Jammin

I grew up with my dad listening to a lot of Bob Marley, so it holds a dear place in my heart :) I thought of this song instantly when I started to write about jam. Besides, who doesn’t love a little Marley every now and again?



I definitely wasn’t kidding when I said I’ve been doing some canning lately. In addition to my applesauce and apple butter I now have strawberry freezer jam, a triple berry freezer jam, a kiwi-pineapple jam, and a peach raspberry jam. So basically a ton of jam..

Also in our canning escapades we made some crushed and diced tomatoes. We squished (literally) the seeds out of 25 pounds of tomatoes and canned them into some lovely jars. Nothing fancy, just something simple and useful.


For both of the freezer jams I used the recipe from inside the box of pectin. But I am here to share with you the other two recipes that we created!

First up the kiwi jam. Now this one did set up completely. It was a little strange that the top section with all of the fruit never got completely solid. However the bottom half did..and a little stir with a knife after you open the jar and you’re in business. Plus it tastes quite yummy.


Kiwi-Pineapple Jam
Ingredients:
14 kiwi, peeled and chopped
4 cups sugar
1 cup pineapple juice
1 packet pectin

Directions:
In a saucepan add juice and sugar, stir well. Add kiwi and heat saucepan over medium-high heat, stirring constantly. Bring mixture to a full rolling boil. Stir in pectin and boil for 1 min, stirring constantly. Then remove from heat.

Scoop mixture into prepared jars, leaving 1/8 inch of headspace at the top. Process jars in a canner for about 10 min (make adjustments based on size and altitude)

Let stand at room temperature for 24 hours. Unopened jam can be stored in a cool, dry, dark place for up to 1 year. Opened jars can be stored in the fridge for up to 3 weeks

Makes approximately 7 half pint jars



This peach-raspberry jam is much less risqué than the kiwi jam and turned out just right. We wanted the flavor to be more peachy so we went with a low raspberry to peach ratio.

Peach –Raspberry Jam
Ingredients:
4 cups peaches, peeled and chopped
½ raspberries, smashed with a potato masher
2 Tablespoon lemon juice
7 ½ cups sugar
1 packet pectin

Directions:
In a saucepan add juice and sugar, stir well. Add peaches and raspberries, and heat saucepan over medium-high heat, stirring constantly. Bring mixture to a full rolling boil. Stir in pectin and boil for 1 min, stirring constantly. Then remove from heat.

Scoop mixture into prepared jars, leaving 1/8 inch of headspace at the top. Process jars in a canner for about 10 min (make adjustments based on size and altitude)

Let stand at room temperature for 24 hours. Unopened jam can be stored in a cool, dry, dark place for up to 1 year. Opened jars can be stored in the fridge for up to 3 weeks

Makes approximately 7 half pint jars