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Peach-Plum Jam
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By Diana Rattray, About.com Guide

See More About:

 peach recipes
 plum recipes
 jams and jellies
 home canning

Peach Plum Jam

Diana Rattray
Peaches and plums make a tasty and attractive combination in this delicious jam.

Ingredients:

 2 1/2 cups finely chopped or ground peeled peaches

 1 1/2 cups finely chopped or ground pitted plums
 4 tablespoons fresh lemon juice
 7 1/2 cups sugar
 1/2 teaspoon butter, optional
 2 pouches (3 ounces each) liquid fruit pectin

Preparation:

Fill a boiling water bath canner about half-full. Add the empty jars and bring to a boil; boil 10
minutes then reduce the heat to low. Keep the jars in the hot water.

Fill a saucepan with water and bring to a boil; reduce heat to low and add the flat sealing lids.
Keep the lids in the hot water.
In a large nonreactive kettle, combine the finely chopped or ground peaches and plums, the
lemon juice, and the sugar. Cook, stirring, over medium heat until sugar is melted. Bring to a boil
that can't be stirred down. Add butter, if desired, to keep foaming down. Boil, stirring, for 1
minute. Add the fruit pectin and boil, stirring, for exactly 1 minute longer. Remove from heat
and skim off the excess foam.

Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit
mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth and fit seals on tops
of jars. Screw on the lids firmly. Lower the jars into the water and add more hot or boiling water
so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 5 minutes. *

*If you did not boil the jars for 10 minutes before processing, boil the filled jars for 10 minutes.

Makes about 3 1/2 pints, or 7 half-pint jars.

Blueberry Jam
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By Diana Rattray, About.com Guide

See More About:

 jams and jellies

 blueberries
 home canning

Blueberry Jam

Diana Rattray
Enjoy this jam on your biscuits or muffins, or make it and give it away.

Ingredients:

 6 cups blueberries, washed and picked over

 2 tablespoons lemon juice
  4 cups sugar
 1 pouch (3 ounces) liquid fruit pectin

Preparation:

Prepare the canner and jars. Add water to a canner with rack; add cleaned jars and bring to a boil.
Reduce heat to keep jars hot. The water should be high enough to be at least 1 inch above filled
jars. I usually fill it about halfway and I keep a kettle or saucepan of water boiling on another
burner to add to the canner as needed. Heat water in a small saucepan; put the lids in the
saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.Scald jars in
boiling water and keep warm.

Pour about 3/4 of the berries into a large pot and mash. Stir in the remaining berries, sugar, and
lemon juice. Stirring constantly, bring to a rolling boil which cannot be stirred down.
Immediately add the pouch of fruit pectin. Stirring constantly, bring back to the boil and
continue boiling for 1 minute. Skim off excess foam, if necessary, and ladle the hot berry
mixture into prepared jars.

With a clean dampened cloth, wipe the rims of the jars. Place the flat lids on the jars then close
caps with screw-on rings firmly. Arrange the filled jars in the canner and add more water, as
needed, to be at least 1 inch above the jars. Bring to a full boil. Cover and continue boiling for 10
minutes. Remove the preserves to a rack to cool completely.

Check for seals (the middle of the caps should have made a popping sound while cooling and
will stay down.
Makes about 4 1/2 to 5 half-pints.

Spiced Caramel Pear Jam

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By Diana Rattray, About.com Guide

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 home canning
 jams and jellies
 pear recipes
Spiced Pear Jam

Diana Rattray
I used a food processor to grind my pears, but you could also use a food grinder or chop them
finely.

Ingredients:

 4 cups chopped peeled and cored pears, about 8 pears

 1 package powdered fruit pectin
 3 1/2 cups granulated sugar, divided
 1 1/2 cups packed light brown sugar
 1/8 teaspoon ground allspice
 1/8 teaspoon ground nutmeg
 3/4 teaspoon ground cinnamon
 1/2 teaspoon butter, optional

Preparation:

Fill a boiling water bath canner about half-full. Add the empty jars and bring to a boil; reduce the
heat to low. Keep the jars in the hot water.

Fill a saucepan with water and bring to a boil; reduce heat to low and add the flat sealing lids.
Keep the lids in the hot water.

Grind or finely chop the pears; measure 4 cups into a large kettle.

In a bowl, combine the fruit pectin with 1/4 cup of the granulated sugar; mix well. Add the pectin
mixture to the pears and cook, stirring, over medium-high heat, until the mixture comes to a full
rolling boil. Gradually stir in the remaining sugars and spices. Add the butter, if desired, to keep
foam to a minimum. Stirring constantly, again bring the mixture to a full rolling boil. Boil for
exactly 1 minute longer. Remove from heat and continue stirring for 5 minutes. Skim excess
foam from the mixture, if necessary.

Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit
mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth or paper towel and
fit lids on tops of jars. Screw on the bands firmly. Lower the jars into the water and add more
very hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and
boil gently for 10 minutes. Remove the jars to a rack to cool completely. Do not invert.

Makes about 6 to 7 half-pint jars.

Scuppernong Jam
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By Diana Rattray, About.com Guide

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 jams and jellies

 scuppernong and muscadine grapes

Scroll down to see more jam and jelly recipes.

Ingredients:

 2 quarts scuppernong or muscadine grapes, stemmed & washed

 3 to 4 cups sugar, to taste
 water

Preparation:

Squeeze the pulp out of the hulls, keeping pulp and hulls in separate containers. Chop hulls if
desired, and place in a pan with about 1/2 cup water. Simmer until tender (about 15 minutes); stir
occasionally and add more water if needed to prevent sticking. In another saucepan, cook pulp
until softened. Press pulp through a sieve or food mill to remove seeds.

Combine pulp and hulls in a larger pan; add 3/4 cup sugar for each cup of fruit. Bring slowly to a
boil and boil for about 15 to 20 minutes, or until thickened. Stir as the mixture thickens to
prevent sticking.
Note: You can also test for jelling by removing the pan from the heat and chilling a dab of it.

Pour immediately into hot, sterilized jars, leaving 1/4-inch head space. Carefully wipe residue
from jar mouths with a paper towel moistened with boiled water and cover with seals and rings.
Process in a boiling water bath for 15 minutes.
Makes about 1/2-pint jars.

Cherry Jam
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By Diana Rattray, About.com Guide

See More About:

 jams and jellies

 cherries

Cherry jam with pectin, shared on our forum.

Ingredients:

 2 cups finely chopped pitted cherries

 4 cups granulated sugar
 1 teaspoon citric acid
 1 package powdered pectin
 3/4 cup water

Preparation:

Combine chopped cherries, sugar and critic acid. Let stand 20 minutes, stirring occasionally.
Combine pectin and water in a small saucepan. Bring to a rolling boil. Boil 1 minute, stirring
constantly. Add pectin to fruit mixture; stir 3 minutes. Ladle jam into can or freezer jars, leaving
1/4" headspace. Adjust rings and seals. let stand at room temperature until set, up to 24 hours.
Follow jar manufacturer's insert or pectin directions for the most up-to-date instructions for
canning jams and jellies. Label and freeze.
Makes about 6 half-pint jars.

jams