Jam & Jelly Recipes

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  • Mock Strawberry/Blackberry Jam
    I have 5 fig trees and my kids won't eat "fig jam", so I found this and modified it so they will eat "fig jam". It's really simple and can be halved by using only 1 small box of jello if you don't want to "can" it...just put it in an old large jelly jar in the fridge. I only used 3 cups sugar -- it makes a "spreadable" jam. If you choose to use more sugar, it makes a firmer jam.

    6 cups figs, peeled and mashed
    3 cups sugar
    1 (6oz) box strawberry OR blackberry jello (or two 3oz boxes)

    Mix all ingredients together in a large saucepan. Cook at medium heat until boiling; boil for 5 minutes. Spoon into hot jelly jars and seal with new seals and rims. Place the jars in a boiling water bath for 10 minutes; remove and let cool. Remove rims; wash outside of jars and store.

    Makes about 8 - 8oz jars
  • Quote: Dutch Apple Pie Jam



    1 lb Tart green apples
    1/2 c Raisins
    1 c Water
    1/3 c Lemon Juice
    1 ts Ground Cinnamon
    1/4 ts Ground Allspice
    4 1/2 c Granulated Sugar
    1 c Firmly packed light brown sugar
    1/2 ts Margarine or butter
    1 Pouch Certo 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 sitr 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 centres







    The following recipe is from Kraft.com




    MCP® Dutch Apple Pie Jam


    Prep Time: 45 min
    Total Time: 45 min
    Makes: About 5 (1-cup) jars


    6-1/2 cups prepared fruit (buy about 2-1/2 lb. Granny Smith or other tart green apples)

    1/2 cup raisins

    3/4 cup water

    1/4 cup fresh lemon juice

    1 tsp. ground cinnamon

    1/4 tsp. ground allspice

    1 box MCP Pectin

    1/4 tsp. butter or margarine (optional)

    4 cups granulated sugar, measured into separate bowl

    1/2 cup firmly packed light brown sugar


    BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

    PEEL and core apples; grind or finely chop fruit. Measure 6-1/2 cups fruit into 6- or 8-quart saucepot. Stir in raisins, water, lemon juice, cinnamon and allspice.

    STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugars. Return to full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

    LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


    Note: Jam is soft set; best when served chilled.
    I just started canning and have been making real basic yet delicious jams but this one sounds great. I'm gonna have to try and make this one next.
  • Getting ready for canning? Some great recipes here!