM

I made a batch of corn cob jelly last summer
If anyone wants the recipe I will post it.

Hey Deb that sounds great. Please post.
GA

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #65 on: February 13, 2008, 10:40:07 PM » by Deb

Corn Cob Jelly
12 dried red corncobs *
3 pt. water
1 pkg. powdered pectin
3 Cups granulated sugar
1 Tblsp. lemon juice
* Red corncobs come from what is termed "field corn" that is raised to feed animals. However, you can use corncobs from the sweet corn you have just had for dinner!
Rinse cobs well. Break in half. Boil gently 30 minutes and strain the juice through a wet cloth. Measure to get 3 cups. If neccessary, add water. Add the pectin and bring to a full rolling boil. Add sugar and heat to dissolve. Bring to a boil again, boil for at least a full minute or until it starts to jell - another minute or so. Skim,pour into sterile glasses or jars and seal.
I'm from Appalachia ya'll, LOL ( I's not a jelly but have you all had chocolate gravy and biscuits for breakfast?) Ahh, it don't get any better than that!!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #66 on: February 14, 2008, 08:22:57 AM » by gloryacres

Quote from: Deb on February 13, 2008, 10:40:07 PM

Thank you Deb

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #67 on: February 14, 2008, 06:14:24 PM » by mdessy

Quote from: SarahK on January 21, 2008, 12:38:49 PM

Quote from: healthybratt on January 21, 2008, 12:00:08 PM

Quote from: SarahK on January 21, 2008, 11:54:53 AM

Quote from: healthybratt on January 21, 2008, 10:38:07 AM

It says, "remove fruit and slice peels". Okay, so maybe I'm dumb, but what do you do with the fruit and peels after they are removed and sliced?

Not dumb, I just didn't put that part in.... Dump all the fruit pulp/mush and sliced peels back in the pot with the cooking water and continue with adding pectin.

Sdarah K

So maybe, I could just throw the peels into a food processor?? and them dump them back in? Is there a reason why you couldn't chop/blend everything before you boil it the first time?

Quote from: healthybratt on January 21, 2008, 12:03:25 PM

Oh and when you say "boil" for 90 minutes, are we talking hard boil or boil and then turn down to a healthy simmer?

The reason you separate the peels from the fruit is to allow you to remove the pith (the bitter white part) before you cook everything. The peel should be chopped but will soften considerably when you cook (simmer) the fruit. In order to help get a good set you can take the citrus seeds and put them into a tea ball or a piece of cheese cloth and cook them with the fruit taking them out before you add the sugar.

Also...personal experience here...you cannot make marmalade with sucanat. I assume it's due to the high mineral content but I could not get the stuff to boil. It was a large batch of very expensive syrup but too bitter to be tasty.

HTH

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #68 on: February 14, 2008, 10:35:17 PM » by SarahK

Quote from: mdessy on February 14, 2008, 06:14:24 PM

Cool. I didn't know any of this.... And, that said, I didn't do any of it either. My marmalade was bitter as I put it in the jars, but the recipe said it would be and would have a more mellow/sweeter taste after 2 weeks in the jar. And it does taste sweeter. Probably not as sweet as commercial orange marmalade does (haven't had any in a coon's age) but I would suspect that the prime reason that it's not really sweet is because I don't add much sweetener/honey to any of my spreads. I'm a green apple, bitter chocolate kinda person.

But I would agree that it would be less bitter if that pith was never boiled in there.

Sarah K

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #69 on: May 19, 2008, 09:39:31 PM » by *MommaJo*

Do we have a thread for homemade jelly/jam? I want to make some this year NOT using sugar or a splenda product. Are there recipes using stevia or something?

I have a friend who makes jam/jelly all the time without sugar/splenda or pectin.
4 cups of hand smashed fruit. (You can use a potato masher. Using the blender will ruin the natural pectin in the fruit.)
1 cup of white grape juice.

You cook this in your pot, you will have to cook longer than normal, until it starts to get a little thick. Then you put it in your jars.

Awesome! I s'pose I need to move this over to the jam/preserve thread. I am wondering if this is for freezer jam or the kind you have to put down into boiling water, like canning. I'm a canning DUMMY!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #70 on: May 19, 2008, 09:42:17 PM » by *MommaJo*

I have no idea how to quote from one thread to another, so the above post was on the chat thread and I copied and pasted it for the sake of clarity.

So, I am wondering about the above recipe...

How long would one expect to cook it? What would have to be done after it's in the jars?
I'm a TOTAL jam/jelly dummy. I've never even canned before. Thanks for the help!

