Fall Fruit Jam Recipes

BASIC JAM

Basic Jam image

The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Yield Makes about 5 cups

Number Of Ingredients 4

Ingredients

3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
1 1/2 pounds sugar (3 1/3 cups)
Coarse salt
2 tablespoons fresh lemon juice

Steps:

Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

SUMMER FRUITS JAM

Summer fruits jam image

This delicious microwave jam from Good Food reader Karen Rowe couldn't be easier to make, and it's perfect served with freshly baked scones

Provided by Good Food team

Categories Afternoon tea, Condiment

Time 20m

Yield Makes 4 small jars

Number Of Ingredients 2

Ingredients

500g summer fruits (we used mixed berries)
500g jam sugar

Steps:

Briefly blend the fruit and place in a large microwave-proof bowl with the sugar. Microwave on High for 3 mins, then stir well. Microwave for a further 3 mins on High, stirring after. Finish with a further 2 mins, then pour into warm sterilised jars. Once bottled and cool the jam is ready to eat. Will keep in a cool, dark place for up to 6 months. Keep in the fridge once opened.

Nutrition Facts : Calories 70 calories, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar

FALL FRUIT JAM

Fall Fruit Jam image

I haven't made this yet, but am putting it here for future use. This recipe does not use added pectin since there should be enough natural pectin in the fruit. It seems fairly easy for a jam recipe. NOTE: Prep time does not include the time it takes to prepare jars. When I make jam, I usually stir in a pat of butter to cut down on the foam. I also keep a package of pectin (Certo) on hand if for some reason my mixture doesn't jel. I add this 1/4 of the package at a time & boil for 1 minute more, repeating if necessary. I also keep extra jars, lids and rings on hand. I've learned to "be prepared" for any "emergency"!

Provided by Sweet PQ

Categories Apple

Time 45m

Yield 6 cups

Number Of Ingredients 5

Ingredients

4 cups peaches, peeled & chopped
4 cups pears, peeled & chopped
1 cup apple, peeled & chopped
2 tablespoons lemon juice
5 cups sugar

Steps:

Combine fruits in a a large pan & cook over "low" heat until soft. This should take about 15 minutes.
Stir in lemon juice & sugar, making sure sugar dissolves.
Bring to a boil & continue to boil, stiring frequently, for about 15 minutes, or until the mixture thickens and reaches the jel stage (coats a spoon).
Remove from heat and skim off foam.
Pour into hot, sterilized jars. Seal and cool.

Nutrition Facts : Calories 765.1, Fat 0.5, Sodium 1.4, Carbohydrate 197.8, Fiber 5.6, Sugar 189.1, Protein 1.5

TRIPLE FRUIT JAM

Triple Fruit Jam image

I went a little crazy this summer and fall making jam. This one is is a little different and I won a first place ribbon with it at our county fair!! Alot of people will be getting jam for gifts this year. Try it you will like it. Exept for chopping the apples into small chunks there is no need for for further prepping the fruit it cooks down very nice. Makes a nice jam with globs( for lack of a better word) of fruit.

Provided by Jackie H.

Categories Raspberries

Time 1h30m

Yield 5 pints, 1 serving(s)

Number Of Ingredients 5

Ingredients

9 cups sugar
2 cups water
5 cups chopped granny smith apples
2 (8 1/2 ounce) cans crushed pineapple
4 cups red raspberries

Steps:

Combine water and sugar, boil until mixture spins a tread.
Add all fruit, boil at medium heat until mixture is thick, about 30 minutes.
Pour into hot steralized jars. Process in boiling water bath 20 minutes.

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