6 sprigs rosemary/3in. long
1 1/4 cups boiling water
1/4 cup vinegar
3 cups sugar
red food colouring (optional)
1/2 bottle liquid pectin
STEEP rosemary in boiling water for 15 minutes. Measure 1 cup into pan. ADD sugar & vinegar. Bring to boil. ADD pectin & colouring - BOIL 1/2 minute. Pour into sterilized jars & seal. (Hint: Also try marajoram or sage. using 3/4 cup of herb to 1 1/4 cups water)
8 c Blueberries
4 c Rhubarb, chopped in 1 inch pieces
1 ts Lemon rind, grated
2 tb Lemon juice
1 c Water
4 c Granulated sugar
In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heatand simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars.
1 pound juneberries
4 1/2c. sugar
1/2c. lemon juice
1 package pectin
Wash and crush ripe juneberries. Add water and simmer 15 minutes. To prepare juice; rest colander in a bowl or kettle. Spread cloth or jelly bag over colander. Place hot prepared fruit into cloth or bag. Fold cloth to form bag and twist from top. Press with masher to extract juice.
Measure 3c. juice into 6-8 quart kettle and add lemon juice and pectin. Stir well Place over high heat, bring to boil, stirring constantly. Bring to a full rolling boil. Boil hard exactly 2 minutes. Remove from heat. Skim foam and pour into glasses. seal with paraffin or use dome seals and boil water bath method.
Yields: eight 6-oz glasses
No Cook Strawberry Jam
1 pt Strawberries, mashed (2 cups)
2 c Sugar
3 oz Liquid Pectin; 1 Pouch
2 tb Lemon Juice
3 dr Red Food Coloring;Up To 4 Drops May Be Used
Stir the berries and sugar together in a large bowl, blending well, and let stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice and food coloring, blending well, and stir constantly for 3 minutes. Spoon the jam into the jars prepared for freezer jams.
Yield: 3 Eight Ounce Jars
6 lb Rhubarb
6 lb Lump sugar
Rind of 3 lemons
Wipe the rhubarb dry and put into preserving pan with sugar, cutting the rhubarb up first. Mince the lemon rind and add other ingredients,keep stirring to prevent the rhubarb from burning. When sugar is quite dissolved let the jam boil quickly for 3/4 of an hour.
Rose Petal Jam
1 lb Petals from fresh red roses
2 c Sugar
1/2 c Water
Rinse the petals gently and dry them.
Dissolve the sugar in the water and stir into the petals. Place the petals and sugar in a shallow pan, cover with a sheet of glass and place under clear sun for 8 hours.
Place in a kettle. Bring the mixture to a boil and simmer 20 minutes, stirring constantly. Pour into jars and seal.
Seedless Elderberry Jam
4 lb. elderberries
4 lb. sugar
juice of 3 lemons
rind of 1 lemon
In a kettle, mash berries and bring to a boil over low heat. Add a
little water if necessary. Add 1 pound sugar and simmer until berries
are soft. Add water as needed to keep it from sticking. Strain berries
to remove seeds and add lemon juice and rind. Add remaining sugar and
cook for 30 minutes,stirring and skimming frequently. When jam reaches
thickness, remove from heat. Pour into hot, sterilized glasses,seal
immediately and boiling water bath for 5 minutes.
Good with wild game.
SOURCE: North Texas Pagans [NTP] family of discussion groups.
Strawberry Diabetic Jam
1 c Berries
3/4 c Sugar-free strawberry pop
1 pk Strawberry sugar-free Jello
3 Packets Equal
Mash the berries, add soda pop and cook 1 minute. Remove from heat and stir in Jello until dissolved. Stir in sweetener and pour in jars. Seal and store in refrigerator. Yield 1 1/4 cups. You may use other fruits such as raspberries, peaches or cherries.
Crush berries until a small amount of juice forms. Place in a medium saucepan; bring to a boil. Boil 2 minutes. Stir in gelatin until dissolved. Remove from heat add the sweetener and mix well. Adjust sweetener to taste. Pour into jars or plastic containers. Store in refrigerator up to 3 weeks. Yield: 2-3/4 cups
1 1/2 lb Ripe strawberries
1 c Sugar
2 ts Lemon juice
Wash berries well. Cut hull in half and slightly mash. Put all ingredients in a pan on a propane stove and boil for about 5 minutes, without stirring. Remove from heat and cool for 30 minutes. Pour mixture into baking pan, 9"x9", and cover with plastic wrap. Place outside in sunlight for 3 to 8 hours, until it is thick. Pour into a jar and chill or use for a snack right away.
Sweet Onion Jam
6 md Sweet onions, sliced
4 tb Butter
2 ts Vegetable oil
1/2 ts Salt
1/3 c Brown sugar
In heavy skillet, melt butter and vegetable oil. Add onions and saute until they are slightly brown. Season with salt. Reduce heat, stirring constantly until caramel color and tender. Stir in brown sugar until dissolved. Put in jars and refrigerate until ready to serve. May be heated again. Serve with chicken or turkey.
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