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Blubarb Jam

Blubarb Jam

Blubarb Jam

7 C. rhubarb, chopped

4 1/4 C. blueberries

4 1/4 C. sugar

1/3 C. lemon juice

 

The night before you want to make the jam or the morning of. Add the rhubarb, blueberries, sugar and lemon juice to a large pot, stir to combine. Let macerate for 30 min. to overnight. Sterilize jars and lids. Place a small plate in the freezer.  When ready to make the jam place the pot with the fruit in it on the stove. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. At the setting point, the foam will have subsided and the bubbles will get larger looking like fish eyeballs.  Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. If the jam seems very close then remove the pot from the heat while the plate is in the freezer. If the jam wrinkles when pushed with your finger the jam is done. If not return to a boil for 5 min. and repeat. Careful as the jam thickens it can start to burn so stir more frequently.  Ladle jam into hot jars to within 1/4″ of the top. Remove air bubbles and wipe the rim with a clean cloth. Place lids on and screw to tighten until finger-tip tight only. Place in a water bath canner and process for 10 min. or according to altitude.  When the jam has cooked for its allotted time removed the jars to a towel-lined counter to cool. You should hear the popping of the lids as they seal. That is a very satisfying sound. If any jars don’t seal refrigerate and eat right away.

 

Pectin Version

 

4 ½ C. rhubarb, chopped

2 1/2 C. fresh blueberries

3/4 C. water

1 T. lemon juice

4 1/2 C. of sugar

1 box of low-sugar or no-sugar pectin

8 jam jars for canning (8 oz size)

8 canning lids

 

Sterilize your canning jars, and canning lids. Drain on clean dishtowels and set aside. Fill canning pot with water and bring to a gentle boil— keep over heat throughout prep so it is ready when needed. Wash berries. Measure out blueberries in a bowl. Mush them so they get quite juicy but there are still chunks remaining (mushing releases the pectin needed to make jam). In a separate bowl, mix 1 box of pectin with U C. of the sugar. Measure out remaining sugar in another bowl. Boil rhubarb and water over high heat, cover and simmer for 5 minutes over medium heat. Add the mushed blueberries, lemon juice, and pectin and mix together. Bring to a boil then add sugar. Stir and bring back to a vigorous boil again, while stirring continuously. Boil hard while continuing to stir for 1 minute (and 1 minute only—if you want jam that will set, this is serious, people). Remove from heat, stir and ladle hot jam into sterilized jars, securing lids tightly. Place jam jars in your canning pot with gently boiling water and boil for 5 minutes (again, keep your time on this—too long may make your jam runny). Remove jam and allow to cool. Check lid seals once cooled—any tops that pop back when pressed should be refrigerated. Makes 7-8 8oz (1 C.) jars of jam

Peach and Rhubarb Jam

Peach and Rhubarb Jam

Peach and Rhubarb Jam

 

5 C. peeled, pitted, and chopped peaches (about 8 medium peaches)

4 C. trimmed and diced rhubarb, in 1/3-inch (9 mm) dice

5 C. granulated sugar, or a little less to taste

24 lemon seeds, tied in cheesecloth or placed in a tea strainer (from 3 lemons)

 

In a large bowl, combine the peaches, rhubarb, and sugar and stir well. Cover and let stand at room temperature for 12 hours, stirring occasionally, to draw out the peach juice and dissolve the sugar. Transfer the mixture to a heavy 8-quart (8-l) pot over medium heat. Add the lemon seeds and bring to a boil, stirring often and skimming any surface foam. Adjust the heat to maintain a steady but gentle boil and cook, stirring occasionally to prevent the fruit from sticking to the bottom of the pot, until the mixture thickens to a jam consistency and registers 220°F (105°C) on an instant-read thermometer, 45 to 60 minutes. While the jam is cooking, fill a large pot or canner, fitted with a rack, with enough water to cover the jars. Over high heat, bring the water to a boil. Reduce heat to maintain a simmer and place the clean, empty canning jars in the water for 10 minutes to sterilize them. When the jam is ready, use canning tongs to carefully remove the jars and drain any water inside. Alternatively, you can heat your jars in the dishwasher, however, you will still need the hot water bath ready for canning the jam. Remove the cheesecloth or tea strainer with the lemon seeds from the jam. Spoon the hot jam into the jars, filling to within 1/2 inch (12 mm) of the top. Wipe the rim clean with a towel dipped in hot water. Top the jars with the lids and twist on the screw bands. Set the jars, not touching one another, in the boiling water on the rack in the pot or canner. Make sure the water covers the jars by at least 1 inch (25 mm). Boil for 20 minutes, then turn off the heat and use tongs to transfer the jars to a rack to cool completely. When the jars are completely cool, press on the center of each lid. If the lid remains concave, the seal is good. Store the jars in a cool pantry for up to 1 year. If a lid failed the seal test, that simply means you get immediate gratification and should store the jar in the refrigerator and consume the jam within 3 weeks.

Rootbeer Jelly

Rootbeer Jelly

Rootbeer Jelly

4 1/4 C. rootbeer soda

4 1/2 C. sugar

1 pkg. or 6 T. powdered pectin

2 T. bottled lemon juice

1/4 tsp. butter

 

Combine the root beer soda and lemon juice in a large stock pot. Sprinkle the powdered pectin on top of the juice mixture and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute. Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized canning jars, leaving 1/4 inch head space, and process in boiling water canner for 10 minutes. Remove jars from canner and set the jars on the counter on a kitchen towel to cool.

