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Preserves & Jam Recipes

Almond-Cherry conserve
Apple Pie conserve
Apricot jam
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Garlic jam
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Jalapeno jelly
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Mexican Sangria jelly
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Peach jam
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Pineapple jam
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Strawberry jam
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Classic Grape Jam

Ingredients:

  • 5 pounds of concord grapes, skins removed and pitted
  • 1/2 cup of water
  • 1 (3oz) pack of pectin
  • 3/4 tsp of unsalted butter
  • 8 cups of sugar
  • 1 cup of concord grape juice

Directions:

  1. Simmer the grapes in the water, bring to a boil and then reduce heat.
  2. Simmer for 20 minutes.
  3. Combine the grapes, grape juice and half the sugar in a pan and let stand for 1 hour.
  4. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
  5. Bring the mix to a boil for two minutes.
  6. Remove the pan from the flame and skim off any foam that accumulates.
  7. Place the pan over the heat again for 1 minute to boil.
  8. Again, remove and skim off the foam.
  9. Add the butter and bring the mixture to a boil again.
  10. Add the pectin and stir constantly.
  11. Boil for 1 minute.
  12. Skim off the foam.
  13. Allow the jam to cool for 7 minutes before adding it to canning jars.
  14. Close the jars and bath them in 250-degree water for 10 minutes to create a seal. 

 

 

 

Orange Zest Jam

Ingredients:

  • 25 Oranges, in season, peeled and white fibrous skin removed
  • 3 tbsp of lemon juice
  • 6 cups of sugar
  • 3/4 tsp of unsalted butter
  • 1 (3oz) pack of pectin

Directions:

  1. Combine the oranges, lemon juice, butter and half the sugar in a pan and let stand for 1 hour.
  2. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
  3. Bring the mix to a boil for two minutes.
  4. Remove the pan from the flame and skim off any foam that accumulates.
  5. Place the pan over the heat again for 1 minute to boil.
  6. Again, remove and skim off the foam.
  7. Bring the mixture to a boil again.
  8. Add the pectin and stir constantly.
  9. Boil for 1 minute. Skim off the foam.
  10. Allow the jam to cool for 7 minutes before adding it to canning jars.
  11. Close the jars and bath them in 250-degree water for 10 minutes to create a seal.

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