Jam
and Marmalade
Canning and Freezing Recipes
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Jams
Raspberries and blackberries are the fruits most often used for making jams, and require an equal weight of sugar and fruit.
Raspberry Jam
Pick over raspberries. Mash a few in the bottom of a preserving kettle, using a wooden potato masher, and so continue until the fruit is used. Heat slowly to boiling-point, and add gradually an equal quantity of heated sugar. Cook slowly forty-five minutes. Put in a stone jar or tumblers.
Blackberry Jam Follow recipe for Raspberry Jam, using blackberries in place of raspberries.
Homemade Blueberry Jam
3 cups blueberries
1/2 tablespoon of butter
1 packet
of Pectin
4 cups of sugar
Mash the blueberries in a pot. Start heating.
While it is heating add 1 packet of Pectin and stir into the mashed blueberries.
Boil jars and lids in a separate pot. Stir constantly and bring blueberries and
pectin to a rolling boil (will boil ever if stirred). Add 4 cups of sugar and
bring back to a boil for exactly 1 minute. Again stir constantly.
Remove for
heat and put into previously boiled jars. Place lids and rings on jars and tighten.
The lids should pop when they seal as the jars cool. This makes about 6 pint jars
of jam.
Freezer Strawberry Jam
2 cups crushed berries
4 cups
sugar
3/4 cup water
1 box powder pectin
Add sugar to fruit and stir well. In a saucepan, boil the water and pectin for one minute, stirring constantly. Add the hot pectin and water to the fruit and continue stirring 3 minutes. Put in containers, let stand 24 hr. and store in freezer.
Cooked Strawberry Jam
5 cups crushed berries
7 cups sugar
1 box powdered fruit pectin
Stir powdered pectin into berries. Bring berries and pectin to a boil and add sugar all at once. Bring mixture to a boil for one minute, stirring constantly. Remove from heat and fill hot sterilized jars.
Grandma's Strawberry Jam
Wash and cap strawberries. To 8 cups berries, add 6 cups sugar. Place on stove in heavy pot. Mash berries as they heat. Cook until thick, about 20 minutes. Seal in hot, sterlized jars.
Grape Marmalade
Pick over, wash, drain, and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to boiling-point, and cook slowly until seeds separate from pulp; then rub through a hair sieve. Return to kettle with skins, add an equal measure of sugar, and cook slowly thirty minutes, occasionally stirring to prevent burning. Put in a stone jar or tumblers.
Quince Marmalade
Wipe quinces, remove blossom ends, cut in quarters, remove seeds; then cut in small pieces. Put into a preserving kettle, and add enough water to nearly cover. Cook slowly until soft. Rub through a hair sieve, and add three-fourths its measure of heated sugar. Cook slowly twenty minutes, stirring occasionally to prevent burning. Put in tumblers.
Orange Marmalade I
Select sour, smooth-skinned oranges. Weigh oranges, and allow
three-fourths their weight in cut sugar. Remove peel from oranges in quarters.
Cook peel until soft in enough boiling water to cover; drain, remove white part
from peel by scraping it with a spoon. Cut thin yellow rind in strips, using a
pair of scissors. This is more quickly accomplished by cutting through two or
three pieces at a time. Divide oranges in sections, remove seeds and tough part
of the skin. Put into a preserving kettle and heat to boiling-point, add sugar
gradually, and cook slowly one hour; add rind, and cook one hour longer. Turn
into glasses.
Orange Marmalade II
Slice nine oranges and six
lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put
in a preserving kettle with four quarts water. Cover, and let stand thirty-six
hours; then boil for two hours, add eight pounds sugar, and boil one hour longer.
Orange and Rhubarb Marmalade
Remove peel in quarters from eight
oranges and prepare as for Orange Marmalade. Divide oranges in sections, remove
seeds and tough part of skin. Put into a preserving kettle, add five pounds rhubarb,
skinned and cut in one-half inch pieces. Heat to boiling-point, and boil one-half
hour; then add four pounds cut sugar and cut rind. Cook slowly two hours. Turn
into glasses.
Also see Zucchini Jam and Green Tomato Jam
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