20 Forgotten Jam Recipes. Your Formula to perfect jam
Hello guys. In this post, I would like to offer you the most delicious and everyone’s favorite 21 Jam Recipes. These jam recipes have withstood the test of time and most importantly they are still very popular among all consumers.
Everyone thinks that preparing jam recipes is very difficult and requires a lot of hard work, but this is not the case. If you follow the instructions and do not get bored, you will definitely get the most delicious jam for you and your family with these jam recipes.
Why Fruit Jams?
The fruit is the most delicious of fresh foods and its variety is extraordinary. We would all be much healthier if we ate more of it. Not only is a fruit high in energy – but it also contains important essential nutrients. Fruits are generally high in potassium and low in sodium. They also supply fiber which is necessary for good digestion.
Apples and Pears are good sources of minerals and vitamin C (however cooking and long storage time will destroy this vitamin).
Members of the Plum family include Cherries, Peaches, Nectarines, and Apricots. The yellow-fleshed fruits are richer in carotene (a precursor to Vitamin A). They all contain small amounts of Vitamin C and nectarines are an excellent source of thiamine, while apricots contain riboflavin.
Citrus fruits – Oranges, Mandarins, Grapefruit, Lemon, and Limes – are renowned for their high Vitamin C content.
Vine fruits include Melons and Grapes. Melons are 90% water which is great for those watching their weight. They contain Vitamin C and the yellow varieties provide carotene. Grapes are also high in water content and contain Vitamin C.
The Berries include Raspberries, Blackberries, Blueberries, Strawberries, Gooseberries, and Red and Black Currants. Although about 90% water, berries are a good source of minerals such as calcium, and vitamins such as thiamine, riboflavin, niacin, carotene, and Vitamin C. Black currants are a particularly good source of the latter.
Amongst the so-called Exotics are many with excellent nutritional content. Guavas are extremely rich in Vitamin C; other good sources are Pineapples and Chinese Gooseberries (Kiwi fruit). Mangoes and Persimmons have high carotene content.
When to Purchase Fruits for jams?
Fruits are best purchased at their most abundant times for superior flavor, higher nutritional content, and cheaper prices.
Spring: Some apple varieties, apricots, avocados, cherries, grapefruit, lemons, dates, kiwifruit, mangoes, melons, mulberries, pawpaw, and strawberries.
Summer: Some apple varieties, apricots, blackberries, blueberries, red currants, figs, gooseberries, grapes, mangoes, watermelon, nectarines, passion fruit, peaches, pineapples, plums, raspberries, strawberries.
Autumn: Some apple varieties, avocados, limes, grapes, guavas, kiwifruit, passion fruit, some pears, and quinces.
Winter: Apples, avocados, grapefruit, lemons, limes, oranges, coconuts, kiwifruit, pears, rhubarb.
Best Tips for Making Jam?
- Simmer fruits to extract pectin, a substance that helps jam to gel. The addition of lemon juice helps in this extraction.
- High pectin/acid fruits are apples, blackcurrants, gooseberries, grapefruit, lemons, limes, oranges, plums, and redcurrants. Quinces are high in pectin, but low in acid.
- Medium levels of acid and pectin are found in apricots, blackberries, blueberries, grapes, loganberries, mulberries, and raspberries.
- Low-level pectin/acid fruits include cherries, figs, kiwifruits, mangoes, melons, nectarines, passion fruits, peaches, pears, pineapple, rhubarb, and strawberries. However, cherries and rhubarb are higher in acid.
- Over-ripe fruit has a lower pectin content than under-ripe fruit.
- To test for pectin content, add one teaspoon of juice from the cooked fruit (before the addition of sugar) to one tablespoon of methylated spirits. Juice high in pectin forms a large blob of jelly; two or three smaller lumps denote medium levels and low pectin levels will produce tiny clots.
- Add commercial pectin if you have trouble with the setting, following the instructions on the packet.
- Cook jams in a preserving large, pan or large, wide saucepan. Do not fill the pan more than halfway as the mixture may boil over.
- When adding sugar, stir until all is dissolved, before boiling, to prevent crystals from forming.
- High-pectin fruits can generally take more sugar in the mixture than low-pectin fruits.
- Once the sugar is dissolved, rapid boiling causes sugar and pectin to set. Stir the mixture to prevent sticking and burning.
