Genie's Southern Kitchen

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Genie's Southern Kitchen	[email protected]

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Canning/Freezing : Jam
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Message 1 of 158 in Discussion

From:

Genie· (Original Message)

Sent: 11/18/2007 7:25 PM

Recipes

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Message 144 of 158 in Discussion

From:

Genie·

Sent: 6/7/2008 4:33 AM

From:

BettyGa1

Sent: 6/5/2008 7:36 PM

CHERRY RHUBARB JAM

5 cups rhubarb -- finely cut
1 cup water
5 cups sugar
1 (21 oz.) can cherry pie filling
6 ounces cherry Jell-O (can use sugar free Jell-O)

Cook rhubarb in water until tender. Add sugar, stirring constantly. Cook a few minutes. Add pie filling and cook 10 minutes, breaking up the cherries a bit. Remove from heat. Add 6 oz. Jell-O, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.

Message 145 of 158 in Discussion

From:

Genie·

Sent: 6/12/2008 1:15 AM

From:

lindah© (Original Message)

Sent: 6/10/2008 10:32 PM

Sour Cherry Jam

Ingredients

5 cups fresh sour cherries, pitted
5 cups sugar
2 Tbsp. lemon juice

Directions

Heat cherries slowly in covered saucepan until skins soften slightly. Add sugar and lemon juice, mixing well. Cook briskly for 15 minutes or to 218 degrees F on thermometer. Chill in refrigerator overnight. Bring jam to a boil. Boil for 1 minute. Pour into hot sterilized jars leaving 1/2 inch headspace; seal. Process in boiling water bath for 5 minutes. Makes 4-5 8 oz. jars.

Message 146 of 158 in Discussion

From:

Genie·

Sent: 6/27/2008 2:33 AM

From:

lindah© (Original Message)

Sent: 6/25/2008 11:42 PM

Freezer Peach Jam
2 lb. ripe peaches, pitted and quartered (5-6 peaches)
1-3/4 cups unsweetened white grape or apple juice
1/2 tsp freshly grated lemon zest
1 Tbsp lemon juice
1 - 1.75 oz. pkg "no sugar added" fruit pectin
1-3 cups sugar

Coarsely chop peaches in a food processor. Measure out 3 cups (Reserve the rest for another use, such as a smoothie. Place white grape (or apple) juice, lemon zest and lemon juice in a large saucepan. Gradually stir in pectin, continue stirring until completely dissolved. Place over medium high heat and bring to a full rolling boil (a boil that cannot be "stirred down"), stirring frequently. Boil hard for 1 minute. Remove from heat.

Immediately stir in the chopped peaches. Stir vigorously for 1 minute. Stir in sugar to taste until dissolved. Divide jam among six 8-oz. canning jars, leaving at least 1/2" space between the top of jam and top of jar. Cover with lids and let jam stand at room temperature until set, about 24 hrs. Store in refrigerator or freezer until ready to use.

Message 147 of 158 in Discussion

From:

Genie·

Sent: 6/27/2008 3:59 AM

From:

lindah© (Original Message)

Sent: 6/25/2008 11:44 PM

Freezer Peach Jam
4 c. peeled, coarsely chopped peaches
1 (1 3/4 oz.) pkg. powdered fruit pectin
1 tbsp. sugar
1 tbsp. lemon juice
1/2 tsp. ascorbic acid

Crush peaches in a medium saucepan; stir n remaining ingredients. Bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir 3 minutes. Spoon jam into freezer containers, leaving 1/2 inch headspace. Cover at once with lids. Let stand at room temperature 24 hours; freeze. To serve, thaw jam. Yield: 2-1/2 half pints. Note: Jam may be stored in the refrigerator up to 1 month.

Message 148 of 158 in Discussion

From:

Genie·

Sent: 8/19/2008 4:53 AM

From:

Shirley©1 (Original Message)

Sent: 8/17/2008 8:56 PM

******** Freezer Jam **********

From the Sunset Favorite Recipes

4 cups persimmon puree
3 cups sugar
2 tbsp lemon juice
1/4 tsp lemon peel

mix all ingredients together and boil at low temperature for approximently 20 minutes or until thickened. Pour into sterilized jars and seal. Store in refridgerator or freezer. Makes 6 jars

Message 149 of 158 in Discussion

From:

Genie·

Sent: 8/19/2008 4:56 AM

From:

Shirley©1 (Original Message)

Sent: 8/17/2008 8:51 PM

Persimmon Jam

Yield: 8 servings

8 Ripe persimmons (medium to large)
1/4 c Lemon juice
1 3/4 oz Powdered pectin
6 c Sugar

Wash persimmons, cut stem ends and force fruit through food mill or coarse strainer. Measure 4 cups pulp into deep saucepan. Add lemon juice and pectin to persimmon pulp and mix well. Heat to boiling, stirring constantly. Boil without stirring 4 minutes. Remove from heat and alternately stir and skim 5 minutes to cool. Spoon into hot sterilized jars and seal.

Makes about 8 half-pints

Message 150 of 158 in Discussion

From:

Shakysindad

Sent: 9/5/2008 9:54 PM

Rose Hip and Rhubarb Jam

1 cup rose hips
4 cups diced rhubarb
1 cup water
1/4 tsp salt
2 cup sugar
1 tblspn grated lemon rind

Use slightly undreripe rose hips. Remove petal remnants and stems from rose hips. Cut rose hips in half and remove seed with knife tip.

Combine rose hips, rhubarb, water, and salt, and boil 1 minute. Add sugar and lemon rind and boil 1 minute. Remove from heat and pour into hot sterilized jars and seal.

I have used frozen rhubarb for this, since I have to wait so long for rose hips. It works fine. Drain rhubarb well or cook till it forms a mound on a plate.

