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Cooking with Fruit Preserves and Jellies

Cooking with Fruit Preserves and Jellies

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We’re taking your favorite fruit spreads, preserves, and jellies beyond PB&J. From savory pan sauces to fillings for festive cookies, here are ten more reasons to have these essential ingredients on hand.

Pork Chops with Cherry Preserves Sauce

High-quality cherry preserves serve as the basis for a simple pan sauce in this 20-minute meal. You can slice a one-pound pork tenderloin into four medallions to use in place of the pork chops, or try the sauce over duck breast. Either way, the classic flavor combination of tangy balsamic vinegar and sweet cherries makes a winning dish. Serve over egg noodles to soak up the delicious sauce.

Chocolate Pizza with Apricot Preserves and Bananas

Photo: Becky Luigart-Stayner

Wow your guests (or your family) with this deliciously gooey knife-and-fork dessert pizza that makes a perfect marriage of homemade grilled dough, sticky-sweet apricot preserves, fresh banana, and melting chocolate chips. One online reviewer raves: “This is so simple and so yummy! I was making homemade flatbread for another recipe, so I threw this together as a spur-of-the-moment dessert. It was a huge hit! It was so nice that the bread was fresh and hot because the chips melted just a tad as it absorbed the jam.”

Make-ahead tip: The recipe calls for letting dough rise one hour. You can also let it stand at room temperature overnight with the same great results. Slice bananas just before adding to pizza to avoid discoloration.

Apricot-Cream Cheese Braid

Photo: Becky Luigart-Stayner

All the good stuff from a cream cheese Danish is rolled into this bread, which was a favorite in our Test Kitchens. The finished braids can be covered and refrigerated for a couple of days or frozen for up to a month. The extra loaves are great gifts; wrap in plastic and cinch with a bow. Feel free to substitute any kind of fruit preserves.

One online reviewer says: “This is a wonderful recipe!! The bread is perfectly soft and sweet, and the filling is a fantastic compliment (not to mention the beautiful presentation). I use seedless raspberry preserves at times and make for all special occasions. A must try!”

Grilled Cornish Hens with Apricot-Mustard Glaze

Photo: Becky Luigart-Stayner

Sweet apricot preserves, tangy Champagne vinegar, earthy parsley, and refreshing mint mingle in this delectable glaze. Peach preserves are also a tasty option; just make sure and opt for chunkier preserves (rather than jelly), to ensure the glaze adheres better to the hens.

The glaze also works on chicken thighs beautifully. Serve with grilled fennel bulb quarters and couscous for a stunning meal.

Pompano with Tropical Barbecue Glaze

Preserves make a nice base to homemade barbecue sauce. Here apricot preserves, lime, ginger, cumin, jalapeño, and mango nectar combine for a unique sweet-tart combo. Make the sauce ahead and keep in the fridge for up to a week.

One online review shares her real-world advice: “This was incredible! The flavors were so intense together. We substituted 2 teaspoons Sriracha for the jalapeño pepper. We also substituted tilapia for pompano and basted both sides of the fish with sauce before broiling. Then we basted the fish again when we turned while broiling. We will definitely make this again.”

Blackberry-Mustard Glazed Ham

Ah…the holiday ham. We’ve changed up the typical brown sugar and honey routine with a delicious glaze of Dijon, apple juice, and blackberry preserves. Try it with any flavor of fruit preserves you enjoy. Adorn the platter with fresh blackberries, apple slices, oregano, and flat-leaf parsley, and wait for the oohs and aahs to begin.

Dark Chocolate and Cherry Brownies

These decadent brownies are a top-rated favorite of Our Site users, and we agree! Cherry preserves are folded into the batter to add moisture and tartness to rich chocolate. Lining the pan with parchment paper helps prevent the moist brownies from sticking. Many online reviewers suggest using raspberry preserves in place of cherry; you may even try orange marmalade for something unexpected.

