Christmas Jam & A Lesson Learned

It's that time of year... I've only been waiting only since mid-end of winter, 

when I couldn't find any fresh cranberries in the grocery store anymore!!!

I was shopping last week and I SAW THEM!! 

They were beautiful! 

I could NOT resist and I bought 5 bags of fresh cranberries!! 

(Then of course, I HAD to buy 4 pounds of fresh strawberries and 5 giant oranges!)

I made Christmas jam for the first time just before Christmas last year and saved only 

2 small jars for our consumption! 

That was a mistake... for it is truly delicious, and I had no clue that fresh cranberries 

were only available seasonally! 

I set out yesterday to make 5 batches of my new favorite!

I bought 4 dozen jars to use as gifts ... 

the store only had 2 dozen of my 'tried and true' beloved, Ball jars... 

so I opted to get 2 dozen of a different 'off' brand. 

They were pretty enough and would make for great gifts!

It's a good thing that I water bath my jams... because 

I couldn't really tell if the seals took or not before!

 In case you are wondering about the recipe.... here it is! 

SUPER EASY, SUPER DELICIOUS 

and a 

SUPER CHRISTMAS GIFT! 

 My lesson learned...  stick with Ball Jars!! 

Grape Jelly

  My mom called the other day....  she had LOTS of

grapes on her vines and would I like some!?

OH YEAH....  we're in business now!

First of all I needed to get the majority of

the vines & twigs out of the grapes!

 I added just a little bit of water...  maybe 1 to 1 1/2 cups

so they would begin to boil and smoosh easily!

Handy old potato masher mashes them down

really easily and within the hour the grapes are

simmering and the juices are smelling sooo good!

Using one of my favorite kitchen tools.... the

'Foley Food Mill'  the seeds, skins random twigs

all get separated on top and the juices and 'meat'

press through the mill into a pot or bowl below!

Voila! In no time at all the juice is ready

for

JELLY MAKING!

32 Cups of grape juice.....

Grape Jelly

5 Cups grape juice

1 Box of Sure-Jell

Bring this to a boil and then add

7 Cups of sugar and bring back

to a roaring boil (stirring continuously!)

 Boil for a full minute (or two). Skim the foam

from off the top and then carefully

pour into canning jars. Seal with lids and rings.

Each batch makes approx. 8 cups of jelly!

NOTE:

DO NOT DOUBLE THE RECIPE!
JELLIES & JAMES NEED TO BE MADE IN

SINGLE BATCHES...  ALWAYS!

They all must be put into a boiling bath for 5 minutes.

Remove from the water and allow to cool!

Store in a cool dark area!

Here are two of the 5 batches I made today!!

I always put the little bit of leftover jelly

in a mug for immediate use!

I'd like to figure out a recipe to make

BBQ sauce with grapes.

I did do a search and found the

grape jelly and add stuff to it, but I

wonder if there is a way to just

make and can the BBQ sauce ahead of time?!

Hmmm, gonna have to think on that one ...

I know more grapes are on the way next week!

I shared this on Simple Lives Thursday!

Go check out what other fun ideas have

been shared this week....

Strawberry, Peach and Strawberry-Peach Jams...

'Tis the season.... 

Yesterday I bought

5 1/2 pounds of eastern peaches and

6 pounds of strawberries

I want to show you how easy this whole process is!

I've been making jams & jellies since I was in

high school. Jams, jellies and pickles were the first things

I learned how to can! You can do this...

 From this.... 

Fresh Strawberries &

Fresh Peaches  (forgot to take a picture)

Minus a few of each for fresh eating...

 To this.... water bathing the 8 oz jars

And, finally this....

8 pints of strawberry-peach jam

8 pints of peach jam

18 pints of strawberry jam (only 9 pictured)

HARDWARE YOU WILL NEED:
Large cooking pot (mine is 6 quart)
wooden spoon or heavy stirring spoon
ladle (I use a 2 cup Pyrex measuring cup)
a large cereal bowl with hot water for the lids
8-9 eight ounce Ball Jelly jars with lids & rings
Large cooking pot to use as a water bath (9 qt. stock pot will work)

The recipes I used came from the book Saving the Seasons
(How to Can, Freeze, or Dry Almost Anything)

STRAWBERRY JAM

5 Cups crushed strawberries (washed, stemmed & cut up)
1 Box  Powdered Pectin
7 Cups sugar
1/2 tsp. butter (optional... I leave this out)

Put the strawberries in a large cooking pot and stir in the pectin.
Measure out the sugar and put it into a separate bowl.
Bring the strawberries to a full roaring boil (STIRRING CONSTANTLY!)

Stir in the sugar and stir in quickly, returning to a full boil and boil for
1 minute (STIRRING CONSTANTLY!) Remove from heat and
skim foam off the surface of jam. Ladle quickly into clean jars,
leaving 1/4 inch of head space.

 Tighten lids and process for
10 minutes in a boiling bath. Makes 8-9 half pints.

To make the peach jam you'll follow the directions above but
make the
ingredient changes to the following:

PEACH JAM
4 Cups peaches (washed, peeled & diced)
2 Tablespoons lemon juice
1 Box pectin
5 1/2 cups sugar
1/2 teaspoon butter (optional)

Cooking method & water bath method is the same as above.

STRAWBERRY-PEACH JAM

I had 2 cups left over cut up peaches
so I added 2 cups of strawberries and then
followed the peach jam recipe & water bath!!

It turned out VERY TASTY!!

Ahhh, it feels good to be canning again!

I'm sharing this on Simple Lives Thursday!
Go check out the other awesome ideas
everyone is sharing from across
the globe!

FYI: The difference between jams & jellies is that jams use the whole
fruit and it is included in the jar where jellies only use the juices of the fruits!

Check for yourself next time you
are in the stores....strawberry jam vs. apple jelly 
(you can see through the apple jelly!)

November Can Jam.... Apple Cider Jelly

Apples, pears, quince oh my! These are the choices for November's can jam...  and lovely they are! Years back I would go apple picking, make up a dozen pies for the freezer (keeping the peelings & cores of course), make a bunch of applesauce and then use all the peelings & cores to make my apple jelly! This process sure did produce some amazing jellies and crab apples make even yummier jelly... if that is possible!

A few years ago a friend gave me her recipe for apple cider jelly. I tried it and I have NEVER looked back! This recipe is scrumptious! I've tried it as written and also without the cinnamon candies! Either way, this jelly is a hit! AND BELIEVE ME... this 'short cut' from peeling, boiling down, and hanging the apple peels to get the juice... before I even got started making jelly was very welcomed!! THANKS NADINE! :)

Apple Cider Jelly

1 quart Apple Cider

1/3 cup cinnamon candies (2 oz. container cake decorating candies)

1 Box Sure-Jell pectin

4 1/2 cups sugar

Bring the cider, pectin & candies to a full boil, melting the candies.

Add the sugar and stir well. Bring back to a full boil for a few minutes, stirring constantly. Carefully put into jelly jars and seal with lids & rings. Waterbath for 10 minutes.

Two separate batches... one with the cinnamon candies and one without!

Approximately 8 jars per batch!

Hot Pepper Jelly Can-Jam for October!

YIKES! HOT PEPPERS!!! What are you trying to do to this VERY MILD eating family!! :)  Well, I took the challenge... and although NONE of you HOT PEPPER loving people would find this hot at all... it works for us! Actually, out of the six of us... one truly LOVES the hots and the rest of us like mild, so here's hoping we all can eat it when I'm done! :) Can you believe this is month #10 for the Can Jam?! It's been fun and challenging....  just perfect!

Using a recipe from the book; Saving The Seasons (pg118), I followed the directions to make my first ever "HOT (but NOT too HOT) PEPPER JELLY"....   this is very yummy over a block of cream cheese and then spread on a cracker... AND just in time for holiday gatherings or to put in a gift basket!

HOT PEPPER JELLY

5 Cups jalapeno peppers, finely chopped (about 2 lbs) Admittedly, I used our sweet red peppers from the garden and added SOME hot green peppers to make this work for our family. I used 4-5 large red sweet peppers and 3 jalapeno peppers. It seems to be the right amount of zip for us!

1 1/2 Cups apple cider vinegar

1 box powdered pectin

7 Cups of sugar

1/2 tsp. butter (optional)

Wash, stem, remove seeds and finely chop the peppers. (NOTE: wear rubber gloves when working with hot peppers!) Put the peppers into a cooking pot and stir in vinegar & pectin. (Add butter to reduce foaming if desired). Measure out the sugar and set aside in another bowl. Bring the pepper mixture to a rolling boil (a boil that doesn't stop when stirred) on high heat, stirring constantly. Stir in sugar and return to full rolling boil for 1 minute, while stirring constantly. Remove from heat and skim foam from surface. Ladle quickly into jars, leaving 1/4 inch of head space. Tighten lids and process 10 minutes in a boiling water bath. Makes 8 half pints!  

