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  #11 (permalink)  
Old 08-28-2004, 06:24 PM
kellydid's Avatar
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No Cook Peach Jam


2 3/4 cups prepared peaches (peeled, pitted, and mashed)
1 tsp. ascobic acid crystals (optional)
6 1/2 cups sugar
1/3 cup lemon juice (use 2-3 lemons or you may use RealLemon)
1 Bottle of Certo Fruit Pectin

Measure fruit and sugar in bowl. Mix lemon juice and certo togeter in a small bowl and add to the fruit mixture. Stir for 3 minutes; a few sugar crystals will remain. Pour quickly into glass containers, cover at once. Allow these to set for 24 hours at room temperature. Then store in freezer. These will keep in refrigerator for 2-3 weeks.
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  #12 (permalink)  
Old 09-11-2004, 10:07 PM
Abear's Avatar
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Location: Heart of Cajun Country
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Linda Lou's Apple Pie Jam

as posted by boggsZ in the July 2004 What's for Dinner? thread.

It's really easy to make. Just make sure your
apples are really tart or it will be really sweet.
I found that out but its really good.

Linda Lou's Apple Pie Jam

4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed light brown sugar
1 box powdered pectin
1/2 teaspoon butter

Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice.

Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.

I get alot of questions about the apples/ water. Measure your chopped apples in a 4 cup measuring cup, leave them in the cup and fill with water till you see the water level at the 4 cup mark. Someone tried using 4 cups apples and 4 cups water. OH, talk about syrup !!!

Yield: I got 3 jelly jars and 2 pints and a little left over.
Hook 'Em Horns!!!!
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  #13 (permalink)  
Old 09-11-2004, 10:12 PM
Abear's Avatar
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Freezer Peach Jam

as posted by cat lover in the July 2004 What's for Dinner? thread.

Freezer Peach Jam

3 lbs. ripe peaches (10 -12)
1 tbsp. grated lemon peel
1 tsp. ascorbic acid crystals
1/4 cup sugar
1 1 3/4 oz pkg. lite powdered fruit pectin (be sure and only use the "lite" the person that gave me this recipe many moons ago said the other pectin products will not work!!!
3 cups sugar

Peel, pit, and finely chop peaches; measure 3 1/2 cups into a large bowl. Add lemon peel and ascorbic acid. Combine the 1/4 cup sugar and pectin. Gradually add pectin mixture to peach mixture; stirring vigorously. let mixture stand 30 minutes, stirring every 10 minutes. Slowly stir the 3 cups sugar into peach mixture; stir till sugar dissolves. ladle jam at once into clean jars OR freezer containers, leaving a 1/2" headspace. Wipe rims and seal. Let jam stand at room temperature 2 hours or till set. Label. Chill up to 3 weeks or in freezer for up to 1 year.

Makes 4 1/2 cups
Hook 'Em Horns!!!!
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  #14 (permalink)  
Old 09-11-2004, 10:14 PM
Abear's Avatar
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Fresh Blackberry Jam

as posted by cat lover in the July 2004 What's for Dinner? thread.

Fresh Blackberry Jam

3 cups fresh blackberries
1/3 cup sugar
1/4 cup molasses
3 tbsp. orange juice or blackberry brandy
1/4 cup orange juice
3 tbsp. cornstarch

In a large saucepan combine blackberries, sugar, molasses and brandy. Bring to boiling; reduce heat. Cook, uncovered, over medium heat 5 minutes, stirring occasionally. In bowl stir together juice and cornstarch. Add to berry mixture in saucepan. Cook and stir until thickened and bubbly. Cook; stir 2 minutes more. Remove from heat; cool slightly. Cover and chill up to 2 weeks. Makes 2 cups
Hook 'Em Horns!!!!
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  #15 (permalink)  
Old 09-23-2004, 02:20 PM
RenJac1301's Avatar
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Location: North Texas
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here yall go :)

Here yall if any one wants to try watermelon jelly

4 cups watermlons(remove seed)
3 1/2 cups sugar
2 tbl lemon juice
1(6 oz)Liquid pectin

*place watermelons in blender and blend until smooth
YIELD 2Cups puree)
*In large pot combine watermelon puree ,sugar and lemon juice
*Bring to FULL BOIL
*Add pectin
*Boil hard for 1 minute stirring constantly
*Remove from heat, skim off
*Ladel into HOT JARS
*Process in boiling water 5 minutes

Mom to a 17 year old.
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  #16 (permalink)  
Old 10-15-2004, 03:48 AM
ewriggs's Avatar
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Location: Lawrenceville, Georgia
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chuckle 5 Recipes for Pepper Jelly!

