Jammin- Jams, Butters, Jellies

 Peach Jam

This is a basic recipe, and you can add the flavors you like. I added in some clear vanilla extract, and it was lovely! 

Canning is an exact science, and I recommend that before you try non-acidic things or spend a great deal of money on a pressure canner, you get used to the basic principles by canning down easier things, like this peach jam! 

I use my processor to chop the peaches into chunks, and I recommend you do the same!

• 4 1/2 cups chopped fresh, ripe peaches (no skin!)
• 3 tbsp lemon juice
• 3 cups sugar (remove 1/4 cup and set aside)
• 1 package SURE JELL for sugar-free or low-sugar canning

1. Combine the lemon juice, the 1/4 cup sugar, and the Sure Jell in a heavy pot, stirring on medium heat until the sugar and gel melt.
2. Add the peaches and bring to a rolling boil.
3. Stir in the remaining sugar and bring it back up to a rolling boil.
4. Cook for an extra minute, skimming off foam as you go.
5. Ladle into pre-sterilized jars to 1/4" from the top
6. Fingertip seal and place back into the canner.
7. Fill the canner to 1-2" above the jars.
8. Bring to a boil and boil for 10 minutes.
9. Turn off the heat and remove jars from the water- BE CAREFUL NOT TO TILT!
10. Set aside to cool and listen for the POP! 

Any that don't pop, refrigerate and use immediately.

Let ALL jars cool, though, and the ones that pop remain on the counter, or other space, untouched for 12 hours or more.

I like to add flavors into mine, like a pinch of cinnamon or even some bourbon!

Mom Walkers' Red Tomato Jam

I have the original card Mom W. wrote this recipe out on, and yes, I've tasted this jam, and it was an OMG moment for me! I suppose that I should do as Mom W. did and credit "Alvina," whoever she is, for giving this to Mom back in 1982.

• 1/2 cup lemon juice
• 1 cup seedless raisins
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves
• 1 box fruit pectin
• 6 cups sugar
• 3 cups (or 2 lb) prepared tomatoes

TO PREPARE TOMATOES:

1. In a large pot, bring 6 quarts of water to a simmer.
2. Dip the tomatoes into the water until the skins begin to split. 
3. Remove and place in a large bowl of cold water to chill (or allow to cool until you can handle them)
4. Peel the skins off and discard them.

TO MAKE THE JAM

1. Coarsely chop the tomatoes and place them in a medium saucepan. 
2. Bring to a boil, then lower to a simmer for 10 minutes, stirring occasionally.
3. Remove this from the heat.
4. Measure out three cups of the tomato mixture and place it in a heavy, large saucepan.
5. Add lemon juice, fruit pectin, and spices.
6. Place over high heat, stirring constantly, until it comes to a hard boil.
7. Immediately add the sugar, bring to a full, rolling boil, and boil hard for 1 minute.
8. Remove from the heat and skim off any foam with a metal spoon (METAL REQUIRED!)
9. Keep stirring and skimming for five more minutes to cool it slightly and prevent the fruit from floating.
10. Mix in the raisins and then ladle into HOT JELLY JARS (freshly sanitized is best)
11. Cover with hot paraffin wax (food grade).

Makes around 7 cups.

Green Pepper Jelly

Mom Walker had different recipes. They were born from the necessity of the Depression Era to make anything you had into a variety of food items. In this case, the recipe involved green bell peppers. Mom used grapefruit juice in the recipe for its pucker power, but you could safely use a tart orange juice or lime juice. If you're not into canning, it's easier than you think! 

You will want to make sure you get your bell peppers at the peak of freshness. NO, you cannot use frozen! And I recommend that you get your peppers from the whole state, not pre-cut. Look over the peppers for any light-colored (underripe) and any rippled skin (overripe). And of course, always wash well before using! Get ready, get started, GO!

