Welcome to my Jam and Jelly Recipe Page!
Willkommen zu meiner Marmeladen und Konfitüren Rezepte Seite!

Ingredients:

• 
  4 cups unsweetened apple juice
  1/4 cup lemon juice
  1 3/4 ounce package of powdered fruit pectin
  4 1/2 cups sugar
  
  

Pour the fruit juice and lemon juice into a 8 or 10 quart kettle. Sprinkle with pectin.
Let stand one or two minutes; stir to dissolve.

Bring to a full rolling boil over medium-high heat; stir frequently. Stir in the sugar.
Return to a full rolling boil; stir often.
Boil hard for one minute, stirring constantly.

Remove from the heat; quickly skim off the foam with a metal spoon.
Ladle into hot, sterilized half pint jars, leaving a 1/4 inch of headspace.
Adjust the lids. Turn over for five minutes, so the lids get hot and put back upright.
You'll hear the lids popping after a while.

Makes 6 half pint jars.

Back to top of page

Diet Apple Jelly from Bottled Juice

Ingredients:

• 
  2 packages or 2 tablespoons unflavored gelatin
  1 quart unsweetened apple juice
  2 tablespoons unsweetened lemon juice
  2 tablespoons liquid sweetener
  Yellow food coloring, if desired, to get a dark yellow juice color
  

In a saucepan, soften gelatin in apple juice and lemon juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat.

Stir in liquid sweetener and food coloring.
Pour into hot sterilized (see directions below) jars leaving 1/4 inch headspace. Seal. Store in refrigerator.

Yield: About 2 pints.

Back to top of page

Blueberry Spice Jam

Ingredients:

• 
  2-l/2 pints ripe blueberries
  l tbsp. lemon juice
  l/2 tsp. ground nutmeg or cinnamon
  5-l/2 cups sugar
  3/4 cup water
  l box (l-3/4 oz.) powdered pectin
  

Wash and thoroughly crush blueberries, one layer at a time, in a saucepan. Add lemon juice, spice and water.
Stir in pectin and bring to a full rolling boil over high heat, stirring frequently. Add the sugar and return to a full rolling boil. Boil hard for l minute, stirring constantly.
Remove from heat, quickly skim off foam, and fill hot, sterile jars, leaving l/4-inch headspace.
Adjust lids and process.

YIELD: About 5 half-pints

Back to top of page

Diet Grape Jelly from Juice

Ingredients:

• 
  2 packages or 2 tablespoons unflavored gelatin
  1 bottle (24 ounces) unsweetened grape juice
  2 tablespoons unsweetened lemon juice
  2 tablespoons liquid sweetener
  

In a saucepan, soften gelatin in grape juice and lemon juice. Bring to a rolling boil, dissolving gelatin; boil 1 minute. Remove from heat.
Stir in liquid sweetener.
Pour into hot, sterilized jars. Seal. Store in refrigerator.

Yield: About 1 pint.

Back to top of page

Rote Grütze - Red Fruit Jelly

Ingredients:

• 
  250 g strawberries
  100 g raspberries
  100 g redcurrants
  250 g blue berries
  100 g blackberries
  200 g sugar
  50 ml creme de cassis (black currant liquor)
  100 ml red wine
  50 ml port
  juice of one lemon
  sugar
  a dash of rum
  juice of half an orange
  cinnamon
  150 g cherries
  100 g cornstarch
  

Wash the fruit. Put half of the strawberries, the raspberries, the redcurrants, half of the blue berries and the blackberries into a pot, add the sugar, creme de cassis, red wine, port and half of the lemon juice and bring to boil.

When the fruits are soft, strain them to remove the tiny seeds.

Heat this fruit suace and season with the rest of lemon juice, sugar, the rum, the orange juice and some cinnamon.

Stone the cherries and fold them into the hot fruit sauce, together with the rest of the strawberries and blue berries. Mix the cornstarch with a little bit of cold water and add it to the jelly, until it is thick (not stiff, so probably you won't need all of the cornstarch!).

Let it cool and put it into the fridge for some hours until it is very cool.

Serve with vanilla icecream or with whipped cream.

Back to top of page

Cranberry Jam

Ingredients:

• 
  6 cups fresh cranberries
  2 cups water
  2 cups sugar
  1 teaspoon ground allspice
  
  

Wash cranberries and place in saucepan with water and sugar, mix to combine.
Heat mixture over low flame until cranberries become very soft and water evaporates.
Stir in the ground allspice. Pour into sterilized glasses and seal.

Yield: 4 cups.