When making pepper jelly, I make two batches - one hotter (red coloring) and one less hot (green coloring). I've found that habaneros don't have as much flavor - just lots of heat, so I seldom use them. I like pepper jelly with a good, deep flavor, so I favor red chilis, bell peppers (with added cayenne or sometimes tobasco sauce!) and jalapenos. I've even made pepper jelly with pickled jalapenos (so I didn't have to handle the raw peppers). It works!

Food coloring may be added to any of these recipes. Cayenne pepper, tabasco sauce and/or chili powder may be added to any of these recipes to increase heat or flavor.

(We need a smilie that's breathing flames! )

Jalapeno Pepper Jelly (Pepper Jelly #1)
Makes 6 small jars (12 servings).

3 green bell pepper, minced
2 (4 ounce) cans diced jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin
5 drops green food coloring

1. Mix together the peppers, vinegar, sugar and cayenne pepper. Pour into a large, stainless steel or glass saucepan.
2. Slowly bring to a boil over medium heat, stirring frequently.
3. When mixture begins to boil, stir in thepectin and boil 5 minutes longer. Stir constantly at this point!
4. Skim off the foam, and remove from heat.
5. Ladle into sterilized jars, seal, and process in a boiling-water canner for 5 minutes.

= = = = =

Pepper Jelly (Pepper Jelly #2)

6 1/ cups sugar
1 1/2 cups white vinegar (5% acidity)
1 1/2 cups finely minced green bell pepper
1/4 cup finely minced jalapeno peppers
2 (3-ounce) packages liquid pectin

In a large bowl, mix sugar, vinegar, green pepper and jalapeno pepper together well. Pour into a large saucepan (glass or stainless, not aluminum!). Bring to a boil stirring frequently, and allow to boil for 3 minutes. Stir in pectin, and boil an additional 2 minutes, stirring constantly. Remove from heat and allow to cool for 5 minutes. Skim off the foam.
Quickly pour hot jelly into hot sterilized jars, to about 1/4-inch from top. Wipe jar rims, cover with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes.
Makes 7 half pints.

= = = = =

Spicy Hot Pepper Jelly (Pepper Jelly #3)

Use your favorite peppers and chilies. Makes almost 8 cups. Use any size of jars you like.

1 lb holland orange peppers, chopped
1 (6 ounces) onions, chopped
2 cups vinegar
7 habaneros, including seeds if you like heat
1/2 teaspoon chili pepper flakes, ground fine (optional)
7 cups sugar
6 fluid ounces liquid pectin

Makes 8 cups
takes 50 minutes
10 mins prep

Blend 1 cup vinegar and peppers and onions until well pureed.
In a large pot (not aluminumum!) add blended mixture and sugar, stir well, and bring to a rolling boil stirring constantly. Bring to a rolling boil and boil for 15 minutes.
Add pectin and stir. Return to boil for 1 minute, stirring constantly.
Ladle into hot sterile jars. Allow 1/4 inch head space.
Wipe the rims clear of jelly, and place lids and screw bands.
Process in a water canner for 10 minutes.

= = = = =

Five Pepper Jelly (Pepper Jelly #4)

Prep Time: 45 min Total Time: 2 hr min
Makes: about 6 (1-cup) jars or 96 servings, 1 Tbsp. each

3 cups peppers, stemmed, halved, chopped finely (discard seeds)
1/2 small onion, finely chopped
2 tsp. salt, divided
1-1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/2 tsp. chili powder
1/2 tsp. crushed red pepper flakes
1/4 tsp. ground red pepper
5 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine (optional)
2 packs Pectin
2-1/2 tsp. whole cumin seeds, toasted (optional)
Few drops red or green food coloring - to make a nice deep color.

Finely chop peppers. Measure exact amount (3 cups) into colander. Mix onion and salt. Add to peppers in colander and mix. Allow to drain 3 hours, pressing to extract as much moisture as possible. (Put a plate on top and weight down with a couple of heavy cans of food.
Put pepper mixture in large glass or stainless pan. Add vinegar, lemon juice, the remaining 1 tsp. salt and the spices. Stir in sugar. Add butter to reduce foaming, if desired.
Bring mixture to a rolling boil on high heat. Stir constantly. Reduce heat to medium low; simmer 10 minutes, stirring frequently.
Quickly stir in the pectin, and return to a full rolling boil boiling for exactly 1 minute. IMPORTANT - stir constantly. Remove from heat. Stir in cumin seeds (if using) and food coloring (if using). Skim off any foam with metal spoon.
Pour into prepared jars, allowing a 1/8 - 1/4 inch headspace. Wipe jar rims and threads. Place lids and screw bands tightly. Place jars in rack in canner and lower rack into canner. Water must cover jars by 1 to 2 inches. Add more boiling water if needed. Cover and bring the water to a boil. Process for 10 minutes. Remove jars and place upright on a towel to cool completely.

