Homemade Jam & Jelly Recipes

Blackberry Jam.....Rhubarb Jam....Blueberry Preserve.....Sage Jelly
Cherry Rum Preserves.....Strawberry Jam....on this page

Moms Country Blackberry Jam
Makes a great cheese cake topping!

4 Cups prepared fresh or frozen blackberry's

7 cups sugar, measured into separate bowl

1/2 tsp. butter, optional

1 box pectin

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water.
Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Crush blackberry's thoroughly or put in food processor and pulse just enough to crush berry's. Press 1/2 through a sieve to remove some of the seeds if desired. Measure 4 cups of prepared fruit into a 6 or 8 quart saucepot. Stir pectin and butter into fruit and bring to a full rolling boil. Add sugar 1/2 at a time (to not lower fruit temperature to much) Bring to full rolling boil, one that cannot be stirred down for 1 minute. Stir constantly. Remove from heat. Stir and skin for about 3 minutes.

Fill prepared jars up to 1/4 inch of top immediately. Wipe tops of jars and put 2 piece lids on and screw tight. Place in hot water bath and process for 10 minutes.

Grandmas Rhubarb Jam A wonderful sweet, tart taste

6 cups prepared fruit (about 3 1/2 lbs.

2 1/4 cups water

1/4 Cup lemon juice, fresh or bottled

1/4 tsp. butter, optional

8 1/2 Cups sugar, measured into separate bowl

1 box powdered pectin

a few drops red food coloring, 5 to 7 makes nice color when green rhubarb is used.

Prepare boiling water canner and jars (see above)

Chop rhubarb into small pieces; place in large saucepot, add water and lemon juice. Bring to a boil, reduce heat and simmer about 2-3 minutes until fruit is tender but not mushy. Measure 6 Cups prepared fruit into a 6-8 quart saucepot.

Add butter and pectin. Bring up to a full boil. Add sugar (1/2 at a time) and bring to a full rolling boil that cannot be stirred down and boil for 4 minutes. Remove from heat, stir and skim for 2-3 minutes. Fill the prepared jars to 1/4 inch of top. Wipe tops of jars and put 2 piece lids on, screw tight. Place into hot water bath and process for 10 minutes.

Blueberry Preserve Great served as a relish with foul or game

1 quart washed, stemmed and picked-over blueberry's
1/4 C cider vinegar
2 C white sugar
1/4 t ground allspice
1/4 t ground cinnamon
1/8 t ground cloves

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Combine ingredients and simmer until the skins are tender and the preserve has reached the desired thickness. (I prefer to break skins in the food processor first. Just a couple of short pulses is all that is necessary.) To test for thickness put a little on a cold plate. When it is thick enough, take it off the heat and fill jars to 1/4 inch and seal with 2 part lids. Process for 10 minutes in hot water bath.
Yields 4-5 half pint jars.

Wild Huckleberry Jam

Take 2 quarts fresh huckleberry's, put through food processor to chop fruits and add 1 C water, mix
6 C white sugar
1/4 C lemon juice
1 box dry pectin

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Measure 3 1/2 Cups fruit mix into 6-8 qt. pot
Add lemon juice
Start heating and slowly add pectin stirring to mix well
Heat to boiling, add sugar and bring again to boil for 4 minutes. A 1/4 tsp. of cooking oil may be added if foaming is excessive.
Remove from heat, let rest about 30 seconds, then stir and skim foam from top for about 2 minutes. Fill jars and process in hot water bath.

Cherry Rum Preserves

4 pounds dark sweet cherries
1 pound granulated sugar
3/4 C dark rum

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Wash, stem and pit cherries. In heavy saucepan, combine cherries and sugar and cook over low heat
for 1 ½ hours. Watch carefully and stir often to prevent scorching. remove from heat, let cool 5 minutes
then stir in rum. Pack cherries into prepared jars. Cover and seal. Process in boiling water bath 5 minutes.
Store in cool, dark place for 1 month before using
Yield 6 half pints

Strawberry Jam

4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries) Frozen unsugared berries may also be used.
6 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 packet fruit Pectin

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and cut berries into small pieces. (Halved berries can also be chopped in a food processor for just a second or two. Do Not Make a Puree)
Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.
Add pectin and 1 tsp. butter to reduce foaming. Bring to a full rolling boil on high heat stirring constantly to prevent scorching. Stir in sugar and bring back to a boil and boil for exactly 1 minute, stirring constantly.

Remove from heat, stir and skim for 2-3 minutes. Fill the prepared jars to 1/4 inch of top. Wipe tops of jars and put 2 piece lids on, screw tight. Place into hot water bath and process for 8 minutes.

How Do I?
...Jam and Jelly

Making Jams and Jellies

General Information from the USDA

More homemade jam and jelly recipes add as time allows.

Homemade Jam & Jelly Recipes

Cherry Rum Preserves

How Do I? ...Jam and Jelly

Making Jams and Jellies

General Information from the USDA

How Do I?
...Jam and Jelly