Enjoy some delicious recipes!

Program #837

Rhonda Matthews

Strawberry Jam
Easy to make and tastes fantastic. Let the kids help crush (or squish!) the berries.

7 cups sugar
5 cups crushed strawberries
4 tablespoons bottled lemon juice
1 box regular powder pectin

Measure sugar and set to side. Wash berries well and hull. Crush berries using potato masher or bottom of coffee mug. (8 cups whole berries equals approximately 5 cups crushed berries.)
Place crushed berries in a large saucepot for cooking.
Add lemon juice to berries and stir.
Bring mixture to a full rolling boil (boil that cannot be stirred down.)
Add sugar all at once, stirring constantly. Return to full rolling boil.
Boil hard 1 minute. Remove from heat and place jam in sterilized jars. Process filled jars 10 minutes in a boiling water bath if you plan to store jam on the pantry shelf. Otherwise, store jam in the refrigerator up to 3 weeks or in the freezer up to 1 year.
To use frozen jam, simply thaw overnight in the fridge then use within 3 weeks.
(Source: So Easy to Preserve, 5th Edition)

Blueberry-Lime Jam
Maximum flavor plus fast and easy to make!

4 1/2 cups blueberries
6 Tablespoons regular powder pectin
5 cups sugar
1 Tablespoon grated lime peel
1/3 cup bottled lime juice
Very small pat of butter or margarine

Crush berries one layer at a time (or pulse until chopped using a food processor. Do not puree fruit.)
Combine crushed berries, butter and pectin in a large saucepot. Bring mixture to a full rolling boil, stirring constantly.
Add sugar, grated lime peel and lime juice.
Continue stirring and return pot to a full rolling boil. Boil hard 1 minute.
Remove from heat and place jam into sterilized jars. Process filled jars 10 minutes in a boiling water bath if you plan to store jam on the pantry shelf. Otherwise, store jam in the refrigerator up to 3 weeks or in the freezer up to 1 year.
(Source: Ball Blue Book Guide to Preserving, 2011)

Jalapeno Jelly
A hot, sweet kick to your cream cheese appetizer.

3/4 pound jalapeno peppers
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin
Small pat of butter or margarine
2-3 drops green food coloring (optional)

Wash, stem and seed peppers. Puree peppers plus 1 cup of the vinegar in a food processor.
Combine pepper puree, remaining 1 cup vinegar, butter pat and sugar in a large saucepot. Bring to a full boil and boil 10 minutes, stirring constantly.
Stir in pectin at once, and return to a rolling boil.
Boil hard 1 minute, stirring constantly.
Remove from heat and add food coloring if desired. Place hot jelly in sterilized jars and process 10 minutes in a boiling water bath.
Use caution when handling jalapenos. The burning heat transfers easily if you rub your eyes while working with the peppers. Plastic gloves are a great option when working with any hot pepper.
(Source: Ball Blue Book Guide to Preserving, 2011)

Clemson University Cooperative Extension
clemson.edu/hgic
Rhonda Matthews
rhonda@clemson.edu

Anonymous

Maturity is patience. It is the willingness to pass up immediate pleasure in favor of the long term gain.
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