Small Batch Strawberry Rhubarb Jam with Rose Flower Water

Small Batch Strawberry Rhubarb Jam with Rose Flower Water

Small Batch Strawberry Rhubarb Jam with Rose Flower Water

1 pound strawberries

1 pound rhubarb stalks

1 1/4 cups granulated sugar

2 tablespoons rose flower water

 

Wash the strawberries and rhubarb well. Hull the berries and dice them into small pieces. Chop the rhubarb into segments approximately 1/2 inch in size. Place the chopped fruit in a glass or ceramic bowl and cover with sugar. Stir to combine and cover. Let the fruit sit for at least an hour, until the juices are flowing. I often pop the bowl into the refrigerator at this point and cook the jam the following day. When you’re ready to cook the jam, prepare a small boiling water bath canner and three half pint jars and bring it to a boil. Place three new canning jar lids in a small pot and bring them to a bare simmer. Pour the fruit and all the liquid into your jam pot and place it over high heat. For these small batches, I like to use a 12-inch, stainless steel skillet, but any low, wide, non-reactive pan will do. Bring the fruit to a rapid boil and stir regularly. Over high heat, this jam should take 8 to 12 minutes to cook. It is done when it is quite thick. You can tell that it’s ready when you draw your spoon or spatula through the jam, and it doesn’t immediately rush in to fill that space. It will also make a vigorous sizzling noise when stirred when it is finished. When the jam appears to be finished, stir in the rose flower water. Stir until it is incorporated and cook for an additional 30 seconds. The flower water is added at this point so you don’t evaporate all the fragrance during cooking. Remove the jam from the heat and funnel it into the prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not the moment the jars go into the water bath). When time is up, remove jars from canner and set them to cool on a folded kitchen towel. When they are cool enough to handle, remove the rings and test the seals by grasping the edges of the lid and lifting the jar an inch or so from the countertop. If the lid holds fast, the jars are sealed. Any unsealed jars should be refrigerated and eaten promptly.

Simple Tomato-Basil Jam

Simple Tomato-Basil Jam

Simple Tomato-Basil Jam

5 pounds or approximately 12 cups of tomatoes

1 tablespoon sea salt

3 cups granulated sugar

1/2 cup basil, chopped

 

Wash and slice cherry tomatoes, or chop large tomatoes. Toss and massage with salt. Let sit for 30 minutes to let juices from tomato flow out. Sterilize your jars and lids in hot water while you wait.

Discard the juice, and dump strained tomatoes into a large, wide, shallow pan. Add sugar and lemon juice. Simmer with lid off on medium-low heat. Check and stir occasionally. Once tomatoes start to thicken, watch and stir more often that it doesn’t burn. When it’s thick to your liking, anywhere to between a syrup or jam consistency (I like mine thicker), remove from heat and stir in the basil. Spoon into sterilized jars, wiping brims of any jam residue before applying lids and rings. Process in water bath for 10 minutes, then remove and let cool. You will hear the lids pop as they seal vacuum tight. Any jars that don’t seal properly can be stored in the fridge and used first. The rest will last a year or more stored in a dark cool place.

Dandelion Jelly

Dandelion Jelly

Dandelion Jelly

2 c. dandelion flowers (harvested from pesticide free location)

4 c. sugar

1 pkg. or 6 T. powdered pectin

2 T. lemon juice

1/4 tsp. butter

 

Rinse dandelions in a colander and remove stems by snipping them off with a pair of kitchen scissors. Place dandelions in a bowl and cover them with 4 C. of boiling water. You are essentially going to make “dandelion tea.”  After the water cools off, place the bowl of water and dandelions in the refrigerator until the next day. It was two days until I got back to mine, but it was just fine. The next day, run the mixture through a fine mesh strainer to remove the pieces of dandelion. You should end up with a clear liquid. If not, try pouring it through the strainer again. Measure the tea, adding a little water if necessary to get exactly 4 C. of liquid. Pour liquid into a large stock pot. Stir in lemon juice. Sprinkle the pectin on top of the juice and use a whisk to mix it together. Stirring constantly, heat until boiling. Boil for one minute. Add the pinch of butter and return to a boil. Add the sugar to the pot all at one time (measure it and have it ready ahead of time). Stir until sugar is dissolved. Return to a boil and boil for one minute. Remove the pan from the heat. Remove any foam with a metal spoon. Ladle the jelly into hot sterilized jars, leaving ¼ inch head space, and process in a boiling water canner for 5 minutes. Remove jars from canner and place on a towel on the kitchen counter to cool. Lids will make a pinging noise when they seal. If a jar does not seal, place it in the refrigerator and eat in the next couple of weeks. Cooled sealed jars can be stored in the pantry for several years.

Green Tomato Jam

Green Tomato Jam

Green Tomato Jam

4 pounds green tomatoes (2 1/2 pounds net)

4 1/3 C. superfine sugar

Juice (and zest) of two small lemons

 

Rinse tomatoes in cold water. Dry them with towel. Cut in wedges and remove juice, seeds and the white center parts. Dice tomatoes. In a bowl, combine the tomato pieces, sugar and lemon juice. Cover with plastic wrap and let macerate overnight. The next day, pour this mixture into a preserving pan (large bottomed large surface area copper pot/pan). Bring to a boil and on low heat cook for 10 minutes, stirring occasionally. Pour back into the bowl. cover with plastic wrap and again refrigerate overnight. The third day, bring the mixture to a boil, skim if necessary and continue cooking in low heat for 10 minutes, stirring occasionally. Check the set and cook a bit more if needed. Put the jam into jars immediately and seal (or for small batches, just refrigerate).

Red Plum Jam

Red Plum Jam

Red Plum Jam

5 C. red plums about 2 pounds

3 C. sugar

3/4 C. water

 

3 pint canning jars

3 lid and ring sets

Water bath canner

Canning tool set

 

Prepare jars according to the water bath canning directions. Chop plums into small-ish pieces. Leave them larger if you like your jam a little more chunky. Combine chopped plums, sugar, and water in a large pot. Bring to a boil slowly, stirring until sugar is completely dissolved. Turn up the heat and bring to jelly stage quickly. (220°) As jam thickens, stir frequently to prevent sticking. Remove from heat. If foam as formed on top, skim it off. Ladle hot jam into jars, leaving a 1/4 inch headspace. Finish jars and process jam according to water bath canning instructions for 15 minutes. Notes: Jams and Jellies must be made in small batches, or the finished product will not set up.

