Jam Making

Herbed Tangerine Jelly

 

2 tablespoons dried marjoram leaves or whole cloves

2 cups boiling water

½ can (12-ounce size) frozen tangerine Juice concentrate, thawed

1 package (1¾ ounces) powdered fruit pectin

3¾ cups sugar

Wrap marjoram tightly in cheesecloth. Place in 4-cup measure with 2 cups boiling water. Cover and let stand 10 minutes. To extract flavor, squeeze liquid from cheesecloth into water and discard cheesecloth. Add enough water to herb water to measure 2 cups.

Mix herb water, tangerine juice concentrate and pectin in 3-quart saucepan until pectin is dissolved. Heat to boiling, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Immediately pour into hot, sterilized jars or glasses or freezer containers, leaving ½-inch headspace. Wipe rims of jars. Cover tightly; cool. Store in refrigerator up to 1 month or in freezer up to 2 months. About 4 half-pints jelly.

APPLE-PEPPER JELLY: Omit marjoram and first step. Substitute 1 can (6 ounces) frozen apple juice concentrate for the tangerine juice concentrate; the 2 cups water do not need to be boiling. Stir in 1 to 2 tablespoons crushed red pepper with the sugar. Strain before filling jars if desired.

Orange-Strawberry Jam

 

2 packages (10 ounces each) frozen sweetened strawberries, thawed

1 package (1¾ ounces) powdered fruit pectin

1 tablespoon grated orange peel

½ cup orange juice

3½ cups sugar

Mix strawberries, pectin, orange peel and orange juice in 3-quart saucepan until pectin is dissolved. Heat to rolling boil over high heat, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Quickly skim off foam. Immediately pour into hot, sterilized jars or glasses or freezer containers, leaving ½-inch headspace. Wipe rims of jars. Seal immediately; cool. Refrigerate or freeze up to 3 months. Thaw before serving. About 4 half-pints jam.

Plum Preserves

 

4 cups sliced plums (about 1½ pounds)

2 cups sugar

½ cup water

1 stick cinnamon

1 small lemon, cut lengthwise into fourths, then into paper-thin slices

Mix all ingredients in 3-quart saucepan. Heat to boiling over medium heat, stirring frequently, until sugar is dissolved. Boil uncovered about 35 minutes, stirring frequently, until mixture begins to thicken; remove cinnamon. Immediately pour into hot, sterilized jars, leaving ¼-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months. About 3 half-pints preserves.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993