Used to have one for using the berries of a Mountain Ash tree, but can't find that anymore. Aslo had a tea that used the red flower from a Sumac bush.

Message 151 of 158 in Discussion

From:

Genie·

Sent: 9/20/2008 9:39 PM

From:

Genie· (Original Message)

Sent: 9/18/2008 12:43 PM

DUTCH APPLE PIE JAM

1 lb tart green apples

1/2 c raisins

1 c water

1/3 c lemon juice

1 tsp ground cinnamon

1/4 tsp ground allspice

4 1/2 c granulated sugar

1 c firmly packed light brown sugar

1/2 tsp 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 min, stirring constantly.

Remove from heat and immediately stir in liquid fruit pectin.

Bring to full rolling boil and boil hard for one min, stirring constantly. Remove from heat.

Stir and skim foam for 5 min 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 centres.

Message 152 of 158 in Discussion

From:

Genie·

Sent: 10/4/2008 3:06 PM

From:

BettyGa1

Sent: 10/1/2008 8:46 PM

Rhubarb Jam

2 1/2-lbs unpeeled rhubarb
6 1/2 cups sugar
1-pouch CERTO Fruit Pectin
1-cup water

Thinly slice or chop rhubarb
In saucepan, add rhubarb and water
Bring to a boil and simmer, covered until soft, about 1 minute
Measure out 4 1/2-cups prepared rhubarb and return to saucepan
Stir in pectin, bring to boil
Add sugar
Return to a hard boil for 1 minute
Remove from heat and stir for 5 minutes, skimming the foam
Pour into warm sterilized jars leaving 1/4" head space
Cover with lids and screw caps
Process in hot water bath for 5 minutes

Message 153 of 158 in Discussion

From:

Genie·

Sent: 10/4/2008 3:16 PM

From:

BettyGa1

Sent: 10/1/2008 9:05 PM

Easy Rhubarb Jam

Ingredients:
5 1/2 cups rhubarb, finely diced
3 1/2 cups sugar
1 (3 ounce) package strawberry Jell-o

Mix rhubarb and sugar, allow to sit overnight. The next morning, boil the mixture for 15 minutes, stirring constantly. Remove from heat. Add Jell-o and mix until it's dissolved. Pour into sterilized jars. Cool, and keep in refrigerator.

Message 154 of 158 in Discussion

From:

Genie·

Sent: 10/5/2008 3:28 AM

From:

Sent: 10/2/2008 5:50 PM

Rhubarb Raspberry Jam

4 cups 1 inch pieces fresh rhubarb, about 1 1/2 pounds
2 cups sugar
1 tablespoon fresh lemon juice
1 1/2 pint basket raspberries
1/2 teaspoon ground cardamom

Combine rhubarb pieces, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight. Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Add raspberries and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Stir in ground cardamom. Cool jam completely. Jam can be made 1 week ahead. Store in covered container in refrigerator. Makes about 2 cups

Message 155 of 158 in Discussion

From:

Genie·

Sent: 10/5/2008 3:40 AM

From:

Genie·

Sent: 10/2/2008 4:28 PM

Rhubarb Jam

2 lbs. rhubarb stalks

2-1/2 cups granulated sugar

2 cinnamon sticks

1 Tbsp lemon juice

Wash, peel and cut the rhubarb into 1-inch pieces. Place in a bowl and add the sugar and cinnamon sticks. Set aside at room temperature 2 hours. Stir occasionally as the sugar dissolves and liquefies. Then cover and refrigerate overnight. Stir occasionally.

Drain the rhubarb and pour the juice into a large saucepan. Scrape any undissolved sugar into the pan. Place over medium heat and stir to dissolve the sugar. Then bring to a boil. Add the rhubarb and cinnamon sticks. Bring back to a boil, reduce the heat and cook at a low boil about 20 minutes, stirring often. Stir in the lemon juice. Test by putting a teaspoon of jam on a cold plate. If it does not set up within 2 minutes, cook a few minutes longer.

Remove the cinnamon sticks. Ladle the jam into clean, hot canning jars, adjust lids and seal in a boiling water bath 5 minutes. Cool on a rack.

Makes about 2-2/3 cups.

Message 156 of 158 in Discussion

From:

Genie·

Sent: 10/5/2008 3:47 AM

From:

Jolene·

Sent: 10/2/2008 6:08 AM

Rhubarb Jam With Jello

4 cups cut-up rhubarb
4 cups sugar
1 package Jello (strawberry, raspberry, or black raspberry are best)

Boil sugar and rhubarb until rhubarb is tender. Add Jello and stir until Jello is dissolved. Turn off heat and pour into jars and seal.

Message 157 of 158 in Discussion

From:

Genie·

Sent: 10/8/2008 1:37 AM

From:

Sent: 10/6/2008 10:53 PM

Green Tomato Jam
3 cups finely chopped green tomatoes (I use a food chopper)
2 cups sugar
1 6oz pkg. strawberry jello (can use any fruit flavor that would have seeds)

Bring all ingredients to a boil, lower heat and continue cooking until thickened. Pour into containers and place in fridge till firm up. You can also freeze this jam.

Message 158 of 158 in Discussion

From:

Genie·

Sent: 10/23/2008 2:12 AM

From:

BettyGa1

Sent: 10/21/2008 2:02 PM

RED BEET JAM

6 c. beet juice
2 pkg. sure jell
1/2 c. lemon juice
8 c. sugar
1 (6 oz.) pkg. red raspberry Jello

Heat beet juice, sure jell and lemon juice. Bring to a boil. Add sugar and Jello, all at one time. Boil 5 minutes. Remove and let cool. Put in jars with paraffin.

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