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FRUITY JALAPENO JAM
4          cups crushed fruit (strawberries or raspberries)
1          cup jalapeño peppers, minced
¼         cup lemon juice
1          pkg. powdered pectin
7          cups sugar

Prepare 8 half-pint canning jars by sterilizing them in boiling water for at least five minutes. Warm lids. Fill canner with water and bring to a boil. Place crushed fruit, minced jalapeños, lemon juice and pectin in a large saucepan and bring to a boil over high heat. Add sugar all at once and stir to dissolve. Return to a boil and boil one exactly minute, stirring constantly. Skim off foam with a spoon and discard. Pack the jam into the hot, sterilized jars, leaving ¼” head space. Wipe the rim of the jars with a clean, damp cloth to remove any food residue. Top with lids and screw on rings. Place in rack in canner, making sure water is at least inch over the top of the jar. Bring back to a boil. Process for 10 minutes; start counting when the water returns to a boil. When time is up, remove jars from canner and place on a rack to cool. Let cool overnight. Press the top of each lid with your finger to ensure each jar is sealed. Store in a cool, dark place. If any jars do not seal, refrigerate and use shortly.

Sheila’s test notes: Use a timer! Jams and jellies get rubbery when overcooked. I serve this jam at parties during the holidays. I warm about a half cup of jam slightly in the microwave, then pour it over a brick of cream cheese. Serve with crackers. Sometimes I mix the jam and cream cheese in the blender to make a dip. It is also good on sandwiches and toast.

Sheila Murphy, member of McKenzie Electric Cooperative and Consolidated Telcom, July 2014

STRAWBERRY RHUBARB JAM
2          cups diced rhubarb
2          cups mashed strawberries
¼         cup lemon juice
1          pkg. Sure Jel
½         tsp. butter, optional
5½       cups sugar

Combine rhubarb, strawberries, lemon juice, fruit pectin and butter in a Dutch oven over high heat and bring to a full rolling boil, stirring constantly. Cook one minute. Remove from heat and skim off foam.  Fill sterilized jars, leaving ¼ inch head space. Wipe the rims with a clean cloth and top with lids and rings. Place jars in rack of canner filled with boiling water (at least one inch over the top of the jars). Cover the pot, and return to a full rolling boil. Process for 10 minutes. Makes 6 half pints.

Sheila’s test notes: Sometimes I use crushed pineapple (canned and drained) in place of the rhubarb. The redder the rhubarb, the prettier the jam. While the butter is optional, it helps keep the jelly from getting too foamy.

Sheila Murphy, member of McKenzie Electric Cooperative and Consolidated Telcom, July 2014

CHAMPAGNE JELLY
1          bottle (750 ml) dry champagne
2          T. vinegar
1          pkg. powdered pectin
4          cups sugar

Pour bottle of champagne into a Dutch oven. Add vinegar and pectin. Bring to a full rolling boil. Add sugar all at once, and return to a boil. Boil for one minute. Remove from heat and skim foam. Fill sterilized jars, leaving ¼ inch head space. Wipe the rims with a clean cloth and top with lids and rings. Place jars in rack of canner filled with boiling water (at least one inch over the top of the jars). Cover the pot and return to a full rolling boil. Process for 10 minutes. Makes 5 half pints.

Sheila Murphy, member of McKenzie Electric Cooperative and Consolidated Telcom, July 2014

 

 


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