« Last Edit: May 19, 2008, 09:45:17 PM by *MommaJo* »
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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #71 on: May 20, 2008, 08:28:28 AM » by jenibee

I looked at my package of "Ball No-Sugar Needed Fruit Pectin," and they had a recipe for jam in there. It looks like you can use either canning or freezer-jamming (word?)...I myself am a freezer-jammin' kind of lady. The full instructions are available in the package, for canning, but I'll give you the lowdown on freezer-jamming:

Quote

1. Gradually add pectin into fruit juice and lemon juice (as specified in recipe) until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat.

2. Immediately add prepared fruit into hot pectin mixture. Stir vigorously for 1 minute. Add any other sweeteners (optional).

3. Ladle freezer jam into jars, leaving 1/2 inch headspace. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.

I like to make mine with honey. Here's the recipe, from Joy with Honey by Doris Mech:

Quote

Strawberry Freezer Jam

4 c mild-flavored honey
2-3/4 c mashed strawberries (about 5 c fresh berries)
1/4 c fresh lemon juice
1-2 oz package powdered jam & jelly pectin

This delicious jam captures all the flavor of June's freshly harvested strawberries, because there is no cooking at all. Carefully select each red ripe berry, removing the stems and placing in a large strainer or colander. Discard any berries that are not in top condition. Rinse in cold running water, shaking off all the excess water. Place in a bowl and mash with a potato masher, leaving some of the berries in larger pieces, if desired. Stir in the lemon juice. Slowly sift in the powdered pectin, stirring vigorously. Let stand at room temperature for 30 minutes, stirring occasionally. Add the honey and mix well. Pour into freezer containers. Chill at least 24 hours in below-zero freezer. Opened jars must be kept in the refrigerator. Yield: 3-1/2 pints.

VARIATIONS:
To make Raspberry freezer jam: omit the lemon juice and use 3 cups of mashed raspberries.

For Blackberry freezer jam: follow the same recipe as in strawberry freezer jam.

My family is a huge fan of the honey-sweetened freezer jams! I froze mine in little glass jars, leaving the lids loose for the first 24 hours of freezing. Then I tightened down the lids and left them in the freezer. They thaw well in the refrigerator overnight.

YUM!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #72 on: June 19, 2008, 09:09:24 PM » by SarahK

Cherry Jam
1 qt chopped and pitted sweet or sour cherries
1 pkg powdered pectin
1/4 c lemon juice (use only with sweet cherries)
5 c. sugar

combine cherries, pectin and lemon juice if needed, in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar stirring until dissolved. Return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary Ladle hot jam into hot jars, leaving 1/4 in headspace. Process 10 min in BWB - yield 6 half pints.

Cherry Jam (freezer)
2C chopped, pitted cherries
4 C sugar
1 tsp citric acid
1 pkg powdered pectin
3/4 c water

Combing cherries, sugar and citric acid. Let stand 20 min., stirring occasionally. Combine pectin and water in a small saucepan. bring toa rolling boil. Boil 1 min stirring constantly. Add pectin to fruit mix. Stir 3 minutes. Ladle jam into containers leaving 1/4 in headspace. Let stand until set - up to 24 hrs. Label & freeze - 6 half pints.

Sour cherry preserves
3 lb pitted red sour cherries
1 pkg powdered pectin
5 c sugar

Combine cherries and pectin in large sauce pot. Bring to boil, stirring frequently. Add sugar stirring until dissolved. Bring to rolling boil. Boil hard 1 min, stirring constantly. remove from heat. skim foam. 1/4 in headspace BWB 15 min. 6 half pints.

No-sugar-needed cherry jam

3 lb sour cherries
3/4 c water
1 box sure jell no sugar pectin (pink box)

pit cherries & chop. Place fruit in 6-8 qt stockpot. stir in 3/4 c water & 1 box sure jel (pink box). Bring to boil and full rolling boil for 1 min - stirring constantly. remove from heat. *stir in sweetener here if you like - I use honey cuz we keep bees, but I don't know how much I use... I just blop it in.... I would be tempted to use stevia....* 1/4 in headspace. BWB for 10 min.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #73 on: June 19, 2008, 10:09:54 PM » by BJ_BOBBI_JO

When making jam/jellies with wild grapes and wild cherries can we leave the seeds in them? Huh

Like grind the whole fruit up with the seeds still in them so the jam/jelly would not contain whole seeds.

I ask because they are so small that taking the seeds out takes half the fruit meat with them and it would take many many hours to deseed them all.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #74 on: June 20, 2008, 08:16:22 AM » by SarahK

BJ-

I know it's possible to do that (grind the seeds/pits) but I am certain that they would settle out in the warm jars and you would have a layer of sand on the bottom at best.

