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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