32 Scrumptious Jam Jelly Recipes

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Making homemade jam is an excellent way to use unused fruit and celebrate the holidays. Whether you prefer a sweet or sour variety, there’s a jam jelly recipe that will fit your needs. This article will cover making blackberry jam, strawberry jam, plum jelly, and apricot jam. You can also find instructions for preserving homemade jam and jellies.

The easy strawberry jam recipe

To make easy strawberry jam, you should first crush the strawberries. This will release juice and allow you to have at least 4 cups of mashed berries. Once destroyed, combine the strawberries with the remaining ingredients in a saucepan. Heat over medium-low heat and cook for about 15 to 20 minutes, stirring frequently. When the jam has reached the right thickness, strain it and store it in the refrigerator or freezer, this jam is best served within two weeks.

To make strawberry jam, use a quart-sized glass container, two cups of berries, and a tablespoon of pectin. Pectin is the soluble fiber found in nearly all plants. If strawberries are overripe, the mixture will be less acidic and sweet. You can reduce the pectin content by adding lemon juice. Make sure to measure the number of strawberries accurately because if they’re overripe, you’ll have a too runny jam.

To increase the sweetness of your jam, use extra granulated sugar. Sugar helps blockages set, but it also acts as a preservative. Lemon juice cuts the sweetness, and kosher salt adds a touch of saltiness. If you don’t have sugar, you can use Splenda instead. For a thicker jam, place the jar in the freezer before putting it in the fridge.

The easy blackberry jam recipe

An easy blackberry jam recipe is easy to make at home and can be paired with other fruits and flavors. These delicious fruits pair wonderfully with lemon juice, sugar, and salt. To add a touch of zing, try adding orange flower water, Grand Marnier, or freshly grated ginger to the mixture. You can also add citrus zest, like lemon or grapefruit, to transform an ordinary jam into something more unique. Then, let it cool before pouring it into mason jars.

The saucer test is another helpful tip for making jams. Before refrigerating, chill a plate with the jam mixture for about 30 minutes. Once the hole has been set, push a spoonful into the saucer and watch it closely. If the jam is set, it will wrinkle when pushed. This step is essential if you want to store the backup. If you have a leftover spot, spread it on toasted bread or a slice of French toast. It can also be served with a fruit loaf or lemon posset.

If you prefer a less chunky jam, use a wire whisk instead of a potato masher. If you prefer a seedless jam, strain it through a fine-mesh sieve or cheesecloth. A wire whisk works just as well. The sugar must dissolve in the mixture before it boils. Otherwise, it will create a grainy texture. Always remember that fresh jam is best! And when in doubt, you can always make additional batches.

The easy plum jam recipe

You’ll need a large heavy-based saucepan, a wooden spoon, and a few things to make easy plum jam:

  1. Chop the plums.
  2. Add the sugar and lemon juice. Cook the mixture until it reaches a consistency of thick honey.
  3. Please remove it from the heat and allow it to cool.

Peel and pit the plums, if desired. Remove the pits. The skins will provide the jam with a lovely color.

You can use pectin-free plums. This type of plum jam won’t break down when boiling. Add the plums to a pot over medium-high heat and cook until an instant-read thermometer registers 220 degrees F. If your plums do not have pectin, you’ll need to cook them until they reach this temperature. Otherwise, they won’t be preserved at all.

Before starting the process, make sure the plums are ripe. The skins should be firm, as this contains more pectin. Alternatively, you can chop them very finely in a food processor. Either way, the skins are necessary for the jam to thicken and keep its color. You can also cook the plums until they have reached the desired consistency. Then, add some sugar to thicken it up. Once you’ve got the right feeling, you can even serve it on cakes, muffins, or pancakes.

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The easy apricot jam recipe

If you love apricots, you can make easy apricot jam at home. You can start by washing the apricots well and removing the seeds. Then, cut each apricot in half. Using a paring knife, remove any seeds. Now, add the apricots to a large saucepan with lemon juice. Heat over medium heat and cook the apricots, often stirring, until they begin to soften.