Peach Spiced Lamb Chops

Thick, bone-in lamb chops are rubbed with a homemade spice blend then seared and cooked over a flaming hot grill or grill pan. The secret? Brush peach preserves over chops just as they’re finishing cooking. The preserves melt into the meat and offer a sweet glaze against the spicy coating.

You can use the same spicy-sweet glaze for pork chops. Accompany with sautéed broccolini and couscous.

Vanilla Berry Parfaits with Meringue Cookies

Making homemade parfaits is easy: Layer yogurt, granola, fruit spread or preserves, and fresh fruit to your heart’s content. Or you can go the extra mile with this decidedly more decadent dessert parfait.

The homemade vanilla bean custard can be prepared a couple of days ahead; then assemble and chill the finished parfaits before serving. Using store-bought meringue cookies saves you some time.

Raspberry Linzer Cookies

Ground almonds give these cookies a hearty taste and extra crunch. We love the look and texture of raspberry preserves with seeds, but use seedless fruit spread if you like. Save this recipe for special occasions and cut the cookies into any shape—round, rectangle, or even star-shaped. They make great gifts and centerpieces on holiday dessert tables.

J: Jams, Jellies (and Preserves and Conserves)

What's the difference between jelly and jam? Can you make a peanut butter and jam? Technically that's still PB&J, right? And what are preserves? Marmalades? And conserves? These days, when it's easy to just pick up a jar of Smucker's at the supermarket, why should we bother to try to make sense of these terms? Well, because it's National Peanut Butter and Jelly Day! And because homemade jams and jellies are easy to make and delicious to eat.

In the days before refrigeration, an entire growing season's worth of fruits and vegetables were preserved for use throughout the winter. Cucumbers transformed to pickles, and tomatoes and beans were canned and "put up" in the pantry or root cellar for the winter. Fruits were mixed with sugar to create jams, and to give a taste of summer to a bitterly cold February morning's breakfast. The history of jam dates back to the Greeks, who used honey to preserve quinces. In the 16th century, cane sugar came to Europe from the new world, and it was used to preserve fruit, hence the term preserves.

All of these concoctions that we know today as jams, jellies, marmalades, and conserves are a mixture of fruit and sugar. The basic preparation involves crushing ripe fruit to release its juice, then adding sugar and heating the mixture to a boil, cooking it until it's ready to set, and then placing the resulting syrupy mixture in jars for storage. What differentiates all these preserves? Jellies are made only from the juice of fruits the solids are strained from the juice before the sugar is added. With jams, the fruit chunks are left in the mixture. Marmalades are jellies in which pieces of fruit are suspended, not crushed. And conserves are a mixture of fruits, often citrus, with nuts and raisins added. Of course, these are the American labels. In the UK, jelly can refer to what Americans know as Jell-O. And Americans tend to call jams "jelly" anyway, like in their peanut butter and jelly sandwiches. So I'm not sure things are any clearer now.

Growing up, I was put off the idea of making jam from scratch because I thought it was hard. Both of my grandmothers make homemade jam and jelly, and I'd always hear stories about jams not setting. But a simple understanding of the role of pectin (a polysaccharide found in the cell walls of plants) in your preserving process can help prevent setting snafus. When fruit and sugar are heated to 221°F (105°C), the acid and pectin in the fruit react with the sugar. Two important things happen: Cooking with such a concentration of sugar kills off most microbes, and, as the mixture cools, the pectin helps the jam to "set", or solidify. The result is a spreadable mixture that won't spoil.

It's important to understand that while all fruit has pectin, the level and quality of pectin varies not only among fruits (apples have a lot, strawberries very little), but even within fruits. The tougher parts of a plant have more pectin than the softer parts. And as a fruit ripens, the pectin breaks down, so depending upon an apple's ripeness, its level of pectin varies. All of this is a long way of saying that if you rely on the naturally occurring pectin in your fruit to set your jam, you've got an unpredictable situation. And, in my experience, unpredictability leads to hard times in the kitchen.

