Recipes for strawberry jam

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1. Dried Fig Jam

Ingredients:

- 28 oz dried figs
- 5 cup; water
- 1/2 cup fresh lemon juice
- 3 cup sugar
- 1 seeds from juiced lemons
- 1 teaspoon ground cardamom
- 1 tablespoon dark rum

Directions:

- Place figs in 4 qt pot.
- Add all water, cover pot, bring to a boil and remove pot from heat.
- Let the pot of figs sit for at least an hour to plump them.
- Remove figs from the dark water with a slotted spoon.
- Reserve the water.
- Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor.
- Add lemon juice and sugar to the fig water.
- Set water to a second boil, then reduce heat and let simmer for 5-10 minutes.
- Tie up seeds into a cheesecloth bundle and drop in fig water.
- Drop the chopped figs into the fig water.
- Bring fig jam to another boil, then let simmer for 15-20 minutes.
- Jam should be slightly thickened.
- Remove from heat.
- Take out the cheesecloth bag.
- Stir in the rum and cardamom well.
- Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4″ head space.
- Seal jars according to manufacturer’s instructions.
- Process jars for 15 minutes in a boiling water bath.

Yield: About 4 pints.

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2. Fat-Free Jam Granola

Ingredients:

- 10 cup rolled oats
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup honey
- 1 10-oz jar (apricot or any 1 flavor) jam

Directions:

- Mix together thoroughly in a large bowl, using your hands.
- Spread this mixture out on a large cookie sheet, and bake at 350 for about a half hour until it’s starting to brown, taking it out every five minutes or so to stir it around.

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3. Fresh Strawberry Jam

Ingredients:

- 6 cup strawberries – sliced
- 2 boxes pectin
- 1 3/4 cup honey
- 2 tablespoon lemon juice

Directions:

- In saucepan, combine strawberries and pectin, mashing or crushing berries to blend completely. Bring mixture to a boil.
- Boil hard for one minute, stirring constantly.
- Add honey and lemon juice.
- Return to a rolling boil for five minutes, stirring constantly.
- Remove from heat.
- Skim off foam.
- Ladle into hot sterilized jars. Seal.

Makes eight 1/2 pints.

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Jam making recipes – 3 delicious easy recipes

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1. Roasted Garlic Jam

Ingredients:

- 4 heads garlic, large roasted
- 1 and peeled
- 2 teaspoon olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1 tablespoon Italian parsley, coarsely
- 1 chopped
- 1 cayenne pepper, pinch
- 1 ground pepper, fresh

Directions:

- Chop garlic with knife until it forms a paste.
- Place in a bowl, add remaining ingredients.
- Stir to blend.

Use for bruschetta, pizza or grilled meats and yield 2/3 cup.

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2. Ambrosial Jam

Ingredients:

- 8 peaches, peeled
- 3 large oranges
- 1 pulp of 1 med. cantaloupe
- 1 lemon
- 1 (8 1/2 oz.) can crushed
- 1 pineapple
- 1 sugar

Directions:

- Chop all ingredients fine.
- Put oranges through food chopper.
- Combine all with 3/4 cup sugar for every 1 cup of fruit.
- Mix well and let stand overnight.
- Next morning, gently cook mixture 1 hour, stirring frequently.
- Pour into hot jars and seal.

Makes 8 pints.

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3. Apple Maple Jam

Ingredients:

- 3 quart finely chopped apples (about 6 pound; ds)
- 6 cup sugar
- 1 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves

Directions:

- Combine all ingredients in a large sauce pot.
-  Bring slowly to a boil.
- Cook rapidly to jellying point.
- As mixture thickens, stir frequently to prevent sticking.
- Pour hot into hot jars, leaving ¼ inch head space.
- Adjust caps.
- Process 10 minutes in boiling water bath.
- Yield: about 8 half pints.

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4. Apple Preserves

Ingredients:

- 6 cup peeled-cored-sliced apples
- 1 tablespoon lemon juice
- 1 lemon; thinly sliced
- 4 cup sugar
- 1 cup water
- 1 pkg pectin
- 2 teaspoon ground nutmeg

This is NOT jam. I like to use these warmed as a side dish (like escalloped apples).

Directions:

- Mix apples, water, lemon juice in large pot.
- Simmer covered 10 min.
- Stir in pectin and bring to full rolling boil, stir frequently.
- Add lemon slices/sugar and bring to full rolling boil again and boil for 1 min, and stir frequently.
- Remove from heat and add nutmeg.
- Pour into hot jars or cool and put into freezer containers.
- If canning, process 10 min in boiling water bath.
Yield 6 half pints and if freezing, make sure your cool first. It will be hot enough to melt plastic!

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