Recipes:
Blueberry Cinnamon Jam
Ingredients:
4 cups fresh or frozen blueberries
1 1/2 cups granulated sugar
1 tbsp lemon juice (fresh)
1 tsp ground cinnamon
1/2 packet (or 1 tbsp) fruit pectin (optional for thicker texture)
Instructions:
1. Prepare the berries: Rinse the blueberries and lightly mash them with a fork or potato masher, leaving some whole for texture.
2. Cook the jam: In a large saucepan over medium heat, combine blueberries, sugar, lemon juice, and cinnamon. Stir frequently until the mixture starts to bubble.
3. Add pectin (optional): If using pectin, stir it in now. Bring the mixture to a full boil, stirring constantly.
4. Simmer and reduce: Lower the heat slightly and simmer for about 20–25 minutes, stirring occasionally, until it thickens. It will thicken more as it cools.
5. Test the consistency: Place a small spoonful on a chilled plate and let it sit for a minute—if it wrinkles when you push it, it’s done. If not, simmer a few more minutes.
6. Jar it: Pour into sterilized jars. Let cool completely before refrigerating or proceed with water bath canning if preserving long-term.
Storage:
Refrigerate for up to 3 weeks.
Freeze for 6–8 months.
Water bath can for 10 minutes for shelf storage.
Serving ideas:
Spread on toast or biscuits
Swirl into oatmeal or yogurt
Add a spoonful over cheesecake or ice cream
Pair with brie or cream cheese on crackers
Strawberry Vanilla Jam
Ingredients:
4 cups fresh strawberries, hulled and chopped
1 1/2 cups granulated sugar
1 tbsp lemon juice (fresh)
1 tsp vanilla extract (or 1/2 a vanilla bean, scraped)
1/2 packet (or 1 tbsp) fruit pectin (optional, for thicker jam)
Instructions:
1. Prep the berries: Wash, hull, and chop the strawberries. Lightly mash them with a fork or potato masher—leave some chunks for texture.
2. Cook the jam: In a large saucepan, combine strawberries, sugar, and lemon juice. Stir over medium heat until sugar dissolves and the mixture begins to bubble.
3. Add vanilla: Stir in vanilla extract (or vanilla bean seeds + pod) and bring the mixture to a boil.
4. Add pectin (optional): If using pectin, add it now. Stir constantly and boil for 1–2 more minutes.
5. Simmer and thicken: Lower the heat and simmer for 20–25 minutes, stirring occasionally, until thickened.
6. Test doneness: Place a spoonful on a chilled plate. If it wrinkles when pushed, it’s ready. If not, cook a bit longer.
7. Jar it: Remove from heat. Discard vanilla bean pod if used. Pour into sterilized jars, cool completely, then refrigerate or water-bath can for long-term storage.
Storage:
Refrigerate for up to 3 weeks
Freeze up to 6–8 months
Water bath can for shelf storage (10 minutes)
Serving Ideas:
Spread on warm biscuits, toast, or croissants
Use as a cake filling or cheesecake topping
Swirl into yogurt or oatmeal
Pair with creamy cheeses like mascarpone or brie
Pineapple Coconut Jam
Ingredients:
3 cups crushed pineapple (fresh or canned, drained if using canned)
1 cup granulated sugar
1 tbsp lemon juice
1/2 cup full-fat coconut milk or cream of coconut
1/2 tsp vanilla extract (optional)
1/2 packet pectin (optional, for thicker consistency)
Instructions:
1. Combine ingredients: In a saucepan, mix pineapple, sugar, lemon juice, and coconut milk. Stir well.
2. Cook the mixture: Bring to a gentle boil over medium heat, stirring often.
3. Thicken it: If using cornstarch, mix it with 1 tbsp water to make a slurry and stir it in. If using pectin, add according to instructions. Simmer for 15–25 minutes until thickened.
4. Flavor boost: Add vanilla extract near the end of cooking if desired.
5. Cool & jar: Let it cool slightly and pour into sterilized jars. Refrigerate once cooled or can in a water bath for long-term storage.
Storage:
Refrigerate: up to 3 weeks
Freeze: up to 6 months
Water bath canning: 10 minutes for shelf-stable storage
Serving Ideas:
Spread on toast, bagels, or warm biscuits
Swirl into yogurt or oatmeal
Use as a filling for cakes or thumbprint cookies
Spoon over vanilla ice cream
Peach Bourbon Jam
Ingredients:
4 cups ripe peaches, peeled and chopped
1 ½ cups granulated sugar
2 tbsp lemon juice
2–3 tbsp bourbon (adjust to taste)
1 tsp vanilla extract
1/2 packet (or 1 tbsp) fruit pectin (optional for thickening)
Instructions:
1. Prepare the peaches: Peel and dice peaches. Lightly mash if you want a smoother jam.
2. Cook the base: In a large saucepan, combine peaches, sugar, and lemon juice. Stir and bring to a boil over medium-high heat.
3. Add bourbon & vanilla: Once boiling, add bourbon and vanilla extract. Reduce heat slightly and simmer.
4. Thicken it: If using pectin, add it now and stir constantly for 1–2 minutes. Without pectin, simmer for 25–30 minutes, stirring frequently, until thickened.
5. Check the consistency: Test on a chilled plate—if it wrinkles when pushed, it’s ready.
6. Jar it: Pour into sterilized jars. Let cool before sealing or water bath can for long-term storage.
Storage:
Refrigerate: up to 3 weeks
Freeze: up to 6 months
Water bath can: 10 minutes for shelf-stable jam
Serving Ideas:
Spread on toast, cornbread, or biscuits
Pair with soft cheeses like brie or goat cheese
Glaze for pork chops or grilled chicken
Add to charcuterie boards
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