"MUST BE JELLY, 'CUZ JAM DON'T SHAKE LIKE THAT!"

Actually, this section is about jams, jellies, preserves, and other homemade goodies that you never see in even high-priced Gourmet Marketplaces! Whether you are making them for you and your family or as gifts to give for special occasions, some of these recipes are special enough for either. Keep in mind that these recipes are not necessarily for putting on your toast at breakfast. And while lots of us try to stay away from sugary products, we are not talking making a lifestyle change. Condiments like these are made to be used for celebrations and "company" or sparingly as a treat for ourselves.
Unfortunately, most of these recipes MUST contain sugar to complete the process required. There are several pectin products on the market now for low or no sugar recipes, but you DO need a proper recipe for those. Because making jams, jellies, etc. is kind of like baking in that there is some chemistry involved, I don't recommend that you experiment unless you are prepared for your deviations from a tried and true recipe to not have the expected result. But that is what makes it an aventure, now isn't it?
(NOTE: Many of the ingredients listed are recommended as organic, which is what I recommend for everything. It is not a necessity, of course, as many of these ingredients are next to impossible to find organically produced. I tried to suggest organic for things that I know are readily available.)

BLUEBERRY GREEN TOMATO JAM
I saw this recipe in a Southern Living several years ago. A middle school in NC used this recipe to make jam for a fundraiser. It is an unlikely combination with great results!
5 cups fresh organic blueberries, stemmed*,
4 large organic green tomatoes, coarsely chopped (about 4 pounds),
1 1/2 cups water,
5 cups granulated organic sugar,
3 (1.75 ounce) packs fruit pectin,
1/4 cup lemon juice,
2 tsp. ground cinnamon,
1/2 tsp. ground nutmeg
Pulse blueberries and chopped tomato in a blender or food processor 3 or 4 times until mixture is almost smooth. Cook blueberry mixture, 1 1/2 cups water, and sugar in Dutch oven over medium hear, stirring constantly, until sugar dissolves. Stir in fruit pectin and remaining ingredients. Bring to a boil; cook stirring constantly, 5 minutes or until mixture thickens. Pour hot mixture into hot jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 10 minutes. Yields 5 pints.

AMARETTO PEACH PECAN PRESERVES
This one can be expensive to make, although you might substitute a good amaretto flavoring for the liquer and canned peaches, although it will not be as good as using fresh.
2 pounds fresh organic peaches, peeled,
1 cup organic golden raisins,
3/4 cup distilled water (more if needed),
1 1/2 tablespoons finely grated orange zest,
2 tablespoons strained fresh lemon juice,
3 cups granulated organic sugar,
1/2 cup pecan halves or pecan pieces,
3 tablespoons amaretto liqueur
In a heavy, non-reactive saucepan combine raisins and water and let raisins soak until they plump. Cut peaches into halves or quarters and combine them with the plumped raisins and water. Add zest and heat mixture to simmering until very tender, about 15 minutes. Stir in orange and lemon juices and return to a boil. Add sugar and cook over medium heat, stirring very frequently with a flat bottom wooden spoon, until thick, about 30 minutes. Test Mixture: Put a spoonful on a chilled saucer and let it cool; when saucer is held on edge the surface of the jam should wrinkle. Add the pecans and cook, stirring, about 5 minutes longer. Remove from heat and stir in the Amaretto. Ladle into hot, clean canning jars, leaving 1/4-inch head space. Seal with new two-piece lids according to manufacturer's directions and process for 10 minutes in a boiling water bath. Cool, label, and store.
This is best if allowed to mellow in the jars for two weeks before serving.

Artillery Jam
This makes a beautiful Christmas-time hors d'oeuvre when used in combination with Jalapeño Pepper Jelly.
6 large organic red bell peppers
2 tablespoons salt
1 cup organic apple cider vinegar
2 cups granulated organic sugar
Red food coloring or beet juice for color(optional)
Seed peppers and grind them coarsely. Put peppers in a large bowl. Add salt; cover and let stand overnight. Drain off about half of the liquid, pour the peppers into a heavy saucepan, and add the vinegar and sugar. Bring to a boil, reduce heat and simmer for about 1 hour, stirring occasionally. Remove from heat and add red food coloring a few drops at a time to make the jam a bright red. Cool slightly, stirring occasionally, and spoon into sterilized jars. Store in a cool, dark place.

