Tuesday, May 19, 2020

๐—๐—ฎ๐—บ๐˜€


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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 ๐Ÿ˜Š


VIDEOS OF JAMS AND JELLIES <<<CLICK LINK


๐Ÿธ Boozy Jams have a cocktail glass next to it ๐Ÿธ




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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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12 Berry Strawberry Jam

Apple Jam

Apple-Berry Pomegranate Freezer Jam

Apricot Jam

Apricot Jam - Ball

Apricot Jalapeno Jam

Apricot Red Currant Jam


Berry Jam

Berry Jam NCHFP (uncooked)

Berry Jams without Pectin

Blackberry Jam

Blubarb Jam (rhubarb & blueberries)

Blueberry Jam

Blueberry Lime Jam

Boysenberry Jam

Bumbleberry Jam


Cantaloupe Jam ~ see below Melon Jam

Cantaloupe Pineapple Jam

Caramel Apple Coffee Jam (See below)

Carrot Cake Jam

Carrot Cake Jam

Sour Cherry Apricot Jam

Cherry Jam Sour

Cherry Jam Sweet

Cherry Sweet Liqueur Jam ๐Ÿธ

Chocolate Cherry Jam

Christmas Jam see below

Christmas Jam by Pomona

Classic Peach Preserves

Classic Strawberry Jam

Cranberry Butter - refrigerator

Cranberry Pear Jam

Cranberry Grape Preserves

Cranberry Raspberry Preserves


Dewberry Jam

Double Sweet Cherry Vanilla Jam

Dried Apricot Jam

Dutch Apple Pie Jam


Elderberry Jam


Fig Jam NCHFP

Fig Preserves NCHFP

Fig, Rosemary & Red Wine Jam

Frog Jam


George Washington Cherry Jam

Gingered Citrus-Rhubarb Jam

Gooseberry Jam

Grape Jam

Grape Jam (Whole)

Ground Cherry Jam

Ground Cherry Marmalade

Ground Cherry Preserves

Grilled Peach Jam


Habanero-Apricot Jam ~ ALSO BELOW

Heavenly Fig Jam

Honey Sweetened Meyer Lemon Jam

Honey-Sweetened Tomato Jam


Kiwi Preserve

Kumquat Jam


Lilikoi (Passion Fruit)-Mango Jam (Low/No Sugar)


Mango Pineapple Chili Jam (see below)

Mango Jam

Mango Raspberry Jam

Mixed Berry Jam

Meyer Lemon Marmalade

Mom’s Apple Pie in a Jar

Mulberry Jam


Nectarine Jam

Nectarine-Mango Jam- See below▼


Orange Jam

Orange Banana Jam - See below ▼

Orange Marmalade

Orange Plum Jam


Papaya Grapefruit Jam

Paw Paw Jam ~ see below

Peach Blueberry Jam

Peach - Hot Pepper Jam

Peach-Jalapeno Jam - Pomona

Peach Preserves

Peach or Pear Jam

Pear Cinnamon Jam

Pear Vanilla Jam

Pina Colada Jam ๐Ÿธ Pina Colada Jam -Ball

Pineapple Jam

Pineapple Jam (dry pectin)

Pineapple Jalapeno Jam (see below)

Pineapple Rhubarb Jam

Planters Punch Gourmet Jam

Plum Jam (no pectin)

Plum Jam - Jam Maker Ball®

Plum Jam - Sure Jell

Plum Jam w/ liquid pectin

Raspberry Jam (See Below) scroll down

Raspberry Jalapeno Jam

Raspberry Jam w/ liquid pectin

Raspberry Apple Jam

Raspberry Blueberry Jam

Raspberry Maple Jam

Raspberry Mango Jam

Red Onion Marmalade

Red Onion and Port Jam

Rhubarb Jam
Rhubarb Jam

Rhuberry Marmajam aka Rhubarb Strawberry Rhubarb

Rose Petal Jam ~See Below


Saskatoon Berry Jam

Scapes (Garlic) Jam

Serrano Cherry Jam

Sour Cherry Jam

Spiced Cherry Preserves

Spiced Golden Plum Jam

Spiced Tomato Jam

Strawberry Jam NCHFP

Strawberry Jam

Strawberry Balsamic Jam

Strawberry Jalapeno Jam

Strawberry Kiwi Jam

Strawberry Peach Jam(Sure Jell)

Strawberry Pineapple Jam

Strawberry Preserves

Strawberry Rhubarb Jam

Strawberry Rhubarb Jam

Strawberry Rhubarb Spring Jam

Strawberry Spiced Rhubarb Jam

Sweet Cherry Preserves

Sweet Orange Jam

Sweet and Sour Pineapple Jam

Sweet Vidalia Onion Jam also see below


Tomato Jalapeno Jam

Tomato Jam

Tomato Jam w Honey

Tuscan Tomato Jam by Ball

Two Berry Jam


Vanilla Spiced Pear Butter


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Watermelon Rind Preserves



⬇️ KEEP SCROLLING FOR MORE RECIPES ⬇️



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Jam/Jelly Maker Recipes

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Blueberry Jam

Carrot Cake Jam

Cherry Jam

Grape Jam Recipe

Jalapeno Jelly

Mixed Berry Jam

Mulled Apple Cider Jelly

Berry Jam

Peach Jam

Pear Jam

Pepper Jelly | Pepper Jelly Recipe

Pina Colada Jam ๐Ÿธ

Pomegranate Jelly Recipes

Raspberry Chipotle Jam

Strawberry Rhubarb Jam Ball Jam



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Pomona Pectin Jam Recipes 

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Apple Pie Jam

Apple Pie Jam With Bourbon ๐Ÿธ

Apple-Rosemary Jelly

Apricot Jam

Apricot Pineapple Jam

Apricot Plum Jam

 