Of course, for hundreds of years, jam makers have known about the pectin predictability problem. They've solved it by adding extra pectin. Initially this was done in the form of adding apple juice or jelly to a batch of preserves. In the 20th century, the advent of pectin powders and syrups (such as Sure-Jell and Certo) made it easy for the home cook to create perfectly set batches of jams and jellies.

I'll admit that the one time I made jam without additional pectin (a lovely recipe for Strawberry with Raspberry Juice and Balsamic Vinegar), it failed to set and I ended up with a lovely magenta syrup for ice cream. Making jam in this fashion takes more practice and experience, because you need to be familiar with what a setting, boiling cauldron of sugary berries looks like. And you can "check the set," as they say, by putting a drop of your mixture on a cold plate and examining its consistency. If it's loose and runny, you need to continue cooking it.

I am now a confident home jam maker, and, while I like the authenticity of the natural pectin approach, I have to admit that the ability to ensure a good set is enough to get me to use Sure-Jell. The recipe on the pectin package will guide even a novice jammer through the process. All you need to do is collect two quarts of ripe fruit and your result will be the best-tasting jam or jelly you've ever had. Perfect for spreading on your morning toast or making yourself a tasty peanut butter and jelly sandwich.

Strawberry with Raspberry Juice and Balsamic Vinegar
From Mes Confitures: The Jams and Jellies of Christine Ferber, by Christine Ferber.

Ingredients 1 3/4 pounds wild Mara strawberries, or 1 1/2 pounds net*

Jam Session

9/6/16 By Alison Spiegel

Winter is coming. OK, that may be a little dramatic, but hear us out: Summer is definitively over, which means we’re doing anything we can to hang onto the best of the season. That means breaking out the canning jars and pumping up the jams, jellies and preserves like never before.

Amaretto with cherry, Frangelico with peaches and chestnut with tart cherry—these aren’t the ingredients for some fancy cocktail these are the wild creations being crafted by Cathy Barrow, author of Mrs. Wheelbarrow’s Practical Pantry.

Need more convincing? How about getting your hands on a peach and tomato jam? “Tomato’s a fruit after all. It’s not as strange as it might seem,” Darra Goldstein, the editor in chief of new magazine Cured, says. “It turns out this beautiful rosy color,” she continues, “and it has a peach flavor, but just enough of something else that keeps it from tasting saccharine.”

Not a sweets person, you say? We’ve got you covered. Chef and co-owner of Atlanta’s Miller Union, Steven Satterfield, has been pushing the savory envelope with the likes of “blackberry with thyme, bay leaf and sweet onion, strawberries with ramps, or even apple with garlic and ginger or cherry with red onion and red wine vinegar.” Top your favorite sandwich with one of these bad boys and prepare to have your mind blown.

Never ones to miss the opportunity to take it to the next level, we wanted in on the action. So we got to work on our own unique combinations. We’re talking fig-saba jam (see the recipe), apricot-cardamom preserves (see the recipe) and hot pepper jelly (see the recipe).

First, though, let’s blow the lid off a question you’ve always wondered: What’s the difference between jam, jelly and preserves?

Jams contain broken-down fruit, while that fruit gets strained out when making jelly. As Goldstein puts it, “Jam has body.”

Jelly, on the other hand, is essentially “a clarified syrup with no pieces of fruit,” Satterfield says. It doesn’t have the same mouthfeel and texture as jam or preserves.

Speaking of preserves: They are “on the other end of the spectrum [as jelly], because you take whole fruits and suspend them in a sugar,” Goldstein says. “When preserves are done well, they’re like eating jewels.”

Of course, the categories don’t stop there. There are confitures, marmalades, compotes, fruit butters . . . the list goes on. Master the art of jams, jellies and preserves, Satterfield says, then get creative and play around with other styles and unique flavor profiles.

Take our fig-saba jam, for example. Saba, an Italian grape-must liquor, emboldens sweet figs for a jam you’ll want to eat on and with everything.

