JAM AND JELLY

1.     Apricot Amaretto Jam  

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Servings: 8 pints

INGREDIENTS:

• 4¼ cups peeled, crushed apricots
• ¼ cup lemon juice
• 6¼ cups sugar, divided
• 1 package powdered fruit pectin
• ½ teaspoon unsalted butter
• 1/3 cup amaretto

DIRECTIONS:

1. In a Dutch oven, combine lemon juice and apricots. 
2. In a small bowl, combine pectin and ¼ cup sugar. Stir into apricot mixture and add butter. Cook over medium-high heat, stirring constantly.
3. Stir in the remaining sugar and let boil 1-2 minutes, stirring constantly.
4. Remove from heat and stir in amaretto. 
5. Let the jam sit for 5 minutes, stirring occasionally. 
6. Divide the hot mixture between eight hot sterilized half-pint jars, leaving ¼-inch space of the top.
7. Clean the rims gently. Put tops on jars and screw on bands until fingertip tight.
8. Put jars into canner with boiling water, ensuring that they are completely covered with water.
9. Let boil for 10 minutes. Remove jars and cool.

NUTRITION: Calories: 86 Carbohydrates: 21 g Fat: 0 g Protein: 0 g

2.    Raspberry Peach Jam  

Preparation Time: 35 minutes

Cooking Time: 15 minutes

Servings: 3 half pints

INGREDIENTS:

• 2 2/3 cups peeled, chopped peaches
• 1 1/2 cups crushed raspberries
• 3 cups sugar
• 11/2 teaspoon lemon juice

DIRECTIONS:

1. In a Dutch oven, combine all ingredients. 
2. Cook over medium-low heat. Mix the sugar until it has dissolved and the mixture is bubbly, about 10 minutes. 
3. Bring to a full boil for 15 minutes, stirring constantly. 
4. Remove from heat and skim off foam.
5. Carefully scoop the hot mixture into hot sterilized half-pint jars, leaving ¼-inch space of the top.
6. Remove air bubbles. Clean the wheels carefully.
7. Put the lids on jars and screw the strips on until your finger is tight.
8. In the container with boiling water, put the jars and make sure they are covered with water. Cook for 15 minutes. Remove the jars and chill.

NUTRITION: Calories: 33 Carbohydrates: 8 g Fat: 0 g Protein: 0 g

3.    Blueberry Cinnamon Jam  

Preparation Time: 35 minutes

Cooking Time: 10 minutes per batch

Servings: 9 pints

INGREDIENTS:

• 8 cups fresh blueberries
• 6 cups sugar
• 3 tablespoon lemon juice
• 2 teaspoon ground cinnamon
• 2 teaspoon grated lemon zest
• ½ teaspoon ground nutmeg
• 2 (3 oz.) pouches liquid fruit pectin 

DIRECTIONS:

1. In a food processor, put the blueberries and process until well combined. Transfer of shares.
2. Add the lemon juice, sugar, cinnamon, nutmeg, and lemon zest. Boil on a roll over high heat, stirring constantly.
3. Mix the pectin. Boil for 1 minute, stirring constantly.
4. Remove from heat. remove the foam.
5. Spoon hot mixture into hot sterilized half-pint jars, leaving a one-inch space at the top.
6. Eliminate air bubbles. Clean the wheels carefully.
7. Put the lids on jars and screw the strips on until your finger is tight.
8. Place the jars in the bowl of boiling water, making sure they are completely covered with water. Boil for 10 minutes. Remove the jars and chill.

NUTRITION: Calories: 74 Carbohydrates: 19 g Fat: 0 g Protein: 0 g

4.   Carrot Pineapple Pear Jam 

Preparation Time: 45 minute s

Cooking Time: 5 minutes

Servings: 8 half pints

INGREDIENTS:

• 20 oz. crushed pineapple, undrained
• 1½ cups peeled, shredded carrots 
• 1½ cups ripe, peeled, chopped pears
• 3 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 package powdered fruit pectin
• 6 1/2 cups sugar

DIRECTIONS:

1. Over low heat, in a saucepan, combine first 7 ingredients and bring to a boil. 
2. Reduce heat and simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. 
3. Add pectin. Bring to a full boil, stirring constantly. 
4. Stir in sugar. Boil and stir for 1 minute.
5. Remove from heat and skim off foam. 
6. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
7. Remove air bubbles and, if necessary, adjust the free space by adding hot mixture.
8. Carefully wipe the wheels.
9. Place the tops in jars and screw the strips until your finger is tight.
10. Place the jars in the container with boiling water, ensuring that they are completely covered with water.
11. Boil for 10 minutes. Remove the jars and cool.