- Setting time varies according to the type of fruit. When heavy plopping bubbles form Mi the mixture the jam has usually reached the setting point.
- You may test for a set by using a sugar thermometer – the temperature should be 105°C. Jam has set when a spoon dipped into the mixture allows two large drops to form on the edge, combine, and fall off cleanly. Alternatively, a spoonful of jam placed on a chilled plate and allowed to cool has set if skin forms that wrinkles when pushed with your fingertip.
- The jam should be removed from heat immediately setting point is reached.
- Skim any froth from the surface with a metal spoon.
Jellies, chutneys, and jams should be poured into warm, dry sterilized jars. To sterilize jars, wash and rinse them and place them in a large pan, covering them completely with water, and boil for 5 minutes. The jars can be transferred to a low oven to dry out and to keep warm prior to bottling. - Seal immediately by covering it with a disc of waxed paper, cut slightly larger than the mouth of the jar, and apply wax side down to the surface of the jam. Press all air out.
- Once the jam has completely cooled, further seal it with a cover to keep out any dust – for example, a metal screw-top lid or cellulose wrap.
Store in a cool, dark, and dry place.
How to make a Jam in a Microwave Oven?
If you’ve ever used a microwave oven, you’ll know just how much it can help in the kitchen. And if you’re one of the many people who never have, well, you’re in for a wonderful surprise.
Microwave ovens are undoubtedly the most innovative addition to the kitchen in recent times. Microwave cooking not only saves time but is cleaner, and energy-saving, and because the oven doesn’t heat up, neither does your kitchen. Less cooking time is required, so food retains more vitamins and has a more natural flavor.
For instance, when making jams in a microwave a number of advantages become immediately apparent.
The reduced cooking time when initially softening the fruit helps to retain its original bright color and fresh flavor. It’s not necessary to stir the jam continually and jams are unlikely to scorch as they are heated evenly.
And remember, when cooking jam in a microwave it is important to use a large container that is suitable for microwave use. If the container is too or the quantities used are too large, then a spill-over may occur.
Generally, as a guide for the best results, the maximum amount of fruit used should be 1 kilogram, however, the size of your will microwave also helps to determine this. Thus, a microwave is ideal for cooking small amounts of jam quickly and successfully.
Forgotten Jam Recipes
Apricot and Allspice Jam
Ingredients:
- 2kg (5lb) apricots, stoned weight
- 2 cups water
- 2 tablespoons lemon juice
- 1 teaspoon ground allspice
- 2kg (5lb) white sugar warmed
Steps:
- Chop apricot flesh.
- Place in a large pan with the water, lemon juice, and allspice.
- Bring to a boil and simmer gently for 15 minutes, or until the fruit is soft.
- Add white sugar and stir until dissolved.
- Bring back to boil and cook rapidly until the setting point is reached.
- Put into warm, sterilized jars and seal.
Blood Plum Jam
Ingredients:
- 2kg (5lb) just ripe blood plums
- 1 teaspoon ground allspice
- 2 cups of water
- 2kg (5lb) white sugar
Steps:
- Halve plums and remove stones.
- Place plum halves in a large saucepan or preserving pan with water and bring to a boil.
- Add allspice.
- Simmer gently until the fruit is tender.
- Add white sugar and stir until dissolved.
- Bring to a boil and cook rapidly for about 10-15 minutes, or until the setting point is reached.
- Pour into warm sterilized jars and seal.
Blueberry And Strawberry Jam
Ingredients:
- 750g (26oz) blueberries
- 250g (9oz) strawberries
- 1/4 cup of lemon juice
- 2 tablespoons brandy
- 1kg (35oz) white sugar
Steps:
- Pick over blueberries and discard any with mold.
- Hull strawberries.
- Place fruit in a preserving pan or large saucepan with lemon juice and bring to a boil.
- Simmer until fruits are soft – about 10 minutes.
- Remove from heat and add until sugar, stirring until dissolved.
- Bring the mixture back to a boil and cook until the setting point is reached.
- Remove from heat; stir in brandy.
- Pour into warm sterilized jars and seal.
Cherry and Strawberry Jam
Ingredients:
- 500g (18oz) dark cherries, stoned and chopped
- 1/2 cup water
- 2 tablespoons lemon Juice
- 750g (26oz) strawberries, hulled
- 1 x 50g packet powdered fruit pectin
- 1kg (2.2lb) white sugar
Steps:
- Place cherries with water and lemon juice in a preserving pan or large saucepan and bring to a boil.