To remove fruit from the seeds, you can get pretty good results by cooking them in a small (small, small) amount of liquid. Just enough to get them started getting mushy so they make release their own liquid.

I do this with plums (mine are not free-stone) with pretty good results. I fill my pot with plums, add about a half inch of water and put the lid on. With medium heat, start warming the fruit till it begins to look like they are sweating (moisture beads up on the top fruits). Stir and squish the heating fruit to expose the pits to the heat. Once the whole pot is mush, I usually fish out the pits as I can. If there are still some that are holding fruit you can (1) cut that off the pits or (2) strain it all through a towel.

I strain the fruit mash to remove skins & pits & keep the juice. If you choose a wider weave fabric and/or squeeze the bag, you will also get some of the pulp though as well. Measure your mixture and make jam from that.

« Last Edit: June 21, 2008, 12:08:46 PM by SarahK »
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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #75 on: June 20, 2008, 09:22:27 PM » by Whiterock

SarahK, I want to come to your house for leasons. Grin

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #76 on: June 21, 2008, 08:50:14 AM » by *MommaJo*

Quote from: Whiterock on June 20, 2008, 09:22:27 PM

SarahK, I want to come to your house for leasons. Grin

OH, ME TOO! Me too.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #77 on: June 21, 2008, 05:59:38 PM » by CarlyB

I read somewhere that Raspberries have a natural pectin and don't need to add any. Is this true?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #78 on: June 21, 2008, 06:12:22 PM » by Mrs. B

Quote from: CarlyB on June 21, 2008, 05:59:38 PM

I read somewhere that Raspberries have a natural pectin and don't need to add any. Is this true?

When I have made jam with blackberries I have always just used the berries and sugar, no pectin. There are recipes that use other sweeteners, but I"ve just always used sugar.

Quote from: Whiterock on June 20, 2008, 09:22:27 PM

SarahK, I want to come to your house for leasons. Grin

This is also something I would pay money for... hint, hint... I hope to see this on the WTM video casts that are hopefully going to be going soon.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #79 on: June 21, 2008, 06:28:42 PM » by CarlyB

What amount of sugar for how much berries? We made it too sweet last year.

« Last Edit: June 25, 2008, 07:57:00 AM by healthybratt »
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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #80 on: June 21, 2008, 06:37:40 PM » by Mrs. B

I personally use blackberries, but the recipe is simply called Berry Jam and is in the Ball Blue Book. Good for blackberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, and youngberries.

Berry Jam
9 cups crushed berries
6 cups sugar

Combine berries and sugar in large saucepot. Bring slowly to a boil stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thinckens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/4 inch headspace. Adjust 2 piece caps, and process 15 minutes in boiling water canner.
Makes 3 pints.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #81 on: June 23, 2008, 09:19:36 AM » by lovingmomof2

Quote from: *MommaJo* on May 19, 2008, 09:39:31 PM

I made some blueberry jam/jelly with a similar recipe to this one.
I used 9 cups of berries (before mashing)
1 1/2 cups of white grape peach juice (you could use white grape also)
1 cup of honey.

I mashed my berries and put the berries and juice in the pot on medium high heat. Stir so that it does not cook on the bottom. Bring to a boil and add honey and continue to cook until it thickens. When it thickens (coats the spoon) it is ready to put in the jars.
I put my jars in HOT water in the sink while I was cooking the jam, you can also heat up your oven and put on warm with the jars in the oven. I heated my lids in boiling water on the back of the stove. After filling the jars, wipe the rims clean and place the lid on, secure with the ring. Place jars upside down on a towel on the counter for 5 minutes. Turn jars upright and wait to hear the pops. The jars will seal just fine. Sorry I am not sure about how long it takes. Some batches did seam to take longer. I just kept an eye on it. I did taste the jam before putting it in the jars and I thought it was nice. My mom made this same jam, but with using only 1 cup of juice and 2 lbs of honey. It was much sweeter. One batch of jam the way I made it filled 3 1/2 pint jars, the way my mom made it it filled 4 pint jars. I hope this is clear.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #82 on: June 24, 2008, 11:42:51 AM » by healthyinOhio

Here is a recipe for Banana Butter. You can modify it, if you don't like the amount of sugar. Thanks to SarahK for helping me immensely with my first few canning projects!! Kiss

Banana Butter

3 1/2 cups mashed bananas(about 10-12)
2/3 cup bottled lemon juice(MUST be bottled to hold the acidity up)
1 tsp. antioxidant crystals or ascorbic acid
5 cups sugar
1/2 tsp. butter
1 pkg. Sure Jell pectin(I like the pink package)
1 1/2 tsp. rum extract

In a large pot combine bananas, lemon juice, and antioxidant crystals. Gradually stir in the sugar and butter.

