Blackberry Plum Jam
Ingredients
• 2 pounds firm plums, pitted andcut into eighths
• 2 pints crushed blackberries, ollaliberries or lingenberries
• 1/2 cup water
• 1 tablespoon lemon juice
• 7 cups sugar
• 1 (3-ounce) package commercial pectin
Directions
In large non-aluminum kettle, combine plums, water and lemon juice. Bring mixture to a boil over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally.
Meanwhile stir 1 cup of sugar into crushed berries, let sit.
Add sugar and berries and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Let sit for 1 minute and skim off any foam that has formed.
Divide jam among 8 washed, warmed half-pint jars or jelly glasses and the necessary lids, and bands leaving 1/8-inch space at top of jar. (Some sterilize the jars and lids in the water bath to warm them.) Wipe rims of jars to remove any jam and seal with lids and bands.
Set jars on a rack in a pan of boiling water about three quarters covered for 5 minutes. Remove jars and let cool – the lids should pop in as they cool if they’ve been sealed correctly. When fully cool (overnight), check the lids by removing the screw-on band. Those that don’t seal properly can be stored in the refrigerator for use, otherwise, store in cool, dry place.
Variations: use all plums (5 lbs) with a little fresh ginger. Add lavender sprigs in the last minute of cooking or divide them among the jars as you portion out the jam. Substitute zinfandel or a dessert wine for the water.
Colleen Childers’s No Pectin Quick Microwave Jam
Ingredients
• 2 cups crushed, lightly washed berries (blackberries, ollaliberries or lingenberries or a mixture)
• 1/2 tsp. butter
• 1 Tablespoon lemon juice
• 1 1/2 cups sugar
MIx all the ingredients in a 3 Qt. glass or ceramic casserole dish. Allow to stand for 30 minutes. Cook, uncovered in the microwave on high power for 15 minutes, stirring after 6 minutes then every 3 minutes until done. Refrigerate to cool down and transfer to jam jars. Store in the refrigerator.
Apricot, Thyme and Serrano Chili Jam
Ingredients
• 2 1/2 cups pitted, chopped fresh apricots (approx 2 lbs)
• 2 Tablespoons lemon juice
• 4 cups sugar
• 8 sprigs of fresh thyme
• 1 small serrano or jalapeno chili, seeded and sliced very thin
• 1 (3-ounce) package commercial pectin
Directions
In large non-aluminum sauce pan combine apricots and pecitn, stir together. Bring mixture to a boil over high heat, stirring constantly. Quickly stir in all of the premeasured sugar. Return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Let sit for 1 minute and skim off any foam that has formed.
Divide jam among 8 washed, warmed half-pint jars or jelly glasses and the necessary lids, and bands leaving 1/8-inch space at top of jar. (Some sterilize the jars and lids in the water bath to warm them.) Wipe rims of jars to remove any jam and seal with lids and bands.
Set jars on a rack in a pan of boiling water about three quarters covered for 5 minutes. Remove jars and let cool – the lids should pop in as they cool if they’ve been sealed correctly. When fully cool (overnight), check the lids by removing the screw-on band. Those that don’t seal properly can be stored in the refrigerator for use, otherwise, store in cool, dry place.
Strawberry Preserves with black pepper and balsamic vinegar
Ingredients
• 2 cups strawberries (about 1 pint), trimmed and quartered
• 1 1/2 cups sugar
• 3 tablespoons balsamic vinegar
• 3 tablespoons water
• 1 teaspoon cracked black pepper
Directions
In a small heavy saucepan bring all ingredients to a boil while stirring. Simmer the mixture, stirring and skimming foam occasionally until thickened and translucent – about 15 minutes. Remove pan from heat and cool preserves completely. Transfer to glass containers and keep covered and chilled. Keeps for a month or more refrigerated.