• 4 green bell peppers
• 2 cups of water
• 3/4 cups grapefruit juice
• 1/4 cup lemon juice
• 1 package Sure-Jell (or similar)
• 5 cups of sugar
• Green food coloring (if needed)

1. Cut the peppers into quarters and remove all the seeds and spines using a sharp paring knife.
2. Cut down into 1/2" slices.
3. Pour in 1/2 cup water into a strong blender, add peppers and grind to a fine grind.
4. Pour into a kettle and add the remaining water and boil for 20 minutes.
5. Add the fruit juices and strain through a cheesecloth to remove excess pulp; set pulp aside.
6. Return the juice to the pot, add in the Sure-Jell, and bring to a boil again.
7. Add in some green food coloring if needed.
8. Add in the sugar all at once and boil for 2 minutes.
9. Remove from the heat and add back some of the pulp (not all).
10. Skim off any residue from the top and ladle it into jelly jars.

You will want to use paraffin to seal the tops of this jelly.

Pear Butter

When I was a kid, my family had a pear tree in the side yard. It was a fruiting tree, and every year we could garner its fruit. We also had a black cat named Zipper who liked to climb the tree. One evening, right after dark, Zipper was up in the pear tree, and all you could see were his eyes glowing in what little street light there was. Below him, at the base of the tree, lurked our Siamese cat, Prince Lee. Every so often, Prince let out a yowl that was very loud and almost human-sounding. 

That night, hearing the yowling, the neighbor- a very superstitious woman- went outside on her porch. All she could see was Zippers' glowing eyes. She let out a screech the moment Prince let out his yowl again. 

"It's a DEMON!" She screamed and ran back in. 

From that moment on, she called it a "demon tree," and any of our pears that fell in her yard, she tossed back into ours. She also stopped stealing the pears. All the better for us that she feared the demon tree, and we never told her it was just the cats.

• 4 lb fresh pears (medium-sized, not mini, cored and cut into quarters and peeled)
• 1/4-1/2 cup of water or, my preference, pear juice from the can, with more water if needed
• 2 cups sugar
• 1 teaspoon grated orange zest
• ¼ teaspoon ground nutmeg, and a pinch of cloves if desired
• ¼ cup orange juice

1. Put the pears in a large pot on medium heat with enough water (or the pear juice mixture) to cover the bottom of the pot to prevent sticking (about 1/2 cup)
2. Cook until soft
3. Press pears through a sieve and measure out 2 quarts of the pulp
4. Place the pulp back into the pot, setting aside the juice, and stir in the sugar, cooking to dissolve it.
5. Add in the orange juice and nutmeg, and cook on medium heat until it's thick and mounds in a spoon- MAKE SURE TO STIR FREQUENTLY to prevent scorching. This could take about an hour.
6. Ladle into sterile jars to 1/4" headspace and clean rims. 
7. Seal with lids and rings and process 10 minutes in a water bath that covers the jar by 1".

Cranberry - Orange Relish

This is so good and tasty! I put it at the table for the holidays as a change from the traditional cranberries. But you could do it year-round if you can find the fresh berries.

• 4 cups fresh cranberries (the stuff in the bag in the produce section)
• 2 oranges, quartered and seeded, cut into small pieces
• 1 apple, cored, and seeded but not peeled, chopped into small pieces
• 2 cups sugar (or substitute equal to)

Mix everything together and chill for 24 hours. 

This makes 1 quart.

Apple Butter

• apples (enough to overfill slow cooker or 4-quart crock pot)
• 1⁄2 cup vinegar
• 3 cups white sugar
• 1 cup brown sugar
• 3 teaspoons ground cinnamon
• 1⁄4 teaspoon ground cloves

1. Peel, core, and slice enough apples to fill a 4-quart slow cooker or crock pot so full that the lid will not go down over it.
2. Add vinegar; cook for 18 hours.
3. If the crock pot is fast cooking, cook on high for 10 hours, stirring occasionally.
4. Add white sugar, brown sugar, cinnamon, and cloves.
5. Put it into a blender to blend it like apple butter. Mix all together and cook for 4 more hours.
6. Seal in jars.