Easy French Apple Jam

Easy French Apple Jam

Easy French Apple Jam

about 6 apples (I mixed Granny Smith and Honeycrisp)

2 1/2 C. sugar

5 cardamom pods crushed (use a rolling pin or heavy spoon to gently crack open the pods)

juice of 2 lemons divided

2 T. pectin powder this is totally optional, the jam will set without it

 

Fill a large bowl with cold water and add the juice of 1 lemon. Peel, core, and quarter the apples and add them to the lemon water as you work. Remove the apples from the water (discard the water) and finely dice them. Add the apples to a heavy bottomed pot, along with the sugar, cardamom pods, (and any seeds that have escaped) the pectin (if using) and the juice of the other lemon. Stir well, and then bring to a boil. Boil, uncovered and stirring often, for about 30-40 minutes until thickened. About halfway through the cooking I used my stick blender to blend the jam just a bit, but I left lots of apple chunks intact. This is optional and depends on what texture you want your jam to have, and how large or small you chopped your apples in the first place. If you do this, be extra careful not to splatter yourself, the jam is very hot. Ladle the finished jam into clean (sterilized) jars, cover tightly, and let cool before refrigerating. See note below for preserving options.

 

Make it your own

 

  • To can this jam you can follow the instructions from the Ball® website: Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. 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.
  • Add a few cranberries for a fresh flavor or mix the apples with pears.
  • Double or triple the cardamom for a delicious spread to serve with cheese and crackers.
Rhubarb Vanilla Bean Jelly

Rhubarb Vanilla Bean Jelly

Rhubarb Vanilla Bean Jelly

2 and 1/2 pounds rhubarb washed, trimmed, and sliced

1/2 C. water

7 C. granulated sugar

2 T. lemon juice

seeds of 1 vanilla bean

2 pouches 3 ounces each of liquid pectin

 

Puree the rhubarb in your Vitamix blender or food processor, along with the water to get it started. You may need to do this in 2 batches. Put the rhubarb puree into a clean jelly or nut bag, and let it hang over a large bowl to allow the juice to drip out. Don’t press or squeeze the bag aggressively or the pulp may come through and this will make your jelly cloudy. I do squeeze it a little bit, though, to move it along. It can help to have a jelly strainer, which is made for this purpose. You want to end up with 3 1/2 C. liquid. Put the rhubarb juice in a large stainless steel pot or saucepan. Stir in the sugar, the lemon juice, and the vanilla bean seeds. Bring the mixture to a boil, stirring almost constantly. Once the mixture has reached a full rolling boil, let it fully boil for 3 minutes. It may foam up so stay right by it. Stirring is ok. After 3 minutes, stir in the pectin, and bring it back to a full, rolling boil. Boil 1 minute. Again it may foam up so be careful. Take the jelly off the heat and skim off any foam that is on the surface. Fill your sterilized jars to within 1/4 inch of the top. If you care canning: Wipe down the rims of the jars to remove any spilled jelly, then attach the lids and screw them, but don’t over-tighten. Process for 10 minutes in a boiling-water canner. If you aren’t canning: Let cool and then cap and refrigerate.

Peach Butter

Peach Butter

Peach Butter

4 lb. fresh peaches, (about 10 good sized peaches)

1/2 C. sugar

1/2 C. water, (if your peaches are juicy omit the water)

2 T. fresh lemon juice

 

Peel and rough chop the peaches. Add the peaches to a heavy pot along with the water and sugar. Heat on medium, stirring to dissolve the sugar. When the mixture comes to a boil, lower the heat slightly and cook for about 20 minutes until the peaches are completely tender. Stir occasionally. Add the lemon juice to the peaches, and then, working in batches, puree the fruit until it is completely smooth. Don’t rush this step, let the processor or blender run long enough to get all of the lumps. At this point I strain the puree through a mesh strainer just to make sure it is completely smooth. Push it firmly with the back of a spoon to get all the puree through. Discard any lumps. If your puree is smooth enough, you can skip this step (use the vitamix). Put the puree back into the (rinsed out) pan and bring back up to a boil. Lower the heat and cook gently until it is greatly reduced and thickened. This will take about 25-30 minutes or so, depending on the size of your pan. Stir very frequently during this step so the fruit doesn’t scorch. I like to use a splatter screen because it does splatter. TIP: The longer you cook the peach puree, the thicker the butter will be. You know it’s ready when it starts to darken slightly, and your stirring starts to leave trails in the mixture. Test it by dipping a spoon in, and then run your finger down the spoon, if the butter doesn’t fill in the strip, it’s ready. Ladle the hot peach butter into a clean jar or jars and let cool before capping and refrigerating. The peach butter will thicken as it cools. Consume within a couple of weeks. If you would like to can this recipe: Follow safe canning practices and ladle hot peach mixture into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims. Close lids to fingertip-tight. Place jars in boiling-water canner and process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Vanilla Pear Sauce

Vanilla Pear Sauce

Vanilla Pear Sauce

15-20 pears, unpeeled, sliced and cored

1/2 to 1 C. white sugar

1 T. lemon juice

1 tsp. high quality cinnamon or 1 cinnamon stick

2 vanilla bean, split and scraped

 

Place pears in large stock pot or french dutch oven over medium heat. Do not peal pears, the skin has a lot of flavor and nutrition you don’t want to miss out on. Don’t be afraid to fill the pan up to the top, they will cook down to about half their original size. Split the vanilla beans lengthwise with a sharp knife and put the whole thing in the pears and stir. Once the pears start to cook down, add the rest of the ingredients until everything comes to a boil. Reduce heat to low and put the lid on the pan. Simmer for 30 to 60 minutes until pears are very soft. Remove vanilla beans and discard. Drain most of the liquid into a C. (so you have some to thin out the sauce or so you can drink it, it’s very tasty). While still warm, mash the pears for a chunky consistency or blend in the blender for a smooth consistency (I prefer smooth). Place in clean canning jars and process in a water bath canner. These make great gifts and add a special flare to any meal.