- Simmer until soft – about 10 minutes.
- Add strawberries and simmer for 10 minutes more.
- Stir in pectin and bring the mixture to a boil.
- Remove from heat and add white sugar.
- Stir to dissolve.
- Bring the mixture back to boil and cook for about 12 minutes, or until the mixture reaches the setting point.
- Ladle into warm sterilized jars and seal.
Red Gooseberry And Strawberry Jam
Ingredients:
- 1kg (35oz) red gooseberries (use green if red is not available)
- 1kg (35oz) strawberries
- Juice of 2 lemons
- 2kg (5lb) white sugar
Steps:
- Top and tail gooseberries and hull strawberries.
- Place in a large saucepan or preserving pan with lemon juice and bring slowly to a boil.
- Simmer gently for about 25 minutes.
- Add the white sugar and stir until dissolved.
- Bring to a boil and cook for about 15 minutes, stirring frequently, or until mixture reaches setting point.
- Ladle into warm, sterilized jars and seal.
Mixed Berry Jam
Ingredients:
- 2kg (5lb) mixed berry fruits (eg. blackberries, redcurrants, blueberries, raspberries, strawberries, gooseberries, etc.)
- 2kg (5lb) white sugar
Steps:
- Prepare fruits according to the types chosen.
- Place fruits in a preserving pan or large saucepan, bring to a boil, and simmer for 30 minutes.
- Add white sugar and stir until dissolved.
- Bring to a boil and cook for about 10 minutes, or until the setting point is reached.
- Ladle into warm sterilized jars and seal.
Pear and Ginger Jam
Seasons: This is ideally made in winter when pears are in season.
Ingredients:
- 2kg (5lb) cooking pears
- 125g (5oz) preserved ginger chopped
- Juice and finely grated rind of 2 lemons
- 2kg (5lb) white sugar
Steps:
- Peel and core the pears. Chop into small pieces.
- Place in a large pan with ginger, lemon rind and
boil juice. - Bring mixture to arid simmer gently until the fruit is tender.
- Stir from time to time.
- Add white sugar and stir until dissolved.
- Bring mixture to a boil and cook rapidly until the setting point is reached.
- Pour into warm sterilized jars and seal.
Pepinos And Strawberry Jam
Ingredients:
- 2 pepinos
- 500g (17oz) strawberries
- 1/2 cup of lemon juice
- 1 tablespoon of grated lemon rind
- 750g (26oz) white sugar
Steps:
- Peel pepinos and cut into small pieces.
- Hull strawberries.
- Place Pepino pieces and half the strawberries in a preserving pan or large saucepan with lemon juice and rind.
- Bring to a boil and simmer until the fruits are soft.
- Add remaining strawberries and sugar; stir until sugar dissolves.
- Bring the mixture back to a boil and cook until the setting point is reached.
- Pour into warm sterilized jars and seal.
Pineapple, Apricot, And Passion fruit Jam
Ingredients:
- 1 small pineapple
- 2kg (5lb) apricots
- 8 passionfruit, juice, and seeds
- Juice of 1 lemon
- 2kg (5lb) white sugar
Steps:
- Trim pineapple, removing skin, eyes, and hard core.
- Cut into pieces. Halve apricots and remove stones.
- Place pineapple pieces and any juice in a large pan or preserving pan with apricots and lemon juice.
- Bring to a boil and simmer until the fruit is soft.
- Add passionfruit juice seeds and white sugar.
- Stir over low heat until sugar dissolves.
- Bring mixture to a boil and cook for about 15 minutes or until the setting point is reached.
- Allow standing for 5 minutes.
- Ladle into warm, sterilized jars and seal.
Three-Fruit Marmalade
Ingredients:
- 1.5kg (53oz) of oranges and grapefruit
- 4 lemons
- 9 cups of water
- 3kg (6.6lb) white sugar
Steps:
- Wash the fruit and pare off the rinds.
- Cut the rinds into small strips.
- Remove pith and pips and place them in a muslin bag.
- Chop the fruit.
- Soak rind and flesh overnight in water with pith and pips.
- Transfer to a large pan and simmer for 1 to 2 hours or until the peel is soft.
