Jams and Jellies

These recipes assume you already understand the canning process.  For a good primer, see www.homecanning.com or check out the Ball Blue Book: Guide to Home Canning, Freezing and Dehydration.

Kiwi Jam
This is my own recipe.  I couldn't find one I liked elsewhere, so I made one up.  And it gets rave reviews. Bring kiwi, sugar and lemon juice to a boil.  Add pectin, boil 1 minute.  Ladle into prepared jars, leaving 1/4 inch head-space.  Adjust 2-piece caps.  Process 5 minutes in boiling-water canner.  Yield: 9 half-pints.

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Lime Jelly
After all the cranberry liqueur we've made, we had a freezer full of limes without their peels.  You can only drink so much lime-ade.  So I made up a lime jelly recipe. Bring lime juice, lemon juice, food coloring and sugar to a boil.  Add pectin, boil 1 minute.  Ladle into prepared jars, leaving 1/4 inch head-space.  Adjust 2-piece caps.  Process 5 minutes in boiling-water canner.  Yield: 5 pints.

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Jellied Cranberry Sauce
This recipe is from the Ball Blue Book, with a few minor changes. Wash berries, drain.  Combine berries and water in a large sauce pot.  Boil until skins burst.  Press mixture through sieve or food mill, discard skins.  Add sugar to cranberry pulp and juice.  Bring mixture to a boil, add pectin, boil 1 minute.  Ladle into prepared jars, leaving 1/4 inch head-space.  Adjust 2-piece caps.  Process 10 minutes in boiling-water canner.  Yield: about 2 pints.

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Pomegranate Jelly
Got this e-mailed to us from someone who saw the pomegranate liqueur recipe. Bring pomegranate juice, lemon juice, sugar to a boil, add pectin, boil 1 minute.  Ladle into prepared jars, leaving 1/4 inch head-space.  Adjust 2-piece caps.  Process 5 minutes in boiling-water canner.  Yield: 4 pints.

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Last updated September 8, 2001
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