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How to Fix Runny Jams or Jellies
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NOTE: ALL PROCESS TIMES FOR JAMS AND JELLIES SHOULD BE AT LEAST 10 MINS TO ENSURE YOUR JARS ARE STERILIZED. IF NOT THEN YOU NEED TO PRE-STERILIZE YOUR JARS. YOU CAN EASILY PASS THIS STEP BY ADDING 5 MINS TO ANY RECIPE THAT CALLS FOR 5 MIN PROCESS TIME.
REMEMBER TO NEVER DOUBLE RECIPES UNLESS USING POMONA PECTIN 😊
VIDEOS OF JAMS AND JELLIES <<<CLICK LINK
🍸 Boozy Jams have a cocktail glass next to it 🍸
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Click link for jam recipes from this book
https://www.facebook.com/media/set/?set=oa.3066415990250243&type=3
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Click link for jam recipes from this book
https://www.facebook.com/media/set/?set=oa.2306170929608090&type=3
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Apple-Berry Pomegranate Freezer Jam
Berry Jam NCHFP (uncooked)
Berry Jams without PectinBlood Orange-Cardamom Marmalade
Blubarb Jam (rhubarb & blueberries)
Cantaloupe Jam ~ see below Melon Jam
Caramel Apple Coffee Jam (See below)
Christmas Jam see below
Cranberry Butter - refrigerator
Double Sweet Cherry Vanilla Jam
Ground Cherry Marmalade
Habanero-Apricot Jam ~ ALSO BELOW
Honey Sweetened Meyer Lemon Jam
Lilikoi (Passion Fruit)-Mango Jam (Low/No Sugar)
Mango Pineapple Chili Jam (see below)
Nectarine-Mango Jam- See below▼
Orange Banana Jam - See below ▼
Paw Paw Jam ~ see below
Pina Colada Jam 🍸 Pina Colada Jam -Ball
Pineapple Jalapeno Jam (see below)
Plum Jam (no pectin)
Raspberry Jam (See Below) scroll down
Raspberry Jam w/ liquid pectin
Rhuberry Marmajam aka Rhubarb Strawberry Rhubarb
Rose Petal Jam ~See Below
Strawberry Peach Jam(Sure Jell)
Sweet Vidalia Onion Jam also see below
Tuscan Tomato Jam by Ball
⬇️ KEEP SCROLLING FOR MORE RECIPES ⬇️
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Jam/Jelly Maker Recipes
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Pepper Jelly | Pepper Jelly Recipe
Strawberry Rhubarb Jam Ball Jam
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Blackberry with Fresh Rosemary Jam
Blueberry Vanilla Lavender Preserves
Carolina Reaper, Pineapple + Mango Jam
Cranberry-Orange-Pear Holiday Jam
Fig-Lemon Spiced Jam with Agave, Honey o…
Ginger- Cranberry- Orange Marmalade
Grape Jam from Seedless Grapes
Lilikoi (Passion Fruit)-Mango Jam
No-Sugar Triple Berry Jam with Xylitol
Pineapple Jam from Fresh Pineapple
Raspberry (Framboise) Rose Jam
Seedless Raspberry-Honey-Vanilla Jam
State – Line Jam {Peach, Whiskey…
Strawberry Jam – Unsweetened, Stev…
Strawberry Jam Sweetened with Juice Conc…
Winter’s Delight Jam | Christmas Jam
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Jams and Jellies from Native (Wild) Fruits
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American Black Current – Golden or Missouri
Buffalo Berry or Bull Berry Jelly
Buffalo Berry and Crabapple Jelly
Chokecherry Jelly With Liquid Pectin
Chokecherry Jelly With Powdered Pectin
Pin Cherry or Wild Red Cherry Jelly
Pin Cherry and Crabapple Jelly
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Haskap Jam
2 cups frozen Haskaps
2 cups sugar
4 tablespoons fresh lemon juice
Mix the haskaps with the sugar and bring to a boil. Add the lemon juice. Continue to boil until it has reached the jam stage. Skim off any scum that forms. Test your jam on a plate that has been chilled in the freezer. Put a half teaspoon of jam on the cold plate and let it cool down for awhile. If the mixture does not run when you tip the plate, it is thick enough. Process ½ pints in boiling water bath for 10 minutes
So I know that you are scratching your collective heads and thinking, what the heck is a haskap? What does it taste like? They are an odd shaped berry and look almost like a lima bean. They are very tart and must have sugar added. But once cooked and sweetened, my gosh, they are the most flavourful and amazing berry I have ever tasted. The common descriptor is to say they are a raspberry, blackberry, saskatoon and blueberry rolled into one. In my sense of taste, they are a very intense raspberry/blackberry. I would use it like I would use a raspberry.
