Heavenly Jam Recipes

NOVA SCOTIA HEAVENLY JAM

Steps:

• Combine the rhubarb and sugar.
• Let stand several hours until sugar is completely dissolved.
• Add pineapple and cook for 20 minutes.
• Remove from heat and add the jello.
• Just the dry jello, don't make it up.
• Stir for 5 minutes.
• Bottle while still hot.

HEAVENLY JAM

Steps:

• Wash the oranges and lemons and slice thinly. Put them in a pot with just enough water to cover the fruit. Let it stand in the water overnight. Don't drain the water but cook them in it until they're soft. Wash and peal the remaining fruit. Add to the citrus mixture starting with the firmest fruit first. Cook a bit longer until all the fruit is tender. Measure the fruit and add equal amounts of sugar to the fruit. Boil it slowly until it's thick like a syrup. The jam with thicken more as it cools. Stir in quartered maraschino cherries for colour. Pour into hot sterilized jam jars and seal with the lid. The lids should pop on their own if the jars were hot prior to pouring the jam into them.

HEAVENLY JAM

Steps:

• Grind unpeeled oranges and lemon in a food processor or grinder transfer to a large kettle. Add baking soda simmer for 10 minutes. Peel the remaining fruit grind, then crush it. Add to orange mixture measure and return to kettle. Add sugar equal to the amount of fruit. Boil until thick, about 30 minutes. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Editors Note: This recipe does not require pectin.© Copyright Reiman Publications, 1993-1997

RHUBARB-PINEAPPLE JAM

Steps:

• Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.