Pear Jam with Honey

Pear Jam with Honey

Pear Jam with Honey

1/2 C. water

1/2 tsp. calcium powder

 

4 C. pears, peeled, cored and mashed

3/4 C. honey

1/4 C. lemon or lime juice

3 tsp. pectin powder

4 tsp. calcium water

 

Mix water and calcium powder together. Store in a sealed jar in the refrigerator and shake before each use. Will keep for a few months sealed tightly.

 

Peel and core pears. Mash using a potato masher or large fork. Stir mashed fruit, lemon or lime juice and calcium water into a medium sized pot. In a separate bowl, mix together the pectin powder and honey. Bring fruit mixture to a boil and add the honey-pectin mixture. Stir for 1-2 minutes and then return to a boil. Once boiling, remove from heat Sanitize jars, lids and rings. Fill jars to 1/4″ of top, clean rims and carefully attach lid and twist rings on. Put filled jars into a boiling pot of water and process for 10 minutes.

Add an extra minute for every 1000 ft above sea level. Remove from water and let cool. Lids should be “sucked” down.

Tomato-Basil Jam

Tomato-Basil Jam

Tomato-Basil Jam

2 ½ pounds ripe tomatoes, peeled

¼ cup lemon juice

3 tablespoons snipped fresh basil

3 cups sugar

1 1.75 ounce package powdered fruit pectin for lower-sugar recipes or 3 tablespoons powdered fruit pectin for low- or no-sugar recipes

 

 

Seed, core, and finely chop tomatoes. Measure 3 1/2 cups chopped tomatoes; place in a 6- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Bring to boiling, stirring occasionally; reduce heat. Simmer, covered, for 10 minutes. Measure 3 1/3 cups tomatoes; return to pot. Stir in lemon juice and basil. In a small bowl combine 1/4 cup of the sugar and the pectin; stir into tomato mixture. Bring to a full rolling boil, stirring constantly. Stir in the remaining 2 3/4 cups sugar. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes 5 half-pints.

Blueberry Lemon Basil Jam

Blueberry Lemon Basil Jam

Blueberry Lemon Basil Jam

3 pounds of blueberries, stems removed

1 1/2 C. of sugar

2 T. of lemon juice

Zest of 2 lemons

3/4 C. of water

10 basil leaves

1 T. of powdered pectin

 

To start, stick a small plate into your refrigerator to chill. This is used to test the jam constancy later on. In a great big bowl, you’re going to mix up the blueberries with the sugar, lemon juice and lemon zest. Allow to sit for a bit. While it’s sitting, get your jars together and start preparing them. Prepare your jars for canning – I use a ball canning kit so I just followed the directions on the insert. I used two mason jars and 2 old small jelly jars I’d been saving for the photos. (seen in photo) Four Mason jars should work sufficiently for you. Depending on your canning equipment on hand, you might need to purchase a canning kit to properly prepare your jars for canning. In a small piece of cheese cloth, lay the basil leaves on top and smash, and slice them up a bit so they release their full flavor. Tie the cheesecloth closed with some kitchen twine or string. In a medium pot on medium heat on the stove, add the blueberry mixture and the basil cheesecloth package with the water. Heat the mixture to a boil. Once the mixture is boiling, mash the berries up so they are no longer chunky. You can use whatever you want to mash them, I just used the back of a spoon. You want the mixture to be much smoother. Don’t hesitate to smash that bag of basil down into the blueberry either, just to get some more of that flavor in. Boil the entire mixture for about 20 minutes or so. Be sure and stir it up frequently so it doesn’t stick and it’s evenly cooked. At the end of 20 minutes, use a spoon to skim off the foam that collects on top. Remove as much as you can. It all has to go. Reduce your heat to a low simmer (make sure it’s still bubbling) and continue skimming off the foam and stirring often until the jam thickens. If you don’t stir often enough, and the jam begins to thicken, you will burn the jam. To get to the properly thickened stage, it took me to about the 45 minute mark but can take more than an hour to accomplish. Stir in the pectin at this point and stir well. You can now test the jam with the plate we put in the refrigerator. Grab the plate and plop a small spoonful onto the plate and then stick it back into the refrigerator for about a minute. Remove and tilt the plate a bit to the side. If the jam runs, it’s not ready. It should stay right where it is. If it’s not ready, continue cooking and stirring and add a little more pectin if needed, but often if you just give it a bit more time it will thicken and gel. When the jam is finally ready, remove the cheesecloth filled with the basil with a slotted spoon. You can throw this all away. Using a ladle with a spout, ladle the jam into your jam jars leaving about a 1/4 inch of room between the jam and the top of the jar. Screw on the lids (be careful jars are VERY hot). Submerge them in rapidly boiling water for an additional 5 minutes. When they are done, remove them from the water and listen for the audible sound which will let you know they are sealed. It’s a weird kind of pop sound with a little metal ring to it and sometimes isn’t very loud. Allow the jam to sit for at least 24 hours before using.

Blubarb Jam

Blubarb Jam

Blubarb Jam

4 1⁄2 C. rhubarb, chopped

2 1⁄2 C. fresh blueberries

3⁄4 C. water

1 T. lemon juice

4 & 1/2 C. of sugar

1 box of low-sugar or no-sugar pectin

 

8 jam jars for canning (8 oz size)

8 canning lids

 

Sterilize your canning jars, and canning lids. Drain on clean dishtowels and set aside. Fill canning pot with water and bring to a gentle boil; keep over heat throughout prep so it is ready when needed. Wash berries. Measure out blueberries in a bowl. Mush them so they get quite juicy but there are still chunks remaining (mushing releases the pectin needed to make jam). In a separate bowl, mix 1 box of pectin with M C. of the sugar. Measure out remaining sugar in another bowl. Boil rhubarb and water over high heat, cover and simmer for 5 minutes over medium heat. Add the mushed blueberries, lemon juice, and pectin and mix together. Bring to a boil then add sugar. Stir and bring back to a vigorous boil again, while stirring continuously. Boil hard while continuing to stir for 1 minute (and 1 minute only—if you want jam that will set, this is serious, people). Remove from heat, stir and ladle hot jam into sterilized jars, securing lids tightly. Place jam jars in your canning pot with gently boiling water and boil for 5 minutes (again, keep your time on this—too long may make your jam runny). Remove jam and allow to cool. Check lid seals once cooled—any tops that pop back when pressed should be refrigerated.

