JEWEL JAM
Make and share this Jewel Jam recipe from Food.com.
Provided by Dienia B.
Categories Strawberry
Time 1h
Yield 7 1/2 pints
Number Of Ingredients 6
Steps:
- pit cherries
- chop
- cook til soft add strawberries and lemon juice and sugar
- mix well.
- bring to a full boil
- boil hard 1 minute stirring constantly
- remove from heat add sure jell stir
- skim foam
- this cools it slightly and keeps fruit from floating
- this is what recipe says ypu may need to cook morre
- ladle into glasses and pour melted paraffin over them makes about 7 glasses
- i would put in 1/2 pint jars and waterbath these according to ball instructions.
Nutrition Facts : Calories 602, Fat 0.2, Sodium 29, Carbohydrate 156.2, Fiber 3.6, Sugar 140.4, Protein 1.1
OREGON JEWEL JAM
Yield 6 1/2-pints
Number Of Ingredients 7
Steps:
- Mix peaches, sugar, water, pineapple with juice, lemon juice and zest in a large kettle. Cook over low heat for one hour, stirring frequently. Remove from heat; let stand for 5 minutes. Stir in cherries. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes; set jars on a towel to cool. Check for seals.
Nutrition Facts : Nutritional Facts Serves
STRAWBERRY JAM WITH JELL-O®
This fresh strawberry jam is made with JELL-O® and no added sugar for wholesome flavor that everyone can enjoy.
Provided by Bea Gassman
Categories Jams and Jellies
Time 20m
Yield 24
Number Of Ingredients 3
Steps:
- Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
- Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
- Pour into jars, allow to cool, and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.
Nutrition Facts : Calories 16.6 calories, Carbohydrate 3.9 g, Fiber 0.2 g, Protein 0.4 g, Sodium 14.4 mg, Sugar 3.6 g
BASIC JAM
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
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.
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