Looking for a hit of spice with your breakfast? Our hot pepper recipe suspends three varieties—jalapeño, poblano and bell—in an apple cider vinegar jelly for an addictive topping for just about anything—especially cream cheese.

Preserves, on the other hand, have more heft, so we pair sweet apricot with aromatic cardamom and ginger, taking cues from our friend, Satterfield, who “will put fennel seed or fennel pollen or black pepper in strawberry preserves.”

While each of these recipes offers tips for perfecting the process, certain rules of thumb apply across the board. First, it’s best to use some, if not all, underripe fruit. Underripe fruit contains more natural pectin, which will imbue body. In jams and preserves, pectin produces that crucial uniform, spreadable texture. Talk to anyone in the biz, and they are likely to be pectin purists, meaning having to supplementally add it in is not preferred.

Cooking time is also critical. “If it's loose, it's easy to fix,” Satterfield says. “Just cook a little longer, or you can even add pectin (although I am a purist and usually try to nail the consistency naturally).” Overcooked jams, however, “lose the fresh fruit flavor, because the mixture either gets too hot and the sugars caramelize or overreduce, and it scorches on the bottom from lack of moisture.”

“The secret,” Goldstein says, “is you have to take it off before it’s completely thick, because the pectin [naturally occurring or otherwise] will make it thicken as it cools. So it turns it this terrible paste.”

Finally, it’s best to add whichever spices, liqueurs or extra sweeteners toward the end, and to proceed with caution. “Be careful when adding very strong flavored spices,” Satterfield warns, “as they can overwhelm.” Consider yourself armed and ready to can your way to next summer.

Cooking With Preserves: 18 Recipes Using Jam, Jelly or Marmalade

Every week we pull together some great Canadian recipes from Canadian food bloggers around the web featuring one main ingredient or dish. This week, we have 18 delicious recipes for cooking and baking with preserves including jellies, jams, marmalades, confitures, spreads and all things delicious you can get from a colourful jar.

When it comes to fruits and veggies, summer's plentifulness is one of the most exciting things for food lovers, especially for those who plant their own plot.

At times, however, such abundance can get overwhelming. No one wants to throw out beautiful cucumbers, strawberries or tomatoes because there's not enough room in the fridge! Luckily, that's what food preservation is for.

Before being the indulgent product that it is now, jam was a basic concoction made mostly with honey during times of abundance to preserve food and protect against any periods of scarcity that might hit. Maybe not exactly the same reason why we make marmalades nowadays, but the essence of the act is almost the same. Namely, we want to make our bounty last for as long as possible so that when temperatures drop from two digits to one and we start yearning for summer flavours, all we have to do is open a jar and make something delicious with its content.

Besides infusing desserts with colour, perfume, and sweetness, preserves can create sweet-salty to-die-for pairings for savoury dishes. Explore more uses of jam, jellies, marmalades, and compotes by indulging the eyes with the heavenly recipes that 18 FBC members shared with us.

6. Sauces & Dips

  • add dijon mustard to a citrus jam and use with fish
  • melt hot pepper jellies and use as dipping sauce for eggrolls, wontons, samosas, etc.
  • use fruit jam as a base for your favorite BBQ sauce recipe

For Beverages:

Jellies can be used as an easy enhancement to cocktails, turning a simple cocktail into a &ldquocraft cocktail&rdquo. Click here to see a range of cocktails and mocktails that can be made with fruit syrups (which is often just a jelly without the pectin). Below are a few to get you started.

Prosecco Sparkler: warm jelly until liquefied and stir several tablespoons into glass of chilled prosecco or other sparkling white wine.

Peach cocktail: Add several tablespoons of any of the low-sugar peach or apricot jams to a glass of sparkling shiraz. Add ice and stir gently.

Lime marmalade margarita: Add several tablespoons of lime or lemon ginger marmalade to your recipe for margaritas and blend.

