Link to MamasHealth.com

Preserves & Jam Recipes

Almond-Cherry conserve
Apple Pie conserve
Apricot jam
Apricot syrup
Banana jam
Blueberry jam
Boysenberry jam
Boysenberry preserve
Cantaloupe jam
Chianti jelly
Cranberry jelly
Garlic jam
Ginger Spice jelly
Grape jam
Jalapeno jelly
Kiwi jam
Mexican Sangria jelly
Mint jelly
Papaya jam
Peach jam
Peach preserve
Pina Colada conserve
Pineapple jam
Plum preserve
Strawberry jam
Tangerine jelly

Links  

Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Jelly Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Essential cookware

Cooking tips

 

Kiwi Jam  

Ingredients:

  • 6 cups of kiwi, peeled, cored and crushed
  • 7 1/2 cups of sugar
  • 1 (3oz) pack of pectin
  • 3/4 tsp of butter
  • 3 tbsp of lemon juice

Directions:

  1. Combine the kiwi, lemon juice 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. Again, remove and skim off the foam.
  6. Add the butter and bring the mixture to a boil again.
  7. Add the pectin and stir constantly.
  8. Boil for 1 minute.
  9. 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.

 

 

 

Fig Jam

Ingredients:

  • 5 cups of figs, finely chopped
  • 3/4 cup of lemon juice
  • 7 cups of sugar
  • 3/4 tsp of unsalted butter
  • 1 (3 oz) pack of pectin
  • 1/2 cup of lemon juice

Directions:

  1. Combine the figs, water 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. Again, remove and skim off the foam.
  6. Add the butter and bring the mixture to a boil again.
  7. Add the pectin and stir constantly.
  8. Boil for 1 minute.
  9. 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.

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved