Rhubarb Jam Recipe

Posted by Grandma Jeanne on August 15, 2006

Rhubarb was so plentiful when I lived in Minnesota. We don’t have it in Texas, so this recipe really makes me hungry for it!

5 cups rhubarb
4 cups sugar
1 package – any flavor Jello

Boil rhubarb and sugar for 10 minutes.

Remove from heat, and add Jello.

Stir until Jello is dissolved.

Place in jars and seal.

Strawberry Jam from Frozen Berries Recipe

Posted by Grandma Jeanne on August 14, 2006

The beauty of this jam is that it can be made year round! You don’t have to wait until you have fresh strawberries.

3 packages (10 ounces each) strawberries in plastic pouch
2 tablespoons water
1/2 box (2-1/2 tablespoons) powdered fruit pectin
3 cups sugar

Place unopened packages in microwave oven. Microwave on high for 4 to 6 minutes, checking at minimum time and rearranging fruit if continued defrosting is necessary.

Remove fruit from pouches and place in a 3 quart casserole.

Crush the fruit.

Add water and pectin, stirring well. Cover.

Microwave on high for 8 to 10 minutes or until mixture is at a full rolling boil.

Stir.

Add sugar to boiling mixture and stir well.

Microwave on high for 8 to 10 minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil. Then, time for 1 minute of boiling.

Skim off foam, and stir jam about 5 minutes before ladling into prepared glasses. Seal.

Makes about 4-1/2 cups.

You can find a wide variety of microwave ovens at Amazon.com. Here are just two of the possibilities:

Fresh Strawberry Jam Recipe

Posted by Grandma Jeanne on

4-1/2 cups crushed fresh strawberries (wash and stem before crushing)
1 box (1-3/4 ounce) powdered fruit pectin
7 cups sugar

In 3 quart casserole, place berries and pectin.

Stir well. Cover

Microwave on high for 8 to 10 minutes, until mixture is at a full rolling boil.

Add sugar to boiling mixture and stir well.

Microwave on high for 8 to 10 minutes, uncovered, stirring after 5 minutes, until mixture reaches a full rolling boil.

Then, time for 1 minute of boiling.

Skim off foam with metal spoon, stirring jam about 5 minutes before ladling into prepared glasses.

Seal.

Makes about 8 cups.

You can find a wide variety of microwave ovens at Amazon.com. Here are just two of the possibilities:

Fresh Peach Jam Recipe

Posted by Grandma Jeanne on August 9, 2006

4 cups peeled, pitted, and finely chopped peaches
2 tablespoons lemon juice
1 box (1-3/4 ounce) powdered fruit pectin
5-1/2 cups sugar

In 3-quart casserole, place peaches, lemon juice, and pectin. Stir well. Cover.

Microwave on high for 8 to 10 minutes or until mixture is at a full rolling boil. Stir.

Add sugar to boiling mixture, stirring well.

Microwave at high for 7 to 9 minutes, uncovered, stirring after 4 minutes, until mixture reaches a full rolling boil.

Then, time for 1 more minute of boiling.

Skim off foam, and stir jam about 5 minutes before ladling into prepared glasses. Seal.

Makes about 7 cups.

You can find a wide variety of microwave ovens at Amazon.com. Here are just two of the possibilities:

What are the causes of these jelly-making problems?

Posted by Grandma Jeanne on

The following are common jelly-making problems and possible causes:

• Cloudy Jelly – pouring mixture into glasses too slowly, allowing mixture to stand before it is poured, juice not properly strained, jelly setting too fast – usually resulting from use of too-green fruit
• Crystals in Jelly – too much sugar, cooking too long, not long enough, or too slowly
• Too soft jelly – too much juice, too little sugar, mixture not acid enough, making too large a batch at one time
• Too stiff jelly – too much pectin (fruit was not ripe enough or too much pectin used) or overcooking
• Mold on jelly or jam – imperfect seal permits mold and air to get in