25 Jam Recipes That Will Make You Famous
It’s that time of year. The season has provided its bounty and we are the benefactors. Now, we take nature’s gift and turn that into amazing jams that will satisfy our families and make wonderful gifts for the holiday seasons. Plus, you can sell your lip-smacking jams and become famous at the farmer’s market or the online sales groups.
Making jam is the easiest and most economical of all the fruit spread options. It has only one cooking step and uses the pulp. Measure the fruit. Put it in the pan, crush the lower layers to provide moisture until more is drawn out by cooking. Simmer the fruit until it is soft. Add sugar and stir until dissolved. Bring to a boil, stirring to avoid sticking. Reduce heat and cook until thickened (about 1/2 hr).
I will even give you recipes that can be done in the microwave and even some “No-Cook” options to make the process even easier for you to enjoy making and sharing.
So, with that in mind, let’s get you right into the 25 Jam Recipes That Will Make You Famous!
Apple Maple Jam
3 quarts finely chopped apples (about 6 pounds; ds)
6 cups of sugar
1 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves
Combine all ingredients in a large saucepot. Bring slowly to a boil. Cook rapidly to the jellying point. As the mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath.
Yield: about 8 half-pints
Pumpkin Jam
5 lb pumpkin
1 lb raisins
1 lb dried apricots
2 1/2 lb sugar
Pare pumpkin. Remove seeds and cut the pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots that have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may be added. Canned pumpkin may be substituted for fresh pumpkin.
Sweet Onion Jam
6 medium sweet onions, sliced
4 tablespoon butter
2 teaspoon vegetable oil
1/2 teaspoon salt
1/3 cup brown sugar
In a heavy skillet, melt butter, and vegetable oil. Add onions and saute until they are slightly brown. Season with salt. Reduce heat, stirring constantly until caramel color and tender. Stir in brown sugar until dissolved. Put in jars and refrigerate until ready to serve. May be heated again.
Serve with chicken or turkey
Apricot-Raspberry Jam
2 lb apricots; peeled, pitted, and mashed
1-pint raspberries: (2 cups), mashed
6 cups of sugar
1/4 cup lemon juice
1 tablespoon butter or margarine
3 oz liquid fruit pectin; 1 pouch
In a large saucepan, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam.
Yields 7- Eight Ounce Jars
Berry Christmas Jam
3 cup fresh cranberries
1 medium seedless orange, peeled and quarter; ed
1 pkg (10 oz) frozen sliced strawberries,; slightly thawed
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 cup of sugar
1/2 cup water
1 pouch (3 oz) liquid fruit pectin
In a food processor, combine the cranberries and orange quarters; process until coarsely chopped. Add strawberries, cloves, and cinnamon; process until mixture is finely chopped. In a heavy large saucepan, combine fruit mixture, sugar, and water until well blended.
Stirring constantly over low heat, cook two minutes. Increase heat to high and bring mixture to a rolling boil. Stir in liquid pectin.
Stirring constantly, bring to a rolling boil again and boil one minute. Remove from heat; skim off foam. Pour into heat resistant jars with lids.
Makes about 3 pints
Sambuca Romana Jam
5 cup crushed, fresh blueberries
1/2 cup water
2 1/2 cup sugar
1 teaspoon grated lemon rind
1/2 cup Sambuca Romana
1 each box light fruit pectin
Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam. Immediately pour the jam into hot sterilized jars and vacuum seal.
Makes 5 1/2 pint jars
Island Jam
4 cups cantaloupe, peeled and
1 diced
3 oranges, peeled and diced
1/4 cup lemon juice
4 cups of sugar
1 teaspoon lemon rind
1 teaspoon orange rind
1/2 teaspoon salt
3 cups bananas
Combine cantaloupe, oranges, and 1/4 cup lemon juice in a heavy saucepan. Bring to a boil and simmer for 15 minutes. Add sugar, lemon rind, orange rind, and salt. Continue simmering for 30 minutes. Add 3 cups sliced bananas and continue simmering for an additional 15 minutes.
Pour into jelly jars and cover with paraffin. Can be frozen.
Yield 8 (6 ounce) jars
Apricot, Orange & Almond Jam
1 lb dried apricots
2 oz split almonds
3 oranges
2 lemons
2 1/2 lb sugar
2 1/2 teaspoon ground cinnamon
Chop the apricots roughly. Put them into a large bowl, sprinkling the finely grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place.
Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft.
Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted.
Yields 5 jars
Apricot-Date Jam
1 cup dried apricots
1 cup unsweetened pineapple juice
1 cup pitted dates
1 teaspoon lemon juice
Soak apricots in pineapple juice overnight Blend all ingredients
Serve as is on toast or thin with more pineapple juice to make a softer spread for waffles or pancakes
Makes about 3 cups
Fig Jam
2 quart chopped figs, about 5 lbs
6 cup of sugar
3/4 cup water
1/4 cup lemon juice
To prepare chopped figs, cover figs with boiling water. Let stand 10 minutes. Drain, stem, and chop figs.
Combine figs, sugar, and 3/4 c. water in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot into hot jars, leaving 1/4″ headspace. Adjust caps. Process 15 minutes in a boiling water bath.
Yield: About 5 pints
No-Cook Peachy Orange Jam
1 orange
2 1/2 cup peaches, finely chopped
1/3 cup maraschino cherries, chopped
2 tablespoon lemon juice
5 cup of sugar
3/4 cup water
1 pkg Certo fruit pectin crystals
Grate orange rind. Section orange, remove the membrane. Dice sections and put them into a large bowl with rind. Add peaches, cherries, lemon juice, and sugar. Mix well. Let stand 10 minutes. Combine water and Certo in a small saucepan. Boil for 1 minute, stirring constantly.
Stir pectin into fruit mixture for 3 minutes until most of the sugar is dissolved.
Pour into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature til set. (may take 24 hours)
Makes 6 1/2 cups
No-Cook Georgia Peachberry Jam
1 cup raspberries, crushed
1 cup peaches, peeled & finely chopped
3 3/4 cup sugar
2 tablespoon lemon juice
1 Certo liquid pouch
Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand 10 minutes.
Stir in Certo liquid Fruit Pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved.
Let stand at room temperature until set (may take 24 hours)
Makes 4 1/2 cups
Spiced Cherry Orange Jam
4 oranges
1 water
2 sticks cinnamon
4 whole allspice
6 whole cloves
4 lb fresh dark sweet cherries, pitted
1/2 cup fresh lemon juice
6 1/2 cup sugar
Slice oranges very thinly; place in preserving kettle; add water to cover by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle; bring to boil over high heat; reduce heat slightly; boil until oranges are very tender; remove spice bag and discard. Add pitted cherries, lemon juice, and sugar to kettle; stir until sugar is dissolved; return mixture to boil; boil rapidly until mixture thickens and reaches the gel stage, about 1hour. Cool for about 5 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch headspace; seal with melted paraffin wax; cover with clean lids. Store in a cool, dark, dry place.
Makes 11 1/2 pint jars
Peach Rhubarb Jam
2 qt. sliced or fresh rhubarb, 1 inch; pieces
4 cup of sugar
1 can peach pie filling (21 oz.)
1 pkg orange-flavored gelatin
In a large bowl, combine rhubarb and sugar; allow to stand overnight Transfer to a large saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Meanwhile, dice peaches and add with filling to saucepan; return to boiling. Remove from heat; add gelatin and stir until dissolved. Spoon into canning jars or freezer containers. Cool completely. Refrigerate or freeze.
Yield: About 7 half-pints
Sherried Pear & Cranberry Jam
1 1/2 cup fresh or frozen cranberries,
1 about 1/2lb (250g)
4 (or 5) ripe pears, about 2lb
5 cup granulated sugar
1/2 cup water
1/4 cup sherry
1 box Certo crystals fruit
1 pectin
Place cranberries in a food processor and whirl, using an on-and-off motion, until coarsely ground. Turn into a large bowl. Peel, core and finely chop pears. They should measure about 2 cups. (Do not chop in a food processor; they will turn to mush.) Add chopped pears to cranberries. Stir in sugar until well mixed. Let stand for 10 minutes. Then, combine water, sherry, and fruit pectin crystals in a small saucepan. Bring to a boil and boil for 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring for 3 minutes. (There will be a few sugar crystals remaining.) Immediately pour into jars. Cover at once with tight lids. Let stand at room temperature until set. It may take up to 24 hours. Then, store in the refrigerator or freezer. The jam will keep well in the refrigerator for
up to 3 weeks or in the freezer for several months.
