Cella's Corner: Holiday gift idea: give the gift of jam
Tuesday November 27, 2012 | By:Marcella Stockin |
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
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
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
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 email@example.com. Providing you with recipes to help make you the best cook in the neighborhood. Visit cellascookbook.com for additional recipes and archived newsletters.
OTTO—There she sat, centrally placed in the Otto Fire Company Hall, the 1939...