Cella's Corner: Holiday gift idea: give the gift of jam

Making jam may seem like a daunting task, especially if you have never made it before. Don’t be intimidated. Jam making is easy, fast and fun.

I hope you will consider making some jam, this year, whether for your own family or for giving as gifts.

Jam-maker Pam Mathis shared some of her recipes. I have made them all and they are excellent. The apple pie jam has 1/4-inch squares of apples floating in it and the cinnamon apple cider jam has a lovely, red color.

The apple pie jam is the most time-consuming, but is well worth the effort. Keep the apple pieces a uniform size and follow the recipe closely, so you don’t overcook the apples.

Apple pie jam
(Pam Mathis)
6 cups of Granny Smith apples, peeled, cored and chopped into one-fourth-inch pieces
1 1/2 cups unsweetened apple juice
1 tablespoon freshly squeezed lemon juice
1 package powdered pectin
5 cups sugar
1 3/4 teaspoons ground cinnamon
one-half teaspoon ground nutmeg

Cut apples into apple juice and lemon juice, with pectin, in a large saucepan. Bring to a boil, stirring frequently; simmer about 2 minutes, or until apples soften, just slightly.

Add sugar, cinnamon and nutmeg. Bring to a rolling boil for approximately 2 minutes. The jam will start to “sheet” off the spoon.

Pour, immediately, into hot, sterilized jelly jars, to within a quarter of an inch from the top. Seal with hot lids. Water bath the can for 10 minutes or place in the refrigerator, when cool. Makes 4 pints.

Cinnamon apple cider Jam
(Pam Mathis)

1 quart apple cider
two-thirds of a cup of cinnamon red hots candy
1 package powdered pectin
5 cups of white, granulated sugar

Place apple cider and cinnamon red hots in a large saucepan. When cold, stir in pectin. Heat to a full, rolling boil. Stir in sugar and return to a full, rolling boil. Boil for 1 minute.

Remove from heat, skim off foam and pour into hot, sterilized jelly jars, leaving 1/4-inch head space. Seal with hot lids. Water bath the can for 10 minutes, or place in the refrigerator, when cool. Makes 3 pints.

Blueberry apple jam
(Marcie Stockin)

4 cups fresh or frozen blueberries
2 cups unsweetened apple juice
3 3/4 cups white granulated sugar
3-ounce pouch liquid pectin

In a large saucepan, simmer blueberries and apple juice for 5 minutes, stirring frequently. Stir in sugar and bring to a full, rolling boil. Stir in liquid pectin and boil for 1 minute. Remove from heat, skim off foam and pour jam into hot, sterilized jelly jars, leaving a fourth of an inch of head space. Seal with hot lids. Water bath can for 10 minutes, or place in refrigerator when cool. Makes 3 pints.

Send your favorite recipes to Marcella Stockin, 5200 Riceville Road, West Valley, or email marcellastockin@yahoo.com. Providing you with recipes to help make you the best cook in the neighborhood. Visit cellascookbook.com for additional recipes and archived newsletters.