Fig & Orange Jam 5 pounds fresh figs (I used Black Figs) 3/4 cup water 6 cups sugar, divided 2 Tbs fresh lemon juice 4 Tbs fresh orange juice 2-3 Tbs fresh orange zest Yield: About 10 half-pint jars Directions: Carefully clean figs under running water, do not scrub, Stem figs and quarter into a bowl. Take 1 cup of the sugar, 2 Tbs orange juice and sprinkle over the figs, set aside for one hour to macerate in the sugar (stir occasionally.) In a large pot or jam pan, add water and the remaining sugar. Slowly bring to a boil, stirring occasionally until sugar dissolves. Scrape figs and all contents from macerating bowl into jam pan, add in the lemon juice, remaining orange juice and zest - cook over medium-high heat until thick - this can take 30-40 minutes. Stir frequently to prevent sticking. Once jam is to your preferred thickness, use an immersion blender to break up large chunks of figs until you reach the consistency that you prefer (I go slow with my immersion blender and leave a thicker fruited jam) You can also use a potato masher. Pour hot jam into hot, sterilized jars, leaving 1/4-inch head-space. Wipe rims of jars with a water dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner. Half Pints and Pints: 0 - 1,000ft 5 minutes 1,001 - 6,000ft 10 minutes 6,001ft and above 15 minutes NOTE: **want to make Drunken Orange Figs Jam? omit the lemon juice and orange juice and add in 2/3 cup Grand Marnier or Cointreau in its place. (add in a little at a time until the jam suits your taste.) Recipe Adapted from: NCHFP Fig Jam Photos by: Diane Baker for Canning and Cooking a Home
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Triple Berry Jam *No Sugar Ingredients: 2 Cups Strawberries (1 cup crushed) 2 Cups Raspberries (1 cup crushed) 2 Cups Blackberries (1 cup crushed) 3/4 Cup Water 1 Packet Sure Jell Premium Fruit Pectin for No Sugar recipes (pink box) 1/2 Cup Splenda No Calorie Sweetener 1 teaspoon vanilla bean paste, optional
Recipe Note: For a sweeter jam with a firmer set, You can substitute in either, one thawed from frozen can (12oz); apple juice concentrate or white grape juice concentrate in place of the 3/4 cup water. The substitution makes about 4 half pints and does add in sugars from those concentrates. Recipe Adapted from: Kraft Photos by: Diane Baker for Canning and Cooking at Home I'm often asked for a 'No Sugar' option in jamming. I have Three: Peach, Triple Berry and Strawberry that we like. I use Splenda in all of them along with SureJell Premium Fruit Pectin for No or Low Sugar Recipes. I decided to wait until now to release any of the recipes as we wanted to test them out first. While they do have a shelf/pantry life of up to one year, they will only last up to 3 weeks once opened and refrigerated - which is a shorter time-span then a full sugar jam. We do use no sugar jams to stir into fresh fruit dishes, we spoon it over cottage cheese and stir into oatmeal or morning smoothies...so, the 3 weeks hasn't been an issue but, it is something to be noted. I cannot advise you to use any other sugar substitutes with my recipes as I have only tested Splenda. These No Sugar jams do have a softer set by nature and are made in smaller batches. ~Enjoy! Diane
Ingredients: 3 Pounds Peaches (3 cups finely chopped) 3/4 Cup Water 1 Packet Sure Jell Premium Fruit Pectin for No Sugar recipes (pink box) 1/2 Cup Splenda No Calorie Sweetener 1 tablespoon orange zest, optional
Recipe Note: For a sweeter jam with a firmer set, You can substitute in either, one thawed from frozen can (12oz); apple juice concentrate or white grape juice concentrate in place of the 3/4 cup water. The substitution makes about 4 half pints and does add in sugars from those concentrates. Recipe Adapted from: Kraft Photos by: Diane Baker for Canning and Cooking at Home So many people request my Peach Jam. In the simple list of ingredients, it appears as a marmalade but, its quite the opposite. You are using the zest and citrus juice to bring about the proper gel point of the peaches. In my original version of this jam, I use all sugar but, since I've been jamming with half sugar and half honey with better taste results - I thought I give my original recipe a "re-do"... It's wonderful! I want to thank Washington State Fruit Commission for supplying wonderfully juicy and tasty:sweet peaches this year. ~Enjoy! Diane Peach Jam with Orange & Honey ((updated 8/2018)) Ingredients: 4-5 Pounds Peaches (5+ Cups chopped) 2 Cups of Sugar *divided 2 Cups Honey 1 large Navel Orange; zest & juice 1/8 tsp almond extract 1 packet of pink box, low sugar SureJell Pectin Directions:
Photo/Recipe by: Diane Baker for Canning and Cooking at Home One of my most versatile fruits to can is the pineapple. I prefer using fresh pineapples when they are ripe for the picking and a decent price. Pineapples are great in combination with other fruits and alone with a little lime - like in this jam, they can be very tasty! Use this jam for anything from: adding to yogurt, stirring into a smoothie or homemade ice cream, and as basting sauce for grilled meats and fish. Don't forget baked goods too! This is a great filling for a Spring cake...and always a treat on your morning toast! ~Enjoy! Diane
Maui Gold (Pineapple & Lime Jam *with honey) Ingredients: 2 Fresh Pineapples: cored, peeled & diced. (I used Maui Gold Pineapples.) 3 Limes, Zest from all 3 and juice from 1 (about 2 Tbs fresh juice) 1/2 cup Sugar for macerating pineapple and lime overnight 1 cup Sugar to add while cooking down pineapple 1 cup Honey to add while cooking down pineapple 1/4 cup Sugar to add to pectin to reduce clumping Sure Jel pectin - Pink Box 1/8 teaspoon butter, if needed Directions: Mix pectin in a small cup with 1/4 cup of sugar and set aside. Add diced pineapple, lime zest and lime juice to a non-reactive container and add in 1/2 cup of sugar - stir and cover - place in fridge overnight. Place entire contents (juice and all) into canning/cooking pot...bring to medium heat and add in 1 cup sugar and 1 cup honey and cook about 35 minutes until pineapples soften and have cooked down. Remove pot from heat and immersion blend the pineapple until no chunks remain. Return pot to stove-top and add in sugar/pectin mixture - let this cook over medium about 3 minutes, making sure pectin is dissolved and then bring mixture to a rapid boil for one minute, *do the freezer plate test a this time. When jam is ready, fill half pints to 1/4" headpsace and place on new lid. Process in a Boiling Waterbath 5 mins for sterile jars, 10 mins for non-sterilized jars. Adjusting for your altitude. **you can add in 1/8 tsp butter to reduce foaming if needed during cooking time. Yield: 4 half pints Recipe & Photos by: Diane Baker for Canning and Cooking at Home |