Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Some Great Jam Recipes! July 25, 2011

Filed under: Low Fat Diva Blog — lowfatdiva @ 4:06 pm

Before Summer slipped away from me I wanted to try canning some jam.  I have noticed for a couple of years now, at the farmers markets that I have been going to, that many people are back into canning.  After finding out the basics of what I needed (and my mom stopped laughing as well as giving me the “I told you so” look), I took out some recipes that my good friend Dawn gave me.  The recipes do have liquor in them but remember it isn’t much and it looses all the alcohol content once the jam is cooked.  The liquor only makes the fruit “pop” with flavor.  I”m going to give you all three recipes that I have.  Most of the fruit is in season right now and what better time to give canning a try?    Enjoy:)   Comment’s/questions  1lowfatdiva@gmail.com

Pear With Frangelico Jam

4 cups chopped Bartlett or Anjou pear pulp

2 T.b lemon juice

1 1/2 packages powdered pectin or 2/3 cup from bulk

5 cups sugar

1/3 cup Frangelico

Pear pulp – Wash pears, core and slice them up.  Place them into a food process unpeeled.  Chop them for a few seconds.  The additional roughness of the chopped skin in the jam provides a nice texture.

Put the pear pulp and the fresh lemon juice into a large nonreactive pot.  Bring to a boil.  Add the pectin and return to a boil.  Slowly addd the sugar, stirring constantly.  When the mixture begins to boil, add the Frangelico.  Bring the jam to a boil again and boil for about 1 minute or until the jam sheets off the spoon.  Pour into how sterilized jars.  cover with new, clean, hot caps.  Process in a boiling water bath for about 10 minutes.  Remove jars from bath, listen for the “ping” sound so you know the jar has sealed.  Let the jars cool completely. Store in a cool, dark place until you enjoy them or give them away.

Makes about 7 8oz jars of jam

 

Blueberry Jam

4 cups chopped blueberries

3 Tlb. of fresh lemon juice or lime juice

1/2 cup water (or key lime liqueur)

1 1/2 packages powdered pectin

5 cups sugar

Combine the chopped blueberries, lemon/lime juice and water/liquor in a large nonreactive pot.  Bring to a boil.  Add the pectin and return to a boil.  Add the sugar slowly, stirring constanntly to prevent scorching.  Bring to a boil again and boil for 1 minute or until jam sheets off the spoon.  When ready, pour into how, sterilized jars.  Cover with new, clean, hot caps and process in a boiling water bath for 10 minutes.  Remove from water bath and place on rack to cool and listen to the “ping”.  When jars have cooled and everyone has pinged, store in a cool, dark place.

Makes 7 8oz jars.

 

Strawberry Jam With Triple Sec Liqueur

4 cups chopped, fresh unsweetened strawberries

2 Tlb fresh lemon juice

1 1/2 packages powdered pectin

5 cups sugar

1/3 cup Triple Sec Liqueur

Place strawberries and lemon juice in a large nonreactive pot.  Bring to a boil.  Add the pectin and return to a boil.  Add the sugar slowly, stirring constantly.  Bring to a boil again and boil for 1 minute or until jam sheets off the spoon.  When ready, add the triple sec and bring to a boil once more.  Pour into hot sterilized jars.  Cover with new, clean ,hot caps and process in a boiling water bath for 10 minutes.  Remove from the water bath and place on rack to cool.  Listen for the “ping”.  Once jars have cooled, store in a cool, dark place.

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