Blueberry Jam with Lavender Infusion

This small batch of blueberry jam is infused with a soothing hint of lavender, lightly complimenting the berries. 

Ingredients:

4 cups fresh blueberries (3 1/2 cups mashed)

1/4 cup lemon juice

1 cup sugar

2 tbsps Certo pectin crystals

1 tbsp dried lavender flowers

1 coffee filter and string

Lightly mash the blueberries in a large pot using a potato masher. Put the lavender flowers (give them a little crush first) in the coffee filter and tie up to form a bundle. Use 2 tablespoons of lavender if you want a more pronounced essence. Add the lemon juice and lavender bundle to the berries in the pot and bring to a boil. Then simmer on medium heat, stirring regularly, for 10 minutes. Remove lavender. Stir the sugar and pectin together and add to the pot. Return to a boil for 2 full minutes stirring constantly. Remove from heat and stir for 3 minutes.

Pour into sterilized jars. My sterilizing method of choice is to pour boiling water into the jars (with a piece of cutlery standing in them to avoid cracking the jars) then submerging the lids in boiling water just before using them.

Using a large funnel for filling really does help keep the mess to a minimum!

This recipe makes about 2 cups of jam. It can be refrigerated or, if you want to keep it on the shelf before opening, process in a hot water bath for 10 minutes. Always remember to refrigerate after opening though.

Orange, Lemon and Green Tomato Marmalade

Running out of ways to use your green tomatoes up? Well then this delicious marmalade recipe is just what you're looking for!

Ingredients:

4 lbs green tomatoes, diced about 9 cups

2 oranges

1 lemon

1 cup water

5 cups sugar

1" fresh ginger, minced

Using a vegetable peeler remove the top layer of rind from the oranges and lemon and cut into thin strips. Place the strips in a saucepan with 1 cup of water and boil for 5 minutes, then drain.

Remove the white pith from the fruit and cut into pieces also removing the membrane from each segment.

Cut the tomatoes into small pieces (the size you want to find in your marmalade) removing any blemishes.

In a large pot combine the citrus rind, orange and lemon pieces, green tomatoes, sugar and ginger. 

 

Bring to a boil, then keep on boiling uncovered until the marmalade reaches a temperature of 121°F or passes the cold plate test. That is when you take a spoonful of jam and sit it on a plate that has been in the freezer. Let it sit for 30 seconds then push it with your finger. If it wrinkles it is at the setting point.

Pour into sterilized jars and seal. Then process in a hot water bath for 10 minutes.

Any jars who's lid has not sealed can be re-processed using a new lid or simply kept in the refrigerator. 

This recipe made 8 - 4 oz (125 ml) jars

Adapted from: themessybaker.com

Strawberry, Rhubarb (and Cucumber) Jam

 Homemade jam is always best, amiright?

Ingredients:

5 cups chopped strawberries

1 cup chopped rhubarb

1 cup peeled and shredded (overripe) cucumber

2 cups sugar

1 - 4 serving size strawberry Jello

I was planning on making strawberry rhubarb jam, then I discovered this monster cuc in the garden! (I don't know why the squirrels didn't find this one!!) So I thought...why not use some of it in jam? And it worked out fine! I imagine you could substitute zucchini for the cucumber if you have 1 or 10 hanging around!

Combine the chopped strawberries, chopped rhubarb and shredded cucumber. Mix in a large bowl with the sugar and refrigerate 24 hours.

Then place in a large saucepan and bring to a boil. Simmer 12-14 minutes. Stir and mash the fruit a little with a potato masher. Remove from heat and stir in the jello powder to dissolve.

Sterilize jars and lids (a couple of pint jars or 3 or 4 smaller ones) and fill with jam. Place lids on fingertip tight.

Process the jars in a hot water bath for 10 minutes. Remove and place upside down on a dish towel for 1 1/2 hours so the fruit is well distributed through the jam, then turn back upright.

