The less sugar you use the greater the flavor impact of the fruit. If honey is used there will be a flavor change and the jellies/jams must be cooked longer. If you use artificial sweeteners use only the Cyclamate type to avoid bitterness and follow the manufacturer's instructions. Cooked down jellies in which the juice is extracted by the open kettle method contain 60% fruit versus commercial products [pressure cooked to extract more juice but pectin destroying] with only 45% Jelly: has great clarity from dripping the cooked fruit through a cloth before adding sugar and finishing.


Cook Jam Safely!

For your safety and that of others, especially children, be careful using sharp knives, glass, hot pans and heated cooking surfaces while working with these recipes. Keep children at a safe distance from the stove while heating products, especially during and after the boiling phase.


The majority of recipes in the book use U.S. measures, so here’s a link to useful conversion charts if you prefer using imperial or metric measures:

Click here for measuring help


1 - Fresh Strawberry Jam

6 cup strawberries -- sliced
2 boxes pectin
1 3/4 cup honey
2 tablespoon lemon juice

In saucepan, combine strawberries and pectin, mashing or crushing berries to
blend completely. Bring mixture to a boil. Boil hard for one minute, stirring
constantly. Add honey and lemon juice. Return to a rolling boil for five minutes,
stirring constantly. Remove from heat. Skim off foam. Ladle into hot sterilized
jars. Seal. Makes eight 1/2 pints.


2 - Cranberry Preserve

2 medium apples
3 cup sugar
3/4 cup water
4 1/2 cup cranberries
1 tablespoon grated lemon peel
1/4 cup creme de cassis

Peel, core and coarsely dice apples. Heat sugar and water in heavy large saucepan
over low heat, swirling pan occasionally, until sugar dissolves. Add cranberries,
apples and lemon peel. Bring to boil.
Reduce heat to medium and cook until consistency of thick jam, stirring
frequently, about 20 minutes. Stir in cassis to taste. Cool completely before
serving. (Can be stored in refrigerator 1 month.)


3 - Dried Fig Jam

28 oz dried figs
5 cup ; water
1/2 cup fresh lemon juice
3 cup sugar
1 seeds from juiced lemons
1 teaspoon ground cardamom
1 tablespoon dark rum

Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot
from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs
from the dark water with a slotted spoon.
Reserve the water. Cut stems off figs with scissors and chop figs medium coarse
by hand or in a processor. Add lemon juice and sugar to the fig water. Set water
to a second boil, then reduce heat and let simmer for 5-10 minutes. Tie up seeds
into a cheesecloth bundle and drop in fig water. Drop the chopped figs into the fig
water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam
should be slightly thickened. Remove from heat. Take out the cheesecloth bag.
Stir in the rum and cardamom well. Ladle into 1 pint jars (1/2 pint works, too),
leaving 1/4" head space. Seal jars according to manufacturer's instructions.
Process jars for 15 minutes in a boiling water bath. Yield: About 4 pints.


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