Jam & Jelly Recipes

You're on Page 1 of 3
Go to
  • Originally posted by nagymom in Sept 2003 WFD

    Peach Pineapple Jam

    1 pound peaches, peeled, pitted and chopped
    1 cup crushed pineapple (in unsweetened juice), undrained
    2 Tablespoons lemon juice
    4 cups sugar
    1 cup light corn syrup
    1 package powdered pectin
    3/4 cup water

    Measure 1 1/4 cups chopped peaches into large mixing bowl. Stin in undrained pineapple and lemon juice. Add sugar and corn syrup, mix well and let stand for 10 minutes. Combine pectin and water in small saucepan. Bring to boil;boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2 inche head space. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 6 half pints
  • Originally posted by Songberries in Sept 03 WFD

    Green Tomato Raspberry Jam

    5 cups green tomatoes blended in processor
    5 cups of sugar

    Simmer on low 25 minutes stirring occasionally. Add 1 large pkg rasberry jello and cook for one minute longer. Put in jars. You can use strawberry jello also.
  • Dutch Apple Pie Jam
    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.
  • These look great! Thank you
  • I got some apples out of the freezer this morning and made the MCP Dutch Apple Pie Jam. It smells so good! And, OK, I had a tiny taste - it IS so good! Thanks again.
  • Youre Welcome!!

    I really wish that I could share in the taste!! Bet it smells wonderful in your house! Think that you can make a low carb version? ;-)
  • 30 Minute Jams and Jellies
    http://www.kraftfoods.com/main.aspx?...Summer&e=email



    There is a list of recipes for different kinds of jams and jellies.


    From Kraft Foods
  • Peach Jam (very simple & good)
    1. Peel and slice ripe peaches
    2. Mix one pound of peaches with one pound of sugar
    3. Stir well with METAL SPOON.
    4. Place over heat and boil for 20 to 30 minutes until jam thickens.

    It is necessary to stir most of the time to precent sticking. When jam thickens (2 drops from spoon together and/or small amount on a cold plate will set up like an egg white), remove from heat. Skim off foam if necessary.
    5. Pour into sterilized jelly jars. Add 1/4 inch paraffin. Enjoy!

    T&T recipe
  • Peach Freezer Jam
    PEACH FREEZER JAM

    2 3/4 cups of fruit (peeled, pitted, and mashed)
    1 tsp. ascobic acid crystals (optional)
    6 1/2 cups sugar
    1/2 cup lemon juice ( juice of 2 or 3 lemons or you can use "real lemon"
    1 bottle of Certo fruit pectin

    Measure fruit and sugar in bowl. Let mixture stand for 10 minutes. Mix lemon juice and certo together in a small bowl and add to fruit mixture. Stir for 3 minutes. (a few sugar crystals will remain) Pour quickly into glass containers, cover at once with lids, allow these to set for 24 hours at room temperature. Then store in freezer. This will keep for 3 weeks in the refrigerator.

    You can substitute the peaches with strawberries, blackberries, blueberries. (sugar may vary depending on the sweetness of the fruit)
  • Uncooked Strawberry Jam
    UNCOOKED STRAWBERRY JAM

    2 cups crushed strawberries
    4 cups sugar
    1 package Sure-Jell
    1 cup water

    Combine berries and sugar; let stand for 30 minutes. Stir occasionally. Stir Sure-Jell into water; bring to a rolling boil for 1 minute, stirring constantly. Remove from heat. Add berries; stir for 2 minutes. Put into glass jelly jars or baby food jars, cover and let stand at room temperature for 38 hours. Seal tight and freeze. These will also keep in the fridge for 2-3 weeks.