Balsamic Vinegar Jams

Berry Blitz Jam

 

Blackberry Jam

Blackberry Port Jam

Blackberry with Fresh Rosemary Jam

Blubarb Jam

Blue Sunshine Jam

 

Blueberry Jam

Blueberry Jam Video

Blueberry Lavender Jam

Blueberry Vanilla Lavender Preserves

Blueberry-Lavender Jam

Blueberry-Maple Preserves

Boysenberry Jam

 

Cantaloupe Jam

Caramelized Onion-Maple Jam

Carolina Reaper, Pineapple + Mango Jam

Cherry + Peach All Fruit Jam

Cherry Burgundy Jam ๐Ÿธ

Cherry Habanero Lime Jam

Cherry-Almond Jam

Chocolate Berry Jam

Chocolate Berry Jam

Chocolate Cherry Preserves

Chocolate Orange Marmalade

Chokecherry Jelly

Christmas Jam

Concord Grape Jam

Cranberry Jelly

Cranberry-Orange-Pear Holiday Jam

 

Fig Jam

Fig-Lemon Spiced Jam with Agave, Honey o…

Fig-Rhubarb-Lemon Jam

Fresh Pineapple Jam

Frozen Lemon or Lime Pie

Fruit Cobbler Jam

 

Ginger Marmalade

Ginger- Cranberry- Orange Marmalade

Gingered Lemon-Fig Preserves

Grape Jam from Seedless Grapes

Green Tomato Jam

Ground Cherry Jam

Guava Jam

 

Honeyed Tomato-Jalapeno Jam

Huckleberry Jam

 

Kiwi-Raspberry-Lime Jam

 

Lemon Jam

Lilikoi (Passion Fruit)-Mango Jam

 

Maple-Vanilla-Peach Jam

Merry Mulled Merlot Jam ๐Ÿธ

Muscadine Grape Jam

 

Nectarine-Cherry Jam

No-Sugar Triple Berry Jam with Xylitol

 

 

Orange Jam

 

Orange Marmalade

Orange-Pineapple-Rhubarb Jam

 

Peach Jam

Peach Melba Jam

Peach-Ginger Jam

Peach-Jalapeno Jam

Pear-Apple Jam

Pear-Raspberry Jam

Pear-Vanilla Jam

Pearberry Jam

Pepper Jam – Hot as You Like!

Persimmon Jam

Pineapple All-Fruit Jam

Pineapple Jam from Fresh Pineapple

Pineapple-Strawberry Jam

Pineapple, Lime + Coconut Jam 

Plum Jam

Plum Special Jam

Plum-Strawberry-Rosemary Jam

 

Quince Jam

 

Raspberry (Framboise) Rose Jam

Raspberry Jam

Raspberry-Blueberry Jam

Raspberry-Habanero Jam

Rhubarb + Zest Jam

Rhubarb Jam

Rhubarb-Cranberry Jam

Rhuby-Razz Jam

Rose Hip Jam

 

Seedless Raspberry-Honey-Vanilla Jam

Seedless Wild Blackberry Jam

State Line Jam {Peach, Whiskey

Strawberry Jam

Strawberry Jam – Unsweetened, Stev…

Strawberry Jam Sweetened with Juice Conc…

Strawberry-Banana Jam

Strawberry-Cranberry Jam

Strawberry-Jalapeno Jam

 

Strawberry-Rhubarb Jam

Strawberry-Tomato Jam

Sunrise Marmalade

Sweet Cherry-Rhubarb Jam

 

Tomato Jam

Triple Berry Jam

 

Watermelon Jam

 

White Nectarine-Lavender 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

Elderberry Jelly

Gooseberry Jam

Ground Cherry Jam

Ground Cherry Preserves

High Bush Cranberry Juice

Ground Cherry Marmalade

High Bush Cranberry Jelly

Pin Cherry or Wild Red Cherry Jelly

Pin Cherry and Crabapple Jelly

Rose Hip Jam

Rose Hip and Apple Jelly

Sand Cherry Jelly

Sand Cherry Jam

Wild Plum Jam


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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 ๐Ÿธ



Blueberry Mojito Jam



Blueberry Lemon Jam



Chocolate Cherry Jam



Fig and Pear Jam


Fig, Rosemary and Red Wine Jam ๐Ÿธ



Honey Pear Jam



Low Sugar Apple Chile Jam



Low Sugar Raspberry Lemonade Jam



Low Sugar Strawberry Tequila Agave Jam ๐Ÿธ



Melon Jam



Nectarine-Mango Jam




Nectarine and Sour Cherry Jam



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Paw Paw Jam
Yield: 9-10 half pint containers
Boiling Water Bath for 10 minutes
Quantity/Unit Ingredient Prep Notes
6 Cups Paw Paw Puree peeled, chopped, ground, dried, etc. 4 Cups Sugar White, granulated
1.75 oz (1 packet) Pectin Dried packets
2 tsp Citric Acid Powdered
Preparation Processing
Wash and peel pawpaw's, inspect for any bruises, and quarter fruit while removing seeds. Mash or blend fruit pulp until it forms a puree. 
Heat pawpaw puree to a simmer on the stovetop, slowly stirring in sugar. Continue to heat for 8 minutes, stirring to prevent sticking. 
Stir in the pectin and citric acid, bring to a boil, and turn off the heat. Pour into pre-sterilized jars. 
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 ๐Ÿธ



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 Jalapeรฑo 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 jalapeรฑos, 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, jalapeรฑos, 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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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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