Jam Archive

Apples and Plum jam

Posted 13/09/2011 By Francois

Apples and Plum jam

Production: 12 – 250ml. Jars
Preparation: 15 Minutes
Cooking: 80 Minutes
Canning (boilling bath): 10 Minutes

A improved version of the simple plum jam. The marriage of plums and apples gives us an amazing result, apples have diluted the concentration of pectin plums, this jam has a perfect texture spreads for bread or croissant at breakfast. Simply adding some sweet and moderately acidic apples (Paulared) gives a perfect marriage that produces a lot less sugary than the pure plum jam.

Apples and Plum jam

 

Ingredients:
Italian plums – [2 1/2 lbs.]  (1,1 Kg.)
Apples – [2 lbs.]  (908 g.)
White Sugar – [8 cups]  (2 L.)
Lime (Juce and Zest) – [1]
Cinnamon (Sticks) – [2]
Ground Nutmeg – [1 tablespoon]  (15 ml.)
Water – [1 cup]  (250 ml.)

Steps:
1- Wash and cut plums in half. Place the fruit stones in a bag of cheesecloth.
2- Add the cinnamon stick and the nutmeg with the stones and close the bag.
3- Peel and slice the apples.
4- Place the fruits, the bag, the zest and the lime juice in a large pot and add the water.
5- Bring to a boil, reduce heat and simmer for one hour.
6- Remove the bag of fruit stones and spices.
7- Add the sugar and butter. Stir well.
8- Bring back to a boil and cook 20 minutes over high heat.
9- Remove from heat.
10- Pour into sterilized jars.

– – – Home Canning process – – –
10 minutes in a boilling water bath

Learn all the basic home canning techniques in our free guide:
JeBouffe Home Canning Guide

Plum jam with cinnamon

Posted 09/09/2011 By Francois

Plum jam with cinnamon

Production: 6 – 250ml. Jars
Preparation: 10 Minutes
Cooking: 100 Minutes
Canning (boilling bath): 10 Minutes

Such a pleasure in the morning to find themselves before a beautiful baguette, covered with this delicious plum jam discreetly flavored with a touch of cinnamon.

No added pectin is required since we use of the fruit stones that infuse throughout cooking.

Plum jam with cinnamon

Ingredients:
Italian plums – [2 1/2 lbs.]  (1,1 Kg.)
White Sugar – [6 cups]  (1,5 L.)
Lime (Juce and Zest) – [1]
Cinnamon (Stick) – [1]
Butter – [1 tablespoon]  (15 ml.)
Water – [1 cup]  (250 ml.)

Steps:
1- Wash and cut plums in half. Place the fruit stones in a bag of cheesecloth.
2- Add the cinnamon stick with the stones and close the bag.
3- Place the plums, the bag, the zest and the lime juice in a large pot and add the water.
4- Bring to a boil, reduce heat and simmer for one hour.
5- Add the sugar and butter. Stir well.
6- Bring back to a boil and cook 20 minutes over high heat.
7- Remove from heat.
8- Remove the bag of fruit stones and cinnamon.
9- Pour into sterilized jars.

– – – Home Canning process – – –
10 minutes in a boilling water bath

Cherries Jam

Posted 12/07/2011 By Edith

Cherries Jam

Production: 8 – 250ml. Jars
Preparation: 60 Minutes
Cooking: 15 Minutes
Canning (boilling bath): 10 Minutes

The incomparable taste of the cherry makes it one of the most interesting fruit to work on in the kitchen.
Today we have a very basic and simple recipe but the end result is still one of the best jam we have ever enjoy in our plates.

Cherries Jam

Ingrédients:
Cherries – [4 cups]  (1 L.)
Lemon juice  – [ 1/4 cup]  (65 ml.)
Powdered pectin – [1]
White Sugar – [5 cups]  (1,3 L.)

 

Étapes:
1- Wash the cherries, remove stems, remove stones and chop finely with the skin and retaining all the juice.
2- Measure exactly 4 cups of cherries and mix with lemon juice.
3- Add pectin and bring to a rolling boil, stirring constantly.
4-  Add the sugar and dissolve quickly, stirring constantly.
5- Bring again to boil vigorously for exactly 1 minute.
6- Skim carefully jam.
7- Pour in the canning jars.
8- – Process in a bolilling water bath for 10 minutes.

 

– – – Home Canning tips for this recipe – – –

waterbath for home canningIf you use the “Waterbath” canning method

Process the jars for 10 minutes

 

pressure canner for home canningIf you use the “Pressure” canning method

Process the jars for 5 minutes under 6 pounds of pressure

 

 

Strawberry jam

Posted 04/07/2011 By Edith

Strawberry jam

Delight of the gods. This jam is delicious on toast in the morning. For a mid-day snack, it is perfect on vanilla ice cream. In short, this jam will makes them happy!

Homemade Stawberries Jam

Preparation: 45 minutes
Cooking: 15-20 minutes
Servings: 6 500ml. jars

 

Ingredients:

2 liters of bright red strawberry
2 teaspoons lemon zest
2 tablespoons lemon juice
7 cups (1337 gr.) sugar
1 pouch liquid pectin

Steps:

1 – Wash and hull strawberries. Crush them to get a puree.

2 – Measure exactly 4 cups of crushed strawberries, add juice and lemon zest and dissolve the sugar by bringing to a rolling boil, stirring.

3 – Boil untill bubbles, stirring frequently until the temperature of 104 C is reached.

4 – Add pectin and stir well to a rolling boil for exactly one minute, remove from heat immediately.

5 – Skim jam carefully.

6 – Fill the pots following the instructions for home canning.

 

– – – Home Canning tips for this recipe – – –

waterbath for home canningIf you use the “Waterbath” canning method

Process the jars for 10 minutes

 

pressure canner for home canningIf you use the “Pressure” canning method

Process the jars for 5 minutes under 6 pounds of pressure

 

 

Strawberry and Madagascar pepper spread

Posted 30/06/2011 By Francois

Strawberry and Madagascar pepper spread

Strawberry and pepper are almost a perfect match and once again, in this simple recipe, the chemistry is magical. The unique fragrance of the wild pepper from Madagascar (Voatsiperifery) combines perfectly with the slight tartness of the strawberry.
This spread is delicious on toast or a scone.

The recipe is for a small amount (3 jars of 125ml.) But you can easily double it.

Note: If you prefer to produce a jam, simply double the amount of sugar.

Strawberry and Madagascar pepper spread

Servings: 3 jars of 125 ml.
Preparation: 10 minutes
Marinating time: 2 hours
Cooking time: 20 minutes
Canning: boiling water 15 minutes

ingredients:

2 cups of strawberries
1 cup of white sugar
Zest and juice of 1 lime or 1/2 a lemon
1/2 teaspoon of Wild Madagascar pepper

steps:

1 – Wash, dry and hull the strawberries.
2 – In a saucepan, crush the strawberries into a crude puree.
3 – Add the sugar, zest and citrus juice.
4- Cover and let rest for at least 2 hours
5- Bring to a boil, stirring regularly.
6- Grind the pepper and add to mixture.
7- Cook over medium heat for 15 minutes.
8- Pour into sterilized jars.
9- Process in a boiling water bath for 15 minutes.

– – – Home Canning tips for this recipe – – –

waterbath for home canningIf you use the “Waterbath” canning method

Process the jars for 15 minutes

 

pressure canner for home canningIf you use the “Pressure” canning method

Process the jars for 5 minutes under 6 pounds of pressure