Frozen Strawberry Jam
Jalapeno Jelly
Peach Jalapeno Jam
Pineapple Habanero Jelly
Frozen Strawberry Jam
Frozen Strawberry Jam
My mom made this when I was a kid.
Ingredients
- 4 Cups Strawberries, crushed
- 3 Packages Powdered pectin, MCP
- 1 Cup Karo white syrup
- 5½ Cups Sugar
- ¼ Cup Lemon juice
Instructions
- Sift pectin into strawberries, set aside for 30 minutes, stirring occasionally.
- Add syrup, stir well.
- Gradually add sugar and stir well.
- When sugar is dissolved add lemon juice.
- Pour into container and freeze until use.
Notes
Powdered pectin can be found in the canning aisle, along with other fun canning items.
Jalapeno Jelly
Jalapeno Jelly
This jelly is good served on top of cream cheese with crackers.
Equipment
- 7 ½ Pint jars with lids and bands
Ingredients
- 7 Jalapeno peppers, stems and seeds removed
- 1 Small Green bell pepper, stem, seeds and membranes removed
- 1¼ Cup White vinegar (5% acidity)
- 6½ Cups Sugar
- 2 3-ounce Packages Liquid fruit pectin
Instructions
- Process peppers in a food processor 10 to 20 seconds, stopping once to scrape down sides.
- Combine peppers, vinegar, and sugar in a large Dutch oven. Bring to a boil over medium-high heat; boil 9 minutes. Reduce heat to low; simmer, uncovered, 5 minutes. Add liquid pectin to pepper mixture; return to a boil and boil 1 minute. Reduce heat to low, and simmer 4 minutes. Remove from heat, and skim off foam with a metal spoon. A drop of green food coloring can be added if you want it greener.
- Pour hot jelly into hot, sterilized jars, filling to 1⁄4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes; cool. Makes 7 (1⁄2-pt.) jars.
Notes
Half batch – makes 3 1/2 (1/2 pint) jars
3 Jalapeno peppers, stems and seeds removed
1/2 small Green bell pepper, stem, seeds and membranes removed
1/2 cup plus 2 Tablespoons White vinegar (5% acidity)
3 1/4 cups Sugar
1 (3 oz.) package of liquid fruit pectin
Peach Jalapeno Jam
Peach jalapeño jam
Equipment
- 2 Pint size jars with lids and bands (I made four ½ pint jars.)
Ingredients
- 2 ½ Pounds Peaches, large Each peach is about ½ pound. So use 5-6 peaches depending on the size.
- 2 Cups Sugar
- ¼ Cup Lemon juice
- 2 Jalapenos, seeded and diced Seeds and membranes will add more heat.
Instructions
- To peel the peaches, bring a pot of water to a boil. Cut an X at the top and the base of the fruit and then boil the peaches for 1 minute. Remove the peaches with a slotted spoon from the water and transfer to a bowl filled with ice water to stop them from cooking. Once cool enough to handle, gently rub off the skins. Cut into into 1/4-inch thick slices, discarding the pit.
- Toss the peach slices in a non-reactive saucepot with the sugar and macerate for 1-2 hours or until the sugar has dissolved and the peaches are soft and juicy. Meanwhile, sterilize the jars and lids in either a pot of boiling water or the dishwasher.
- Once the peaches have macerated, it’s time to make the jam. First, place a plate in the freezer. Then, stir in the lemon juice and the diced jalapeño to the peaches. Place the saucepot on the stove and turn the heat to high. Bring the pot to a boil and then turn the heat down to low, stirring occasionally. (Don’t worry if there’s foam on top of the jam. While some advise to skim it, I leave it and find it doesn’t affect the jam.)
- After 40 minutes, take the plate out of the freezer and place a spoonful of the jam on the plate. After a minute, tilt the plate and if the jam doesn’t run then it’s ready. If it does run, continue to cook it while occasionally stirring for 5 more minutes and then check again. Continue to cook and test until it doesn’t run.
- Pour jam into hot, sterile jars leaving a bit of headspace. Cover with lid and rings. Allow to cool and then refrigerate. I find that it can last for a few months in the refrigerator.
- Alternatively, you can place the covered jars in a canning pot or stockpot, cover the jars with water, bring to a boil and then cook on high for 10 minutes. Remove the jars with tongs and then allow to cool. If you are processing this way, make sure that your lids have never been used before, as they will only seal once. These jars will not require refrigeration until after opening.
Notes
If you are storing in a cupboard you will need to boil the jars after sealing (step 6). Otherwise, this step can be skipped and the jars can be stored in the refrigerator.
Pineapple Habanero Jelly
Pineapple Habanero Jelly
Habaneros were very hot. You could used a milder pepper.
Equipment
- 4 1/2 pint jars
Ingredients
- 3 Habaneros Use gloves when cutting
- 20 Ounces Pineapple in juice drained
- ½ Half Yellow bell pepper
- 2 ½ Cups Sugar
- ½ Cup Vinegar
- 2 Tablespoons Fruit pectin Look for in the "canning" aisle
Instructions
- Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize.
- Wearing gloves, cut habanero ad yellow bell peppers in half and remove the seeds and pulp. Place in food processor or blender. Add pineapple and process until smooth.
- In large pot, combine sugar, vinegar and pepper mixture. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes.
- Add fruit pectin and return to boil and cook for 1 minute.
- Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. This will create a tight seal.
Notes
Use caution when cutting any peppers. Do not touch eyes, pets or children.