Archive for the ‘Jams & Jellies’ Category

Peach & Cantaloupe Jam



4 cups peeled, seeded, and chopped cantaloupe (about 1 large melon)

4 cups peeled, pitted, and chopped peaches (about 4 medium-sized peaches)


6 cups sugar

¼ cup lemon juice

1 tsp grated lemon rind



Combine cantaloupe and peaches in a Dutch oven or large sauce pan; cook over medium heat, stirring constantly, 15 minutes or until there is enough liquid to prevent fruit from sticking.

Add sugar and lemon juice, stirring well.  Bring to a boil, stirring constantly.  Reduce heat, and simmer 30 minutes or until thickened.

Add lemon rind, and cook 3 additional minutes, stirring constantly.  Remove from heat; skim off foam.

Pour hot jam into hot, sterilized jars, filling to ¼ inch from the top.  Remove air bubbles; wipe jar rims.  Cover at once with metal lids, and screw on bands.

Process in a boiling-water bath for 5 minutes.


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Spiced Cherries

Makes about 1 pint.  A sprightly accompaniment to roast goose, duck, chicken or pork.


1 pint stemmed sweet cherries (2 cups)

1 C white wine vinegar

1/2 C sugar

1/3 C white wine

Seeds from 1 cardamom pod

Small piece of a cinnamon stick

Pinch of ground mace

1 allspice berry



  1. Put the cherries into a bowl or jar and cover them with the vinegar. Cover the bowl with a towel or cap the jar, and let the cherries stand for 8-12 hours.
  2. Drain the vinegar into a saucepan. Add the sugar, wine and spices.  Bring the liquid to a boil and then reduce the heat.  Simmer the liquid for 15 minutes.  Remove the pan from the heat and let the liquid cool.
  3. Pour the cooled liquid over the cherries, cover them and let them stand at room temperature for 3 days.
  4. Drain the liquid into a saucepan again and bring the liquid to a boil. Let cool.
  5. Put the cherries into a sterilized pint jar. Strain the cooled liquid over them, filling the jar to the brim, and cap the jar.  And all-plastic cap is preferable; if you only have a metal cap (or metal lid & ring), line it with plastic wrap.
  6. Store the jar in the refrigerator another cool, dark place for at least 1 month before eating the cherries.

Recipe from The Joy of Jams, Jellies and Other Sweet Pereserves by Linda Ziedrich.

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Vanilla-Laced Pear Jam

This recipe is from Gretchen, one of our past employees.


  • About 3 1⁄2 pounds fully ripe pears
  • 1⁄4 cup bottled lemon juice
  • 2 teaspoons clear vanilla extract
  • 2 cinnamon sticks
  • 3 cups sugar, divided
  • 1 (1.75-ounce) box Sure-Jell Premium Fruit Pectin for less- or no-sugar-needed recipes


Peel and core the pears. Finely chop the fruit. Measure exactly 7 cups prepared fruit into a 6- to 8-quart pot. Stir in the lemon juice, vanilla and cinnamon sticks.

Mix 1/4 cup of the sugar and the pectin in a small bowl.  Add to fruit in pot, mixing well. Over high heat, bring mixture to a full, rolling boil (that cannot be stirred down), stirring constantly. Stir in remaining sugar. Return to a full, rolling boil and boil exactly 1 minute, stirring constantly. Remove pot from heat. Skim off any foam with a metal spoon.

Ladle jam immediately into hot jars, leaving 1/8 inch head space. Process in a boiling-water canner for 10 minutes, adjusting time for altitude. Jam will set slowly and may take up to 1 week to set completely.

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Apple Pie Filling


6 pounds apples, cored & sliced

1 cup water

1 cup apple cider

1 cup sugar

1/4 cup apple pectin (available online or in health food stores)

1/4 cup lemon juice

1/4 tsp ground nutmet

1 tsp ground cinnamon

1 tsp ground cloves

Will also need a hot water canner & 4 pint jars, lids and rims


Fill a large stockpot half full with water and bring to a boil.  Drop in half of the sliced apples and cover, returning to a boil.  Once the water returns to a boil (about 8-10 minutes), use a slotted spoon to strain out the apples.  Add the slices directly to clean pint jars, leaving a small amount of room at the top.  Repeat the process with the remaining apple slices.  On a folded-over dish towel (for padding) strongly tap the bottom of each jar on the counter, to help pack down the apples.  If necessary, redistribute the apples so each jar is full, with 1” headspace.

