Jam Recipes

[Guest guest]

Gooseberry Jam

 

2 qts. washed gooseberries

4 1/2 cups brown sugar

1 cup cider vinegar

1 stick cinnamon

8 cloves

1/4 tsp. nutmeg

2 whole allspice

1/2 cup water

 

Combine in a large kettle, sugar, vinegar, spices and water. Boil for

5 minutes. Add gooseberries. Reduce heat. Cook for 30-40 minutes

until gooseberries are tender and syrup is thick. Seal in hot,

sterilized jars. Yields 3 pints.

 

~~~~~~~~~~~~~~~~~~

 

Honeydew Melon Jam

 

3 cups honeydew melon, coarsely chopped

1 1/2 cups honey

3 tbsp. lemon juice

1 tbsp. finely chopped ginger root

 

Place melon,, honey, lemon juice and ginger in a pan. Let stand for

about 2 hours until a syrup forms. Bring to a boil and boil for 2

minutes, stirring constantly. Reduce the heat and simmer until

thickened, about 45 minutes. Stir frequently. Spoon hot mixture into

hot sterilized jars. Complete seals. Process in a boiling-water bath

for 10 minutes. Yield: 4 half-pints.

 

~~~~~~~~~~~~~~~~~~

 

Fig Jam

 

8 cups figs

4 cups honey

1 lemon

 

Peel figs, mash them, and cook slowly. (Figs need not be peeled

though peeling them will give a nicer quality.) When they reach a

slow boil, add honey and finely sliced and chopped lemon, including

rind. Cook, stirring constantly, until thick. Spoon into hot

sterilized jars to within 1/4 inch from top. Seal. Process in a

boiling-water bath for 10 minutes. Yield: 7 half-pints.

 

~~~~~~~~~~~~~~~~~~~~

 

Loquat Jam

 

1 qt. fruit

1 1/2 cups sugar

1 cup water

 

Wash, scald and seed the fruit. If desired, they may be peeled. Make

a syrup of sugar and water; add fruit and cook to 223 degrees on candy

thermometer or until fruit has a transparent look. Put into hot

sterilized jars. Seal.

 

 

--

TreeHuggerz.com

Get tips and hints for green living on a budget.