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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

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Peach Preserves  

Ingredients:

  • 7 cups of ripe peaches, peeled, pitted and chopped
  • 1 (3oz) pack of pectin
  • 3/4 tsp of butter
  • 6 1/2 cups of sugar

Directions:

  1. Layer half the sugar and the peaches in a pan and allow to sit for 40 minutes.
  2. Place the pan on a medium high heat and gently stir until the sugar dissolves.
  3. Slowly add the sugar, only one cup at a time, until it is all dissolved.
  4. Add the butter.
  5. Stir gently.
  6. Bring the mix to a boil and gently stir in the pectin.
  7. Continue boiling and stirring for 1 minute.
  8. Remove from the heat and skim off foam, if there is any.
  9. Allow the preserves to cool for 10 minutes before adding to the canning jars.
  10. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

 

 

 

Plum Preserves

Ingredients:

  • 7 cups of ripe plums, peeled, pitted and chopped
  • 1 (3oz) pack of pectin
  • 3/4 tsp of unsalted butter
  • 6 1/3 cups of sugar

Directions:

  1. Layer half the sugar and the plums in a pan and allow to sit for 40 minutes.
  2. Place the pan on a medium high heat and gently stir until the sugar dissolves.
  3. Slowly add the sugar, only one cup at a time, until it is all dissolved.
  4. Add the butter.
  5. Stir gently.
  6. Bring the mix to a boil and gently stir in the pectin.
  7. Continue boiling and stirring for 1 minute.
  8. Remove from the heat and skim off foam, if there is any.
  9. Allow the preserves to cool for 10 minutes before adding to the canning jars.
  10. Steep the jars in 250-degree water baths for 10 minutes to seal the jars.

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