Aren't they pretty!

Audrey & I tested it. Cream cheese, crackers

and a little jelly... WONDERFUL!

We both think that this

has just the right amount of zip!

Ok, the challenge got me again!

 I will be making at least one

more batch of this jelly too!

A cookbook sidenote for use:

crackers & cream cheese

sandwich spread

serve with poultry or pork

Additional Note:

Be sure to clean the

knife & cutting surface

and wash your hands

after you're done with

the hot peppers

BEFORE

doing anything

else!

Berry Medley Jam "June Can Jam"

                                                   

I wanted to do more then strawberry jam and

therefore, since that is the only fruit in season,

I opted to buy frozen berries...

I KNOW, I KNOW...

BUT WAIT, ALL THESE BERRIES ARE

                                     NATIVE TO MY AREA!

Here we have the lucious whole strawberries, blueberries,

black raspberries and red raspberries!!  They

truly look (and taste) devine for having been frozen!

RECIPE:

4 cups of mixed berries (crushed, but not pureed)

7 cups sugar

Bring this to a full rolling boil, stirring constantly.

Quickly stir in 1 pouch of Certo pectin

and bring back to a boil for 1 minute.

Ladle into hot sterilized jars (approx. 8 1/2 pints).

Seal and water bath for 10 minutes.

(Recipe taken from the Certo insert.)

As keeping with my tradition, I put the last bit of

jam or jelly in a coffee mug to be used

right away! VeRy BeRrY yUmMy!

2nd & 3rd Choices ... STILL RHUBARB!!

Well the first entry is the one I'm standing by "Strawberry-Rhubarb Pie Filling" but I just couldn't resist sharing the couple of other recipes I had to try! But, before I do, I want to make a plea for asparagus! I LOVE THIS VEGGIE... it is among my favorites, but somehow, canning it just doesn't do too much for me! I wanted to use my dill pickle recipe with it, but I need the fresh grape leaves & fresh dill heads and they won't be available for a while! I can buy the asparagus in the store easier then I can get my hands on the other so, that will have to wait till later this summer!

Strawberry-Rhubarb Jam     

2 cups crushed strawberries

2 cups diced rhubarb (4+ stalks)

1 pkg. powdered pectin

1/4 cup lemon juice

5 1/2 cups sugar        

            

Combine strawberries, rhubarb, lemon and powdered pectin in a large saucepan. Bring to a boil over high heat.  Add sugar stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from the heat. Skim off the foam if necessary.

Ladle hot jam into hot jars, leaving 1/4 inch of headspace. Adjust the two piece lids and process for 10 minutes in a boiling water bath. It was so yummy that I made two batches!! Hopefully, I will get my hands on more rhubarb and make a couple more batches! (Thank you Ball Blue Book 100th Anniversary Edition for this awesome recipe!)         

NOW.... the last recipe that I tried is RHUBARB KETCHUP!! Yes, you read that correctly! We made a grape ketchup years ago from an old recipe and it came out awesome...  Pete thought it would be good to try it with rhubarb too! So... I did some digging and actually found a recipe for it here. The recipe is similar to the one we used before .... but not the same! So, here goes....

RHUBARB KETCHUP

  

4 Cups diced rhubarb

3 medium onions, chopped

1 cup white vinegar

1 cup packed brown sugar

1 cup white sugar

1 (28oz) can diced tomatoes, undrained

2 teaspoons salt

1 teaspoon ground cinnamon

1 tablespoon pickling spice

Directions:

In a large saucepan, combine all the ingredients. Cook for 1 hour or until thick. Cool. Refrigerate in covered containers.  OK, now that is the directions given in the recipe....  here's what I did to modify it!

I used all the same ingredients and simmered it for about 1 hour. I let it cool down and then put it in my blender to puree it. Afterwards, I put it back into a saucepan and brought it to a boil and put it into 2 pint jars and a 1/2 pint jar and water bathed them for 10 minutes.

 I guess the best way to describe it would be to make a comparison...  what apple butter is to apple sauce, this rhubarb ketsup is to rhubarb sauce! It has a spicey & tangy flavor....  