= = = = =

Pepper Jelly (Pepper Jelly #5)
Prep Time: 1 hr
Makes: Makes about 5 (1- cup) jars.

3 cups prepared juice (takes about 5 to 7 medium green or red bell peppers)
2 cups water
1 cup apple cider vinegar
1 box Pectin
1/4 tsp. butter or margarine (optional)
4 cups sugar, measured into separate bowl

Making Pepper Juice:
Remove stems and halve peppers; discard seeds. Finely chop or grind peppers. Measure 2 cups of the prepared peppers into large saucepan (not aluminum). Add water and vinegar. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 15 minutes. Place 3 layers of damp cheesecloth or jelly bag in large colander over a big bowl. Pour pepper mixture into cheesecloth. Tie cheesecloth closed, place a plate over the cheese cloth and weight down with a couple of heavy cans. Allow to drip into bowl until dripping stops (about 1 hour). Press down gently on the top of the plate to extract any remaining liquid.

Making the Jelly:
Put exactly 3 cups of the pepper juice into 6- or 8- quart pan (not aluminum!).
Stir in pectin and add butter to reduce foaming (if desired). Place over high heat, and bring to a full rolling boil, stirring constantly.
Stir in sugar and return to full rolling boil. Boil 2 minutes (set a timer!), stirring constantly. Remove from heat and skim off any foam..
Immediately pour into prepared jars, leaving 1/8 to 1/4 inch headspace. Wipe jar rims and threads, place lids and tightly screw on bands. Place jars in rack in canner. Cover with boiling water by 1 to 2 inches. (Add more boiling water, if necessary.) Cover bring to a gentle boil and process for 5 minutes. Remove jars and place upright on towel to cool.

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  #17 (permalink)  
Old 12-04-2004, 05:43 PM
Abear's Avatar
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as posted by cat lover in the October 2004 What's for Dinner? thread.

Pepper Jelly

2 lbs. sweet red or green peppers (6 medium)
2 or 3 large hot red peppers
6 1/2 cups sugar
1 cup vinegar
1/2 cup water
1 6 oz btl. liquid fruit pectin
Green or red food coloring (optional)

Put sweet red or green peppers through food grinder using coarse blade. Reserve juice. Drain pulp well and strain juice through cheesecloth. Repeat with hot red peppers. In large saucepan mix 1 1/2 cups sweet red pepper juice and 1/4 cup hot pepper juice. Add sugar, vinegar, and water. Bring to boil; add pectin. Boil vigorously 1 minute. Remove from heat; let stand 5 minutes. Add few drops green or red food coloring. Skim foam. Pour into hot; sterilized jelly jars or glasses. Seal either with paraffin or with metal screw bands and canning lids, whichever method you prefer.

Makes 8 half pints
Hook 'Em Horns!!!!
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  #18 (permalink)  
Old 07-14-2005, 10:11 AM
seleach's Avatar
Join Date: Jun 2005
Location: Somewhere over the rainbow
Posts: 14,165
Rhubarb Jam

5 cups rhubarb cut into small pieces
1 cup water
3 cups sugar
1 can blueberry pie filling (regular size)
1 six oz package sugar free rasberry jello
To rhubarb add water and cook until tender. Add sugar and cook five minutes. Add blueberry pie filling and cook seven to eight minutes Remove from heat, stir in dry jello and stir until dissolved.
Put in sterilized jars. Let set overnight, then freeze.
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  #19 (permalink)  
Old 07-14-2005, 10:15 AM
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I have never heard of adding blueberry pie filling to rhubarb jam. Sounds yummy.

Since my DH loves rhubarb and blueberries, I might give this a try!

Welcome to Family Corner!!

Thanks for sharing this recipe with us!!


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  #20 (permalink)  
Old 07-15-2005, 07:16 AM
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Join Date: Jun 2005
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chuckle Rhubarb jam

Thank you.
I am having fun exploring this site. This is wonderful. Looking forward to joing some clubs when I have enough poss.
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