7. Sandwiches & Burgers

Panini: Use basting brush to spread olive oil or softened butter on outside of 2 slices of robust bread (or sourdough bread) layer inside of sandwich with cheese and a fruit jam or fruit butter (prosciutto or other meat sliced thin can also be added) place sandwich in Panini machine, oiled sides of bread on outside (touching grills) and close machine until cheese is melted and bread slightly browned.

If you do not have a Panini machine, just grill above sandwich like a grilled cheese sandwich.

PBJ&rsquos: Try peanut-butter-jelly sandwiches with a bold jam or jelly to get a taste treat.

Hamburgers: I use a sweet-tart jam on one side of bun, ketchup on the other side of the bun and the hamburger of your choice in the middle for a wonderful tart and savory combination (I love this with a ground chuck patty and an egg as the protein in the middle, and jam on the buns&hellipscrumptious!).

Mini-burgers with fruit chutneys

8. Sweet Treats & Desserts

These are a few of the many, many ways jams and jellies can be used in desserts:

Chocolate-Raspberry Panini with Mascarpone: Butter 4 slices of French bread and arrange on baking sheet, buttered side down. Spread each with 1 Tbsp preserves. Sprinkle chopped bittersweet chocolate (do not exceed 61% cacao) over each, leaving 1/2-inch border. Spread 6 Tbsp mascarpone cheese evenly over plain side of remaining 4 bread slices.

Sandwich cookies: Spread generous tsp of jam between two of your favorite cookies (oatmeal or ginger cookies work great). Click here for other cookie/jam recipes

Bars: Use as filling in any of your favorite bar recipes (i.e., raspberry-almond bars)

Empanads: Use as a filling for empanadas

Mini-tarts: Click here for a great and easy recipe for these) roll out a pie crust and line a small circle of dough in miniature muffin cups or some sort of shallow mold. Fill with jam and bake until crust is golden and filling bubbles thickly.

2-Ingredient Jam Tarts for Spring

Ice cream topping: Spoon sweet jams over ice cream fruit jams are especially good with ice cream, but the hot pepper jams are a nice twist.

9. Mustard Butters for Vegetables:

Vegetable toppings: combine 1/3 cup jam (go for less sweet jams or chutneys) with 2 Tbsp Dijon mustard and 1 Tbsp butter and 1 Tbsp lemon juice heat until melted and drizzle over vegetables

10. And, of course, TOAST!

All of the jams, jellies and preserves are wonderful with toast and all kinds of breads (bagels, cornbread, etc.)

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Welcome to Farm to Jar!

I have a small farm specializing in tomatoes, peppers and berries. We have a commercial kitchen on the farm where we use our produce to make jams, beverage syrups & pepper spice blends. My aim is to share my experiences, products and accumulated knowledge with you so that you can enjoy growing and/or cooking your own food!


Never miss a recipe or gardening tip! As our gift for signing up, we will send you our popular spice guide: Spicing Up Low-Carb Mexican Dishes with Chile Spice Blends

ELDERBERRIES: This fruit, which is hard to get in this country, is used to make pies, jams and jellies. This berry is known to be eaten also for medicinal purposes in some countries. Some varieties are not to be eaten at all and the ones that are edible should be at least minimally cooked.

FIGS:  Like the date bar, I love homemade “fig bars”. Besides cookies, figs are used in pudding and other desserts even some entrees. 

Cooking with Fruit Preserves and Jellies - Recipes

2. Instead of tartar sauce with fish, try a spicy dipping sauce made with marmalade or peach jam and prepared hot or honey mustard.

3. When you run out of maple syrup, try warm raspberry or strawberry preserves with fresh berries stirred in. Great over pancakes or waffles.

4. Create a skinny dressing for your favorite fruit salad. Stir a half cup of low-fat yogurt into 1/4 cup of fruit preserves.

