Jammin'

This summer, I was able to take advantage of the season's bounty by making jams. In addition to the Raspberry-Plum Jam, I've also made apricot, cherry, and peach jams. The funny thing is... I don't eat much jam. I don't usually have toast or biscuits with jam for breakfast. I don't eat peanut butter and jelly/jam sandwiches. Every once in awhile, I make jam thumbprint cookies which uses a little bit of jam, but that's about it. So why make all this jam? Because I love the process! One minute you have fruit and sugar, the next you have pretty, sparkling jars lining the countertops with jewel-toned deliciousness. My son thinks I'm a little crazy, making all this stuff that I don't even eat. Oh well. At least my family's pantries will be well-stocked, jam-wise. That's not so crazy... is it?!

Apricot Jam

5 cups of apricot, pitted, peeled and chopped
5 tbsp of lemon juice
6 1/2 cups of sugar
1 (3 oz) pack of liquid pectin
3/4 tsp of butter

Combine the apricots, lemon juice and 6 and 1/4 cups of sugar in a pan and let stand for 1 hour.

After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.

Bring the mix to a boil for two minutes.

Remove the pan from the flame and skim off any foam that accumulates.

Place the pan over the heat again for 1 minute to boil. Again, remove and skim off the foam.

Add the butter and bring the mixture to a boil again.

Add the pectin and stir constantly.

Boil for 1 minute. Skim off the foam.

Allow the jam to cool for 7 minutes before adding it to canning jars.

Close the jars and bath them in 250-degree water for 10 minutes to create a seal.


Source: http://www.mamashealth.com/recipe/preserve/apricot.asp

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GROUND CHERRY JAM

3 c. ripe ground cherries
1/4 c. lemon juice (or Real Lemon)
1/2 c. water
1 pkg. Sure-Jel
3 c. sugar

To a quart saucepan, add ground cherries, lemon, water, and Sure-Jel. Bring cherries to a boil and mash them. Be sure they are all mashed so they'll absorb the sugar. Add sugar. Boil according to directions on Sure-Jel package. This will make 3 medium jars of jam.

Source: http://www.cooks.com/rec/doc/0,1623,152187-245193,00.html

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Peach Jam

4 cups prepared fruit (buy about 3 lb. fully ripe peaches)
1/4 cup fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PEEL and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR sugar into prepared fruit in saucepot. Add butter to reducing foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

Yield: 8 half-pints

Source: http://www.kraftfoods.com/kf/recipes/certo-peach-jam-52072.aspx