Jam's

Subject: ~~~~Jam's~~~~ Mon Nov 10, 2008 10:45 pm

Apricot Jam

6 cups prepared fruit (about 4 pounds fully ripe apricots)

2 tablespoons lemon juice

4 1/2 cups sugar

1 box Sure*Jell Light Fruit Pectin

Prepare fruit. Pit and finely chop or grind about 4 pounds apricots: do not peel. Measure 6 cups into 6 or 8 quart saucepan. Add lemon juice

Then make Jam. Mix 1/4 cup sugar with fruit pectin, and then stir into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add remaining sugar and stir. Bring to a full rolling boil and boil hard 1 minute. Stirring constantly remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling to within 1/8 inch of top. Cover and process in boiling water bath for 10 minutes. Makes about 10 (8ounce) jars.

Subject: Re: ~~~~Jam's~~~~ Mon Nov 10, 2008 10:45 pm

Blackberry Jam

6 cups prepared fruit (about 2 1/4 quarts fully ripe blackberries)

4 1/2 cups sugar

1 box Sure*Jell Light Fruit Pectin

Prepare fruit. Thoroughly crush one layer at a time, about 2 1/4 quarts blackberries. Press half the pulp through a sieve to remove some of the seeds, if desired.

Measure 6 cups pulp into 6 or 8 quart saucepan.

Then make Jam. Mix 1/4 cup sugar with fruit pectin, and then stir into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add remaining sugar and stir. Bring to a full rolling boil and boil hard 1 minute. Stirring constantly remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling to within 1/8 inch of top. Cover and process in boiling water bath for 10 minutes. Makes about 10 (8ounce) jars.

Subject: Re: ~~~~Jam's~~~~ Mon Nov 10, 2008 10:45 pm

Grape Jam

7 1/4 cups prepared fruit (about 5 pounds fully ripe Concord or other loose skinned grapes and 1 cup water)

1/2 teaspoon each cinnamon, ginger and allspice (optional)

5 cups Sugar

1 box Sure*Jell Light Fruit Pectin

Prepare fruit, slip skins from about 5 pounds grapes. Place pulp in saucepan; add 1 cup water and spices. Bring to a boil cover and simmer 5 minutes. Sieve to remove seeds. Chop or grind skins and add to pulp. Measure 7 1/4 cups into 6 or 8 quart saucepan.

Then make Jam. Mix 1/4 cup sugar with fruit pectin, and then stir into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add remaining sugar and stir. Bring to a full rolling boil and boil hard 1 minute. Stirring constantly remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling to within 1/8 inch of top. Cover and process in boiling water bath for 10 minutes. Makes about 10 (8ounce) jars.

Subject: Re: ~~~~Jam's~~~~ Mon Nov 10, 2008 10:45 pm

Pear Jam

5 cups prepared fruit (about 3 1/2 pounds fully ripe pears)

2 tablespoons lemon juice

3 1/4 cups sugar

1 box Sure*Jell Light Fruit Pectin

Prepare fruit. Peel and core about 3 1/2 pounds pears. Chop very fine or grind. Measure 5 cups into 6 or 8 quart saucepan, add lemon juice.

Then make Jam. Mix 1/4 cup sugar with fruit pectin, and then stir into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add remaining sugar and stir. Bring to a full rolling boil and boil hard 1 minute. Stirring constantly remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling to within 1/8 inch of top. Cover and process in boiling water bath for 10 minutes. Makes about 10 (8ounce) jars.

Subject: Re: ~~~~Jam's~~~~ Mon Nov 10, 2008 10:45 pm

Raspberry Jam

6 cups prepared fruit (about 2 1/4 quarts fully ripe red raspberries)

4 1/2 cups sugar

1 box Sure*Jell Light Fruit Pectin

Prepare fruit. Thoroughly crush one layer at a time, about 2 1/4 quarts red raspberries. Sieve half the pulp to remove some of the seeds, if desired. Measure 6 cups into 6 or 8 quart saucepan.

Then make Jam. Mix 1/4 cup sugar with fruit pectin, and then stir into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add remaining sugar and stir. Bring to a full rolling boil and boil hard 1 minute. Stirring constantly remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling to within 1/8 inch of top. Cover and process in boiling water bath for 10 minutes. Makes about 10 (8ounce) jars.

Subject: Re: ~~~~Jam's~~~~ Mon Nov 10, 2008 10:46 pm

Strawberry Jam

6 cups prepared fruit (about 2 1/2 quarts fully ripe strawberries)

4 1/2 cups sugar

1 box sure*Jell Light Fruit Pectin

Prepare fruit. Stem and thoroughly crush fruit, one layer at a time, about 2 1/2 quarts strawberries. Measure 6 cups into 6 or 8 quart saucepan.

Then make Jam. Mix 1/4 cup sugar with fruit pectin, and then stir into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add remaining sugar and stir. Bring to a full rolling boil and boil hard 1 minute. Stirring constantly remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling to within 1/8 inch of top. Cover and process in boiling water bath for 10 minutes. Makes about 9 cups, about 7 (8ounce) jars.

~~~~Jam's~~~~

Jam's