HOMEMADE JAM RECIPES

EASY NO-COOK BLACKBERRY JAM

3 cups blackberries or black caps
5-1/4 cups white sugar
1 box Sure-Jell fruit pectin

Clean the plastic contains with boiling water. Mix fruit with sugar in a large bowl and let sit for 30 minutes. Mix the Sure-Jell with 3/4 cup water in a saucepan. Bring to a boil and stir constantly for one minute.

Pour over fruit mixture and stir well for 2 to 3 minutes. Fill the containers with 1/2 headroom. Wipe off and cover with lids. Let sit at room temperature for 24 hours, then store in the freezer.



HOMEMADE PEACH JAM

5 pounds peaches
3-1/2 pounds sugar

Pare, remove pits, and slice peaches. Mix with sugar and place in a pot with a few of the peach pits. Let the mixture slowly come to boil, stirring until the sugar is dissolved.

Rapidly cook for 30 minutes and remove the pits. When the mixture jells, pour into hot, sterilized glasses and seal with paraffin.

BUTTERSCOTCH PEACH JAM RECIPE

6 cups peaches (peeled, cored, chopped)
1/3 cup lemon juice
5 cups brown sugar

Combine the peaches and lemon juice in your preserving pot. Crush the fruit and bring to a boil over medium heat. Cover and simmer for 10 minutes, stirring occasionally.

Add the brown sugar. Increase the heat to medium-high and cook, stirring often for about 20 to 25 minutes, until slightly thickened. Remove from the heat and stir the jam for 3 to 5 minutes. Skim off the foam if necessary. Ladle the jam into hot, sterilized jars, leaving a 1/4 inch head space. Wipe the rims clean. Seal according to manufacturer’s directions.



APRICOT JAM

Wash and pit apricots, slice into eighths. Weigh, and for each pound of apricots - add 1 pound of sugar, and let stand overnight. Crack apricot stones. Remove nut, blanch and slice. Cook fruit gently until thickened; about 20 to 25 minutes. Add some of the sliced nuts before pouring into hot, sterilized glasses. Seal.



BLUEBERRY AND APPLE HOMEMADE JAM RECIPE

3 quarts apples
1 quart blueberries
6 pounds sugar

Cut apples (or crab apples) in quarters, remove cores but do not par; chop. Add enough water to almost cover, and cook 10 minutes. Add berries and sugar, cook until clear. Pour into hot, sterilized glasses; cool and seal with hot paraffin.

Another wonderful homemade jam recipe.

DAMSON PLUM JAM RECIPE

3 lbs Damsons Plums
5-1/2 cups white sugar
1 cup water

Put sugar and water in heavy kettle and bring to a boil. Take seeds or pits out of Damson plums. Put in boiled sugar and boil slowly to prevent burning, until it jells. Pour into hot, sterilized jars.

Homemade Blackberry Apple Jam

STRAWBERRY RHUBARB JAM RECIPE

3 cups rhubarb
4 cups white sugar
3 cups strawberries

Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.

Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal.

People are going to flip when they taste this homemade jam recipe.

STRAWBERRY PINEAPPLE JAM RECIPE

5 cups strawberries
5 cups fresh pineapple, pared-cored and chopped
8 cups white sugar

Pare, core and chop pineapple. Mix all ingredients together and let stand for several hours.

Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal.