Jams and Jellies
What
is the difference between a jam and a jelly? Basically both are made from
fruits or vegetables jam has small pieces of fruit in it and is made from whole
fruit and Jelly is a clear gel made from juice of the fruit usually by passing
it through a sieve. Preserves on the
other hand can be made from anything fruits, vegetables or even meat based
products. Preserves are foods which have been processes in cans or jars.
SO
if you like chucky style jams or clear smooth jellies this page is for you!
Where
do we start … Well let’s start by doing!
I
love mangos and I have had this idea for making Mango Jam for a few weeks and
finally made some this weekend. Be forewarned I do not like things overly sweet
so check the flavor is to your liking. So here I will start you off with …
Mango
Jam
8
cups cut up mangos not overly ripe
2-1/3
cups water
1
cup sugar
˝
teaspoon vanilla extract
1
juiced lemon
1
juiced lime
1
package liquid pectin
First
peel and cut the mango into small pieces.
Put
it into a 6 quart pot with water and boil it for about 15 minutes or until the
piece are soft and tender.
Put small amounts of the mango into a sieve and squeeze out most of the juices.
Some pieces may be really tough so just pick them out. I wanted some chunks in
my jam so I reused much of the pulp in the jam. If you want it really smooth
throw it in a blender or food processor.
Throw
the mango back into the pot, add the sugar, vanilla, lemon and lime juices and
boil for about 45 minutes stirring almost constantly until the mixture becomes thick and jam like.
Remove
the pan from the heat and stir in the pectin.
Pour into sterilized pint or ˝ pint jars, wipe off the jar
mouths carefully and seal.
Process
in hot water bath for 10 minutes.
Mixed
Berry Jam
4
cups of mixed berries (I used 3 bags of frozen strawberry, raspberry, and blueberry mix)
3
cups sugar
1
cup water
1
juiced lemon
1
juiced lime
1
pack of liquid pectin
Throw
fruit in a 6 quart pot and add sugar – stir.
Boil
for about 45 minutes stirring almost constantly until the mixture becomes thick
and jam like.
Remove
the pan from the heat and stir in the pectin.
Pour into
sterilized pint or ˝ pint jars, wipe off the jar mouths carefully and seal.
Process
in hot water bath for 10 minutes.
Pomegranate
Jelly
7
cups Pomegranate Juice
1
juiced lemon
1
juiced lime
5
cups sugar
1
pack of liquid pectin
Put
all juices in pot and get it boiling. Stir constantly!
Add
sugar and dissolve well. Stir
constantly!
Add
pectin and boil for 2 minutes.
Pour
into sterilized pint or ˝ pint jars, wipe off the jar mouths carefully and
seal.
Process
in hot water bath for 10 minutes.
It’s
that easy! Try it you’ll love it! You can make jams and jellies from any kind
of fruit. There are a few thing to keep
in mind when making jams and jellies …
The
most important thing to remember is the jars, lids and rings must all be
sterilized before use.
After
pouring fruit into jars wipe the mouth of the jar with a clean sanitized cloth.
Anything on the top of the jar mouth will prevent it from sealing and will
spoil your product.
After
processing set jars on a clean dry cloth and allow them to cool for 24 hours
before moving them.
After
the jars cool there should be a small indent in the top of the lid and you may
have hard them pop when the seal in complete.
Once
opens the remaining fruit must be refrigerated. Opened jars will last about 3
weeks.
ENjoy!
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