5. Spread pineapple jam or mixed-fruit jelly on squash halves, before baking.

6. For a quick jelly roll, layer slices of pound cake and any flavor fruit preserves. Strawberries, blackberries, raspberries are especially suited for jelly roll fillings.

7. Top hot cereal with peach or apricot preserves.

8. Give iced tea a fruit or mint flavor by stirring in 1 to 2 teaspoons lemon or orange marmalade, mango jam or guava paste.

9. Sweeten a grapefruit half with a few teaspoons of orange or apple jelly. Serve as is or broil.

10. For a quick coffeecake, spread plain, store-bought coffeecake with preserves. Sprinkle lightly with sugar. Slide under broiler until topping bubbles.

11. Top a serving of cottage cheese with a few spoonfuls of preserves or jam. Chunk pineapple is wonderful served over cottage cheese. Top a serving of ricotta cheese with grape jelly - a classic Italian combination for a simple dessert.

12. Stir in 1/4 cup of apricot, peach or pineapple preserves before serving cooked vegetables, like carrots or sweet potatoes.

13. To make a quick fruit relish, stir 1 cup grape jelly into 1/2 cup each of sweet orange marmalade and chopped walnuts. Serve with turkey or chicken.

14. For sweet and sour sauce, combine 1/2 cup of jelly, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce and 1/2 cup wine vinegar. Simmer 5 minutes, stirring constantly.

Homemade Organic Peach Jam without Pectin

I have adapted this recipe slightly from Growing a Greener World. There’s a video on how to make jam if you’re new to making your own jams at home.

  • 6 cups organic pitted, chopped peaches(with skins on)
  • 3 1/2 cups organic cane sugar
  • 3 Tbsp. freshly squeezed organic lemon juice or organic bottled lemon juice without synthetic additives
  1. Place the chopped peaches, lemon juice and sugar into the bottom of a heavy-bottomed 6-8 quart stainless steel or enamel stockpot over medium heat.
  2. Stir ingredients until well combined.
  3. Bring the mixture to a boil over high heat, stirring constantly.
  4. Turn the temperature down to a simmer and allow it to set, stirring constantly.
  5. The mixture has set once it’s reached 220° Fahrenheit (use a candy thermometer to check) or passes the *wrinkle test.
  6. You may either can this jam or freeze it.
  7. Enjoy!

*Wrinkle Test: Place a spoonful of the jam onto a chilled plate and set it into the freezer for 2 minutes. Then use your finger to press into it from the side. If it wrinkles, it is ready to can. If not, keep cooking and try again in a few minutes.


For preparing the fruit spreads

  • An 8-10 quart kettle with a broad flat bottom
  • Jelly bag (square yard of unbleached muslin) or flour sack tea towels if jelly bags are not available. A jelly bag stand or cone strainer to hold jelly bag.

Other kitchen equipment such as

  • quart glass measuring cup
  • dry measuring cups and spoons
  • paring knives
  • potato masher
  • bowls
  • colander
  • long-handled spoon
  • ladle
  • small dish
  • metal spoon for skimming foam from cooked product
  • timer
  • household scales.

For processing

  • 1⁄4 - 1⁄2 pint or pint canning jars with standard two-piece lids and rings Boiling water canner or large kettle with rack in bottom that is tall enough to get 1 inch of water over
  • the top of jars jar lifter to take jars out of boiling water and a rack or towel to set jars on to cool.

Jams, Jellies, & Preserves.

My family has always loved my mother's tart wild plum jelly and my grandmothers blackberry jam. There is nothing like delicious homemade fruit jellies and jams on warm biscuits or toast.