https://ediblebluehoneysuckle.wordpress.com/.../haskap-jam/
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Apple Pie Jam
Apricot-Lavender Jam
Balsamic Onion Jam
Balsamic Fig Jam
Berry- Ale Jam 🍸
Blueberry Mojito Jam
Blueberry Lemon Jam
Chocolate Cherry Jam
Dutch Apple Pie Jam
Fig and Pear Jam
Fig, Rosemary and Red Wine Jam 🍸
Honey Pear Jam
Low Sugar Apple Chile Jam
Low Sugar Raspberry Lemonade Jam
Low Sugar Strawberry Tequila Agave Jam 🍸
Melon Jam
Nectarine-Mango Jam
Nectarine and Sour Cherry Jam
Wipe rims, remove air bubbles, apply lids, and place in a boiling water bath (>200°F) for 10 minutes for ½ pint jars. Remove from water bath and allow to cool on the table for 12 hour before storing.
Peach Bourbon Jam 🍸
Peach Rosemary Jam
Pineapple Jalapeno Jam
Rose Petal Jam
Strawberry Rhubarb Jam
Tomato Herb Jam
Zucchini Bread Jam
Salted Cantaloupe Jam
Jam in 5 Easy Steps
Orange Banana Jam
Kiwi Jam
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Apple Jalapeño Jam
Ingredients:
2 1/2 pounds baking apples, such as Granny Smith or Cortland, peeled, cored, and cut into 1/2-inch dice
2 to 4 jalapeños, seeded and diced (depending on how hot you want it)
1 cup water
1/4 cup apple cider vinegar
1 1/2 cups granulated sugar
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Place a plate in the freezer.
Add the apples, jalapeños, water, and apple cider vinegar to a non-reactive sauce pot. Bring to a boil and then turn the heat down to low and simmer uncovered, while occasionally stirring, until the apples are soft, about 10 minutes. If the liquid gets too low during this process, you can add more water a tablespoon at a time.
Once the apples are soft, stir in the granulated sugar, the brown sugar, the cinnamon, and the salt. As you stir, mash the apples against the side of the pot with the back of your spoon. Alternatively, you can use a potato masher. You can make it as chunky or mashed as you like. For instance, I prefer mine to leave a few apple chunks in my jam for texture. Continue to cook the jam for 20 minutes, while occasionally stirring.
After about 20 minutes, take the plate out of the freezer and place a spoonful of the jam on the plate. After about 15 seconds, tilt the plate and if the jam doesn’t run then it’s ready. If it does run, continue to cook it while occasionally stirring for 5 more minutes and then check again. Continue to cook and test until it doesn’t run.
Pour jam into hot, sterile jars leaving a bit of headspace. Cover with lid and rings. Allow to cool and then refrigerate. I find that it can last for a month in the refrigerator. Alternatively, you can process in a boiling water bath for 10 minutes.
Yield:5 half-pints
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Cranberry Apple Christmas Jam
12 medium apples cored, peeled, and diced (Cortland's work well)
2 bags cranberries
4-5 cup sugar
1 cup apple juice
The zest and juice of 2 lemons and clementines
2 tsp cinnamon
⅛ tsp cloves
⅛ tsp fresh nutmeg
⅛ tsp allspice
Combined everything in heavy large sauce pan. Bring to a boil over medium heat until the cranberries start to pop. Lower heat boiling gently and stir until mixture begins to thicken about 15min.
Ladle into half pint jars and process 15 min in boiling water-bath.
Yields about 10 half pints
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Cantaloupe Jam with Vanilla
MAKES 3 - ½ pints
2 ½ cups chopped peeled cantaloupe (from about 2 pounds/ 910 g cantaloupe)
1 ½ cups/ 300 g granulated sugar
1 vanilla bean, split and scraped
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 (3-ounce/ 85 ml) packet liquid pectin
Prepare a boiling water bath and 3 half-pint/ 250 ml jars according to the process on page 10. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the cantaloupe, sugar, and vanilla bean pod and seeds in a nonreactive pot. Bring to a boil over high heat and cook for 8 to 10 minutes.
Add the lemon zest, lemon juice, and the packet of liquid pectin. Return to a vigorous boil. Cook for an additional 3 to 4 minutes, until the bubbles look thick.
Remove the vanilla bean pod and discard. Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
McClellan, Marisa (2012-05-22). Food in Jars: Preserving in Small Batches Year-Round (p. 40). Running Press. Kindle Edition.
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Caramel Apple Coffee Jam by Ball®
Preserving Method: Water-Bath-Canning
Makes about 4 (8 oz) half pint jars
This delectable, modern jam may taste like caramel and coffee, but it’s a quick-make apple jam that is perfect for morning toast or as a tasty ice cream topping. Try Ball®’s Caramel Apple Coffee Jam spread on hot cinnamon rolls or folded into scone batter before baking.
