07 January 2010

Jelly, Jam, oh who cares, they're all good!

I made wonderful baskets and tins for family and friends this year that consisted of Candied Apple Jelly, Strawberry Jam and Blueberry Jam (among other things, but this is jelly and jam recipes, so deal). These jams and jelly turned out so good, but beware, the strawberry jam is uber duber sweet, but oh so good. Thank you to Alanna for the tips and thanks to my sister for helping me make and can everything! (these recipes are just copied and pasted so excuse the formatting).

Strawberry Jam


4 Cups hulled and crushed ripe strawberries (About 2 quarts of whole berries)
2 Tablespoons of fresh strained lemon juice
7 Cups of Sugar
1/2 teaspoon unsalted butter
1 (3-ounce) Pouch liquid Pectin


In an 8-quart pan, combine the strawberries, lemon juice, and sugar. Cover and let stand for 2 hours.

Remove the cover. Over medium-low heat, stirring constantly, heat the mixture until the sugar is dissolved. Stir in the butter. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pouch. Return the mixture to a full rolling boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree water bath for 10 minutes, pint jars for 15 minutes.

Blueberry Jam


1 1/2 qts. blueberries (fresh or frozen, thawed/not drained)
2 tbsp. lemon juice
1 box Sure-Jel or Can-Jel
4 c. sugar


Remove stems and crush fully ripe blueberries completely, one layer at a time.(Or blend them coarsley in a food processor.) Measure 4 cups of crushed fruit. Add more berries if necessary. Place berries in a very large kettle and stir in the lemon juice and the Sure-Jel or Can-Jel. Place over high heat and stir until the mixture comes to a hard boil. Immediately add the sugar and bring to a full rolling boil; boil hard 1 minute, stirring constantly.

Remove from heat; skim off foam with metal spoon; stir and skim 5 minutes to cool slightly and prevent floating fruit. Ladle into sterilized glass jars, leaving 1/2" space at top. Seal with lids.

This recipe makes about 7 cups or 3 1/2 pints of jam.

Candied Apple Jelly


4 cups apple juice
1/2 cup red-hot candies
1 (1.75 ounce) package powdered fruit pectin
4 1/2 cups sugar


In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly. Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 5 minutes in a boiling-water bath.

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