2nd Attempt.... "Rosemary Mint Wine Jelly"

Ok, here's my second attempt at the 'herb' thing for April! I found this recipe at Epicurious.com purely by accident and I was very excited to find that I had already bought the rosemary & mint for other recipes that I had opted NOT to try!

 

Rosemary Mint Wine Jelly                        
(yield: four 1/2 pints)

2 1/2 cups firmly packed fresh mint leaves

1/4 cup fresh rosemary leaves

2 cups dry white wine

1/4 cup fresh lemon juice (plus additional if needed)

3 1/2 cups sugar

3 ounce pouch liquid pectin.        

                     

In a food processor or blender blend together the mint, rosemary and 1 cup of wine until the herbs are chopped fine and transfer the mixture to a bowl. In a small saucepan bring the remaining 1 cup wine to a boil, add it to the herb mixture. Let it stand, covered, for 45 minutes. (I put all the wine in a small saucepan and used a knife to cut up the herbs. I was looking for a mild flavor so I didnt' wait the 45 minutes.) Over a large measuring cup strain through a sieve lined with several layers of rinsed & squeezed cheesecloth. Press the solids to get all the liquid and add 1/4 cup lemon juice. (I used a reusable coffee filter with wonderful resuts.) There should be exactly 2 cups of liquids... if there is less, add additional lemon juice to measure 2 cups.

 Transfer the liquid to a kettle, stir in the sugar, stirrring until the mixture is combined well. Bring to a rolling boil over high heat, stirring constantly. Stir in the pectin quickly, bring the mixture again to a full rolling boil, stirring constantly, for 1 minute. Remove from heat, skim off any foam with a large spoon and ladle the mixture immediately into 4 sterilized 1/2 pint Mason-type jars. Fill to within 1/8 inch from top. Wipe the rims and seal the jars with lids. Process in a boiling water bath for 5 minutes. Store jars in a cool, dark place.  ENJOY!

Not being a wine drinker, I had NO idea how this would work out. I had everyone taste this, and we all agree, it has a wonderful flavor! Again, thanks Tigress for the reminder to post even though I missed the deadline!

Better Late Then Never.... "Dandelion Herbal Jelly"

After much thought and a little research I opted NOT to go with my brainstorm idea or my tried & true recipe and to go back to my original first choice!! DANDELION HERBAL JELLY! I had tabled this recipe because it was way too early for dandelions around here and I wasn't sure how dandelions were classified....  weeds, flowers, herbs?! Friday afternoon my husband came in and told me that the lower yard area had a bunch of them growing! Yippee!! I thought now, maybe I can try my hand at making this jelly! BUT then immediately I wondered again if they were considered 'herbs'. (Wow, not only a procrastinator, but a waffler too! I have been waffling between this recipe and my tried & true one, still concerned about classification.)  I finally took the bull by the horns (so to speak) and checked online at http://nccam.nih.gov/health/herbsataglance.htm  and I discovered they are listed as an herb! TA DA! Happy dance! Now for my recipe:

Dandelion Herbal Jelly         (herbgardens.about.com)

1) Pick at least 10 cups of dandelion blossoms. Remove the milky stems to avoid a bitter taste.

2) Snip of the base of each dandelion flower until you have just the yellow petals.

3) Pour boiling water over petals. Steep until room temperature or overnight if possible.

4) Strain through a coffee filter to remove spent petals.

5) Add additional water until tea measures 3 cups. 

6) Combine tea, lemon juice, box of pectin, sugar in a larger saucepan.

7) Boil until jelly sheets on the back of a spoon.

8) Pour into hot jelly jars, leaving 1/4 inch head space.

9) Secure lid & ring to seal.

10) Water bath 5 minutes.

TIPS:

1) you can keep petals in freezer to store until you have proper amount.

2) Some recipes add food coloring, if desired add 2 drops annatto coloring. (A natural coloring found in cheese making supply stores.

3) If your jelly does not set up properly open & reboil to thicken. REMINDER: You MUST use new lids to reseal & process.

4) ONLY pick flowers from a fresh, UN SPRAYED area!