In a medium sauce pan, add the water, apple cider, sugar, apple pectin, lemon juice, and spices; bring to a boil.  Simmer the liquid for about 15 minutes, reducing it slightly.  Using a ladle or liquid measuring cup for ease, pour hot juice over the jarred apples, leaving 1/2” of headspace.  Gently tap the jars on the counter to release any air bubbles.  Wipe the jar rims and seal the jars.  Place them in a prepared water bath and process for 20 minutes.  Remove the jars with tongs and let them cool on the counter overnight.  Store in a cool, dark cupboard for up to 1 year.


This recipe makes about 4 pint jars.  You’ll end up using about 2 pints per 9” pie. 

You can use any type of apple for pie filling, but usually a mix of varieties works best, especially if one has a bit of a tart flavor.


Recipe from Edible Seattle, September/October 2013, page 33.

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7 cups chopped, peeled peaches (about 18 ea or 4 lbs)

2 cups finely chopped onions

2 cups finely chopped red bell (sweet) peppers

1 cup finely chopped yellow bell (sweet) peppers

2 cups packed brown sugar

1 tsp pickling or canning salt

1/2 tsp ground cinnamon

1/4 tsp freshly ground black pepper

1 cup cider vinegar



1) Prepare canner, jars & lids.

2) In a large pot, combine peaches, onions, red & yellow peppers, brown sugar, salt, cinnamon, pepper and vinegar.  Bring to a boil over medium heat, stirring often.  Reduce heat and boil gently, stirring occasionally, for about 45 minutes or until onions are translucent and mixture is thick enough to mound on a spoon.

3) Ladle hot chutney into hot jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace as necessary by adding hot chutney.  Wipe rim and place hot lid disc on jar.  Screw band down until fingertip-tight.

4) Place jars in canner and return to boil.  Process for 10 minutes.  Turn off heat and remove canner lid.  Let jars stand in water for 5 minutes.  Transfer jars to a towel-lined surface and let stand for 24 hours.  Check lids and refrigerate any jars that aren’t sealed.


Serving suggestions:

Serve with spicy coconut milk-based curries.

 Serve as a condiment for grilled or roast pork or poultry.


Makes about seven half-pint jars


Recipe from The Complete Book of Pickling by Jennifer MacKenzie, page 218

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Ginger Plum Sauce


3lbs purple plums, pitted

1 cup brown sugar

1 medium onion, finely chopped

1/2 cup apple cider vinegar

1 jalapeno, seeded and finely diced

1/4 cup soy sauce

3 tablespoons ginger, peeled and chopped

1/4 tsp ground cloves


Prepare the jars for canning.  You’ll need to sterilize the empty jars for this recipe.  Place all the ingredients into a large pot and set over medium-high heat.  Stir frequently until the plums release their juice.  Reduce the heat to medium and continue cooking until the fruit breaks down and the sauce thickens.  If the fruit is too hot and sticking to the bottom of your pot, lower the temperature.  The sauce is done with a small spoonful is placed on a plate and no liquid separates out, creating a ring around the pulp. Total cooking time can take anywhere from 30mins to an hour.

When the sauce is cooked, add half the mixture to a blender (or add it all, if you prefer) and process to a smooth puree.  Combine the puree and sauce and add to the prepared jars.  Using a damp, clean towel, wipe the rims of the jars and place the lids and rings on the jars.  Process in a water bath for 10 minutes.  Remove the jars with tongs and let them cool on the counter.  When the sauce is cool, remove the metal rings, check for proper seals, and label with date and contents.  Store in a cool, dark cupboard until ready to use, for up to a year.  Once opened, store in the fridge.

From Edible Seattle, July/August 2012 issue, page 43

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2lbs nectarines, peeled, pitted and chopped (you could also use peaches)

1 cup cider vinegar

3-4 fresh jalapeno chile peppers, seeded (if desired) and coarsely chopped (wear gloves!)

5 cups sugar

1/2 of a 6-ounce package (1 foil pouch) liquid fruit pectin


1) In a large saucepan, use a potato masher to crush nectarines.  Add vinegar and chile peppers.  Bring to aboiling over high heat; reduce heat.  Simmer, covered, for about 20 minutes or until nectarines and peppers are very soft.  Using a jelly bag or a colander lined with several layers of 100% cotton cheesecloth, strain the mixture.  You should have about 2 cups strained liquid.  Discard solids.

2) In the same large sauce pan, combine the 2 cups strained liquid and the sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim off foam with a metal spoon.

3) Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4” headspace.  Wipe jar rims; adjust lids.

4) Process filled jars in a boiling-water caner for 5 minutes (start timing when the water returns to boiling).  Remove jars from canner; cool on wire racks.  Before serving, let jelly stand at room temp for 2-3 days or until jelly is set.

Makes 5 half-pints.

Recipe from Better Homes & Gardens Canning Edition, 2013

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