Preserving fruit has been done for generations. Initially it was done to store the surplus fruit that would have otherwise spoiled without refrigeration. Preserving fruits is easy, fun, and yields wonderful rewards. There are several methods of preserving fruit. Many people begin with jams. Jams consist of whole, chopped, or crushed fruit that is cooked with a sweetener until thickened. Jellies are made by extracting the juices from fruits by cooking the fruit then straining the juice through a jelly bag. If a jelly bag is not available you may use a colander lined with unbleached muslin to achieve the same results. Cheesecloth, however, is not a good substitute because it is too loosely woven and not strong enough. Do not squeeze the bag when straining the juice as it may cause the jelly to be cloudy. The juice is then cooked down with sugar to the jelling point. Jellies should be clear and sparkling, hold their shape, and spread easily. Marmalades are similar to jams in that they contain bits of fruit, but the fruit is suspended in jelly. Marmalades are more time-consuming to make than jams, especially citrus varieties, which require soaking and slow cooking to tenderize rinds. Preserves and conserves are pieces of fruit that retain something of their original shape and are cooked until translucent in heavy syrup. Conserves may contain nuts and raisins. Butters are thick purees that usually have spices and are dark in color. Curds are creamy blends of fruit, butter, and eggs. Generally, 2 pounds of fruit requires about 2 pounds of sugar and about 2 hours of processing. This rule is general so be sure to read your recipe carefully before beginning, have all equipment ready, and have lots of patience. Have containers ready and sterilized. You may seal your jars with rubber sealing rings and tops or with paraffin.

These easy recipes will help bring preserving back into your kitchen.

1 (1 3/4 ounce) box Sure-Jell

Wash and remove stems from plums. Place in a large saucepan and add water to almost cover plums. Bring to a boil and allow to boil until plums burst open. Strain juice through a jelly bag. Place 5 1/2 cups of juice and box of Sure-Jell in saucepan and bring to a rolling boil that cannot be stirred down. Stir in sugar all at one time and bring to a rolling boil and boil for 1 minute. Remove from heat. Dip foam from top with a metal spoon. Pour into sterilized jars and seal immediately. Yield: about 8 half pints.


Wash grapes, mash and place in saucepan with enough water to cover. Simmer for 20 minutes. Strain juice through a jelly bag. Pour 4 cups juice in a saucepan and boil for 5 minutes. While juice is boiling, warm sugar in a 200 degree oven. Pour sugar into juice and cook over medium heat until it reaches 220 degrees on a candy thermometer (about 25 minutes). Skim off foam with a metal spoon. Add a few drops of yellow food coloring if using scuppernongs to give a richer color. Pour into jars and seal. Yield: about 4 half pints.

2 1/2 quarts fresh blackberries

1 (1 3/4 ounce) box Sure-Jell

Wash berries and cook in a saucepan over moderate heat until juice begins to flow and berries are soft. Crush berries. Place 3 1/2 cups of berry mixture and box of Sure-Jell in a saucepan and bring to a rolling boil that cannot be cooked down. Add sugar all at one time and bring to a boil and boil for 1 minute. Remove from heat and dip foam from top with a metal spoon. Pour 1 sterilized jars and seal immediately. Yield: about 6 half pints.


2 quarts fully ripe strawberries or quarts ripe raspberries

1 (1 3/4 ounce) box Sure-Jell

Wash and stem strawberries or raspberries. Thoroughly crush berries, one layer at a time, to let juice flow freely. Measure 4 1/2 cups into a saucepan add Sure-Jell mixing well. Place over high heat and stir until mixture comes to a hard boil. Add sugar all at one time and mix well. Bring to a full rolling boil for 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Stir and skim for 5 minutes to cool slightly and prevent floating fruit, Ladle quickly into sterilized jelly jars and seal at once. Yield: about 8 half pints.

2 tablespoons lemon juice

1 (1 3/4 ounce) box Sure-Jell

Wash and remove stems from berries. Crush fruit one layer at a time. Place measured berries in saucepan and add lemon juice. Measure sugar and set aside. Stir Sure-Jell into prepared fruit mixture and bring to a rolling boil over high heat, stirring constantly. Stir in sugar. Continue stirring and bring to a rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Pour into sterilized jars and seal immediately. Yield: about 6 half pints.

