Canning is as much about honoring tradition as it is about preserving summer’s harvest. Pick your favorite fruit and follow Grandma's lead--you'll be rewarded when winter knocks.

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Ingredients

Directions

  • In a large bowl use a potato masher to crush the berries until you have 2 cups. Mix berries, sugar, and lemon peel. Let stand for 10 minutes, stirring occasionally. In a small saucepan combine pectin and water. Bring to boiling over high heat; boil 1 minute, stirring constantly. Remove from heat and add to berry mixture; stir for 3 minutes or until sugar is dissolved and mixture is no longer grainy.

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  • Ladle into half-pint freezer containers, leaving a 1/2-inch headspace. Seal and label. Let stand at room temperature for 24 hours or until set. Store up to 3 weeks in the refrigerator or for up to 1 year in the freezer.

Spiced Peach:

Start with 6 peaches; peel, pit and finely chop. Measure 3 cups. Omit lemon peel and use 2 tablespoons lemon juice. Increase sugar to 4 1/2 cups and stir in 1/2 teaspoon apple pie spice with the sugar. Makes 5 half-pints.

Raspberry-Orange:

Start with 6 cups raspberries; mash and measure 3 cups. Increase sugar to 5 1/4 cups. Substitute orange peel for the lemon peel. Makes 6 half-pints.

Blackberry-Lime:

Start with 6 cups blackberries; mash and measure 3 cups. Increase sugar to 5 1/4 cups. Substitute lime peel for the lemon peel. Makes 7 half-pints.

Blueberry-Cinnamon:

Start with 5 cups blueberries; mash and measure 3 cups. Increase sugar to 5 1/4 cups. Stir in 1 teaspoon ground cinnamon with the sugar. Makes 7 half-pints.

Mango-Pineapple:

Start with 4 mangoes; seed, peel and cube. Mash the mango and measure 3 cups. Omit lemon peel and use 1/4 cup pineapple juice. Increase sugar to 5 cups. Makes 6 half-pints.

Cherry-Berry Jam:

Stem, pit, and finely chop 1 pound tart red cherries; measure 1 1/2 cups. Add 1 cup mashed blueberries. Increase sugar to 4 1/2 cups. Makes 5 half-pints.

Apricot-Tangerine Jam:

Start with 8 apricots. Remove pits and finely chop; measure 2 1/2 cups. Omit lemon peel and add 2 tablespoons tangerine or orange juice. Increase sugar to 5 1/2 cups. Makes 7 half-pints.

Strawberry-Rhubarb Jam:

Prepare as above, except decrease strawberries to 1 1/2 cups mashed and add 1 cup finely chopped fresh rhubarb. Increase sugar to 5 cups. Makes 5 half-pints.

Pear-Raspberry Jam:

Start with 2 pounds (4 large) fresh, ripe pears. Core, peel, and finely chop the pears; measure 3 cups chopped pear. Add 1 cup crushed raspberries. Increase sugar to 5 cups and add 1/4 teaspoon anise flavoring. Makes 6 half-pints.

Brandied Strawberry Jam:

Prepare as above, except stir 3 tablespoons brandy into crushed berries with sugar and lemon peel. Makes 5 half-pints.

Nutrition Facts

41 calories; 0 g total fat; 0 mg cholesterol; 0 mg sodium. 11 g carbohydrates; 0 g protein;

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