Jam Recipes

sister herb

Official TTI Chef
Homemade Blueberry Jam


Domestically grown cultivated blueberries are on the market from May through September or October. At other times of year, you can sometimes find imported blueberries in stores.
The wild blueberry season is short, and the berries are not shipped much beyond their growing area. If you don't live in wild-blueberry country, look for canned or frozen berries. Take advantage of these tasty and healthy (a great source of antioxidants) berries.
Serve this lovely blueberry jam on scones, waffles, pancakes, biscuits, or toast.

2 1/2 cups fresh or frozen blueberries
3 cups granulated sugar
1/3 cup orange juice
1 tablespoon lemon juice
1/2 bottle (3 ounces) fruit pectin

Instructions:Wash blueberries. Measure 2-1/2 cups blueberries into an enamel or stainless steel pan. Crush blueberries in pan. Add sugar and fruit juices. Mix well. Bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat. Stir in fruit pectin. Seal in hot sterilized jars. Refrigerate. Will keep stored in refrigerator for up to 2 months.

Makes: 3 cups or 4 (6 ounce) jars.
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sister herb

Official TTI Chef
More jams...

Fresh Apricot Jam


5 cups prepared fruit (about 3-1/2 lb. fully ripe apricots)
1/4 cup fresh lemon juice
7 cups sugar, measured into separate bowl
1 (1.75 oz.) box powdered fruit pectin
1/2 tsp. butter or margarine

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Finely chop unpeeled apricots. Measure exactly 5 cups prepared fruit into 6-qt. or 8-qt. saucepot. Stir in lemon juice.

Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Bring to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary). Store jam in a cool, dry place for up to one year. If a jar has been opened, refrigerate and eat within 1 month.

Makes 9 (1 cup) jars.

Jam sets slowly; may take up to 2 weeks.
Fruit pectin is halal.

sister herb

Official TTI Chef
Plum Jam


Plum jam is one of the easiest jams to make. It can be made in many different colors depending on the type of plum you choose.

2 1/2 lbs. firm, slightly underripe plums
1/2 cup water
1 1/2 tbsp. lemon juice
3 1/2 cups granulated sugar
1 (3oz.) package fruit pectin

Glass Jam Jars*

Pit plums and chop into fine bits to measure approximately 4 cups. Place chopped fruit in a large, stainless-steel or other nonreactive (non-aluminum) saucepan with 1/2 cup water and stir in sugar and lemon juice. Let the mixture stand for 1 hour or so.

Sterilize canning jars and their lids by boiling them for 5 minutes. Leave jars and lids in the hot water until ready to use.

Add pectin to plum mixture, and over medium heat, bring the mixture slowly to a boil, stirring often. Cook rapidly, stirring often, for about 15 minutes. Begin to test for the jell point by scooping up a spoonful of the simmering mixture and, holding the spoon horizontally, slowly rotating it. Allow the liquid to fall off the spoon back into the pot, watching the drops along the lower edge of the spoon. When the mixture has jelled properly, it will coat the spoon and fall from its side in a single sheet without dripping. Alternatively, insert a candy thermometer in the mixture; when it reads 220 degrees, the jam is ready.

Remove mixture from heat. Skim off and discard any surface foam. Ladle the jam into hot jars, filling to within 1/4" of the rims. Wipe clean with a damp cloth and cover with lids; store in the refrigerator for up to 6 months.

Makes: 2 pints jam.

*Note: Use either 4 half-pint jars, or 2 pint size jars for jam.

sister herb

Official TTI Chef
Raspberry Jam


Makes about three 8-ounce jars

A half-flat (6 half-pints) fresh raspberries (or exactly 4 cups crushed berries)
3 cups granulated sugar

1.Wash and dry the berries.
2.Place the berries in a large non-reactive (stainless steel or enamel) bowl. Using a potato masher, crush the berries. Measure exactly 4 cups crushed berries. A half flat of raspberries should yield 4 cups when crushed.
3.Place the crushed berries in a six-quart non-reactive (stainless steel, enamel, or coated aluminum) saucepan. Bring to a simmer over medium heat.
4.Add sugar to the hot berries. Raise heat to high and stir constantly until the mixture comes to a full boil, about 5 minutes. Continue to stir at a full rolling boil until the foaming subsides, the puree becomes thick and shiny, and the jam reaches the “jelly” stage, about 15 minutes. Move the jam from the heat and test the jam in one of the following ways:
◦Using a thermometer, either an digital insta-read type or a candy thermometer, the temperature reaches 217-220°F. (Some recipes specify cooking to 221-222°F, but it creates a very stiff jam.)
◦A small spoonful dropped on a cold plate will form a jam as it cools; it is no longer syrupy and does not run. (This is the best way to test it, since you will get the consistency you prefer.)
5.If the jam is not ready, return to the heat and continue to boil, testing every few minutes until the desired consistency is reached.

sister herb

Official TTI Chef
Freezer Jam


5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
1/3 cup fresh lemon juice (from 2 lemons)
2 1/2 cups granulated sugar
1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin

Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer jars with tight-fitting lids. You can also use zip-top freezer bags.

In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.

In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.

Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours.

To store, freeze, up to 6 months.

* This recipe also works well with berries. You'll need about 2 1/2 pounds of strawberries, blueberries, raspberries, or blackberries to make 5 cups of crushed fruit for berry jam.

sister herb

Official TTI Chef
Banana Jam


  • 4-5 medium to large ripe bananas
  • juice of one lime
  • 1 1/2 cup of castor sugar
  • 1 cup of water
  • 1 tsp of ground cinnamon
  • 1/4 of a vanilla bean
  1. Chop up your bananas in small chunky pieces and place in a bowl with the lime juice.
  2. Bring the sugar and water to a boil over a medium heat.
  3. Once the sugar syrup is bubbling away, lower the heat, add the chopped bananas and stir everything up.
  4. Add the cinnamon and vanilla bean.
  5. Keep stirring to make sure things don't get too sticky!
  6. Keep an eye on things, (constantly stirring) for about half an hour.
  7. The jam is ready when it coats the back of a wooden spoon and it sticks well.
  8. Store in a sterilised jar.

Source: http://souvlakiforthesoul.com/2008/04/banana-jam

*Note: How to Sterilize Bottles and Jars for Preserves

http://turntoislam.com/community/threads/kitchen-tips-how-to-make-cooking-easier-to-you.92121/page-2 (post 31).