Best 3 How To Make Jam Recipes
**Indulge in the Sweet Delights of Homemade Jam: A Culinary Journey Through Classic and Creative Recipes**
From the vibrant burst of strawberry preserves to the tangy embrace of orange marmalade, homemade jam is a culinary delight that captures the essence of fresh fruits, transforming them into sweet treasures to be savored. Embark on a delectable journey as we explore a collection of jam recipes that showcase the diversity and versatility of this beloved condiment. Whether you prefer the classic charm of traditional flavors or are eager to experiment with innovative combinations, our recipes will guide you through the art of crafting homemade jam, ensuring a delightful experience for both your taste buds and your soul. Dive into the luscious world of strawberry jam, where plump, juicy strawberries surrender their vibrant color and sweet nectar to create a vibrant spread that is perfect for breakfast toast, dolloping on pancakes, or adding a touch of sweetness to your favorite desserts. Experience the zesty delight of orange marmalade, a timeless classic that brings the tangy brightness of citrus to your morning toast or lends a sophisticated touch to savory dishes. Discover the tropical allure of mango jam, a vibrant spread that captures the essence of sun-kissed mangoes, perfect for adding a burst of flavor to your breakfast routine or creating tantalizing glazes for grilled meats. Explore the unexpected delights of pineapple jam, a tropical treat that combines the vibrant sweetness of pineapple with a hint of tartness, creating a unique and flavorful addition to your culinary repertoire.
BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
RASPBERRY JAM
In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
MUSCADINE JAM
What's better than homemade jam from muscadine grapes? It's amazingly easy and quick to make!
Provided by Maria Marquez Delgado
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 160
Number Of Ingredients 2
Steps:
- Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
- Wash grapes and cut in half. Combine grapes and sugar in a large pot over medium heat and bring to a boil. Maintain a medium to low boil, and cook for 15 to 20 minutes, stirring often to prevent sticking; make sure it does not get too hot.
- Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- Transfer a portion of the jam mixture to a blender; puree until all hulls and seeds are ground. Set pureed jam in a pot to keep warm, and continue with remaining mixture.
- Pack pureed jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
- Remove from water and set aside until the entire canning jar cools and you hear the "pop" of the can sealing, at least 1 hour. Store and enjoy at your leisure!
Nutrition Facts : Calories 25 calories, Carbohydrate 6.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.3 g
Tips:
- Use ripe fruit: Overripe fruit will make your jam too runny, while underripe fruit will not have enough flavor. Choose fruit that is ripe but still firm.
- Prepare your fruit: Wash and hull your fruit before you start cooking. If you are using berries, you can mash them slightly to help release their juices.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent your jam from scorching. Choose a pot that is large enough to hold all of your ingredients comfortably.
- Cook your jam over medium heat: Medium heat will help to prevent your jam from boiling over and sticking to the bottom of the pot.
- Stir your jam frequently: Stirring your jam frequently will help to prevent it from sticking to the bottom of the pot and will also help to distribute the heat evenly.
- Test your jam for doneness: The best way to test your jam for doneness is to use a candy thermometer. The jam is ready when it reaches 220 degrees Fahrenheit (104 degrees Celsius).
- Let your jam cool: Once your jam is ready, let it cool for a few minutes before you pour it into jars.
- Store your jam properly: Store your jam in a cool, dark place. Jam can be stored for up to a year.
Conclusion:
Making jam is a great way to preserve your favorite fruits and enjoy them all year long. By following these tips, you can make delicious, high-quality jam that your family and friends will love. So next time you have a bumper crop of fruit, don't let it go to waste - make jam!
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