Beet Jelly
This one required gelatin added, so not suitable for vegans.
6 cups strained organic beet juice
1/2 cup lemon juice
2 packages Sure-Jell®
8 cups granulated organic sugar
2 small boxes raspberry gelatin
Put beet juice, lemon juice and Sure-Jell® into a large pan. Boil for 1 minute, then add sugar and gelatin. Boil 5 to 6 minutes more, then pour into jelly glasses. Seal with melted paraffin. You may want to cook the jelly either a shorter time for thinner jelly or a longer time for thicker jelly.

Cantaloupe Jam
Cantaloupe (very ripe)
3/4 pound granulated organic sugar per pound of cantaloupe
1/2 teaspoon each ginger, mace and cinnamon
per each pound of cantaloupe
Peel cantaloupe and remove the seeds. Weigh and chop very fine. Put sugar and cantaloupe into a kettle with a little water. Cook slowly until fruit can be mashed. Add remaining ingredients. Cook until thick.

Cantaloupe Jelly
2 1/2 pounds peeled and diced cantaloupe
2 1/2 cups granulated organic sugar
1/2 teaspoon vanilla extract
1 peel of organic tangerine or orange
Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours. Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan. Bring to a boil over medium flame and boil for 5 minutes. Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature. Pour into sterilized jars; seal with wax and store in cool place. Makes about 2 pints.

Ginger Pear Honey
10 pounds cooking pears, peeled and quartered
1 lemon
Grated rind and juice of 2 lemons
4 ounces ginger root, grated, or 2 tablespoons powdered ginger
7 1/2 pounds sugar
Grind pears and lemon with a meat grinder or in a food processor. Add grated rind and juice of other 2 lemons. Place all ingredients in large canning kettle. Start on high heat and bring to a boil. Turn to medium low and cook until amber and as thick as desired (approximately 1 1/2 hours). Place in jars and seal. Recipe may be cut in half. Yields 15 pints.

Lavender Jelly
Source: The Forgotten Art of Flower Cookery
2 1/4 cups bottled organic apple juice (the clearest you can find)
1 cup organic lavender flowers
3 1/2 cups granulated organic sugar
1/2 (4 ounce) bottle liquid pectin
Place apple juice and lavender in a saucepan and bring to a boil. Cover and remove from the heat. Let stand for 15 minutes, then strain.

Lemon Verbena Jelly
2 cups packed, coarsely chopped
organic lemon verbena leaves
6 strips (1/2 x 3 inches) organic lemon zest
2 1/4 cups water
1/4 cup fresh lemon juice
4 cups granulated organic sugar
3 ounces liquid pectin
Put the lemon verbena leaves, lemon zest and water into a medium saucepan. Bring to a boil over moderate to high heat, then turn the heat to simmer and cover the pan. Cook for 15 minutes, then remove the pan from the heat and allow to stand, covered, for several hours. Pour the infusion through a strainer into a large, deep saucepan. Press on the leaves to extract all flavor, then discard the leaves and zest. Stir in the lemon juice and sugar and bring to a full boil over high heat. Add the pectin and return to a full boil, stirring constantly. Continue to boil for 2 minutes, stirring. Remove from the heat and skim the foam, if necessary. Ladle the jelly into hot sterilized jars. Seal with new lids and metal rings. This subtly flavored jelly is good with scones or toasted brioche, or in the center of thumbprint butter cookies. Makes five 6-ounce jars.

Watermelon Jelly
4 cups watermelon, remove seeds (not rind)
3 1/2 cups granulated organic sugar
2 tablespoons lemon juice
1 (6 ounce) bottle liquid fruit pectin
Place watermelon in blender or food processor and blend or process until smooth. You should end up with 2 cups purée. In large cooking pot combine watermelon purée, sugar and lemon juice. Bring mixture to a full rolling boil. Add pectin all at once. Boil hard for 1 minute, stirring constantly. Remove from heat; skim off foam. Ladle jelly into clean hot half-pint jars; seal. Process in a boiling water bath for 5 minutes. Makes 4 half-pints.

