BALL BLUE BOOK PEACH OR PEAR JAM
Homemade peach or pear jam. Recipe taken from the Ball Blue Book of Preserving. Yields about 8 half-pints (I got slightly more).
Provided by BecR2400
Categories Pears
Time 1h
Yield 8 half-pints
Number Of Ingredients 4
Steps:
- Combine fruit, sugar and lemon juice in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves.
- Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps.
- Process 10 minutes in a boiling-water canner. (Note: Add appropriate additional processing time for high altitudes).
- Recipe variation:.
- Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 cinnamon stick tied in a spice bag to jam during cooking. Remove spice bag before filling jars.
Nutrition Facts : Calories 761.9, Fat 0.2, Sodium 0.1, Carbohydrate 196.4, Fiber 1.5, Sugar 194.7, Protein 0.8
CANNED BLUEBERRY JAM
Summer doesn't feel complete without at least one berry-picking trip and a batch of homemade blueberry jam. Eat atop fresh scones or biscuits for maximum enjoyment! -Marisa McClellan, Philadelphia, Pennsylvania
Provided by Taste of Home
Time 45m
Yield 9 half-pints.
Number Of Ingredients 7
Steps:
- Place blueberries in a food processor; cover and process until blended. Transfer to a stockpot. Stir in the sugar, lemon juice, cinnamon, lemon zest and nutmeg. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
BALL BLUE BOOK PLUM JAM
Make and share this Ball Blue Book Plum Jam recipe from Food.com.
Provided by Chris Reynolds
Categories Low Protein
Time 30m
Yield 8 half pints
Number Of Ingredients 5
Steps:
- Never double canning recipe!
- Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
- Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
- Pour hot into hot jars, leaving 1/4" head space. Adjust caps.
- Process 10 minutes in boiling water bath.
- Brandied Plum Jam: add 1 cup brandy to fruit mixture.
- Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.
Nutrition Facts : Calories 754.9, Fat 0.4, Sodium 14.9, Carbohydrate 194.9, Fiber 2.3, Sugar 187, Protein 0.9
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BERRY JAM WITH THE MAKERS OF BALL® HOME CANNING PRODUCTS
From foodinjars.com
5/5 (17)Category Jams, Jellies, MarmaladesServings 3Total Time 1 hr 10 mins
- PREP: Wash berries under cold running water, drain. Coarsely crush berries one layer at a time using a potato masher. Measure 9 cups of crushed berries.
- COOK: Combine crushed berries and sugar in a larger saucepan. Bring mixture slowly to a boil, stirring until sugar dissolves. Increase heat to medium-high and cook rapidly to gelling point (220F), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.
- FILL: Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid of jar and adjust band to fingertip-tight. Place jar in hot canner and repeat until all jars are filled.
- PROCESS: Ensure jars are covered by at least 1 inch of water. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint or pint jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
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