LOOKING FOR THAT PERFECT JAM OR JELLY RECIPE?

WELL, LOOK NO FURTHUR!! HERE IS MY HELPFUL GUIDE TO SOME OF THE BEST
JELLY & JAM RECIPES ANYWHERE!!

Holiday Tip:
Make that Special Someone their Favorite
Jam or Jelly HOMEMADE
and put in a nice clear jar and tie a
decorative ribbon around it!!
You can give it alone or add it to a gift basket!!!

I HOPE YOU WILL FIND THESE RECIPES INFORMATIVE AND HELPFUL, 
IF YOU DO......A QUICK VOTE WOULD BE GREATLY APPRECIATED!!!

11 Minute Strawberry Jam
5 cups Strawberries
5 cups Sugar
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4 minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from stove, cool, stir occasionally

Hawaiian Jam
8 Peaches, peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar
Chop all ingredients fine. Put oranges through food chopper. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight.
Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.

Amish Rhubarb Jam
5 cups Rhubarb, diced
4 cups Sugar
6 oz Jello, strawberry
Mix rhubarb and sugar together and let stand overnight. In morning, cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Jar and seal. .

Apple Raspberry Jam
9 cups Sugar
2 cups Water
6 cups Finely chopped tart apples (about 2 pounds)
3 cups Red raspberries, washed and drained
Combine sugar and water; boil until mixture spins a thread.
Stir in apples and boil 2 minutes. Add raspberries and boil 20 minutes longer, stirring often. Pour into hot sterilized jars; seal. Makes 5 pints.

Apricot Jam
3 1/4 cups Prepared fruit
1/2 Bottle fruit pectin
7 cups Sugar
Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. Mix well. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim.

Apricot, Orange & Almond Jam
1 lb Dried apricots
2 oz Split almonds
3 Oranges
2 Lemons
2 1/2 lb Sugar
2 1/2 tsp Ground cinnamon
Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.
Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.
Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars.

Apricot-Raisin Jam
1/2 lb Dried apricot halves, coarsely chopped
1 cups Golden raisins
1 Juice and grated rind of 1 lemon
1 cups Orange juice
2 cups Sugar
Place the apricots and raisins in a bowl and add water to cover. Cover the bowl tightly and let it stand overnight. Drain the liquid into a large, heavy saucepan and chop the apricots coarsely. Add the apricots, raisins, lemon juice and rind, and orange juice to the pan, place over low heat, and bring to a simmer. Cook 20 minutes, stirring occasionally.
Add the sugar and continue cooking, stirring frequently until the mixture of fruit is very soft and the syrup sheets when dropped from the side of a spoon (220 degrees on a candy thermometer), 15 to 20 minutes. Spoon the jam into sterilized half-pint jars. Seal the jars, process in a boiling-water bath for 10 minutes and cool. Store in a cool, dark place.

Banana Jam
2 1/4 lb Bananas, peeled weight
3 1/4 cups Sugar
1 Lemon
1/2 cups Water
Boil the sugar and water in a large, heavy saucepan for 3-4 minutes. Sieve the peeled bananas into a large bowl containing the lemon juice. Mix quickly and then add to the sugar syrup in the pan while it is still hot. Time is of the essence if the bananas are not to discolor.
Boil the jam gently, stirring all the time as it can stick and burn very easily.
As soon as the jam has thickened sufficiently, pour it into warmed jars and sprinkle a pinch of extra sugar on the surface of the hot jam before sealing tightly and sterilizing for about 10 minutes. Keep in a cool, dark place.
Note: Banana jam is high in nutritional value but will only keep well if perfectly sound, ripe fruit must be chosen and great care taken in its preparation.

Berry Christmas Jam
3 cups Fresh cranberries
1 md Seedless orange, peeled and quartered
1 pk (10 oz) frozen sliced strawberries, slightly thawed
1/4 tsp Ground cloves
1/4 tsp Ground cinnamon
4 cups Sugar
1/2 cups Water
1 Pouch (3 oz) liquid fruit pectin
In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar and water until well blended. Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin. Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Pour into heat resistant jars with lids. Makes about 3 pints of jam.

Blackberry Jam
3 cups Blackberries
2 cups Water
1 pk Powdered fruit pectin
5 cups Sugar
Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat to boiling. Boil 5-10 minutes. Add sugar. Stir until dissolved. Boil 3-5 minutes, stirring frequently, or until thick.

Blueberry-Lemon Jam
4 1/2 cups Blueberries; fresh or frozen
7 cups Sugar
2 tbsp Lemon juice
Grated zest of 2 large lemon
3 3-oz pouches liquid pectin
Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries.) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature.
Makes about 6 cups.

Cantaloupe Jam
2 med Cantaloupe, cut in pieces the size of your thumb
1 (No 2 1/2) can crushed Pineapple
2 Oranges
2 packs Pectin
Sugar
Cut cantaloupe in pieces the size of your thumb. Combine with drained crushed pineapple, 2 oranges, ground peeling and all. Add 2 packages pectin. Add sugar; measure and add same amount of sugar as you have fruit. Cook until you have a
thick syrup. Put in bottles and seal.