Tomato Jam
I have made this more than once. Kind of like a sweeter version of catsup, but better tasting. Yield: about 9 medium glass jars 3 cups prepared organic tomatoes (about 2 1/4 pounds ripe tomatoes)
1 1/2 teaspoons grated organic lemon rind
1/4 cup lemon juice (2 lemons)
6 1/2 cups (2 pounds 14 ounces) granulated organic sugar
1 bottle pectin "Certo" (I think that's the 2 packages that come in the box nowadays, check with Certo if unsure) First prepare tomatoes. Scald, peel, chop the fully ripe tomatoes. Bring to a boil and simmer 10 minutes. Measure 3 cups of that into a large saucepan. Add the lemon rind and juice to the tomatoes. Add the exact measure of sugar and mix well. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and add pectin. Skim off foam with metal spoon. Then stir and skim for 5 minutes to cool slightly and prevent floating "fruit." Ladle into glass jars and you can use 1/8 inch of melted paraffin on top or use sealing lids.

Tangerine Jelly
1/2 cup thinly sliced organic tangerine peel (about 3 medium)
6 cups finely chopped tangerine pulp (about 3 1/2 pounds)
1 cup finely chopped lemon pulp (about 2 medium)
1 cup water
1 package fruit pectin
5 cups granulated organic sugar
Prepare home canning jars and lids according to manufacturer's instructions. Jars should be covered with water and boiled 10 minutes to sterilize. To prepare juice: Combine tangerine peel, tangerine pulp, lemon pulp and water in a large saucepot. Simmer 10 minutes, covered, stirring occasionally. Strain juice through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. To make jelly: Combine juice and pectin in a large saucepot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jelly into hot, sterilized jars, leaving 1/4-inch headspace. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 10 minutes in a boiling-water canner. Yields about five 8-ounce jars.

Sweet Woodruff Jelly
Source: St. Louis Herb Society Cookbook - 1994 5 to 5 1/2 cups apple wine
3 cups organic sweet woodruff packed
5 cups granulated organic sugar
6 ounces liquid fruit pectin
Heat 2 cups of apple wine to just below boiling. Pour over well bruised sweet woodruff. Cover and let steep no longer than 24 hours. Strain and add more wine to make 5 cups. Place the wine and sugar in a large nonreactive kettle and bring to a boil, stirring until sugar is dissolved. Add pectin and return to a full boil. Boil, stirring constantly, for one full minute. Remove from heat, skim, and pour into hot sterilized jars. Wipe rims and seal. Process in boiling water bath for 15 minutes. Cool and check for airtight seal.

Tomato Butter
This is especially delicious on ham, but it can be used on other meats.
2 cups brown sugar (I make my own brown sugar by using organic cane sugar and adding molasses a little at a time and pulsing in my foor processor until it is the color and consistancy that I need. This is much better than the storebought kind, which is only molasses sprayed on processed white sugar.)
3 cups granulated organic sugar
2 cups appli cider vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1 tablespoon salt
5 quarts ground ripe organic tomatoes
3 medium organic onions, ground
1 green organic bell pepper, ground
1 can crushed pineapple
Combine sugars, vinegar and spices. Bring to a boil. Add ground vegetables and pineapple. Simmer over low heat until desired thickness, stirring frequently. Pour into hot sterilized jars and seal.

Rosemary Jelly
1 1/4 cups boiling water
2 tablespoons minced organic fresh rosemary
3 cups granulated organic sugar
1/4 cup organic apple cider vinegar
1 (3 ounce) pouch liquid fruit pectin
2 to 3 drops green food coloring
In a large saucepan, combine boiling water and rosemary; cover and let stand for 15 minutes. Strain, reserving liquid. If necessary, add water to measure 1 1/4 cups. Return liquid to pan; add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly. Add pectin, stirring until mixture boils. Boil and stir for 1 minute. Remove from the heat; skim off foam. Add food coloring if desired. Pour hot mixture into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Yields 3 1/2 pints.

Raspberry-Habanero Jelly
This can also be made with a milder hot pepper for a little calmer effect.
3 organic habañero peppers
2 organic sweet red peppers
1 organic sweet green pepper
6 ounces fresh red raspberries
2 1/4 cups water
1 cup organic apple cider vinegar
1 package Sure-Jell® Pectin
4 cups granulated organic sugar
Chop up the peppers in a processor until they are chopped up fine. Put all but 1/4 cup peppers in a saucepan with raspberries and water. Bring to a boil, cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or jelly bag. You should have 2 cups prepared juice. Return the juice to a cleaned pot. Add vinegar and reserved chopped peppers. Let cool 15 minutes. Add pectin. Bring to a boil. Add sugar. Bring back to boil and boil hard for 2 minutes. Remove from heat, skim foam. Ladle into hot 1/2 pint jars leaving 1/8" headspace. Seal. Process in a boiling water bath for 5 minutes*.

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