Berry-Basil Limeade Jam

Berry-Basil Limeade Jam

Berry-Basil Limeade Jam

8 C. fresh strawberries, hulled

1 package (1-3/4 ounces) powdered fruit pectin

1/3 C. lime juice

1 tsp. butter

7 C. sugar

1/4 C. minced fresh basil

4 tsp. grated lime zest

 

Rinse nine 1-C. plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. In a small bowl, thoroughly crush strawberries, 1 C. at a time, to measure exactly 5 C.; transfer to a 6-qt. stockpot. Stir in pectin, lime juice and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil and lime zest. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. Yield: 8-1/2 C..

Roasted Garlic Jelly

Roasted Garlic Jelly

Roasted Garlic Jelly

3 medium heads garlic

1 T. olive oil, divided

1 T. balsamic vinegar, divided

1 C. dry white wine

2/3 C. water

1/2 C. white balsamic vinegar

1 teaspoon whole black peppercorns, crushed

3 T. lemon juice

3 C. granulated sugar

2 (3oz) pouches liquid pectin

 

Using a sharp knife, cut off tops of garlic heads, exposing cloves. Place each head on a small square of aluminum foil set on a baking sheet. Top each head with 1 teaspoon olive oil and 1 teaspoon balsamic vinegar. Scrunch foil loosely around garlic heads and roast in preheated oven until garlic is golden and very soft, 45 to 60 minutes. Let stand until cool enough to handle. Separate cloves, pinching each one to extract the soft roasted garlic. Discard skins. In a medium stainless steel saucepan, combine roasted garlic, wine, water, white balsamic vinegar and peppercorns. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat and let steep for 15 minutes. Transfer garlic mixture to a strainer lined with several layers of dampened cheesecloth or a dampened coffee filter set over a deep bowl. Let drip, undisturbed, for about 30 minutes. Measure 1 2/3 C. garlic juice. If you do not have the required amount, add up to 1/4 C. dry white wine or water. (This step can be done up to one day in advance. Cover and refrigerate juice until ready to use). Meanwhile, prepare canner, jars, and lids. Transfer garlic juice to a large, deep stainless steel saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Return to a boil and boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam. Quickly pour hot jelly into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

Bourbon Peach & Thyme Jam

 

3 large fresh peaches, peeled

3 T. granulated sugar

Juice from 1/2 lemon

2 T. bourbon

1/2 tsp. minced fresh thyme, lightly packed

 

Using a sharp knife, cut peaches into 1/2-inch segments. In a large saucepan, place peaches, sugar, lemon juice, bourbon, and thyme. Bring to a boil over medium high heat and reduce the heat to bring the jam to a simmer. Continue simmering, stirring occasionally, until jam thickens to desired consistency (about 20-30 minutes). If the peaches are too large for your tastes, mash them a bit with a fork to smooth out the jam. Remove from heat and allow to cool slightly. Serve on bread, scones, biscuits, or as an ice cream topping.

Peach-Thyme-Black Pepper Jam

Peach-Thyme-Black Pepper Jam

Peach-Thyme-Black Pepper Jam

3 1/2 pounds peaches, peeled and pureed

2 T. lemon juice

1/4 C. packed thyme – leave on stems for easy removal

1 tsp. cracked black pepper

1 package of no sugar needed pectin

Sugar to taste – I used 3 cups

 

Thyme and black pepper pair well with stone fruit like peaches. Add the thyme, pepper, pureed peaches and lemon juice to a pot, and bring to a full boil. Add the pectin, bring to a boil and cook for one minute. Then add sugar to taste – if the pectin doesn’t need sugar to set, you can add as much or as little as you like. Before adding the sugar, my jam tasted savory – three C. brought it up to a nice balanced flavor. Boil for one more minute, then ladle into sterile jars. Process in boiling water for 10 minutes.

Strawberry Balsamic Sweet Onion Jam

Strawberry Balsamic Sweet Onion Jam

Strawberry Balsamic Sweet Onion Jam

1/4 cup balsamic vinegar

4 cups fresh strawberries, stems removed, crushed

1 1/2 cups diced sweet onion (I used Vidalia Onions)

1 tsp butter to reduce foaming

1 box Sure Jell or powdered fruit pectin

7 cups granulated sugar

 

In a large pot, over high heat, add the strawberries, onions, butter, balsamic vinegar, and pectin. Bring to a full rolling boil (one that doesn’t stop while stirring). Add the sugar and return to a full rolling boil. Boil hard for one (1) minute. Remove the pot from the heat. Ladle the jam into your hot jars, you want them filled to within ¼” of the top rim. Be sure to wipe the top rim of the jars with a damp paper towel to get off any drips or spills. Cover each jar with a lid and a ring. Process jars 10 minutes in a boiling water bath or steam canner. Remove jars and allow them to cool 24 hours undisturbed on your kitchen counter-top. Jars are sealed when the button on the top of the lid is fully depressed and won’t move up and down. Yield: 10 – half-pint (8 oz) jars

Pink Petals Jam

Pink Petals Jam

Pink Petals Jam

1 C. clove pink petals or rose petals

1 C. sliced, peeled fresh apricots or peaches

3/4 C. freshly squeezed orange juice

1 T. grated lemon zest

1 T. freshly squeezed lemon juice

2 tsp. crushed coriander seeds, optional

2 1/2 C. sugar

2 tsp. pure almond extract

 