You will need to pit and unpeel the apricots. Next, add the granulated sugar to balance the acidity. You can also add the juice from an orange to increase the flavor. Also, use Vietnamese cinnamon instead of regular cinnamon. Vanilla extract adds a subtle vanilla flavor. You can also add lemon juice to make the apricot jam more tart. Lastly, pour the apricot jam into sterilized glass jars. Then, let it cool.

When serving the apricot jam, try it on toast or ice cream. It goes best with toast or croissants. Another delicious way to enjoy apricot jam is to mix it with yogurt for breakfast or pour it over ice cream. Moreover, you can simmer it down to make it into a sauce. Store it in a dark, cool place, mainly if you use glass jars. It can keep for about one year, depending on the storage method. If you decide to freeze it, check it for mold after opening it.

The easy raspberry jam recipe

If you’re looking for a simple and delicious recipe for homemade jam, an Easy Raspberry Jam Recipe is the answer. It’s in season right now! The berries are at their peak and are abundantly available this time of year. Try this jam recipe today! You can also experiment with your tastes by adjusting the sugar to your preference. Keep a close eye on the jam to prevent it from burning or developing bland flavors.

To check the quality of the jam, use a candy thermometer. It should read 221 degrees Fahrenheit when set. Use a wooden or silicone spoon to skim off the foam. Also, sterilize the jars before storing the jam. Once the jars are sterile, you can serve your homemade jam to friends. This recipe makes three eight-ounce glass jars and weighs about 24 ounces total.

Depending on its quality and consistency, you can refrigerate the jam for up to two weeks. To extend its shelf life, use a jar with an airtight seal. This jam can keep for two months. The nutritional value depends on the number of raspberries you use, and you can adjust the amount according to your preferences. Also, if you are using frozen raspberries, the cooking time will be longer, as the frozen berries must thaw in the pot first.

The easy peach jam recipe

This easy peach jam recipe makes a beautiful gift for any peach lover. To make this delicious jam:

  1. Start by dicing the peaches.
  2. Combine all the ingredients except the liquid pectin.
  3. Bring the mixture to a boil, stirring constantly.
  4. Continue to go until the jam sets. You can also use a pectin pouch such as Sure-Jel Certo.

If you do not have a digital thermometer, this method will help you.

Another great way to check for jam consistency is to use a metal spoon. Hold it over a bowl or sink to catch the jam as it drips. If the spot is set enough, it will no longer leak but instead “sheet” off the spoon. Repeat this process several times until you reach the desired consistency. The thickness will depend on the sugar content. If you use less sugar, you can use natural pectin.

To preserve the fresh peach taste, you can add spices. However, when using whole spices, make sure that you remove them before jarring the jam. You can also use honey instead of sugar, changing the flavor. If you want a spot that sets well, it’s best to use low-sugar pectin. Then, store the jam in the fridge and enjoy! This delicious treat is perfect for summer.

The easy pear jam recipe

Making your jars of jam at home is incredibly simple, mainly if you use a recipe like this. To get started, wash your pears and cut them into cubes. Could you place them in a large non-reactive pot? Place over a medium flame and cook until the pears are tender about 10 minutes. Stir periodically to prevent sticking to the pan, and stir until the pears are smooth and thick, about 220 degrees Fahrenheit. Pour the resulting jam into sterilized jars, leaving a quarter-inch space at the top. Then, press firmly into the hole to remove any air bubbles.

For best results, use an unpeeled Anjou pear or French Butter pear. Both varieties are tender, juicy, and sweet when cooked. For the vanilla bean, use Madagascar or Reunion Island vanilla beans. Be sure to purchase untreated, pesticide-free varieties. Vanilla paste is another excellent alternative. You can also use regular all-purpose sugar instead. Make sure you have a canner or food processor for the sugar.

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