- Remove the muslin bag.
- Warm the white sugar; add to the cooked fruit and stir until dissolved.
- Bring to a boil and cook at a fast rate until the setting point is reached.
- Allow to cool slightly and then pour into warm, sterilized jars. Seal.
Rhubarb and Fig Jam
Storage: Canned, stored in a cool room temperature spot, away from light, for up to 1 year. Frozen, try to use within 6 months to prevent freezer burn. Refrigerated, use within 2 – 3 weeks.
Seasons: Spring of course, but with frozen berries & rhubarb, you could make this all year long.
Ingredients:
- 1kg (35oz) rhubarb, leaves removed
- 250g (9oz) dried figs
- Juice and finely grated rind of 2 lemons
- 1 kg (35oz) white sugar
- 1 teaspoon ground cinnamon
Steps:
- Wash the rhubarb and cut across into small pieces.
- Cut the figs into small pieces.
- Place the rhubarb and figs in a large pan with the cinnamon, lemon rind, and juice.
- Bring to the boil and simmer until over low heat fruit is soft.
- Stir in white sugar until dissolved. Bring the mixture back to the boil and cook rapidly until the setting point is reached.
- Cool for 15 minutes and stir jam to distribute pieces of figs.
- Pour into warm sterilized jars and seal.
Plum and Orange Jam
Ingredients:
- 2kg (5lb) yellow or green plums
- 2 oranges
- 1 lemon
- 2kg (5lb) white sugar
Steps:
- Remove stones from the plums and chop roughly.
- Place in a large pan.
- Crack a few of the stones and add the kernels to the chopped fruit.
- Shred the orange and lemon rind very finely and add the juice of oranges and lemon to the plums.
- Bring to a boil and simmer for six minutes.
- Remove from heat and stir in the sugar until dissolved.
- Return to heat; bring to a boil and cook rapidly for about 20 minutes or until the setting point is reached.
- Pour into warm sterilized jars and seal.
Microwave Jam Recipes
Microwave Apricot And Cinnamon Jam
Ingredients:
- 750g (26oz) ripe apricots, stones removed
- 1 tablespoon ground cinnamon
- juice from 1/2 lemon
- 750g (26oz) white sugar
Steps:
- Place halved apricots in a deep bowl, suitable for use in the microwave.
- Add lemon juice.
- Cover bowl with plastic wrap and cook on high setting for about 15 minutes or until fruit is soft.
- Remove plastic and stir in cinnamon.
- Add sugar and stir until dissolved.
- Cook, uncovered, on high for 20 to 30 minutes, stirring once, or until the setting point is reached.
- Pour into warm sterilized jars and seal.
Microwave kumquat And Whisky Marmalade
Ingredients:
- 1kg (35oz) kumquats
- 1 litre water
- Juice of 1 lemon
- 1/4 cup Scotch whisky
- 2kg (5lb) white sugar
Steps:
- Cut cumquats in halves and remove pips.
- Tie pips in muslin bag.
- Cut kumquats into thin slices and place them in a large bowl suitable for use in the microwave.
- Add pips to bowl.
- Bring water to a boil and pour over the fruit in a bowl.
- Leave to soak for one hour.
- Remove the bag of pips-, and add lemon juice.
- Cover bowl with plastic wrap and cook on high setting for about 20 minutes or until fruit is tender.
- Add sugar and stir until dissolved.
- Continue to cook on high for about 40 to 50 minutes, or until the setting point is reached.
- Stir in whiskey and allow to stand for 5 minutes.
- Stir and ladle into warm, sterilized jars.
- Seal.
Microwave Raspberry and Apricot Jam
Ingredients:
- 500g (17oz) apricots, stones removed
- 500g (17oz) raspberries
- juice from 1 lemon
- 1kg (35oz) white sugar
Steps:
- Roughly chop apricots and place them in a deep bowl, suitable for use in the microwave.
- Crack open 6 of the stones and remove kernels.
- Chop kernels into small pieces.
- Add with lemon juice to apricots.
- Cover the bowl with plastic wrap and cook on high setting for about 10 minutes.
- Add raspberries; cover and cook for a further 5 minutes, or until apricots are soft.
- Remove plastic and stir in until sugar until dissolved.