Ingredients
5 cups peeled, diced apples
2 cups extra strong brewed coffee
4 Tbsp Ball® Classic Pectin
½ teaspoon ground allspice
2 cups brown sugar
Directions
Step 1: Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Step 2: Bring apples and coffee to a boil in a large stainless pot, reduce heat and simmer 10 minutes or until apples are soft. Puree apples with an immersion blender or in a food processor. Return to heat.
Step 3: Whisk in pectin and allspice. Over high heat bring mixture to a full rolling boil that cannot be stirred down. Add sugar, stirring to dissolve. Return jam to a full rapid boil and boil hard for 1 minute stirring constantly. Remove from heat and skim foam if necessary.
Step 4: Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Step 5: Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
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Caramel Apple Jam
Makes 6 half-pints
Ingredients
4 pounds tart apples, such as Granny Smith, cored and chopped
1 1/4 cups water
2 tablespoons lemon juice
3 cups granulated sugar
1 cup packed brown sugar
1 tablespoon butter
1 tablespoon vanilla
Directions
In a large saucepan combine apples, 1/2 cup of the water, and the lemon juice. Bring mixture to boiling over medium-high heat, stirring constantly; reduce heat. Simmer, covered, for 25 to 30 minutes or until apples are very tender, stirring frequently. Press apples through a food mill or sieve until you have 5 cups pulp; discard skins.
Meanwhile, for caramel, pour granulated sugar into a 6- to 8-quart heavy pot, spreading evenly. Heat over medium-high heat until sugar begins to melt, shaking pot occasionally; do not stir. When the sugar starts to melt, reduce heat to medium-low and cook for 5 to 10 minutes or until all of the sugar is melted and golden, stirring as necessary with a wooden spoon. Remove from heat. Carefully add the remaining 3/4 cup water (caramel will spatter and become hard). Return to heat; cook and stir over medium heat until caramel is dissolved.
Carefully add the 5 cups apple pulp and brown sugar to caramel (again, the caramel will spatter and become hard). Cook over medium heat until brown sugar and caramel are dissolved, stirring constantly. Increase heat to medium-high. Boil gently, uncovered, about 10 minutes or until mixture is thickened, stirring frequently. Remove from heat. Stir in butter and vanilla.
Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch head space. Wipe jar rims; adjust lids and screw bands.
Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Cranberry Pineapple Jam
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Dutch Apple Pie Jam
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Green Tomato Raspberry Jam
(Refrigerator/Freezer Jam)
Ingredients
4 cups shredded green tomatoes
4 cups white sugar
1 (6 ounce) package raspberry flavored Jell-O® mix
Directions
Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes.
Spoon into hot, sterilized jars and refrigerate or, pour into freezer containers and freeze or refrigerate ONLY.
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Peach Pie Jam
6 cups peaches, peeled and cut
2 cups brown sugar
3 Tbsp bottled lemon juice
1 tsp cinnamon
1 tsp nutmeg
4 1/2 T.bsp Ball Flex Batch no sugar/low sugar pectin ( or Sure-Jell one box of no sugar/low sugar pectin)
Cut and measure peaches and put into dutch oven, heating until the peaches begin to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit. Add 2 cups of brown sugar, lemon juice, and spices. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare you sterilize jars and lids.
Ladle recipe into jars leaving 1/4" headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil. Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.
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Raspberry Green Chile Jam
Yield: 7 half-pints
4 cups frozen raspberries
3 cups frozen chopped green chile (mild, medium, or hot), thawed and drained
1 1.75-oz package powdered pectin
1 cup water
1 tablespoon bottled lemon juice
6 cups granulated sugar
Combine raspberries, green chile, pectin, water, and lemon juice in an 8-quart non-stick pan. Bring to a boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring constantly. Boil hard for 1 minute. Remove from heat. Ladle hot jam into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
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Strawberry Peach Jam
3 cups strawberries, hulled and diced
3 cups peaches, peeled and pitted, cut
2 cups sugar
3 Tbsp bottled lemon juice
4 1/2 Tbsp Ball Flex Batch no sugar/low sugar pectin
Cut and measure peaches and strawberries into a dutch oven, heating until the fruit begins to break down, about 15 minutes. Stir occasionally so that you don't burn the fruit. Add 2 cups sugar and lemon juice. Once you get the right flavor bring to a boil and then add your pectin, return to a boil, meanwhile prepare your jars and lids.
Ladle recipe into jars leaving 1/4" headspace, removing bubbles filling back to the headspace, clean rims, add hot lids and rings and process in water bath for 10 minutes at a full boil. Remember to put your jars in your water bath before it boils and bring the water to a boil and then start your timing. Remove the jars after the 10 minutes and let cool on a dish towel over night not moving them.
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Spiced Tomato Jam
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