#jam recipe

[thegreylingcottage]

Ginger Peach Jam

4 1/2 cup prepared fruit (about 3 1/4 lbs full; ly ripe peaches) 1/4 cup finely chopped crystallized ginger 6 cup sugar 1 box sure-jell fruit pectin Peel and pit peaches; finely chop or grind. Measure 4 1/2 cups into 6- to 8-quart saucepot; add ginger. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. B ring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals.* *Or follow water bath method recommended by USDA. Makes about 8 (1 cup) jars

[askwhatsforlunch]

Lady Grey Date Jam

Every year for Christmas, I make edible gifts for my family and closest friends, whether they are Chocolates, Homemade Liqueurs, Chutneys, Pickles and Other Conserves or Festive Bakes and Biscuits! This year, I'm making a lot of jams and spreads, starting with this delicately fragrant Lady Grey Date Jam! I shall send this one to my girlfriend because she works at a record store and it's a date jam!

Ingredients (makes a small jar):

3/4 cup Medjool dates

1 Lady Grey tea-bag (Earl Grey works too, but I find the Lady is more aromatic!)

1 cup boiling water

1/8 teaspoon Mixed Spice

1 heaped tablespoon good Chestnut Honey

Place Medjool dates in a small bowl. Add Lady Grey tea-bag, and pour boiling water all over. Cover with cling film and allow the dates to plump up and infuse, at least one hour.

After one hour, remove the tea-bag, and removes pits from the dates --it will be easier and neater now than trying to do it before soaking them-- and put the dates in a blender.

Pour in Lady Grey tea and sprinkle in Mixed Spice. Blitz until very smooth.

Strain mixture through a fine mesh sieve into a saucepan, and heat over medium-high heat.

Stir in Chestnut Honey until completely melted, and cook, stirring often with a wooden spoon until the jam slightly thickens and darkens.

Pour hot Lady Grey Date Jam into a sterelised jar, and close tightly. Allow to cool and set. Then, label and store.

Once opened, keep Lady Grey Date Jam up to a month in the refrigerator, although it might not last that long!

[mono-phile]

strawberry jam recipe // kinou nani tabeta? ep2

[balkanradfem]

First time making a rosehip jam

So, I know I said I'd wait for rosehips to be touched by the frost before I harvest them, because frost makes them tastier, but factor in this: How do we know for sure this is the truth if we don't test it out? I am craving rosehip jam and they look so perfect. I decided to go and harvest half of what I see. That way, I can still make another rosehip jam in the winter, and do a taste test.

I additionally learned that you can mess with them a little and leave them in the freezer overnight. To trick them into thinking the frost has arrived. So I did that too. Like an evil trickster.

They got a little softer after they thawed, and I had to clean off the black edges and pick out the good from bad ones; this took a bit of time, but it was painless.

And now comes the hard part.

I've seen several (3) youtube videos of people making rosehip jam, and they all added water while cooking their rosehips. I, however, felt superior to their methods; I wanted rosehip jam untainted by the simplistic and untasty water; yes, I, who has recently made both blackberry jam and elderberry syrup, surely knew everything there is to know about jam from berries, and would succeed at once.

If you've ever made rosehip jam, by now you know this is going in a bad direction; but let's pretend you don't. Let's pretend you're like me, oblivious to how much juice and seed matter not-completely-ripe rosehips have going on for them, excited to make the perfect jam on the first try.

So my first clue that something is off is when I put only a little bit of water at the bottom to steam rosehips on, and rosehips simply absorbed it. Unlike other berries, who leak juice, rosehips demand to drink liquid instead. I ignored this, of couse, it was unimportant matter. I smashed the rosehips, only to realize, oh no, this is not a jam consistency, it's a very thick, very seedful, clumpy red paste. I would never ever get the seeds out. And even if I did, I can't call this jam.