- Cook, uncovered, on high for about 20 minutes, stirring once, or until the setting point is reached. Pour into warm sterilized jars and seal.
Microwave Grapefruit And Ginger Marmalade
Ingredients:
- 2 large grapefruit
- 1 lemon
- 1 cup water
- 1/2 teaspoon ground ginger
- 500g (17oz) white sugar
Steps:
- Pare skin from grapefruit and lemon and cut into fine shreds.
- Remove pith and seeds from the fruit and place in a deep bowl, suitable for use in the microwave.
- Add water.
- Cover with plastic wrap and cook on a high setting for about 15 minutes.
- Strain liquid and reserve.
- Discard pith and seeds.
- Chop grapefruit and lemon flesh and place it in a cleaned deep bowl.
- Add reserved liquid, shredded rind, and ground ginger.
- Cover with plastic wrap and cook on high setting for 15 minutes, or until the rind softens.
- Add sugar, stirring until dissolved.
- Return to microwave and cook, uncovered, on high for about 25 minutes or until the setting point is reached.
- Allow to stand for a few minutes and then stir before pouring into warm, sterilized jars.
Microwave Greengage And Cardamom Jam
Ingredients:
- 1kg (35oz) greengage plums, stones removed
- juice from 1 lemon
- juice from 1 orange
- 1/4 teaspoon ground cardamom
- 1kg (35oz) white sugar
Steps:
- Chop greengages roughly and place in a deep bowl, suitable for use in the microwave.
- Add orange and lemon juice.
- Cover with plastic wrap and cook on high setting for about 20 minutes or until soft.
- Remove plastic and stir in cardamom.
- Add sugar, stirring until dissolved.
- Cook on high, uncovered for about 20 minutes or until the setting point is reached.
- Ladle jam into warm, sterilized jars and seal.
Microwave Pear And Quince Jelly
Ingredients:
- 500g (17oz) pears
- 500g (17oz) quinces
- 1lemon
- dry white wine
- white sugar
Steps:
- Cut pears into quarters.
- Rub quinces with a dry cloth to remove any brown fur.
- Cut up into pieces.
- Slice lemon.
- Place fruits in a deep bowl, suitable for use in the microwave.
- Add wine to cover.
- Cover bowl with plastic wrap and cook on high setting for about 25 minutes or until fruit is soft.
- Strain the mixture through a jelly bag or fine cloth into the bowl.
- Leave to drain overnight.
- Do not force juice through the cloth.
- Measure juice and for each 600ml liquid measure out 500g white sugar.
- Return juice to the cleaned bowl and heat in the microwave on high until boiling.
- Remove and add sugar, stirring until dissolved.
- Cook on high, uncovered, for a further 20 minutes or until the setting point is reached.
- Pour jelly into hot, sterilized jars and seal.
Microwave Plum Rum Jam
Ingredients:
- 1kg (35oz) purple plums stones removed
- 2 tablespoons rum
- 1 cup water
- 1kg (35oz) white sugar
Steps:
- Chop plums and place them in a deep bowl, suitable for use in the microwave.
- Add water.
- Cover with plastic wrap and cook on high setting for about 20 minutes or until soft.
- Remove plastic and stir in sugar until dissolved.
- Cook on high, uncovered, for about 30 minutes or until the setting point is reached.
- Remove from microwave and stir in rum.
- Ladle into warm, sterilized jars and seal.
Microwave Strawberry And Raspberry Jam
Ingredients:
- 1.5kg (53oz) strawberries
- 1kg (35oz) raspberries
- 1/4 cup lemon juice
- 2 tablespoons rosewater
- 2kg (5lb) castor sugar
- 100g (3.5oz) packet powdered fruit pectin
Steps:
- Hull strawberries and place them with raspberries in a deep bowl, suitable for use in the microwave.
- Add lemon juice, rosewater, and caster sugar.
- Cook on high setting for about 25 minutes or until mixture comes to a full rolling boil, stirring initially a few
times to dissolve sugar. - Boil for 1 minute.
- Sprinkle pectin over the surface.
- Stir well to mix.
- Cook on a high setting for about 8 minutes, stirring 2 or 3 times, until the setting point is reached.
- Skim off any foam and ladle into hot sterilized jars and seal.
These are great Jam recipes I wanted to share with you guys, I hope you do not get bored. I wish you peace and happiness. Cya.
Reviews
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