Sweet Banana Jam
Posted by LladyRusty 8/8/02 1:40:53 pm
Source: Testa Produce Recipes
2 cups mashed banana
2 tablespoons lemon juice
Blend ingredients together until smooth. Heat to a boil in a saucepan; turn to low and simmer, stirring occasionally, until mixture thickens.
Yields 1/3 cup.
Pioneer Tomato Jam
3 pounds fresh ripe tomatoes, peeled and seeded
1/4 cup fresh lemon juice
Grated rind of 1 lemon
6 cups granulated sugar
6 ounces liquid fruit pectin
In a heavy 2-quart saucepan, cook the tomatoes over low heat for 10 minutes. Add lemon juice and rind. Then add sugar and bring to a rolling boil. Boil for 2 to 3 minutes. Remove from heat and stir in pectin. Skim, if necessary, and spoon into sterilized jars. Store in a cool dark place.
If desired, you can add one stick of cinnamon to each sterilized jar before pouring in the jam.
Banana Nut Bread Jam
Shared with by Treva
10 ripe bananas, pureed (need 3 cups)
1 tablespoon lemon juice
4 cups granulated sugar
1/2 cup brown sugar
1 1/2 cups toasted walnuts, minced
1 box pectin
1 teaspoon cinnamon
1/2 teaspoon nutmeg, optional
Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil. All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute. Fill jars to 1/4 inch of top seat with two-part lid and ring. Boiling water bath for 10 minutes.
Makes about 3 pints.
Dutch Apple Pie Jam
1 pound tart green apples
1/2 cup raisins
1 cup water
1/3 cup lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 1/2 cups granulated sugar
1 cup firmly packed light brown sugar
1/2 teaspoon butter or margarine
1 pouch Certo liquid fruit pectin
Peel, core and finely chop enough apples to measure 2 cups. Place in Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and butter or margarine.
Place Dutch over over high heat and stir 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 centers.
Chocolate Raspberry Jam
Posted by ginnyo 9/4/2001 9:29 am
Source: Procrastinators Gifts
6 cups prepared fruit (about 7 pints fresh raspberries)
3 squares unsweetened chocolate
4 cups granulated sugar
1 box Sure Jel (for lower sugar recipes pectin)
1/2 teaspoon margarine or butter
Crush berries thoroughly, 1 cup at a time. If using frozen berries, use both liquid and solids; they all were part of the original fresh berry. (Sieve 1/2 of the pulp to remove some seeds if desired. You can sieve it all if preparing for those with dental problems. Removing seeds causes waste, so be sure you have enough berries.) Measure 6 cups of crushed fruit into 6- or 8-quart heavy saucepan. Break the chocolate squares into smaller pieces and add them to saucepan.
Measure sugar into separate bowl. Mix 1/4 cup sugar from measured amount with pectin in small bowl. Stir pectin-sugar mixture into fruit in saucepan. Add butter. Bring quickly to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim foam and ladle into pint or half-pint jars, leaving 1/4-inch headspace and process 10 minutes in boiling water canner.
3 hours 30 min prep 900 g nectarines (weighted after pitting)
300 g super gelling sugar (Dr. Oetker’s, read note)
7 tablespoons lime juice
5 tablespoons coffee beans (use your favorite coffee blend)
1 vanilla pod
After pitting the nectarines weight them to make 900 g. Puree half of the nectarines (i use the food processor). Cut the other half into small pieces.
Put fruit into suited pot. Add 6 tablespoons of lime juice and the super gelling sugar. Mix.
In a mortar pound the coffee beans and put into a suited cooking bag. Close bag and put into fruit mixture.
Cut the vanilla pod in half lengthwise and scrap out the vanilla seeds. Put seeds aside and add the vanilla pod halves to the fruit mixture.
Let stand the fruit mixture for 2 hours.
After two hours bring mixture to a boil over medium high heat stirring all the time.
Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the vanilla pods and the coffee bag.
Add 1 tablespoon lime juice and vanilla seeds. Mix.
Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on “Dr. Oetker’s Super Gelling Sugar 3:1″. Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The “3:1″ super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can’t get it, you could also use Dr. Oetker’s 2:1 super gelling sugar.
NOTE on “Custom Yield”: this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.
40 min 30 min prep 4 cups finely chopped peaches
2 tablespoons lemon juice
1 (1 3/4 ounce) box ball original fruit pectin
1/2 teaspoon butter (optional) or margarine (optional)
5 cups sugar
1/4 teaspoon ground cinnamon
Combine prepared fruit with lemon juice in a 6 or 8 quart saucepan. Gradually stir in Fruit Pectin. Add up to 1/2 teaspoon butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add entire meaure of sugar, at once, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add cinnamon and gently stir.
Ladle hot jam into hot jars, one at a time leaving 1/4 inch headspace. Clean rim and threads of jars using a clean, damp cloth ot remove any residue.
Process in Water Bath for 10 minutes. After processing is complete, turn off heat and remove lid. Let jars stand for 5 minutes.
Remove jars from canner and set upright on a towel to cool, undisturbed, for 12 to 24 hours. Bands should not be retightened as this may interfere with the sealing process. After cooling test seals by pressing the center of each lid. If a lid does not flex up and down, it is sealed! If a lid is not sealed within 24 hours, refrigerate immediately for up to 3 weeks or reprocess for thte full lenght of time using a new lid.
30 min 30 min prep 2 quarts blackberries
7 cups sugar
3 ounces pectin
Completely crush the berries and remove about half the pulp and seeds using a strainer. Recover 4 cups of the juicy pulp and place into a deep saucepan.
Add the sugar and mix well.
Bring to a boil for 1 full minute.
Add pectin and mix thoroughly.
Bring to a boil and hold the boil for 1 full minute while stirring constantly.
Skim off foam and allow to cool for 3 to 5 minutes.
Pour into hot, sterile jelly jars and seal.
Process 5 minutes in hot water bath.
PEAR-APPLE JAM
PEAR-APPLE JAM
2 cups peeled, cored and finely chopped pears
1 cup peeled, cored and finely chopped apples
6½ cups sugar
¼ teaspoon ground cinnamon
⅓ cup bottled lemon juice
6 ounces liquid pectin
Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam and fill hot, sterile jars leaving ¼-inch headspace. Wipe jar rims and process for 5 minutes in boiling water bath. Yield: About 7 to 8 half-pint jars
PEAR-APPLE JAM
2 cups peeled, cored and finely chopped pears
1 cup peeled, cored and finely chopped apples
6½ cups sugar
¼ teaspoon ground cinnamon
⅓ cup bottled lemon juice
6 ounces liquid pectin
Crush apples and pears in a large saucepan and stir in cinnamon. Thoroughly mix sugar and lemon juice with fruits and bring to a boil over high heat, stirring constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam and fill hot, sterile jars leaving ¼-inch headspace. Wipe jar rims and process for 5 minutes in boiling water bath. Yield: About 7 to 8 half-pint jars
SPICED TOMATO JAM WITH POWDERED PECTIN
3 cups prepared tomatoes (about 2¼ pounds)
1½ teaspoon grated lemon rind
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
4½ cups sugar
1 box powdered pectin
¼ cup bottled lemon juice
To Prepare Fruit: Wash firm-ripe tomatoes. Scald, peel and chop tomatoes. Cover and simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes into a saucepot. Add lemon rind, allspice, cinnamon and cloves.
To Make Jelly: Place prepared fruit into a saucepot. Add lemon juice. Measure sugar and set aside. Stir powdered pectin into prepared fruit. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam. 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. Yield: About 5 half-pint jar
 | wicaksanayoga on Rich Cocoa |
 | Mr WordPress on Hello world! |
|