At this point I realized; when I wished for a waterless rosehip jam, I was asking for the impossible; I was challenging the heavens, for there is no such thing as waterless rosehip jam! I've been swayed by my own desires and forgot the reality. Ah well. I mourned my loss and added more water. Mixed it in until it was less paste, more liquid. Pushed it thru a puree bowl, and I got... well, this.

It's.. well, something. I mixed in 2 spoons of sugar for preservation, and tried it, and it tasted.. a bit weird. It doesn't taste like the rosehip jam from the store, it could be due much less sugar; it has that deep sating taste of rosehip and smells amazing, but the color and texture is ketchup. See how weird this looks on my green pancake?

I learned afterwards that I should have pushed it thru a fine strainer, and not only the puree bowl, because the seeds have tiny little hairs on them, and some of that did get into the final product; not enough to spoil it, but it's noticeable. I decided after a few days that I love this jam, and I canned some for later too. It tastes a bit weird, as if the rosehips aren't completely ripe, or there was too much water in it for a proper taste, I'm not sure! But I now crave this, as it is, so my desires are continually pleased. A friend who tasted it also said it tastes very good.

The plant lady told me it's a delicacy and it's normal not to do it perfectly on the first try, and I believe my second one will go much better. I've learned a lot, and I hope in a few months to make a perfect one!

Oh and if you need some declaration for the green pancake, the infusion of nettle was used as substitute for milk, yes it still tastes good, hope that clears it all up.

[thatknittinglady]

Since the people who ate it really really like it.

The Jamboree (freezer clean out jam)

5 pounds peaches sliced.

1/2 pound apples diced

1/2 pound diced fire roasted green peppers all seeds if you want it a lot spicy. Or just the leftover from cleaning if not.

3 pounds sugar.

2 packets liquid pectin

Apple pie seasoning (cinnamon, cloves, nutmeg) to taste ((two tablespoons))

8 12 Oz jars, lids, canning equipment

Take the peaches and apples and put them in a pot to heat up. Put in seasoning and then stir and let macerate until liquid. The peaches should exude a lot of water. Once it is liquidy add in 3 pounds sugar and then stir until dissolved. Add in the peppers.

Stirring occasionally Once the mixture is boiling let it reduce for a little getting water out. Once it is a little less like water and more like thin syrup add in the pectin. Let it boil for a few minutes.

Clean the jars and sterilize if that is what you like. Then using a funnel, label, etc put the jam into the jars. (You can boil the sealing tops to get the sealant moldable to seal them.) Set them aside once jarred and then water bath can them if choosing so.

From what I made its warming but not spicy. It tastes really good too. Actually only have one jar left since people really really liked it!

[woodandgrains]

lemon blueberry macarons

[wehadariverboatinourlivingroom]

Daddy was an enthusiastic backyard gardener. He loved gardening so much in fact that in later years, after they had bought the house that was next door to theirs, he converted that back yard into a garden annex. As with most small gardeners, as summer began to turn to fall, his gardens produced way more product than he and Mother could manage on their own. No visitor was safe from having several different kinds of tomatoes or peppers pressed upon them. I have to admit that sometimes this produce was just a touch past its prime.

Daddy's parents also maintained a large garden. Grandpa's most successful plant always seemed to be waxed beans which he delivered in peck baskets throughout the yellow bean season.

By the time I knew them, Mother's parents lived in a house in town. Their small backyard garden produced mostly cucumbers and dill that Mother and Grandma D turned into dill pickles each fall.

I found this recipe for Red Pepper Jam. It is written by Mother's Mother.

How hard, I wondered, could such a recipe turn out to be? I don't have a grinder, but my blender does so I followed her directions and turned out this pretty red colored jam.

I do wonder though when would it be appropriate to eat this? On toast for breakfast? A little spicy for first thing in the morning. On crackers while watching TV? Sort of sweet for that. Anyway, I think mine turned out pretty well, although not, of course, as good as Grandma's!

[niftyrecipe]

Apricot Jam «Five minutes»