Recipes

Jalapeno Blueberry Jelly

5 c blueberries
1/4 c lemon juice
1 c water
1 c jalapeno peppers, chopped & seeded
2 Tbsp bell pepper chopped & seeded
1/2 c vinegar
1/4 c lemon juice
1/2 c water
5 c sugar
1 pkg liquid pectin

In one saucepan, combine peppers, vinegar, 1/4 c lemon juice, and 1 c water.  In another saucepan, combine blueberries, 1/4 c lemon juice, 1/2 c vinegar, and 1/2 c water.  Cook each over medium high heat for 20 minutes.  Strain and save the liquid from both pans.  Combine liquids in 1 saucepan over medium high heat.  Add sugar and stir until sugar dissolves.  Add pectin and bring to full rolling boil for 1 minute.  Skim any foam and ladle into hot, prepared jars.  Place lids and process in water bath for 10 minutes.

Lovely as a tasty bite of cracker with white cheese and a little dollop of jelly on top.



Pineapple Jam

Coleen's Crushed Pineapple Jam 

(1) 20 oz can of crushed pineapple
unsweetened pineapple juice
3 cups white sugar
(1) box Sure Jell pectin powder

1. Wash your jam jars and keep jars hot.

2. Place your 2 piece jar lids in boiling water, then turn the heat to low.

3. Measure 3 cups of sugar and set it aside.

4. Add enough pineapple juice to the crushed pineapple, to equal 3¼ cups. One 20 ounce can of un-drained crushed pineapple and one six ounce can of unsweetened pineapple juice equals 3¼ cups.

5. Place the fruit + juice + pectin in a six quart, heavy bottomed saucepan and bring the mixture to a rolling boil over high heat.

6. Add the sugar, all at once, and bring back to a full rolling boil (one that can not be stirred down) stirring constantly. Boil for one minute. Remove from heat and skim off (and discard) any foam that is on the surface of the hot jam.  

7. Ladle hot jam into jars, filling to within ¼" of the top.

8. With a clean, warm, damp cloth, quickly wipe off the rims of the full jars and put the two piece lids on.

9. Process the jars in a hot water bath for 10 minutes. Remove and cool in draft-free location on the counter.
Pineapple Upside Down Jam

Granny's Pineapple Upside Down Jam

(1) 20 oz can of crushed pineapple
unsweetened pineapple juice
6 maraschino cherries
1/2 tsp imitation butter extract
2 cups white sugar
1 cup brown sugar
(1) box Sure Jell pectin powder

1. Wash your jam jars and keep jars hot.

2. Place your 2 piece jar lids in boiling water, then turn the heat to low.

3. Measure sugar and brown sugar; set it aside.

4. Add enough pineapple juice to the crushed pineapple, to equal 3¼ cups. One 20 ounce can of undrained crushed pineapple and one six ounce can of unsweetened pineapple juice equals 3¼ cups.

5. Place the fruit, juice, and cherries in blender and pulse to chop cherries and ensure no large bits of pineapple. Pour blender contents, butter extract, and pectin in a six quart, heavy bottomed saucepan and bring the mixture to a rolling boil over high heat.

6. Add the sugar, all at once, and bring back to a full rolling boil (one that can not be stirred down) stirring constantly. Boil for one minute. Remove from heat and skim off (and discard) any foam that is on the surface of the hot jam. 
 
7. Ladle hot jam into jars, filling to within 1/2" of the top.

8. With a clean, warm, damp cloth, quickly wipe off the rims of the full jars and put the two piece lids on.

9. Process the jars in a hot water bath for 10 minutes. Remove and cool in draft-free location on the counter.