In a large canning kettle or pot, arrange three 1-cup canning jars on a rack. Add water to 1 inch over the tops of the jars. Cover and bring to a boil over high heat. Turn the heat off and keep the pot covered until jam is ready to fill the jars. I11 a shallow pan, pour boiling water over flat metal lids and set aside until jam is ready. In a canning kettle or Maslin pan, combine pink petals, apricots, orange juice, lemon zest, lemon juice, and coriander if using. Bring to a boil over high heat. Stir in the sugar, 1 C. at a time, stirring to dissolve before adding the next cup. Boil, stirring frequently, until the mixture becomes thick and coats the back of a wooden spoon, about 15 minutes or until it reaches the jelly stage (212°F) on a candy thermometer. Skim off and discard any foam, remove the pan from the heat, and stir in almond extract. Fill hot jars, one at a time, leaving a Vi-inch headspace. Run a thin non-metallic utensil around the inside of the jar to allow air to escape. Add more hot jam, if necessary, to leave the 1/4-inch headspace. Wipe the rim. top the jar with a flat lid, and screw on a metal ring. Return the filled jar to the hot water in the canning kettle and continue to fill jars until all are filled. Cover the C. aiming kettle and return the water to a full rolling boil. Boil jars for 10 minutes, keeping the water vigorously boiling the entire time. Turn the heat off and wait for 5 minutes before removing the canning lid and the jars to a towel or rack to cool completely. Check seals, label, and store jam in a cool place for up to 1 year.

Cherry Anise Jam

Cherry Anise Jam

Cherry Anise Jam

4½ lb. pitted cherries

2 lb. sugar

4 star anise

¼ tsp. (or to your taste)

2 juiced lemons

 

Mix ingredients in a sauce pan Cover and cook on low heat for 1 – 1½ hours (or until desired consistency).

Nigella Plum Jam

Nigella Plum Jam

Nigella Plum Jam

 

4 pounds plums, pitted and halved

2 1/2 cups sugar

1 1/2 cups water

1/4 cup nigella seeds, lightly crushed

1 lemon, outer peel grated, halved and juiced, (seeds reserved in a muslin bag)

 

Prepare jars for canning. You’ll need to sterilize jars for this recipe. Put a small plate in the freezer (you will use this later to check the jam set). Put the plums, sugar, water, nigella seeds, seed bag, lemon juice, and lemon halves into a large saucepan and bring to a boil over medium-high heat. Stir the mixture constantly for about 15 minutes, then drop the heat to medium-low, holding the jam at a constant simmer but making sure not to burn it. After about 10 minutes, remove half of the plums with a slotted spoon and set aside in a small bowl. This helps keep some plums whole in the final jam. Continue cooking the rest until thickened. When the jam is thick, return the reserved whole plums to the stockpot and cook a few minutes more.  Test the jam set, using the plate in the freezer. Continue cooking on low for a thicker jam. When set is reached, remove the seed bag and lemon halves and compost them. Put the plum jam into sterilized jars and gently tap the bottom of the jars on the counter to release any air bubbles. Using a clean damp towel, wipe the rims of the jars and place lids and rings on jars. Process in a water bath for 5 minutes if using pint jars, 10 minutes if using quart jars. Remove the jars with tongs and let cool on the counter. When the jam is cool, remove the metal rings, check for proper seals, and label with date and contents. Store in a cool, dark cupboard until ready to use, for up to a year. NOTE: Nigella Plum Jam is really delicious served alongside a gamy meat like roasted duck or venison chops. It also imparts a simple sweetness to a cheese-filled crepe or blintz. Fennel seeds are a great substitute for nigella seeds. You can also substitute chamomile flowers for nigella seeds in the same measurement for a more floral-scented jam. If you prefer a completely smooth jam, place nigella seeds in the lemon seed bag and leave out of the final jam.

Berry Freezer Jam

Berry Freezer Jam

Berry Freezer Jam

 

4 C. Berry

4 C. Sugar

1/4 tsp. Shredded Citrus Peel

3oz. Liquid Fruit Pectin

2 T. Lemon Juice

 

Crush berries. Measure 2 C. berries. In bowl combine berries, sugar, and lemon peel. Let stand 10 minutes. Combine pectin and lemon juice. Add to berry mixture and stir for 3 minutes. Ladle at once into jars or freezer containers, leave a 1/2” headspace. Seal, label. Let stand at room temperature about 2 hours or until jam is set. Store in fridge for 3 weeks, or up to 1 year in the freezer.

Easy Onion and Pear Marmalade

Easy Onion and Pear Marmalade

Easy Onion and Pear Marmalade

3 T. lightly salted butter

1 C. Pear, skinned and cored, diced

3 large onions, sliced

2/3 C. firmly packed brown sugar

1/4 C. balsamic vinegar

1 tsp. finely chopped fresh rosemary

 

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned. Add pears and sugar, stir simmer uncovered, until mixture is thick and caramelized. Add vinegar and simmer uncovered for about 5 minutes until thickened slightly. Stir in the rosemary. Serve at room temp.

Gooseberry Jam with Orange

Gooseberry Jam with Orange

Gooseberry Jam with Orange

 

2 lb gooseberries (green or red)

juice and zest of 2 large oranges

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

4 clean jam jars

 

Wash the gooseberries, remove stems and crowns and heat, just covered with water, until soft. Add orange zest and juice and return to a boil. Add all of the sugar. Stir using a wooden spoon (a metal spoon will get too hot!) until the sugar is dissolved. Test whether the jam is setting properly: Allow a drop of jam to fall on a saucer and place in the refrigerator for 1 minute. If it has thickened nicely, the jam is ready. Quickly fill the jars and apply the lids. Tighten the lids securely and turn the jars upside down, in order for the vacuum to be created. The jam will have a shelf life of one year. After opening, store in a cool place.

Confit de Vin

Confit de Vin

Confit de Vin

This is actually not a jam but a jelly. After having made it once, you will be sold. Serve with a cheeseboard, for example. We also eat the confit on toast with aged cheese. The type of wine you choose matters: This recipe calls for white wine, but red wine is also fine. Adjust your spices and use those that are warmer and fuller in flavor: Cloves, mandarin peel, and star anise, for example. You can also vary the types of wine: A sauvignon blanc will result in a different jelly from a muscat.

