Why freezer jam? The fresh peach taste, of course! Cooked preserves and jams have a place in the pantry, but you’ll truly notice the difference in taste when you spread a dollop of this jam on your biscuit or toast. INGREDIENTS: 2 lbs. ripe peaches (enough to make 3 cups of mashed peaches) 4 1/2...Read More

INGREDIENTS: 4 cups fresh blueberries 3 cups fresh strawberries 2 cups fresh raspberries 1/4 cup bottled lemon juice 2 packages (1.75 ounces each) dry fruit pectin (like Sure Jell) 7 cups sugar METHOD: Sterilize jars and lids for canning; keep hot. Heat water bath. In a large saucepan, combine berries and lemon juice. Crush berries...Read More

These delicate shimmering jellies are delicious condiments. Their sweet and savory flavors really sing of summer with jewel-toned colors that are appetizing and beautiful. Herb jellies are wonderful with cream cheese and crackers or bagels. Use the lighter flavors to glaze pies, tarts, and cookies. For main dishes, melt them in a sauce pan and...Read More

Use your choice of ripe raspberries, blackberries, Boysenberries, or ollalieberries for this easy jam. INGREDIENTS: 3 cups crushed berries (about 1 1/2 quarts of berries) 5 cups sugar 1 package powdered pectin (Sure Jell) 1 cup cold water METHOD: Sort and wash fully ripe fruit. Drain. Remove caps and stems from berries and crush. Measure...Read More

INGREDIENTS: 4 cups ripe peaches, peeled and finely chopped 1 whole red pepper, finely chopped 1/2 cup green pepper, finely chopped 1 jalapeno pepper, finely chopped 1/2 teaspoon grated lemon rind 2 tablespoons cider vinegar 1 box dry fruit pectin (Sure-Jell) 5 cups sugar METHOD: In a large pot, combine peaches, peppers, lemon rind, cider...Read More

These preserves contain no pectin. The fruit flavor is a bit more caramelized and ‘cooked’ vs. preserves cooked quickly with pectin. INGREDIENTS: 5 pounds ripe peaches, chopped 4 cups sugar 1/4 cup fresh lemon juice METHOD: Bring a large pot of water to a boil. Fill a large bowl with ice water. Cut an X...Read More

INGREDIENTS: 6 cups loquats, pitted and skinned 1/4 cup lemon juice, freshly squeezed 7 cups sugar 1 1/2 tablespoons butter 1 package Sure Jell pectin METHOD: Sterilize jars and lids. (If you have a newer dishwasher, you can run them through the dishwasher. Do not remove them until you are ready to fill them.) Bring...Read More

INGREDIENTS: 5 pounds plums, pitted and sliced (14-15 cups) 3 Granny Smith apples, washed and quartered (not cored) 1/4 cup white grape juice, or other fruit juice 2 tablespoons lemon juice 3/4 cup sugar, or Splenda Granular 1/4 teaspoon ground cinnamon, or ginger (optional) METHOD: Place a plate in the freezer for testing consistency later....Read More

This gingery jam is fabulous as a finishing glaze for pork ribs or chicken, added to yogurt, or spread on biscuits. INGREDIENTS: Zest of 1 lemon (organic is best) 1 tablespoon lemon juice 2 cups fresh rhubarb, cut into 1/2-inch pieces 1 large Granny Smith apple, peeled, cored, and finely chopped 1/2 cup water 1...Read More

This piquant preserve is delicious spread on top of goat cheese on crostini and makes a great hors d’oeuvre. It is equally delicious on cheese or savory scones. INGREDIENTS: 5 cups crushed strawberries (about 5 lbs) 1 tablespoon lemon juice 3 tablespoons good quality, aged Balsamic vinegar 6 tablespoons pectin (powdered pectin, like Ball) 7...Read More