Recipe: Jams Using Honey (11)

Here's some I found hope they help you. If you would like I have a recipes for
chocolate chip cookies that use honey. They are the only ones my family will
eat, and I make them often. How lucky you are to have all that honey.

STRAWBERRY JAM
4 c. frozen strawberries
2 c. grape juice
6 tbsp. corn starch
4 tbsp. honey
3/4 tsp. lemon juice

Dissolve cornstarch in juice using wire whisk. Boil until clear, stirring
often. Add rest of ingredients and cook until berries are barely thawed. Remove
from heat and mash berries with a potato masher. Refrigerate. Servings: 4
cups.

HONEYDEW-GINGER JAM
3 c. honeydew melon, coarsely chopped
1 1/2 c. honey
3 tbsp. lemon juice
1 tbsp. finely chopped ginger root

Place melon,, honey, lemon juice and ginger in a pan. Let stand for about 2
hours until a syrup forms. Bring to a boil and boil for 2 minutes, stirring
constantly. Reduce the heat and simmer until thickened, about 45 minutes. Stir
frequently. Spoon hot mixture into hot sterilized jars. Complete seals.
Process in a boiling-water bath for 10 minutes. Yield: 4 half-pints.

APRICOT JAM
6 c. apricots
2 1/2 c. honey
1/4 c. lemon juice
1 box powdered sugar

Wash and cut apricots and put them in a large kettle. Mash them and heat
slowly. As the juice begins to run, the heat can be increased. Cook the
apricots for about 15 minutes. Add the pectin; stir in well. Bring to a boil
and add the honey and lemon. Stir well. Heat rapidly to a full rolling boil, 9
degrees F (5 degrees C) above boiling and cook for 5 minutes. Spoon hot mixture
into jars to within 1/2 inch of top. Complete seals. Process in a
boiling-water bath for 10 minutes. Yield: 6 half-pints.

MOUNTAIN MAMMA'S TRAIL JAM
1 c. berries
1/3 c. honey
1 tbsp. lemon juice

Mash the berries in a pan and heat to a boil. Add the honey and lemon juice.
Bring to a good rolling boil and cook at this temperature for 5 to 10 minutes
until it begins to thicken. Eat and enjoy! This jam can be made over the camp
stove, even while on a back-packing trip. Yield: 1 1/4 cups.

SPECIAL CRANBERRY JAM
2 c. fresh cranberries
2 1/2 c. frozen strawberries (20 oz.)
1/2 c. water
2 c. honey

Mash cranberries or puree in a blender with the water. Combine with
strawberries and cook over low heat for 10 minutes. Add honey. Bring to 9
degrees F (5 degrees C) above boiling. Cook rapidly until thick, about 8
minutes. Spoon hot into hot sterilized jars to within 1/4 inch from top. Seal.
Process for 10 minutes in a boiling-water bath. This is a quick jam to make.
These 2 berries compliment each other's flavors very well but frozen
strawberries must be used since their seasons do not correspond. Yield: 4
half-pints.

HONEY-FIG JAM
8 c. figs
4 c. honey
1 lemon

Peel figs, mash them, and cook slowly. (Figs need not be peeled though peeling
them will give a nicer quality.) When they reach a slow boil, add honey and
finely sliced and chopped lemon, including rind. Cook, stirring constantly,
until thick. Spoon into hot sterilized jars to within 1/4 inch from top. Seal.
Process in a boiling-water bath for 10 minutes. Yield: 7 half-pints.

PEACH JAM
6 c. peaches, quartered & peeled
2 c. honey
1 tsp. nutmeg
1 tsp. cinnamon
1 box powdered pectin
Juice of 1 lemon

To peel the peaches, dunk them into hot water for 1 minute, then into cold
water. Skins slip right off. Pit and quarter them. Mash and add pectin.
Bring to a boil. Add honey, lemon juice and spices. Bring to 9 degrees F above
boiling, and cook at this temperature for 5 minutes. Spoon hot into hot
sterilized jars to within 1/4 inch from top. Seal. Process 10 minutes in a
boiling-water bath. Yield: 6 half-pints.

HONEY PINEAPPLE JAM
1 qt. finely chopped fresh pineapple
(about 1 lg. pineapple)
2 c. honey
1/2 lemon, thinly sliced

Combine pineapple (including juice) with the lemon. Slowly heat to a boil,
stirring occasionally, then cook rapidly until mixture begins to thicken, about
15 minutes. Add honey and continue to cook for 8 to 10 minutes at 9 degrees F
(5 degrees C) above boiling. Stir frequently. Skim off foam and spoon hot
mixture into hot sterilized jars to within 1/4 inch from top. Seal. Process in
a boiling-water bath for 10 minutes. Yield: 3 half-pints. This jam is a good
one to make during the winter months because pineapple are less expensive then.


RASPBERRY JAM
3 c. raspberries
1 1/2 c. honey

Mash berries in a saucepan. Heat to a boil and cook down for 15 minutes. Add
the honey and bring to 9 degrees F (5 degrees C) above boiling. cook for 5
minutes. Remove from heat and beat with a wire whip for about 6 minutes. Spoon
into hot jars to within 1/4 inch from top. Complete seals. Process in a
boiling-water bath for 10 minutes. Yield: 3 half-pints.

SOLAR JAM (STRAWBERRY)
This is extra special if you use organic fruit from your own garden! 2 qts.
strawberries
1/4 c. lemon juice
5 c. honey (organic optional)
1 c. water

Wash and prepare fruit as for conventional jams. Combine all ingredients in
large, heavy bottom canning pot. Bring to a rolling boil, stir occasionally.
Ladle hot strawberry mixture into a large glass baking dish with a glass lid.
Do not allow mixture to be more than 1/2 inch deep. Use several dishes if
necessary. Vent lids about 1 inch so moisture can escape. Place out in hot sun
on a flat surface (a picnic table works well.) Allow sun to finish the jam -
should take 3-4 hot sunny days. Bring in at night and return outside in sun.
Pack in hot jars as in conventional recipes or refrigerate fresh - will keep 2-3
weeks refrigerated.

PINA COLADA JAM
3 c. crushed pineapple
1 c. chopped orange pulp (about 2
oranges)
Rind of 1 orange, chopped
1 tbsp. lemon juice
1 pkg. pectin
4 c. sugar
1 c. honey
1/2 c. coconut
1/4 c. rum

Combine pineapple, orange pulp and peel, lemon juice, rum, coconut and pectin.
Bring to a boil and add sugar and honey. Boil 1 minute. Skim off foam and
pour into jars. Adjust caps and process in a boiling water bath 10 minutes.
Makes 6 cups.