 

For approx. 4 1 cup jars

 

2 vanilla beans

1 1/2 bottles white wine

4 1/2 cups jelling sugar or use granulated sugar and pectin (add pectin according to instructions on the package)

6 cardamom pods

juice of 1 lemon

zest of 1/2 lemon

zest of 1/2 orange

 

Cut open the vanilla beans, scrape out the seeds and combine with all other ingredients in a large pot (seeds and pods). Bring to a boil and allow to simmer for approx. 30 minutes. Check if the jelly sets properly by pouring a teaspoon on a saucer and briefly placing it in the refrigerator. If it is nice and stiff, it can be poured into clean jars. First remove the cardamom pods and vanilla beans. Tighten the lids on the jars and turn the jars upside down, allowing them to cool.

Fennel and Onion Jam

Fennel and Onion Jam

Fennel and Onion Jam

Try on a toasted baguette with goat cheese.

 

2 Tbsp olive oil

2 bulbs fennel, thinly sliced

1/2 tsp kosher salt

1/4 tsp coarse black pepper

3 cloves garlic, mined

1/2 cup melted sautéed onions

1/4 dry white wine

 

Heat a large pot over medium high heat. Add oil, fennel salt and pepper to the pot. Cook for 15 minutes stirring often so that fennel doesn’t burn. Once fennel is soft and very tender add garlic. Cook for one more minute until garlic is fragrant. Pour in wine and cook until all the liquid evaporates. Turn off heat and place jam in an airtight container in the fridge for up to two weeks.

Honey Lemon Apple Jam 

Honey Lemon Apple Jam 

Honey Lemon Apple Jam

12 cups chopped apples

2 cups lemons juice (I used a combination of freshly squeezed Meyer lemon juice and bottled)

2 cups honey

3 cups sugar

1 envelope of liquid pectin (can be omitted if you use a few firm, green apples)

zest of three lemons

Prepare your canning pot, as well as seven pint jars, lids and rings. Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate. Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest. Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly). Eat on toast, spoon on muffins or use to glaze roasted chicken pieces.

Green Tomato Preserves

Green Tomato Preserves

Green Tomato Preserves

4 lb. green tomatoes

1 lemon, juice of

5 C. sugar

1⁄8 C. crystallized ginger to 1/4 C. crystallized ginger (optional)

Wash the tomatoes, core and cut into chunks; place in a large canning kettle. Add the lemon juice and sugar, bring to a boil and continue boiling until syrup is thick. Ladle into hot sterilized jars and process in water bath as recommended in your area.

 

Onion-Thyme Jam

Onion-Thyme Jam

Onion-Thyme Jam

Makes about 1 cup

2 tablespoons unsalted butter

2 tablespoons olive oil

4 medium sweet onions, chopped (about 4 cups)

2 tablespoons fresh thyme leaves (or 1 1/2 teaspoons dried)

1 bay leaf

1 roasted garlic clove, mashed (optional)

Kosher salt

Freshly ground black pepper

1/4 cup apple cider vinegar

2 tablespoons brown sugar

 

Melt the butter and olive oil in a heavy-bottomed pot. Add the onions, thyme, bay leaf, garlic, 1 teaspoon salt, and a few cracks of pepper. Cover and cook over medium-low heat for 20 minutes.  Add the vinegar and sugar and cook, stirring frequently, 20 minutes or longer until thickened. Remove bay leaf.  Transfer jam to a bowl and let cool. Season with additional salt and pepper, if desired.  Can be refrigerated for a few days; return to room temperature before serving.

Bacon Jam

Bacon Jam

Bacon Jam

 

1 lb. bacon

1 cup onion, chopped

1 cup dark corn syrup or sorghum

1 1/2 cup dark brown sugar

1/4 cup bourbon

1 tablespoon balsamic vinegar

1  tablespoon coarse black pepper

 

For Serving:

8 ounces mascarpone cheese

1 tablespoon tarragon, finely chopped

 

In a large pan or skillet, combine bacon and onion over medium-high heat. Cook until bacon is brown/crispy and onions are translucent, about 8-12 minutes. Add a couple tablespoons of bourbon to the pan and stir, scraping up the bits of bacon from the bottom of the pan. Reduce heat to low. In a medium bowl, combine all remaining ingredients. Stir well to combine. Transfer contents to the bacon mixture in the pan. Bring to a low simmer and cook until jam thickens, stirring frequently, 5-8 minutes. Thickness can be determined by observing drips from the stirring spoon. Remove from heat and serve hot. Whip together mascarpone cheese with tarragon. Spread onto the baguette or biscuit before topping with bacon jam.

Basic Herbal Jelly

Basic Herbal Jelly

Basic Herbal Jelly

1 C. of apple juice

2 C. of herbal infusion

2 tsp. lemon juice

4 C. sugar

1 package pectin

6 fresh sprigs of herbs for the jars

Proceed with the jelly directions on the box of pectin. Place a fresh herb sprig or flower into each jar.

Infusion:  To make an infusion, simply bring 2 C. of water to a boil, and take off the heat. Add a generous handful of herbs to the pan, put on the cover, and let cool to room temperature. Strain off the herbs and measure out 2 C.

Basil (sweet) – basil and water infusion (add 2 T. cloves for spicy flavor), strain.

Cinnamon/cherry juice (make infusion with ¼ C. crushed cinnamon), strain.

Clove/tangerine juice (make infusion with ¼ C. crushed cloves), strain.

Fennel – fennel and water infusion, add vinegar for all or part of the lemon juice.

Lemon balm with red grape juice.

Lemon thyme with white grape juice.

Lemon verbena and lemonade.

Marjoram and grapefruit juice.

Mint with water or apple juice.

Parsley with water or dry white wine.

Sage with cider or apple juice.

Savory and cranberry juice.

Scented geranium with water or apple juice.

Sweet woodruff and white wine.

Tarragon and white wine or with water (add vinegar).

Thyme and purple grape juice.