NUTRITION: Calories: 88 Carbohydrates: 23 g Fat: 0 g Protein: 0 g Sodium: 2 mg

5.    Green Tomato Jam  

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 3 half pints

INGREDIENTS:

• 2½ cups pureed green tomatoes 
• 2 cups sugar
• 1 package raspberry gelatin

DIRECTIONS:

1. In a large saucepan, bring sugar and tomatoes to a boil. 
2. Reduce heat and let simmer, uncovered, for 20 minutes. 
3. Take away from the heat and add gelatin, stirring until dissolved. 
4. Skim off any foam.
5. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
6. Let out air bubbles and if necessary, adjust headspace by adding hot mixture.
7. Clean the rims carefully.
8. Let cool before covering with lids. Refrigerate up to 3 weeks.

NUTRITION: Calories: 81 Carbohydrates: 20 g Fat: 0 g Protein: 1 g Sodium: 10 mg

6.    Pineapple Rhubarb Jam  

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 7 half pints

INGREDIENTS:

• 5 cups sliced fresh rhubarb 
• 5 cups sugar
• 1 (20 oz.) can unsweetened smashed pineapple, undrained
• 1/4 cup water
• 1 (6 oz.) package strawberry gelatin

DIRECTIONS:

1. In a Dutch oven, combine pineapple, rhubarb, sugar, and water. Bring to a boil. 
2. Lower heat and steam, uncovered, for 20 minutes or until rhubarb is broken down, stirring occasionally. 
3. Add gelatin and stir until dissolved.
4. Remove from heat and skim off foam. 
5. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
6. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture.
7. Carefully clean the rims.
8. On the jars, put the lids and screw the strips until they are tight with your fingers.
9. Place the jars in the container with boiling water, make sure they are completely covered with water.
10. Boil for 10 minutes. Remove the jars and bake.

NUTRITION: Calories: 89 Carbohydrates: 23 g Fat: 0 g Protein: 0 g Sodium: 7 mg

7.    Plum Orange Jam  

Preparation Time: 30 minutes

Cooking Time: 5 minutes

Servings: 10 half pints

INGREDIENTS:

• 10 cups chopped plums, skinless 
• 1 cup orange juice
• 1 package pectin 
• 3 cups sugar
• 3 tablespoon grated orange zest
• 1½ teaspoon ground cinnamon

DIRECTIONS:

1. In a Dutch oven, combine orange juice and plums and bring to a boil. 
2. Reduce heat and simmer, covered, 5-7 minutes or until softened, stirring occasionally. 
3. Stir in pectin. Bring to a rolling boil, stirring constantly. 
4. Stir in cinnamon, sugar, and orange zest. Let boil for 1 minute, stirring until sugar completely dissolves.
5. Remove from heat and skim off foam. 
6. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
7. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture.
8. Carefully clean the rims.
9. On the jars, put the lids and screw the strips until they are tight with your fingers.
10. Place the jars in the container with boiling water, make sure they are completely covered with water.
11. Boil for 5 minutes. Remove the jars and let it cool.

NUTRITION: Calories: 50 Carbohydrates: 13 g Fat: 0 g Protein: 0 g

8.   Ginger Pear Freezer Jam 

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Servings: 7 cups

INGREDIENTS:

• 5½ cups fresh, peeled, chopped pears 
• 1 package pectin 
• 2 tablespoon lemon juice
• 1½ teaspoon grated lemon zest
• 1 teaspoon fresh, minced ginger root
• 4 cups sugar
• 1 teaspoon vanilla extract

DIRECTIONS:

1. In a Dutch oven, combine pears, lemon juice, pectin, lemon zest, and ginger. Bring to a rolling boil, stirring constantly. 
2. Stir in sugar. Let boil for 1 minute, stirring constantly. Stir in vanilla. 
3. Remove from heat and skim off foam. 
4. Scoop the hot mixture in hot sterilized 1-cup containers, leaving ¼-inch space of the top.
5. Let out air bubbles and if necessary, adjust headspace by adding hot mixture. Clean the rims carefully. Place tops on. 
6. Allow jam to set for about 24 hours.

