Jams and jellies and such

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by lazy gardener, Jan 21, 2018.

  1. lazy gardener

    lazy gardener Crossing the Road 5 Years

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    Conversation on an other chickeny thread got off track, and we were discussing favorite jams, particularly using rhubarb. So, @rebrascora and @NikAndHerChicks I'm hoping you will post your recipes here. Looking forward to other good recipes from other BYC members for HWB jams and jellies as well.

    My favorite jamming pectin is Pomona's pectin. This pectin does not require ANY sugar in order for the jell process to work. So, you can make it just as tart as you want, without having to make it cloyingly sweet as required when using regular pectin. Instead, it relies on Calcium. Each packet of Pomona's comes with enough pectin and Calicum to make 8 batches of jelly or jam, and it's almost as simple as mixing up a batch of jello! When you buy a package of Pomona's, there will be explicit directions for making all sorts of jams, jellies, and other products.

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    This recipe below only requires the gelatin in the jello. No extra pectin of any sort needed. I thought I'd hate it b/c of the jello, but it's a nice tangy sweet jam. I process it in HWB x 10 minutes.

    Strawberry rhubarb pineapple jam
    *10 cups rhubarb peeled and chopped
    *Water as needed to keep the rhubarb from sticking to the bottom of the pan. As it starts to cook, it will release enough liquid to provide enough juice!
    *20 oz. can crushed pineapple
    *6 oz. pk strawberry jello
    *2 cups sugar (or to taste)

    Cook rhubarb until it is tender. Add pineapple, jello, and sugar. Bring back to a boil. Ladle into 8 oz. canning jars, process in HWB x 10 minutes.
     
  2. Folly's place

    Folly's place Free Ranging 6 Years

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    Not rhubarb, but Hillbilly Hen's spiced blueberry peach jam is the best! I modified the recipe a bit to use Suregel's low sugar pectin, and it's wonderful.
    Mary
     
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  3. NikAndHerChicks

    NikAndHerChicks Songster

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    Hello! @lazy gardener I haven't yet used that particular pectin, but I'll be sure to try it. My raspberry rhubarb jam works best with a no sugar pectin, so that one would be great for this!

    Raspberry Rhubarb Jam
    -4 cups raspberries
    -4 cups rhubarb diced very small
    -1 box pectin
    -1 tsp butter (optional)
    -2 Tbsp lemon juice
    - 4 1/2 cups sugar
    Combine all ingredients except for sugar stirring constantly and bring to a rolling boil. Add sugar. Return to a boil. Allow to boil for 1 minute, stirring constantly. Remove from heat. Skim off any foam. Pour into jars, leaving 1/8" headroom. Water bath process for 15 munutes (adjust accordingly for altitude).

    This jam (in my opinion) is the perfect ratio of sweet and tart. It is a family favorite in my house!
     
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  4. NikAndHerChicks

    NikAndHerChicks Songster

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    Great idea for a thread btw!! ;)
     
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  5. lazy gardener

    lazy gardener Crossing the Road 5 Years

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    Can you paste a copy of the recipe here??? Please???
     
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  6. Folly's place

    Folly's place Free Ranging 6 Years

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    I also use her spice blend for straight blueberry freezer jam, again with the low sugar Sure-jell. Because I use Sure-jell, I've modified her recipe a bit! I did try it as freezer jam, and wasn't as happy with it. Needs some cooking, so I use the Sure-jell low sugar cooked jam recipe. One batch amount of peaches, and one batch amount of blueberries, with two packages of sure-jell (pink box).
    My version;
    blueberries, 6.5 cups chopped
    peaches, 4.5 cups chopped
    I use the blender but only chop, so small pieces remain.
    7.5 cups sugar; follow the Sure-jell directions!!!
    spices: adjust to suit, but don't underdo!
    cinnamon 2 tsp.to 3 tsp.
    cloves, 1/2 to 1 tsp.
    allspice, 1/4 to 1/2 tsp.
    Start low and add spices to taste. They go in during the cooking phase.
    Makes about 15 cups.
    I don't know how to paste here, but found it by searching for the recipe in Search.:oops:
    It's excellent however you make it! I used ground spices rather than whole, because of the shorter cooking time with Sure-jell.
    Mary
     
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  7. Blooie

    Blooie Team Spina Bifida Premium Member

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    Ma's Cheater Strawberry/Rhubarb Jam

    Ma made this all the time when we were growing up, I make it, and now Little Diane makes it as well. The nice thing about doing it with fresh rhubarb and frozen strawberries is that you can whip up a batch anytime and the weather is still pleasantly cool because that's when rhubarb is at it's best. Freezing the excess rhubarb and having frozen strawberries on hand means jam anytime, but I hate canning in August and September!

    4 cups chopped fresh rhubarb or 1 pkg (8 oz) frozen chopped rhubarb
    4 cups sugar
    1 (10 oz) package frozen strawberries
    1 (6 oz) package strawberry Jello

    Boil rhubarb, sugar and strawberries 15 minutes, using a potato masher to crush fruit as it boils. Remove from heat, add Jello and stir until Jello is completely dissolved. Immediately pour into hot jars. Seal with paraffin or refrigerate.

    *I usually use the lids for the jars and I do process the jam for about 10 mi8utes but it isn't necessary if you just follow your usual jelly and jam making techniques. I just personally feel better storing jam that has been processed, especially since the boiling temp is lower up here. If you opt to freeze, leave more headspace to allow for expansion.

    With rhubarb, there is always going to be a direct link between how much natural moisture is in the rhubarb and how well most jams set up. It doesn't matter to me, because it never lasts long around here and if it doesn't set up well, it makes great ice cream topping! :lau

    Good thread, @lazy gardener
     
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  8. lazy gardener

    lazy gardener Crossing the Road 5 Years

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    Thanks all. Ok folks, there has to be more easy recipes out there. Feel free to add your favorite pickle, relish, chutney, and such: as long as it's an easy to make recipe and can be HWB processed, or frozen, it goes here!!!
     
  9. NikAndHerChicks

    NikAndHerChicks Songster

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    Ooh. Pickle recipes please!! :clap I love pickles, but everytime I process them in the hot water bath they turn to mush. :barnie It is so frustrating! If someone has a tip I would be soooooo happy! (So would my kids & husband who suffer through soggy pickles ;).) I have heard the grape leaf trick, just haven't had an opportunity to try it. Any suggestions?
     
  10. lazy gardener

    lazy gardener Crossing the Road 5 Years

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    Yes, I need help with all things pickle. When I make them and follow the recipe, they are either soggy, too salty, or too vinegary. I'd love a good recipe for dill sandwich slices and bread and butter.
     

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