Heat over med-low heat, until sugar is dissolved. Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly. Add pectin, and bring to a full rolling boil, again, and boil for 1 minute. Remove from heat and stir in extract.

Ladle butter into hot jars and process in a boiling water bath for 10 min. for half-pint jars or 15 min. for pint jars.

Makes @ 4 pt. or 8 half-pint jars.

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #83 on: July 12, 2008, 11:59:25 PM » by blondiegreen

Quote from: mexmarr on August 22, 2006, 02:52:30 PM

Another good option is making fruit butters. You can use just fruit and honey (or sugar, if you want).

Make your fruit into puree, and use 1 part honey to 4 parts fruit boil down (2-3 hours for a big pan) till thickened and glossy. And you are done. You can then can if you want. Peach is wonderful!!! Spices are optional. (For sugar, it is 1 part sugar to 2 parts fruit)

Can you make this with strawberries??

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #84 on: July 14, 2008, 09:16:23 AM » by SarahK

my straw butter recipe:

wah and crush 2 q berries. simmer till soft add a bit of water if needed to preven sticking. Press through food mill or sieve. - makes 5 c pulp.
Combine plup 2c sugar & 2 Tb lemon juice. Let stand 2-3 hrs. Boil mixture the reduce heat. Coo slow this tick enough to round up on spoon. Stir to prevent sticking. process 10 min in boiling water bath canner. 3 half pints

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #85 on: July 16, 2008, 01:58:05 PM » by Kitty

Can you freeze strawberries to make into jam later using the canning method? I thought you could make freezer jam that way...

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #86 on: July 16, 2008, 08:03:27 PM » by SarahK

According to the NDSU extension service & the University of Wisconsin, you can.
QUOTE:
Making Jam and Jelly From Frozen Fruit

Date: May 1988 (Reviewed April 1995)

Source: University of Wisconsin

Many fruits you use for making jam and jelly mature at about the same time. Because of this, you may find it difficult to make as much jam and jelly as you would like, while the fruits are in season.

You can freeze many of these fruits in summer and make them into jam during fall and winter. Accurate measurements are important when making jam. Some fruits, after freezing, tend to collapse on thawing--making it difficult to measure the fruit accurately. For this reason, you should pack the measured amount and then mark the measure on the airtight container.

Do not add any sugar to fruit you freeze to make jam or jelly.

When you make jam from frozen fruit, thaw the fruit in the refrigerator until only a few ice crystals remain. Follow directions for the type of product you wish to make, using the same proportions of fruit (measured before freezing), pectin and sugar.

You will save freezer space if you make juice before freezing, instead of making it from frozen fruit. Take time to boil the fruit to extract the pectin and the juice. Put cooked fruit in a jelly bag and let juice drip through.

Pour cooled, strained juice into rigid plastic freezer containers or wide-mouth freezer jars, leaving 1 1/2 to 2 inches headspace. Label with the amount and kind of juice and freeze. When you make jelly, put frozen juice in the refrigerator overnight to thaw. Measure juice and use it immediately in proper proportions with sugar and pectin. Follow recommended and tested recipes.

If you have further questions, contact your county office of the NDSU Extension Service for additional information on making jam and jellies.

http://www.ext.nodak.edu/extnews/askext/jamjelly/4343.htm

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #87 on: July 17, 2008, 04:11:31 AM » by Kitty

Thank you!

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #88 on: August 30, 2008, 09:41:26 PM » by BJ_BOBBI_JO

Questions :

Why does the jelly mixture sometimes get foam and sometimes not when cooking?

Why does the jelly mixture sometimes not jell up enough thus making a syrup instead?

Has anyone tried making jelly/jam by making your own pectin out of apples?

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Re: Jellies, Jams & Preserves: Recipes & Hints
« Reply #89 on: September 01, 2008, 02:10:33 PM » by boysmama

Quote from: BJ_BOBBI_JO on August 30, 2008, 09:41:26 PM

Questions :

Why does the jelly mixture sometimes get foam and sometimes not when cooking?
I find that a medium heat makes less foam than high heat. Also stir gently.
Why does the jelly mixture sometimes not jell up enough thus making a syrup instead?
Something is off in the proportions of the recipe. This can be mistake in measuring ingredients, overripe fruit, green fruit, or old pectin.
Has anyone tried making jelly/jam by making your own pectin out of apples?Nope, want to someday.

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