Check seals after 24 hours. If they are sealed the jars can be stored on the shelf, if not just refrigerate.

Mock Raspberry Jam

This is kinda cool! Green tomatoes become raspberry jam...it's like magic!

Ingredients:
2 cups shredded green tomatoes
2 cups sugar
1 - 85 g (3 oz) package raspberry jello

Shred the tomatoes on a box grater and combine with the sugar. Heat together in a large pot.

Bring to a boil then keep on a low boil for 10-12 minutes stirring regularly.

Remove from the heat,  stir in the jello and BAM! It's JAM!

Pour jam into sterilized jars and process in a hot water bath 10 minutes.

Makes 2 cups

Jello Strawberry Jam

No need for fruit pectin just look in the back of your pantry for that forgotten box of Jello. Some berries and sugar and you've got jam!

1 - 4 serving size box strawberry Jello
6 cups chopped strawberries
2 cups sugar

Cut the strawberries into a large bowl and add sugar. Stir and refrigerate 12-18 hours to release the juices.

Place the berries and sugar in a large saucepan, bring to a boil then reduce heat and simmer 12-14 minutes. Continue stirring. You can mash them a little at this point.

Remove from heat and stir in the Jello powder until dissolved.

Pour into sterilized jars and place lids on finger-tip tight.

Process in a hot water bath for 10 minutes.

Remove to a dishtowel on the counter to cool. Sit them upside down after about 1  1/2 hours, then after an hour or so return upright.  This helps distribute the fruit in the jam.

After 24 hours check that all the lids have popped down to seal. Any poorly sealed jars will have to be refrigerated. 

Easy Small Batch Chia Strawberry Jam

This recipe is really for a small batch of jam. 
It only makes 1/2 cup. But when you want more it takes almost no time at all to whip up another.

1  1/4 cups strawberries, chopped
2 tbsps sugar or honey
1 tbsp chia seeds
1/2 tsp vanilla

Heat strawberries and sugar in a small pot on medium heat until they get juicy.  Mash it a bit.

Once it cooks down add the chia seeds, then continue simmering 10-15 minutes, stirring all the while.

Remove from heat and add the vanilla.

Pour into a jar and keep in the fridge.
Or sit back and have some toast and jam right now!

Raspberry, Rhubarb and Hot Chili Jam

If you like sweet heat, then this is the jam for you.  It probably wouldn't be good on your morning toast, but on a cracker with some brie or cream cheese.....well, you'll just have to try it yourself.

1  1/2 cups raspberries
1/2 cup rhubarb, chopped
1 hot chili pepper, very finely chopped
1/3 cup sugar
1  1/2 tsp lemon juice

My rhubarb was very young so I just cut it into 1 inch pieces, but if you have more mature rhubarb you might want to chop it more than that.
I used the rhubarb leaf to hold on to the chili pepper while chopping it.  Worked fine for keeping the hot stuff off my hands.

If you like your jam a little hotter leave more pepper seeds in the mix.

Dump all the ingredients in a saucepan.  Oh and put a dish in the freezer for testing the jam later.  Bring to a boil and continue cooking for 10-15 minutes.  When it looks like it's thickening take the dish out of the freezer and put a spoonful of jam on it.

If you tilt the dish and the jam runs too quickly, then boil for a few more minutes.  Test until you like the consistency.
This recipe just made one small jar so you can keep it in the fridge.  But if you want to keep it on the shelf put your jam in a sterilized jar and process in a hot water bath for 10-15 minutes.  Check seals in 24 hours.  If they are not good,  just keep the jam in your fridge.

You might also like:

Cantalope Jam

http://hotandcoldrunningmom.blogspot.ca/2014/09/cantalope-jam.html

Pineapple Basil Jam

http://hotandcoldrunningmom.blogspot.ca/2014/09/pineapple-basil-jam.html

Grape Jam

http://hotandcoldrunningmom.blogspot.ca/2014/08/grape-jam.html