Peach Jam with Lemon Thyme and Almonds

Peach Jam with Lemon Thyme and Almonds

Peach Jam with Lemon Thyme and Almonds

 

Makes 4-5 half-pints

1/2 C. slivered almonds

12 ounces Granny Smith apples (about 2 large)

4 pounds peaches, peeled, pitted and diced

11/2 C. granulated sugar

3 T. strained fresh lemon juice

2 tsp. fresh lemon thyme leaves (or 1 tsp. regular thyme)

 

Sterilize jars by boiling for 10 minutes in a large canning pot; leave them in the pot to stay hot. Put a small plate in the freezer. Put the flat lids in a heatproof bowl. Toast almonds in a small skillet over medium-high heat, stirring constantly until fragrant and light brown, about 3 minutes. Remove to a plate and set aside. Quarter and core the apples, reserving the cores and seeds. Tie apple trimmings in cheesecloth (or a jelly bag, if you have one). Put the peaches and sugar in a wide, 6- to 8-quart preserving pan or other wide, shallow pan. Bring to a simmer over medium-high heat, stirring frequently, and continue to cook until the juices just cover the peaches, about 5 minutes. Pour into a colander set over a large bowl. Stir peaches gently to drain off juice. Return juice to pan, along with the apples and the trimmings. Bring to a boil over high heat and cook, stirring occasionally, until syrup is thick and reduced, about 15 minutes. Return peaches and any accumulated juices to pan. Add lemon juice, almonds and lemon thyme. Bring back to simmer and cook, stirring frequently, about 15 minutes, until peaches are very tender and a small dab of jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm. (It will not gel.) Remove from heat. Discard apples and trimmings, and stir gently to distribute fruit in the liquid.. Ladle hot jam into the jars, leaving 1/4-inch space at the top. Wipe jar rims. Put a flat lid and ring on each jar, and tighten until snug. Return the jars to the canning pot, making sure water covers jars by at least 1 inch. Bring to a boil and boil for 5 minutes. Remove from pot and let sit untouched for 12 hours. (After 1 hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn’t sealed. Store any unsealed jars in the refrigerator.) Label and store, preferably in a cool, dark place.

Hawaiian Jam

Hawaiian Jam

Hawaiian Jam

8 Peaches, peeled
3 lg Oranges
Pulp of 1 med. cantaloupe
1 Lemon
1 (8 1/2 oz.) can crushed Pineapple
Sugar

Chop all ingredients fine. Put oranges through food processor. Combine all with 3/4 cup sugar for every 1 cup of fruit. Mix well and let stand overnight. Next morning, gently cook mixture 1 hour, stirring frequently. Pour into hot jars and seal. Makes 8 pints.

Pineapple and Peach Jam with Mint

Pineapple and Peach Jam with Mint

Makes 8 half pints

1 and a half pineapples (about 6 C.), washed, peeled, eyes removed, quartered, and cored.
Chop into small pieces.
6 C. peaches, peeled, pitted, and chop into pieces
2 C. sugar
4 T. lemon juice
1 1/2 T. minced fresh mint

Put pineapple, peaches, and sugar into a pot and bring to a simmer, stirring frequently, until the juices are just starting to cover the fruit. Pour the mixture into a colander or mesh strainer and set it over a large bowl, stirring the fruit around to extract as much liquid as you can. Return that juice to the pan and bring to a boil over high heat, stirring occasionally, until the syrup is thick and reduced, about 10 minutes. Return your fruit along with any excess juices that may have accumulated to the pot, along with 4 T. lemon juice and bring to a simmer. Simmer, stirring frequently, until the fruit is very tender, about 15 minutes. Once it reaches the desired consistency (to a jam consistency, this jam will not gel), remove from the heat and stir in your 1 – 2 T. mint. Ladle into your jars to 1/4 inch headspace, remove air bubbles, wipe rims, and assemble lids. Process in a boiling water bath for 15 minutes

Old Fashioned Raspberry Preserves

Old Fashioned Raspberry Preserves

4 C. smashed, fresh raspberries , use a potato masher to smash the raspberries
4 C. sugar
¼ C. fresh lemon juice

Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, stirring continuously. Boil hard for 1 minute, continuing to stir. Add sugar, return to a boil, and boil until mixture reaches 220˚F on a candy or instant thermometer. Ladle into clean jars for storage in the freezer or into sterilized jars if processing with a water bath. If water-bath processed, this jam can be stored at room temperature.

Classic Peach Jam with Apple Pectin

Classic Peach Jam with Apple Pectin

12 oz. Granny Smith apples (about 2 large)
4 pounds peaches, peeled, pitted and diced (about 6 C.)
2 C. granulated sugar
3 T. strained fresh lemon juice

Sterilize jars by boiling for 10 minutes in a large canning pot; leave them in the pot to stay hot. Put a small plate in the freezer. Put the flat lids in a heat-proof bowl. Quarter and core the apples, reserving the cores and seeds. Tie cores and seeds in a cheesecloth bag and set aside. Put the peaches and sugar in a wide, 6- to 8-quart preserving pan or other wide shallow pan. Bring to a simmer over medium-high heat, stirring frequently, and continue to cook until the juices just cover the peaches, about five minutes. Pour into a colander set over a large bowl. Stir peaches gently to drain off juice. Return juice to pan, along with the apples and the cheesecloth bag. Bring to a boil over high heat and cook, stirring occasionally, until syrup is thick and reduced, about 15 minutes.

Return peaches and any accumulated juices to pan, along with the lemon juice. Bring back to a simmer and cook, stirring frequently, about 15 minutes, until peaches are very tender and a small dab of jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm. (It will not gel.) Remove from heat. Remove apples and trimmings, and stir gently to distribute fruit in the liquid. Ladle hot water from the canning pot into the bowl with lids, and remove jars from hot water bath.

Ladle hot jam into the jars, leaving 1/4 inch head space at the top. Wipe jar rims with wet paper towel, if necessary. Put a flat lid and ring on each jar, and tighten until snug. Return the jars to the canning pot, making sure water covers jars by at least 1 inch. Bring to a rolling boil and boil for five minutes. Remove jars from the pot and let sit untouched for 12 hours. (After one hour, check to see if the jars have sealed. If the center of the lid can be pushed down, it hasn’t sealed. Immediately move any unsealed jars to the refrigerator. They should keep for a couple of weeks.) When you’re all done, label your pretty little jars and store them in a cool, dark place.