Peach Jam from Grandma Doerksen (Dan's mom Hulda)
Peel and slice 8 cups of peaches (or whatever fruit you desire). Put in blender until fairly smooth.
Add 5 cups sugar and cook over high heat. Boil for 15 minutes.
Remove from heat and immediately add 2 (3oz.) packages of jello (any flavor is okay, but Grandma recommends peach or raspberry).
Pour into jars and seal.
Makes 4 pints.
Cantaloupe Jam Recipe from Kim in Valdez
- Cut up 4 cups cantaloupe into chunks
- Add 3 cups sugar
- 1 pureed lemon (in the blender)
- 1 pureed orange (in the blender)
Cook until clear, about 2 hours. Seal in jars
Pear Butter in the crock pot from Kathleen in Eagle River
Wash and core (don't peel, but remove any blemishes) about 12 large or 25 small pears. Place in crock-pot( 3 1/2 quart crock-pot) with 1/2 cup water and cook on low for 8-10 hours with lid on until pears are soft. When done, let cool.
Drain juice and strain through a fine strainer or use food processor. Save juice for jelly or to use in smoothies.
Measure 8 cups of pear puree into slow cooker. Add 1/3 cup orange juice and 1/2 teaspoon nutmeg, stir.
Add 4 cups sugar, 1 cup at a time, stirring after each addition. Cook on high setting with lid on for 2 hours. Then remove lid and let cook for about 8-10 more hours, stirring occasionally, if you can, until mixture is very thick, hot and deep brown in color. It should be reduced in volume by 1/3.
Ladle into hot, sterilized jars. Adjust caps. Process in boiling water bath for 10 minutes.
Yield 3-4 pints
Note: I doubled the recipe as I have a large crock-pot but did not double the sugar. My jars set by inverting them on their heads on a rack after filling.
You can use it on ham, turkey or chicken sandwiches also. Great on bagels . Try it on pancakes or waffles too.
Freezer Persimmon Jam
- 5 cups pureed persimmons
- 3 cups white sugar
- 1/4 cup fresh lemon juice
- 1/2 teaspoon grated orange zest
- 1 pinch ground nutmeg
In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened.
Pour into sterilized jars and seal. Store in the freezer.
Plum Butter from Martha Stewart
- 3 1/2 pounds plums
- 1 1/4 cups sugar
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Split plums in half, remove pits, and cut into 1 1/2-inch pieces. Do not peel. Place in a 6-quart non-reactive saucepan, and add 1 cup water and the sugar. Bring to a boil, reduce heat, and cook until fruit is very soft, about 20 minutes. Remove from heat; puree fruit and liquid in a food mill or food processor.
Rinse saucepan and return purée to pan along with cardamom and cinnamon. Cook over low heat, stirring frequently to prevent scorching, until thick enough to spread, 2 1/2 to 3 hours. Remove from heat and let cool. Store in an airtight container. The butter will keep for up to 1 month in the refrigerator, 6 months in the freezer.
Makes 3 1/2 cups
Peach Butter from Kathleen in Chugiak
- 4-5 pounds peaches, pitted and chopped ( I leave them pretty large as I like the pulp)
- 1/4 cup peach nectar or apple juice
- 1 pound sugar ( 2 1/2 cups)
- 1 teaspoon ground cinnamon ( I add about 1 1/2 tablespoons)
Place the peaches and nectar in a large, heavy pan over medium-high heat. When peaches start to bubble around the edges, reduce heat and cover pan. Simmer for 15 minutes, stirring halfway through.
Spoon into blender and puree until smooth. ( I mash peaches with a potato masher to leave them coarse) Pour puree back into pan and add cinnamon and sugar.
Simmer, uncovered over low hear, stirring occasionally, until the mixture is thick, about 1 1/2 hours. Alternatively, pour the mixture in a roasting pan and bake, uncovered at 350 degrees for about 1 1/2 hours, stirring occasionally.
To can butter, ladle into hot, sterilized pint jars, leaving 1/2 inch headspace. Turn jars on their heads to seal. I have found that the jars seal themselves without needing to water bath.
Peach and Orange Jam
- 6 cups crushed peaches
- ½ cup orange juice
- ¼ cup lemon juice
- Then stir in 5 cups can sugar.
Boil on high heat for 30 minutes, stirring constantly. Skim foam and store.
Apricot Raspberry Jam
- 2 pounds Apricots; Peeled, Pitted, and Mashed
- 1 pint Raspberries: (2 Cups), Mashed
- 6 cup sugar
- 1/4 cup Lemon Juice
- 1 tablespoon butter or margarine
- 3 oz Liquid Fruit Pectin; 1 Pouch
In a large saucepan, combine the apricots and raspberries.
Stir in the sugar, lemon juice, and butter.
Bring to a boil, over high heat, stirring constantly. Add the pectin.
Bring to a rolling boil and boil for 1 minute, stirring constantly.
Spoon into jars prepared for cooked jam.
YIELD: 7 Eight Ounce Jars
Lemony Blueberry-Nectarine Freezer Jam
- 1 pouch Freezer Jam Pectin
- 1 1/2 cups sugar
- 3 cups chopped, peeled, pitted nectarines (about 4 medium)
- 1 cup crushed blueberries (about 1 pint)
- 1 tablespoon grated lemon peel
- 1 teaspoon lemon juice
Combine freezer jam pectin and sugar in a medium bowl, stirring to evenly blend.
Add chopped nectarines, crushed blueberries, lemon peel and lemon juice. Stir for 3 minutes.
Serve immediately, if desired.
For longer storage, ladle jam into clean freezer jars, leaving 1/2-inch headspace; apply lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
Yield: about five 8-ounce jars.
Bing Cherry Jam
- 4 cups pitted and chopped bing cherries
- 1 package powdered pectin
- 1/4 cup Lemon juice
- 1/4 cup Almond liqueur
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 4 ½ cups sugar
Place all ingredients, except the sugar, into a 4-6 quart kettle, bring the mixture to a boil that cannot be stirred down.
Immediately add the sugar. Bring the mixture to a boil and continue boiling for 2 minutes. Skim mixture.
Pour hot jam immediately into hot jars, leaving 1/4 inch ( 6 mm) head space.
Adjust caps. Process 10 minutes in a boiling water bath canner.
Yields 5 or 6 half-pint jars
Nectarine Butter from Kathleen in Eagle River
- 4 -5 pounds of nectarines - do not peel just roughly chop
- 1/2 cup peach nectar or apple juice (I use unsweetened apple juice)
- 1 pound sugar (2 1/2 cups)
- 1 teaspoon ground cinnamon
Place nectarines and juice in large heavy pan over medium heat. When fruit starts to bubble around edges reduce heat in pan and cover. Simmer about 15 minutes, stirring halfway through.
Spoon into blender and puree until smooth. Pour puree back onto pan...stir in cinnamon and sugar.
Simmer, uncovered, over low heat about 1 1/2 hours. Stir occasionally.
To can butter, ladle into hot sterilized pint jars, leaving 1/2 inch headspace. Use 2 piece lids....if jars-lids-butter is hot you need not water bath. Just turn jars on their heads to seal on wire rack. Let cool 24 hours before packing in cases, etc.