Makes 6 1/2 cups
Blueberry-Cherry Jam
3 1/2 cup prepared fruit (about 1 pint fully; ripe blueberries
1 and 1 1/2 lbs fully ripe sour cherries)
4 cup of sugar
1 box sure-jell fruit pectin
Thoroughly crush blueberries, one layer at a time. Stem and pit cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to 8-quart saucepan.
Measure sugar and set aside. Mix fruit pectin into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.
Makes 5 (1 cup) jars
Mango Jam
4 cup mango pulp (buy about 6 lb)
1/4 cup lemon juice
6 cup of sugar
1 pkg dry pectin
Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender – try NOT to puree. In a 10 qt pan, mix fruit, lemon juice, and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on rings. Process in boiling water bath for ten minutes.
Makes about 6 1/2 cups
Microwave Cherry Jam
3 cup pitted red cherries
1 cup of water
2 teaspoon lemon juice
3 cups of sugar
1/4 cup powdered pectin
1/2 teaspoon almond extract
Combine cherries, water, lemon juice, and pectin in a 3-quart, microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 8 minutes). Remove from the oven and stir in the remaining ingredients. Cover; place in the microwave oven; and return to a boil on high setting (about 6 minutes). Stir and return to microwave, uncovered. Cook 3 minutes. Stir and return to microwave oven, uncovered. Cook 3 minutes or until preserves sheet from a spoon. Remove from oven; skim foam if necessary. Pour hot into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Do not attempt to process in a microwave oven.
Yield: about 3 half-pints
Microwave Strawberry Jam
1 cup crushed strawberries
2 teaspoon lemon juice
3/4 cup sugar
1/4 teaspoon butter
1. Stir together strawberries, lemon juice, sugar, and butter in an 8-cup microwave-safe measuring cup.
2. Microwave on 100 percent power for 4 minutes, then stir and continue to microwave at 100 percent power for 4 minutes. Pour into a covered container, cool, and refrigerate.
No-Cook Blueberry Strawberry Jam
1 cup strawberries, crushed
2 cup blueberries, fresh or frozen crushed
5 cup of sugar
2 tablespoon lemon juice
2 pkg Certo liquid (2 pouches)
Measure prepared fruit into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in Certo Liquid Fruit Pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers and cover tightly with lids. Let stand at room temperature until set, up to 24 hours.
Makes 7 cups
No-Cook Strawberry Kiwi Jam
2 3/4 cup crushed strawberries
1 1/4 cup peeled, chopped kiwi fruit
3 1/4 cup sugar
1 box fruit pectin crystals
Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine Pectin crystals with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well. Let stand for 30 minutes, stirring occasionally. Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours)
Makes 6 cups
No-Cook Apple Raspberry Jam
3 cup fully ripe raspberries
1/2 cup finely ground peeled and cored appl; es
4 cup of sugar
2 tablespoon fresh lemon juice
1 pouch liquid fruit pectin
Thoroughly crush the berries, using a potato masher, sieve half of the pulp to remove some of the seeds, if desired; measure 1-1/2 cups of prepared berries; pour into a large bowl. Add apples. Add sugar to bowl; mix well; let stand 10 minutes. Add lemon juice and liquid fruit pectin to bowl; stir for 3 minutes. ( A few sugar crystals will remain) Ladle jam into clean containers, leaving 1/4 inch head space; cover with tight-fitting lids; let stand at room temperature until set (may take up to 24 hours)
Makes 4-1/2 cups
No-Cook Bananaberry Jam
3 cup crushed strawberries
1 cup mashed banana
3 cup of sugar
1 box Certo light fruit pectin crystals
Measure fruits into a large bowl. Measure sugar and set aside. Combine CERTO fruit pectin crystals with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well. Let stand for 30 minutes, stirring occasionally. Gradually stir in remaining sugar and continue stirring for 3minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids. let stand at room temperature until set (may take up to 24 hours).
Makes 6 cups
Rhubarb And Fig Jam
3 1/2 quart rhubarb
1 pint chopped figs
8 cup of sugar
1 lemon
Cut rhubarb into small pieces, add sugar, and let mixture stand overnight.
In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon. Cook rapidly until the mixture is thick and clear.
Pack while hot into sterile, hot jars. Seal immediately.
Zucchini Jam
6 cup zucchini-peeled and grated
1/4 cup water
1 pkg sure-jell
5 cup sugar
13 oz crushed pineapple
6 oz apricot jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove from heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal.
