Jelly Jam Preserves and Marmalade Recipes

Jelly Jam Preserves and Marmalade Recipes

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Quick grape jelly recipe

This homemade grape jelly recipe works with freshly-juiced grapes or, for a midwinter jelly emergency, let me let you in on a little secret.

Quick grape jelly recipe
  • cups  100% grape juice  if you're using frozen concentrate, reconstitute before measuring
  • 1/4  cup  lemon or lime juice
  • 3/4-2  cups  sugar  or 1/2-1 cup honey
  • box Pomona's pectin
Prepare ahead:
  1. Prepare calcium water. Put 1/2 tsp calcium powder (the small package in the Pomona box) and 1/2 cup water in a small jar with a lid. Shake well before using.
  2. Wash and rinse jars. For freezer jelly, it's best to use straight sided jars (such as a wide-mouthed Kerr canning jar). If you plan to use the jelly quickly you can reuse any old clean glass jars and keep them in the refrigerator.
Make the Jelly:
  1. Measure grape juice, lemon juice, and 4 teaspoons of prepared calcium water into a large pot. (Save the remaining calcium water in the fridge for a future batch of jelly.)
  2. Measure sugar or honey into a separate bowl. Thoroughly mix in 4 teaspoons of powdered pectin. (The large envelope.)
  3. Bring grape juice to a boil, stirring frequently. Add sugar or honey mixture and stir vigorously to dissolve the pectin. Return to a boil and then remove from heat.
Fill jars:
  1. To freeze, only fill the jars 3/4 full to allow room for expansion when frozen.
  2. If you'll use the jelly within a month or so, you can just refrigerate it. In this case, you can fill the jars to within 1/4" of the top.
  3. Screw on lid and allow to cool before placing jelly in the refrigerator or freezer.
How to make grape jelly for a shelf stable product:
  1. Freezer jelly takes fewer steps, but if you want to make your jelly shelf stable, you'll need to process it as specified below. Jelly has a very short processing time, though, so don't let the idea of canning jelly put you off.
  2. Fill your water bath canner to a level that will cover your jars. This varies depending upon jar size. Bring to a boil. Proceed with next steps while the water is heating.
  3. Wash and rinse jars. Have lids and rings nearby.
  4. Fill jars to within 1/4″ of top. Wipe rims clean with a damp cloth. Screw on 2-piece lids/rings and place in boiling water bath. Bring water back to a boil (it doesn’t need to be a hard boil) and set the timer for 10 minutes. Remove jars to a towel-covered counter top to cool.
  5. Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
  6. Remove rings and wash outsides of jars. (You don’t need to store the jars with rings.)

Here’s How to Make Jam in 5 Easy Steps 

  • Cut the fruit into even pieces: Depending on the size of your strawberries and blackberries, you’ll either need to quarter or halve them before you get started. 
  • Mash the fruit and sugar together: Use a potato masher to work the jam and sugar together — this releases moisture from the berries and gets them cooking faster. 
  • Boil the fruit for 20 minutes: Bring the fruit to a boil over medium heat, stirring occasionally. The mixture will start with big, juicy bubbles and slowly progress to small, tighter bubbles as the jam gets closer to doneness. 
  • Know when the jam is done: Simply dribble some hot jam from the pot onto the frozen spoon and wait a few seconds for it to cool. Run your finger through the jam — if it makes a clear path through the jam and doesn’t fill in, then you have a good set.
  • Jar and store the jam: When the jam is set to your liking, remove the jam from the heat and transfer to the clean jars. Cover and cool completely before moving the jam to the fridge for long-term storage.

Strawberry Preserves

Strawberry Preserves
  • 3 quarts ripe strawberries washed and stemmed
  • 1 1.75 oz package powdered pectin
  • 8 cups Granulated Sugar
  1. In a large bowl, crush berries with a fork and measure approximately 5 1/2 cups into a 6-quart pot. Add pectin and stir well.
  2. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring and return to a full boil. Boil rapidly for 1 minute, stirring constantly.
  3. Remove from heat; skim. Stir and skim for 5 minutes to cool slightly and to prevent floating fruit.
  4. Ladle into hot, sterilized, canning jars leaving 1/4-inch head space. Place lids on jars and tighten screw bands. Place jars on a rack in a pot of simmering water, making sure jars are completely covered by water. Bring to a rolling boil. Boil for 15 minutes; cool. Carefully remove jars from water. Check for proper seal. (If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.) Store in a cool, dark place.

Orange Marmalade

Orange Marmalade
  • oranges
  • cups  granulated sugar
  • juice of 1/2 a lemon
  • small pinch of ground cinnamon
  1. Use a vegetable peeler to remove a thin layer of orange rind off the oranges. Use a sharp knife to julienne the rind. If there are any remnants of the pith (the white part of an orange) on the rind, use your knife to shave it off. Then, use the knife to remove the white part from the actual oranges, tossing the white parts in the trash. Now, cut the oranges in half, then cut each half into thin half-moon slices. Temporarily set aside.
  2. In a medium pot, add the chopped orange rind. Fill the pot with enough water to fully cover the rind, then bring to a boil for 10 minutes. Drain the water from the pot, then fill again and boil for 10 minutes. One last time, drain the water from the pot and then fill again and boil for 10 minutes.
  3. Drain the water from the pot and now add 2 cups of water, the orange slices, the sugar, and the lemon juice. Bring the mixture to a boil over medium-heat, then reduce the heat to medium-low so that the mixture is simmering.
  4. Cook the marmalade for 40 minutes, giving it a stir every 5 or so minutes. Make sure to keep a watchful eye on it so that it doesn't overflow or anything of that nature. When it's almost done, stir in the pinch of cinnamon. The marmalade will look runny, but it will firm up as it cools, and even more later on when it's refrigerated.
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