WHAT YOU NEED:

* 4 cups dandelion petals

* 4 1/2 cups sugar

* 2 TBsp. lemon juice

* water

* Large saucepan or soup pot

* Long spoon for stirring

* jars, lids & rings

* saucepan or water bath pan

Dandelions are so pretty in the fields! Around these parts, it is usually the first flower that children pick for you! :) Here's a walk down memory lane... 22 years ago, May 1988, "Dandelion Sunday"! (All we need is to add Louis Armstrong singing "It's A Wonderful World" for background music!) Ok, I know there REALLY isn't such a day, but my mother-in-law created that day when her kids were young! It's the peak day for dandelions blossoming in the fields! GOTTA LOVE IT!

NOTE: Thank you Tigress for the reminder to post anyways!! I'd really hate to have forfeited the rest of the year of jamcans! I am also in process of making a "Herbal Wine Jelly" hopefully it will be posted by tomorrow at the latest, just in case there is a question on the dandelions...

Red Onion-Rosemary Jam ... "March Can Jam"

Red Onion-Rosemary Jam

7 Cups red onions, sliced thin

3/4 Cup red wine vinegar

1 TBsp. olive oil

3 1/2 Cups sugar

1 pkg. Sure-Jell Light

1/4 tsp. dried thyme

1/4 tsp. ground white pepper

1/2 tsp. dried rosemary, crumbled

Saute onions in olive oil and vinegar 10-15 minutes or until tender. Place onions in food processor or blender. Add rosemary, thyme and white pepper. Blend 1 minute. (4 good sized onions made 7 cups)

Place onion mixture in saucepan or dutch oven. Add Sure-Jell and bring to a boil, stirring constantly. Add sugar and boil one minute more. Remove from heat, stir well and pour into sterile jars. (about 6 pints) and seal quickly. Process in boiling bath for 5 minutes.

It was a challenge to decide what to do with

this veggie! We like small doses of sweet, mild onions in salads or on hamburgers or hotdogs but not for much more then a garnish... 

When I saw that this recipe was suggested to be used as a marinade for chicken or beef, I decided to

try it!! (It was also recommended for biscuits & bagels.... one of my sons said he'd try that!)

It was really easy to make, after the odor of all the chopped onions wafted out the window! The red onions pinked up alot after I put them through the food processor! It looked really pretty, sort of looked like a pink lemonade slushy!! (Quoted from of the boys!)

Flavor....  definately onion! :) The sweetness from the sugar & sour from the vinegar work together! I am looking forward trying this with a roast....  

Interesting choice for the March Can Jam!! What will April hold? It will be a fun challenge for sure!

The Challenge? Citrus.... My Answer? Clementine Marmalade!!

Who can resist one of these juicy clementines especially in the cold weather of January?! I've made plenty of jellies & jams, but I've never tried to make marmalade. Originally I was hoping to try something with grapefruit or lemons....  and I still may, but marmalade piqued my curiousity!

After looking through many recipes, I decided to try one

 that I found at

Recipe Gold Mine, it goes as follows:

Peel 8-10 clementines. Remove seeds & white membrane

 from the peeled fruit.

Dice the fruit and slice the peel into thin strips.

CLEMENTINE MARMALADE

2 cups thin strips of clementine peel

4 cups cold water

8-10 clementines (pulp & juice)

1/3 cup lemon juice (1 lge. lemon)

2 cups boiling water

3 cups granulated sugar

In a heavy saucepan, combine clementine peel & cold water. Bring to a simmer, covered & over moderate heat. Continue to simmer until peel is tender, approx. 30-45 minutes. Drain thoroughly.

     

Combine the cooked peel, diced fruit, lemon juice and boiling water.

Add sugar and mix thoroughly.

Quickly bring to a boil and cook until mixture is thick and reaches 220 degrees F on a

candy thermometer. The recipe said it should take 20 minutes, but it took much longer than that!

Remove from heat, skim off any foam and ladle into hot sterilized 1/2 pint jars, filling to within 1/2 inch from the top. Seal & process in a boiling bath for 5 minutes.

Voila! 4 jelly jars of Clementine Marmalade!

Not too sure that this will ever become my favorite

 thing to have on an English muffin, but I'll keep trying!

One thing I would do differently; instead of boiling the peelings for 30-45 minutes and then starting the rest of the recipe, I would drain and repeat this procedure another two times. I read a bit on how 'candied' grapefruits & oranges are made. Part of the directions are to boil, drain & boil again the peelings to soften the peel & flavor. I wonder if this would soften the flavor of marmalade which may make it more appealing to me. I can't wait for my dad to try my new creation... he loves marmalade!

 In his opinion, the old English marmalades are the best!