NUTRITION: Calories: 64 Carbohydrates: 17 g Fat: 0 g Protein: 0 g Sodium: 9 mg

9.   Pina Colada Zucchini Jam 

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 7 half pints

INGREDIENTS:

• 6 cups peeled, shredded zucchini
• 1 (8oz) can crushed pineapple, undrained
• 6 cups sugar
• ¼ cup lime juice
• 2 (3 oz.) packages pineapple gelatin
• 1 teaspoon rum extract

DIRECTIONS:

1. In a Dutch oven, combine zucchini, pineapple, lime juice, and sugar. Cook for 10 minutes, mixing constantly. 
2. Remove from heat and mix in rum extract and gelatin until gelatin is dissolved.
3. Remove from heat and skim off foam. 
4. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
5. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture.
6. Carefully clean the rims.
7. On the jars, put the lids and screw the strips until they are tight with your fingers.
8. Place the jars in the container with boiling water, make sure they are completely covered with water.
9. Boil for 10 minutes. Remove the jars and let it cool.

NUTRITION: Calories: 100 Carbohydrates: 25 g Fat: 0 g Protein: 0 g Sodium: 8 mg

10.          Strawberry Freezer Jam  

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Servings: 4 pints

INGREDIENTS:

• 4 cups fresh, washed, mashed strawberries
• 5½ cups sugar
• 1 cup light corn syrup
• ¼ cup lemon juice
• ¾ cup water
• 1 package powdered fruit pectin

DIRECTIONS:

1. Place strawberries in a large bowl. Add lemon juice, sugar, and corn syrup. Let stand 10 minutes.
2. In a Dutch oven, combine strawberry mixture, pectin, and water. Cook for 1 minute, mixing constantly. 
3. Remove from heat and skim off foam. 
4. Pour into freezer containers or sterilized jars, leaving ¼-inch space of the top.
5. Cover and let stand about 24 hours.
6. Put in a fridge up to 3 weeks or freeze containers up to 12 months.
7. Defrost frozen jam in the refrigerator before serving.

NUTRITION: Calories: 79 Carbohydrates: 20 g  Fat: 0 g Protein: 0 g Sodium: 3 mg

11.          Caramel Apple Jam  

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Servings: 7 half pints

INGREDIENTS:

• 6 cups fresh, peeled, diced apples 
• ½ cup water
• ½ teaspoon butter
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 package powdered fruit pectin
• 3 cups sugar
• 2 cups brown sugar

DIRECTIONS:

1. In a Dutch oven, combine the apples, butter, water, nutmeg, and cinnamon. Cook, stirring, over low heat until apples are tender. 
2. Stir in pectin. Bring to a boil. 
3. Stir in sugar and let boil, stirring, for 1 minute.
4. Remove from heat and skim off foam. 
5. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
6. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture.
7. Carefully clean the rims.
8. Add the lids on the jars and fasten the strips until they are tight
9. Place the jars in the container with boiling water, make sure they are completely covered with water.
10. Boil for 10 minutes. Remove the jars and let it cool.

NUTRITION: Calories: 83 Carbohydrates: 21 g Fat: 0 g Protein: 0 g Sodium: 4 mg 

12.          Christmas Cranberry Jam  

Preparation Time: 25 minutes

Cooking Time: 10 minutes

Servings: 14 half pints

INGREDIENTS:

• 2½ lbs. frozen unsweetened strawberries, thawed or fresh strawberries, hulled
• 1 lb. fresh or frozen cranberries, thawed
• 5 lbs. sugar
• 2 (3 oz.) pouches liquid fruit pectin

DIRECTIONS:

1. Blend cranberries and strawberries in a food processor until smooth, then pour into a Dutch oven. 
2. Add sugar and bring to a boil. Let boil for 1 minute. 
3. Mix in pectin and return to a boil. Cook for 1 minute, stirring constantly.
4. Cool for 5 minutes and skim off foam. 
5. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
6. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture.
7. Carefully clean the rims.
8. Add the lids on the jars and fasten the strips until the fingertips are tight.
9. Place the jars in the container with boiling water, make sure they are completely covered with water.
10. Boil for 10 minutes. Remove the jars and let it cool.

