Monday, January 15, 2018

New Jam Recipes

These are my new recipes from this summer's canning season.  I did the apple as gifts this year as we had tons of apples leftover from last year's apple season.  So I had issues finding peach pie filling, but Rachel found it for me.   I was a little leery about the orange Jell-O, but it was seriously delicious!

Apple Rhubarb Jam
Modified from Straight from the Farm

3 cups rhubarb, diced
3 cups apples, diced and peeled
2 cups sugar
1/2 cup water
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1 (2 oz) pkg dry pectin

In a large saucepan, mix the rhubarb, apples, sugar, water and spices.  Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is oft.  Stir in pectin and boil for 5 minutes.  

Ladle into sterile jars, wipe rims with clean cloth and seal with new lids.  Process in water bath canner for 10 minutes (unless need to adjust for altitude).   

Makes about 3 pints (6 cups).  

Modified from Taste of Home

 2 quarts (8 cups) sliced fresh or frozen rhubarb, diced
4 cups sugar
1 can (21 oz) peach pie filling
1 pkg (3 oz) orange gelatin (Jello)

Combine rhubarb and sugar (this has it stand overnight...I didn't bother...I think I might have added a little water, can't remember...I just have it a bit to sit).  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Meanwhile cut up peaches and add with filling to saucepan; return to boiling.  Remove from heat, stir in gelatin.  Spoon into canning jars and process in a water bath canner.  

Makes about 7 half-pints.  

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