Winter 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.

WINTER JAM

Winter Jam image

Make and share this Winter Jam recipe from Food.com.

Provided by Dienia B.

Categories Pineapple

Time 1h

Yield 3 pints

Number Of Ingredients 6

Ingredients

3 cups cranberries
1 1/2 cups apples, diced peeled
1 1/2 cups water
1 1/2 cups crushed pineapple
2 tablespoons lemon juice
3 1/2 cups sugar

Steps:

Cook cranberries and apples in water until they are cooked.
Press through sieve.
Measure the sieved pulp, it should be 3 cups.
Add pineapple without draining it, lemon juice and sugar.
Mix well.
Boil rapidly until thick and clear, about 8 minutes.
Pour into jars and seal.

Nutrition Facts : Calories 1058.4, Fat 0.4, Sodium 9.9, Carbohydrate 274.4, Fiber 7.1, Sugar 261.6, Protein 1.1

MIXED BERRY WINTER JAM

Mixed Berry Winter Jam image

This is a really good jam to make when you can't buy berries in season. I came up with this recipe when somebody (DH) left the door ajar on our upright freezer and the 2 kg bag of berries thawed out. I wasn't blessed with time so I made this simple mixed berry jam with a hint of lemon and tangerine. I'll be searching for recipes where I can include it as an ingredient. That is if my friends and family leave me any extra jars!

Provided by thatsclassic

Categories Lunch/Snacks

Time 1h15m

Yield 7-8 1/2 pints

Number Of Ingredients 4

Ingredients

6 cups unsweetened thawed, frozen mixed berries
6 cups sugar
2 tablespoons lemon juice
2 tablespoons tangerine juice

Steps:

I used raspberries, blackberries, strawberries and blueberries.
You can change the amount and type of berries you use as long as you keep the 1 to 1 ratio of fruit to sugar.
Place thawed berries in the food processor. Using the stirring attachment instead of the blade, pulse to crush most of the fruit.
Measure fruit and juice into an enamel or stainless steel pot and bring to a boil, stirring well. Add sugar and continue stirring to dissolve.
Cook at a gentle boil. As mixture thickens you can crush the fruit if desired.
Test for doneness by putting a bit on an icy cold saucer. Put the saucer back in the freezer for a minute. When you push at the side of the bit of jam and it wrinkles then it's ready.
Remove from heat. Skim. Stir for a couple of minutes. Ladle into clean, hot, 1/2 pint jars. Leave 1/4 inch headroom Cap with canning lids and process in hjot water bath for 5 minutes boiling time.

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