Cherry Pineapple Jam
4 qt Pitted cherries
2 cups Crushed pineapple
Sugar
Combine fruits and add an equal weight of sugar. Heat slowly to boiling. Simmer 3/4 hour. Pour into platters. Cover with glass and set in the sun until desired consistency is reached.

Date-nut Raisin Jam
1/4 cups Pitted dates
1/4 cups Walnuts
1/4 cups Raisins
2 tbsp Orange juice
Combine in blender and store in refrigerator.

Diabetic Strawberry Jam
4 cups Strawberries, halved
1/2 cups Concentrated white grape juice (simmered down from 1-1/2 cups)
2 1/2 tbsp Lemon juice
1/4 tsp Grated lemon rind
1 1/2 tbsp Unflavored gelatin (1-1/2 envelopes)
Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leak proof freezer container for storage, even plastic containers. Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months.

Dutch Apple Pie Jam
1 lb Tart green apples
1/2 cups Raisins
1 cups Water
1/3 cups Lemon Juice
1 tsp Ground Cinnamon
1/4 tsp Ground Allspice
4 1/2 cups Granulated Sugar
1 cups Firmly packed light brown sugar
1/2 tsp Margarine or butter
1 Pouch liquid fruit pectin
Peel, core and finely chop enough apples to measure 2c Place in preserving kettle or Dutch oven with raisins, water, lemon juice, cinnamon and allspice. Stir in sugars and margarine/butter.
Place kettle over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in liquid fruit pectin. Bring to full rolling boil and boil hard for one minute, stirring constantly. Remove from heat.
Stir and skim foam for 5 minutes 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 centers

English Orange Marmalade
4 Oranges
1/2 Grapefruit
1/3 Lemon
Sugar
Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1 hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon.

Fall Fruit Jam
4 cups Peaches, chopped and peeled
4 cups Pears, chopped and peeled
1 cups Apples, chopped and peeled
1/4 cups Lemon juice
5 cups Sugar
Combine fruit and cook slowly until tender, about 15 minutes. Add lemon juice and sugar. Bring to boil, stirring frequently. Boil to jam stage (104C), about 15 minutes. When jam stage is reached, remove from heat. Stir and skim 5 minutes. Pour into sterilized jars; cool and seal. Makes about 6 - 8oz jars.
Process 10 minutes in boiling water bath.

Georgia Peach-berry_No Cook Jam
1 cups Crushed raspberries
1 cups Peeled, finely chopped peaches
3 1/4 cups Sugar
2 tbsp Lemon juice
1 Pouch liquid fruit pectin
Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in lemon juice and liquid fruit pectin. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. cover with tight lids and let stand at room temperature until set (may take 24 hours) Store in freezer, or for 3 weeks in refrigerator. Makes 4-1/2 cups.

Grape Jam
4 lb Grapes
2 Oranges; juiced & zested
5 cups Sugar
1 cups Raisins
pinch Salt
Wash grapes and remove stems. Peel off skins and reserve; place grape pulp in a saucepan. Cook pulp over low heat 6 to 7 minutes, then press through a coarse sieve to remove seeds. Discard seeds; return pulp to saucepan. Add orange rind and juice, sugar, raisins and salt, and continue to cook over low heat, stirring constantly. As the mixture thickens, add grape skins and cook 6 to 8 minutes or until quite thick.
Pour into sterile hot jars and seal while hot.
Makes about 3 1/2 pints.

Honey Pear Jam
2 lg Firm-ripe pears; cored and diced
1/2 cups water
1/4 cups Lemon juice
1/4 cups Pear eau-de-vie
1/4 tsp Cinnamon
1/4 tsp Clove powder
1/4 tsp Nutmeg
1/2 cup Honey
1 pinch Salt
Combine all ingredients except honey and salt in a saucepan. Cook 5 min over high heat, stirring. Reduce heat to medium and cook 25 min, stirring occasionally. Add honey and salt. Cook 15 min, stirring, until the right texture is obtained. Store in a non-reactive container in the fridge for up to 2 mos.

Hot Pepper And Tomato Jam
2 1/4 Ripe tomatoes
1 1/2 tsp Grated lemon rind
1/4 cups Lemon juice
2 Chopped hot peppers; OR 2 tsp Tabasco sauce
6 cups Sugar
1 Fruit pectin
Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cups into sauce pan. Add pepper, rind, juice, sugar and mix well. Over high heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove from heat and at once stir in pectin. Skim with metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle into 1/2 pint jar and seal.

Island Jam
4 cups Cantaloupe, peeled and diced
3 Oranges, peeled and diced
1/4 cups Lemon juice
4 cups Sugar
1 tsp Lemon rind
1 tsp Orange rind
1/2 tsp Salt
3 cups Bananas
Combine cantaloupe, oranges, and 1/4 cup lemon juice in heavy saucepan. Bring to a boil and simmer for 15 minutes. Add sugar, lemon rind, orange rind, and salt. Continue simmering for 30 minutes. Add 3 cups sliced bananas and continue simmering for an additional 15 minutes. Pour into jelly jars and cover with paraffin. Can be frozen. Yield 8 (6 ounce) jars.

