Heavenly Jam Recipes

PINEAPPLE STRAWBERRY RHUBARB JAM A.K.A. HEAVENLY RHUBARB JAM

Steps:

• Combine the rhubarb, pineapple,strawberries and sugar all together in a 2 quart pot and simmer gently over low heat for about an hour, stirring occasionally
• If you like a more jelly-like consistency, while the jam is still hot, you can add 2 tsp powdered gelatine mixed into ¼ cup water.
• Let the gelatine stand in the water for about 10 minutes before adding to the hot jam and stirring until completely dissolved in the jam. Remove from heat and bottle according to the manufacturers recommended method.
• If you do not plan to bottle it, it will keep for a couple of weeks in a covered container in the frideg. The jam makes a great base for a cobbler as well.

NOVA SCOTIA HEAVENLY JAM

Steps:

• Combine the rhubarb and sugar.
• Let stand several hours until sugar is completely dissolved.
• Add pineapple and cook for 20 minutes.
• Remove from heat and add the jello.
• Just the dry jello, don't make it up.
• Stir for 5 minutes.
• Bottle while still hot.

HEAVENLY JAM

Steps:

• Grind unpeeled oranges and lemon in a food processor or grinder transfer to a large kettle. Add baking soda simmer for 10 minutes. Peel the remaining fruit grind, then crush it. Add to orange mixture measure and return to kettle. Add sugar equal to the amount of fruit. Boil until thick, about 30 minutes. Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Editors Note: This recipe does not require pectin.© Copyright Reiman Publications, 1993-1997

HEAVENLY JAM

Steps:

• Wash the oranges and lemons and slice thinly. Put them in a pot with just enough water to cover the fruit. Let it stand in the water overnight. Don't drain the water but cook them in it until they're soft. Wash and peal the remaining fruit. Add to the citrus mixture starting with the firmest fruit first. Cook a bit longer until all the fruit is tender. Measure the fruit and add equal amounts of sugar to the fruit. Boil it slowly until it's thick like a syrup. The jam with thicken more as it cools. Stir in quartered maraschino cherries for colour. Pour into hot sterilized jam jars and seal with the lid. The lids should pop on their own if the jars were hot prior to pouring the jam into them.