Place figs and sugar in large saucepan and let stand approximately 8 hours. Cook over medium heat, stirring often to keep from sticking, about 1 1/2 hours, until a thick syrup forms. Take off heat let set a few minutes and skim off foam with a metal spoon. Spoon into sterilized jars and seal. Yield: about 3 half pints.

1 1/4 pounds tart cooking apples juice of 1 lemon

6 ounces pitted dates (chopped)

Peel, core, and cut apples into chunks. Toss with lemon juice, cover with sugar, and let stand covered overnight. Heat fruit, stirring to dissolve sugar. Add chopped dates to mixture and cook carefully to avoid sticking until very thick, about 30 minutes. Spoon into sterilized jars and seal. These preserves are a wonderful complement to pork and duck dishes. Yield: about 4 cups.

1 (1 3/4 ounce) box Sure-Jell

Remove rinds from fruits and quarter sections. Place sections flat and set aside. Scrape peel and discard half of white part. Thinly slice remaining rind. Add 1 1/2 cups water and baking soda to rind. Cover rind and simmer 20 minutes stirring occasionally. Chop fruit discarding all membrane and reserving all juice. Add fruit and juice to rind mixture. Cover and simmer 10 minutes, stirring occasionally. Measure sugar and set aside. Stir Sure-Jell into prepared fruit. Bring to a rolling boil over high heat, stirring constantly. Stir in sugar all at once and bring to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat and pour into sterilized jars and seal. Yield: 7 half pints.

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice sweet cider

Wash, peel, and quarter apples and place in a saucepan with spices and enough sweet cider to cover. Bring slowly to a boil. Mash the apples with a wooden spoon and cook until you have a dark, smooth, buttery jam. Spoon into sterilized jars and seal. Yield: about 4 cups.

Wash, quarter, and stone apricots. Place apricots in saucepan with sugar and lemon juice. Heat gently, stirring constantly until sugar dissolves, then boil, being careful not to allow sticking. When set, spoon into sterilized jars and seal. Yield: about 5 cups.

Combine first 5 ingredients in top of a double boiler. Cook over simmering water, stirring constantly, until margarine melts. Gradually stir about one-fourth of hot mixture into eggs add to remaining hot mixture, stirring constantly, until mixture thinckens and coats a spoon (about 15 minutes). Remove from heat cool. Cover and refrigerate. Lemon Curd will keep in a tightly-covered glass container for up to 2 weeks in the refrigerator. Serves 12-20.

Fill jars three-quarters full with water and place lids loosely on top. Place jars in a pan partly filled with water in such a way that jars do not touch each other bring to a boil and simmer for 15-20 minutes. Keep jars warm until ready to fill.

Spoon into sterilized jars, using a nonmetallic spatula to eliminate air bubbles. Leave 1/4-inch headroom. Wipe rims of jars clean and screw lids in place and tighten, or if you are not using standard sealing jars, pour melted paraffin on top of preserved fruit mixture. To melt paraffin, use a double boiler. Paraffin is highly flammable, and if it is melted at too high a temperature it tends to shrink from the sides of the jar or container as it solidifies. It can also crack jars or containers if it is applied when too hot. When lids and paraffin are securely in place, invert the jars for a few minutes, then turn them upright again and let cool completely. If you have not included sugar in the recipe that has a sealed lid, subject the jars to a 10-minute boiling water bath. Remove and cool completely. Check that all seals are secure, label, and store in a cool dry place.

Tie burlap with raffia on top and make a special label.

Wrap jar in fabric and place in a basket with crackers, biscuits, and tea.

Put jelly or jam in beautiful one-of-a-kind goblets, cut glass baskets, or old clear glass containers of all shapes and sizes.

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Oven canning Not rated yet
Seems oven canning might be the easiest way to can tomatoes and the recipes are simple enough except I did not see the temperature for the oven. Also, …

Watch the video: How to Make Strawberry Jam!! Homemade Small Batch Preserves Recipe (July 2022).


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