Back to top of page

Blackberry Pie

Ingredients:

• 
  1 cup sugar
  2 1/2 Tablespoons flour
  1/4 teaspoon salt
  4 cups fresh blackberries
  1 egg yolk
  3 Tablespoons water
  1 recipe plain pastry
  
  

Mix sugar, flour and salt together. Wash blackberries and toss with flour mixture. Line pie pan with one half plain pastry recipe and fill with blackberry mixture. Top mixture with second half of pastry recipe and press edges together.

Prick or cut top to allow steam to escape. You can add shine to your finished pie by brushing the top with a mixture of 1 egg yolk and three tablespoons water before baking.

Bake at 450° F for ten minutes, then reduce to 350° F and bake for 25 more minutes.

Remove when crust is brown and mixture is cooked through.

Back to top of page

Plain Pastry

Ingredients:

• 
  2 cups sifted flour
  3/4 teaspoon salt
  2/3 cup shortening
  4 to 6 Tablespoons cold water
  
  

Sift flour and salt together and cut in shortening with two knives or a pastry blender until it is the consistency of coarse meal.
Add the water, using only a small portion each time, until the mixture holds together.
Divide the dough into two parts. Roll out on a floured surface to the desired size.

Back to top of page

Fresh Berry Sauce

Ingredients:

• 
  2 cups fresh berries
  pinch salt
  1 cup sugar, or to taste
  1/4 cup orange-flavored liqueur
  

Berries can easily be made into a sweet sauce that's good for pouring over ice cream, topping a rich chocolate cake or drizzled atop a piece of angelfood cake with a touch of whipped cream and fresh, whole berries. I prefer it over vanilla icecream.

Wash berries and place in food processor. Purée berries until they become a liquid.

If desired, strain through cheesecloth or fine mesh strainer to remove seeds.
Add salt, sugar and liqueur. Let sit for two hours, stir and taste for sweetness.
If the sauce seems too thin for your use, it can be simmered gently over a low flame until the desired consistency is reached.

Yield: Two cups.

Back to top of page

Quick Berry Jam

Ingredients:

• 
  2 quarts berries
  7 cups sugar
  liquid fruit pectin
  

Wash and crush 2 quarts of fresh berries (may be mixed berries).
Measure 8 cups and add water to last cup if necessary, into large saucepan.
Add 7 cups of sugar and heat to full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat.
Stir in ½ of a 6 oz bottle of liquid fruit pectin.
Skim and pour into 8 hot scalded ½ pint jars. Seal at once.
Jam should be used within a few months.

Back to top of page

Wild Blackberry Jam  My favorite one

Ingredients:

• 
  3 cups blackberries
  2 cups water
  5 cups sugar
  1 package fruit pectin
  

Wash blackberries and mash them good. Pick out any bad ones.
Put into a large saucepan, add water and fruit pektin. Stir until pektin is disolved.
Heat to boiling, boil 5-10 minutes.
Remove from heat and add sugar. Stir until disolved. Boil 3-5 minutes until thick, stirring frequently.
Pour into sterilized jars to within 1/4 inch of top. Put on cap, screw band firmly tight.
Turn over for five minutes, so the lids get hot and put back upright. You'll hear the lids popping after a while.

Yield: 6 1/2 8 oz jars

Back to top of page

Blueberry Jam

Ingredients:

• 
  2 lbs = 4 cups prepared blueberries
  2 tbsp lemon juice
  2 tsp cinnamon
  5 cups sugar
  1 package fruit pektin
  

Wash and crush fresh blueberries. Add water to reach 4 cups prepared blueberries.
Add lemon juice and cinnamon.
Add fruit pektin, stir until disolved in a large sauce pan.
Bring to full rolling boil. Stir in sugar, continue to stir and boil hard for 1 minute, stirring constantly.
Remove from heat, stir and skim for 5 minutes. Pour into warm, sterilized jars, Cover quickly with lids, apply screw bands.
After jars are cool, test for seal. If you press the middle of the lid with your finger, the lid should be firm and curved down slightly inthe senter. If it "pops", it is not propperly sealed.

Yield: 6 8oz. jars.

Back to top of page

Sterilization of Empty Jars

To sterilize empty jars, place them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars.
Boil 10 minutes at altitudes of less than 1,000 feet.
At higher elevations, boil 1 additional minute for each additional 1,000 feet elevation. Remove and drain hot sterilized jars one at a time as filled.

Back to top of page

Tips

To crush berries easy, just use your potato masher. It saves time and does a great job. Sterilize it before usage, also the spoon you use to put crushed berries into measuring cup.

Use the BBQ tong to get the hot glasses out of the sterilizing pot. Don't burn your fingers!
Under no circumstances, touch the inside of a glass.

Use a smaller saucepan to sterilize the lids. Use a fork to get the lids out of the hot water.