NUTRITION: Calories: 84 Carbohydrates: 22 g Fat: 0 g Protein: 0 g

13.          Candy Apple Jelly  

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 6 pints

INGREDIENTS:

• 4 cups apple juice
• ½ cup Red Hots candy
• 1 package powdered fruit pectin
• 4½ cups sugar

DIRECTIONS:

1. In a large saucepan, combine the candies, apple juice, and pectin. Bring to a rolling boil, stirring constantly. 
2. Stir in sugar and let boil, stirring, for 1 minute.
3. Remove from heat and skim off foam. 
4. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
5. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture.
6. Carefully clean the rims.
7. Put the covers on the jars and tighten the strips until they are tight with your fingers.
8. Place the jars in the container with boiling water, make sure they are completely covered with water. Boil for 5 minutes. Remove the jars and bake.

NUTRITION: Calories: 92 Carbohydrates: 24 g Fat: 0 g Protein: 0 g Sodium: 1 mg

14.          Lime Mint Jelly  

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: 5 half pints

INGREDIENTS:

• 4 cups sugar
• 1¾ cups water
• ¾ cup lime juice
• 3 drops green food coloring
• 1 (3 oz.) package liquid fruit pectin
• 3 tablespoon chopped fresh mint leaves
• ¼ cup grated lime zest

DIRECTIONS:

1. In a large saucepan, combine lime juice, sugar, water, and food coloring. Bring to a rolling boil, stirring constantly. 
2. Stir in lime zest pectin, and mint. Continue boiling for 1 minute, stirring constantly.
3. Remove from heat and skim off foam. 
4. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top.
5. Take off air bubbles and, if necessary, adjust the head area by adding a warm mixture.
6. Carefully clean the rims.
7. Place covers on jars and tighten the strips until they are tight with your fingers.
8. Place the jars in the container with boiling water, make sure they are completely covered with water.
9. Boil for 10 minutes. Remove the jars and bake.

NUTRITION: Calories: 79 Carbohydrates: 21 g Fat: 0 g Protein: 0 g Sodium: 1 mg

15.          Watermelon Jelly  

Preparation Time: 25 minutes

Cooking Time: 10 minutes

Servings: 5 half pints

INGREDIENTS:

• 6 cups chopped, seeded watermelon
• 1/3 cup white wine vinegar 
• 5 cups sugar
• 1/4 cup lemon juice
• 2 drops red food coloring
• 2 (3 oz.) pouches liquid fruit pectin

DIRECTIONS:

1. Blend watermelon in a food processor until pureed. Place pureed watermelon in a cheesecloth-lined strainer, with a bowl underneath to capture liquid. Let stand 10 minutes until liquid measures 2 cups.
2. Discard watermelon pulp from cheesecloth, and place the liquid in a large saucepan. 
3. Stir in vinegar, sugar, lemon juice, and food coloring. Bring to a boil, stirring constantly. 
4. Stir in pectin. Continue boiling for 1 minute, stirring constantly.
5. Remove from heat and skim off foam. 
6. Scoop the hot mixture in hot sterilized half-pint jars, leaving ¼-inch space of the top. Remove air bubbles and, if necessary, adjust the head area by adding a warm mixture.
7. Carefully clean the rims. Place the lids on the jars and screw the strips until the fingertips are tight.
8. Place the jars in the container with boiling water, make sure they are completely covered with water. Boil for 10 minutes. Remove the jars and bake.

NUTRITION: Calories: 106 Carbohydrates: 27 g Fat: 0 g Protein: 0 g Sodium: 1 mg

16.          Cucumber Jelly  

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Servings: 8 half pints

INGREDIENTS:

• 2½ cups cucumber juice, strained
• 7 cups sugar
• 1 cup vinegar
• Seeds scraped from one vanilla bean.
• 2 pouches pectin 

DIRECTIONS:

1. Mix first four ingredients in a pot and bring to a boil, stirring occasionally. Let boil for 2 minutes, then remove from heat. 
2. Stir in the pectin, then return to a boil. Boil and stir for 1-2 minutes.
3. Remove from heat and skim off foam. 
4. Scoop jelly into hot sterilized half-pint jars, leaving ¼ inch Head.
5. Eliminate air bubbles and, if necessary, adjust the head area by adding a warm mixture.
6. Carefully clean the tires.
7. Place covers on jars and tighten the strips until they are tight with your fingers.
8. Place the jars in the container with boiling water, make sure they are completely covered with water.
9. Boil for 10 minutes. Remove the jars and bake.

NUTRITION: Calories: 35 Carbohydrates: 25 g Fat: 0 g Protein: 0 g Sodium: 1 mg