Microwave Strawberry Jam
1 cups Crushed strawberries
2 tsp Lemon juice
3/4 cups Sugar
1/4 tsp Butter
Stir together strawberries, lemon juice, sugar and butter in an 8-cup microwave-safe measuring cup.
Microwave on 100 percent power for 4 minutes, then stir and continue to microwave at 100 percent power for 4 minutes. Pour into covered container, cool and refrigerate.

No Cook Peach Jam
1 lb Peaches: Peeled, Pitted And Mashed, 2 Cups
2 cups Sugar
3 oz Liquid Fruit Pectin; 1 Pouch
2 tbs Lemon Juice
Stir the mashed peaches and sugar together in a large bowl, blending well, and let stand 10 minutes, stirring occasionally. Add the liquid fruit pectin and lemon juice. Stir, constantly, for 3 minutes. Spoon into jars prepared for freezer jams.
Yield: 3 Eight ounce Jars

Oriental Rhubarb Jam
1 lb Rhubarb finely chopped
1/2 tsp Five spice powder
Dash hot pepper sauce
3 cups Granulated sugar
1/4 cups Chopped candied ginger
3 tbs Lemon juice
In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequently, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars.

Papaya Mango Jam
3 cups Ripe mango flesh cut in 1/2 cubes
3 cups Ripe papaya flesh cut in 1/2 cubes
3 cups Sugar
3 tbs Fresh-squeezed lime juice, strained
Combine all ingredients and bring to a boil over moderate heat, stirring constantly. Reduce heat to minimum and cook uncovered 30-40 min or until visible liquid is evaporated. Stir frequently. Put up for canning in the normal way.

Persimmon Jam
3 lb Ripe persimmons
7 cups Sugar (3 1/2 lbs)
Juice of 2 lemons
1 6 oz. bottle liquid pectin
Wash, peel and seed the persimmons; then mash them. Place persimmon pulp in a preserving kettle, add the sugar and lemon juice and mix well. Bring slowly to a boil over high heat until sugar has dissolved, stirring frequently. Boil hard for 1 minute, then remove the kettle from the heat and stir in the liquid pectin. Skim thoroughly with a metal spoon. Ladle into hot sterilized jars and seal immediately.

Pumpkin Jam
1 ea Medium Pumpkin
4 lb Sugar
4 ea Lemons
4 ea Oranges
Cut up and dice 1 medium pumpkin For 2 bowls of pumpkin use 1 bowl of sugar. Cut up 4 lemons and 4 oranges. Combine pumpkin, lemon and orange and cover with the sugar. Let stand over night. Next day, mix well and cook until pumpkin is clear. Pack in sterile jars and seal immediately.

Pumpkin Jam 2
5 lb Pumpkin
1 lb Raisins
1 lb Dried apricots
2 1/2 lb Sugar
Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may be added. Canned pumpkin may be substituted for fresh pumpkin.

Red Onion Jam
3 cups Peeled, thinly sliced red onions
1 1/2 cups Apple juice
3/4 cups Red wine vinegar
1 tsp Dried sage
1/2 tsp Pepper
5 cups Sugar
1/2 cups Packed light brown sugar
1/2 tsp Margarine
1 Pouch liquid pectin
Mix all ingredients except pectin. Place over high heat; bring to a full rolling boil and stir constantly. Skim off foam with metal spoon, remove from heat. Ladle into sterilized jars, then water bath process for 5 min.

Ripe Tomato Jam
4 lb Medium ripe tomatoes
4 cups Sugar
1 tsp Whole cloves
1/2 tbs Broken stick cinnamon
2 cups Vinegar
1/2 tsp Whole allspice
Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick.

Roasted Garlic Jam
4 Heads Garlic, large roasted and peeled
2 tsp Olice oil
1 tbs Fresh lemon juice
1/2 tsp Kosher salt
1 tbs Italian parsley, coarsely chopped
Cayenne pepper, pinch
Ground pepper, fresh
Chop garlic with knife until it forms a paste. Place in a bowl, add remaining ingredients. Stir to blend. Use for Bruschetta, pizza or grilled meats. Yield 2/3 cup.

Rose Petal Jam
1 lb Petals from fresh red roses
2 cups Sugar
1/2 cups 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.

Tomato Jam
1 lb Tomatoes (green or red)
1 lb Sugar
2 oz Ginger root
1 Cinnamon stick
1 Grated rind(lemon or orange)
Peel, core and slice tomatoes. Cover with sugar and let stand for 12 hours. Strain off the juice and boil it until syrup falls from a spoon in heavy drops. Add the tomatoes, spices and rind. Cook until jam thickens then put in hot jars. Process for 10 minutes in hot water bath or seal with paraffin.