Recipe: 7 Jam Recipes

Thanks for sharing the jam recipe, it looks yummy! Here are some for you from an old rec.food posting. I haven't tried them, but they look very good.

Happy Jamming,

Betsy

Date: Fri, 9 Feb 1996
From: kmeade@ids2.idsonline.com (The Meades)

Basic Berry Jam

Recipe By : Elizabeth Powell

4 quarts berries
sugar

Use only freshly-picked berries and include a good percentage of under-ripe berries. Pick over carefully and wash, removing stems, hulls, and debris. Place in enameled or stainless steel pot, mash well, and bring to a boil over moderate heat. Cook just until berries soften. Put through food mill. If desired, this pulp may be strained through a finer sieve. Measure pulp into an enameled or stainless steel pot that is at least four times taller than level of pulp. For every cup of pulp, add 1 cup of sugar. Bring to a boil over moderately high heat and continue to boil until the temperature of the jam reaches 221 degrees F on a candy thermometer. (The stage at which the mixture will form a jelly of the desired consistency if a spoonful on a small dish is placed in the freezer for one minute.) Keep an eye on the boiling jam and stir frequently!
When jam is ready, ladle into sterilized jars, seal, and process according to jar manufacturer's instructions.

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NOTES : Berries may be blackberry, blueberry, raspberry, or strawberry

Blueberry Jam

2 tablespoons Lemon juice
2 1/2 cups Frozen blueberries
3 teaspoons Unflavored gelatin
partially thawed
1/8 teaspoon Salt
Non-nutritive sweetener
1 1/2 teaspoons Arrowroot
to 2 cups sugar

Mix lemon juice, gelatin, salt, and arrowroot; stir in blueberries. Boil gently unitl mixture thickens, stirring constantly (about 3-4 minutes). Stir constantly, boiling at full boil for 2 minutes. Remove from heat; stir in sweetener. Fill and seal jars. Food Exchanges per serving: 1 TABLESPOON = TRACE FRUIT; CAL: 6 PER SERVING
Source: Recipes for Diabatics by Billie Little Brought to you and yours via Nancy O'Brion and her Meal-Master

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Microwave Fruit Jam

Recipe By : Jo Anne Merrill

Amount Measure Ingredient -- Preparation Method
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2 cups rhubarb -- diced
1 pint strawberries
8 1/4 ounces crushed pineapple -- canned
1 3/4 ounces pectin -- 1 package
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel -- grated

* Do not drain pineapple.

1. Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container. 2. Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender. 3. Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute. 4. Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute. 5. Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate.

Yield: About 4 jelly jar-sized servings.

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Serving Ideas : Great to make for gift-giving. Pretty in jelly jars.

Microwave Fruit Jam

Recipe By : Jo Anne Merrill

Amount Measure Ingredient -- Preparation Method
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2 cups rhubarb -- diced
1 pint strawberries
8 1/4 ounces crushed pineapple -- canned
1 3/4 ounces pectin -- 1 package
4 cups sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon peel -- grated

* Do not drain pineapple.

1. Combine pineapple, rhubarb and strawberries in 2-quart microwave-safe bowl or other container. 2. Microwave on high power 7-10 minutes, stirring twice, until rhubarb is tender. 3. Stir in fruit pectin; microwave on high 2-4 minutes, until mixture boils, stirring every minute. 4. Stir in all remaining ingredients. Microwave on high 2-4 minutes more to allow jam to boil hard; stir every other minute. 5. Let stand for 10 minutes, then pour into sterilized jars. Seal and let cool, then refrigerate.

Yield: About 4 jelly jar-sized servings.

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Serving Ideas : Great to make for gift-giving. Pretty in jelly jars.

No-Cook Red Raspberry Jam

Recipe By : Jo Anne Merrill

4 jelly jars -- 8 ounce size
3 cups raspberries
3 cups sugar
1/4 cup pectin -- liquid

1. Prepare the jelly jars by washing in hot, sudsy water; rinse with boiling water and invert on towel to drain. 2. Sort, rinse and drain raspberries. Force through coarse sieve or food mill enough berries to yield 1-1/2 cups sieved berries. 3. Mix the sieved berries with 3 cups sugar; set aside for 20 minutes. Mix thoroughly the raspberries and 1/4 cup bottled liquid pectin. 4. Fill jelly glasses to within 1/2 inch of top. Cover with lids for jars, or aluminum foil. Let jam stand at room temperature overnight or until jellied. 5. Jam MUST be stored in refrigerator or freezer. It will not keep at room temperature after the initial jelling time.

Yield: Four 8-ounce glasses.

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NOTES : A wide-mouthed funnel helps in filling the jars. Be sure to wipe any food particles from above the fill line with a damp paper towel.

Refrigerator Rhubarb Strawberry Jam

6 cups rhubarb -- diced
3 cups sugar
1 package strawberry gelatin powder

1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel kettle or pan. Combine the sugar with rhubarb and let stand, covered, overnight. 2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer, then cook for 12 minutes. 3. Remove from heat and stir in one 3-ounce package of strawberry gelatin. Stir until completely dissolved. 4. Pour into containers with tight-fitting lids. Store in refrigerator or divide in small portions and freeze.

Yield: About 1-1/4 quarts.

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NOTES : This jam recipe is one of Helen Jolly's original recipes.

Rhubarb-Peach Jam (MW)

Recipe By : Nancy Shour

4 cups rhubarb -- diced
1 large can peaches with juice
1 1/2 cups sugar
2 tablespoons orange peel -- grated

See note about microwave times!!

Chop the peaches and combine all ingredients in a microwave safe bowl. Cover the surface of the mixture with waxed paper. Microwave on high for 7-10 minutes, until it comes to a full bowl. Remove the waxed paper and cook on high for 15-25 minutes, unti l very syrupy, checking frequently in the last 10 minutes.
Store in jam jars... freezes well too.

NOTES : My microwave is only 500 watts, so cooking time will be shorter if you have a "real" microwave. You may want more sugar if you don't want this jam to be as tart as rhubarb can be.

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