Old Fashion Orange Marmalade or Whiskey Marmalade

This is a very special and cherished recipe passed on from a dear friend's grandmother. It was a wonderful experience making this jam because the aroma that was sent through the air allowed me to relive past Christmases from when I was a child. I made mine without whiskey but included the ground cloves which I mistakenly added at the start of the cooking time.

Cook time: 2 Hr  Prep time: 40 Min  Serves: made 10 (1/2 pint) jars

 

2.2 lb thin skinned oranges

4 lb sugar (7.6 cups)

2 lemons

1 tsp ground cloves

8 c water

1 tsp ground cloves (optional)

IF MAKING WITH WHISKEY

1 tsp ground cloves

5 Tbsp whiskey

1. cut up the oranges in quarters and squeeze out the juice of lemons, remove membrane of oranges with a spoon.

2. Put orange shavings in muslin bag and tie (slice the peel finely or coarsely your choice) (I used a fine grater and put my shavings right in with my jam) Or you can do as the directions stated and put it in a bag and in a saucepan of water and leave it soaking a few hours

3. Then bring it all to the boil and let to simmer gently for 1-1/2 hours, making sure after this time the water should be reduced by half. Squeeze all the liquid from the muslin bag and remove from saucepan.

4. Now you will add the sugar and stir until all the sugar has dissolved. Then, increase the heat and bring to a full rolling boil rapidly until setting point is reach 5 to 10 minutes approx. stay with it ..

 

Test for set = put a little marmalade on a cold saucer and cool for a few minutes if it wrinkles when u push it with your finger it's done, if not boil some more ...allow marmalade to sit in the saucepan for 15 minutes before potting to prevent the peel from floating all to the top.

 

NOTE==if you want whiskey marmalade this is how's it is done ....add the 5 tablespoons of whiskey and a teaspoon of ground cloves to the cooking marmalade just before potting stir in well .

 

Here is where I messed up and had put the cloves in at the beginning with my  Oranges. The result was a darker all around color but the taste is out of this world. We even created a new tv favorite snack from this jam.

 

Old fashioned Orange Marmalade Dip 

 

1 (8 oz) block of cream cheese 

1 jar of This wonderful jam 

Crackers or chips (we used corn chips) 

 

This was done just like you would with a jalapeño jelly. Just set the cheese in an oblong serving bowl and pour this jam over top. Serve it with chips to dip.

Fresh Strawberry Jam

2 lbs fresh strawberries, hulled and cut into fourths
6 1/2 cups sugar
1 lemon juiced and pulp added
1 envelope liquid fruit pectin

Add everything except the fruit pectin in a 2 qt sauce pan and bring to a boil, cook until strawberries are done and add the fruit pectin and boil two minutes.

Follow basic boiling water bath precautions and boiling water bath the jars for 10 minutes.

Honey Pear Apple Jam (my own invention)

Was thinking the taste of honey went really well with pears and I had some left so I made this jam.

6 Bartlett pears pealed and cored, then chopped
3 large sour apples (about 4 cups)
1 lemon, juiced with pulp
1 cup honey
4 cups sugar
1 envelope liquid pectin

In a 2 qt sauce pan place the apple and pears in 1/2 cup water and bring to a boil and then on low boil cook for 15 minutes add the lemon, honey, and sugar. Bring back to boil and then on low boil cook about 25 minutes add the pectin and cook for 2 minutes after it boils.

Remember to do all the essentials for boiling water bath as well as properly handling your jars.

Boiling water bath for 10 minutes.

Strawberry Vanilla jam

Found this recipe on line but was different measurements and her's only did 2  (1/2 pints). I added the lemon juice, more sugar and the pectin. The original one was to simply put in fridge. I wanted mine to have a shelf life. Also hers had vanilla beans and I can not find them here. Made 7  (1/2 pints) plus a taste left over.

2 lbs (about 8 cups) strawberries, stemmed and cut in quarters
1/2 cup apple peeled, diced and cored
5 cups sugar
1/8 cup lemon juice
2 boxes fruit pectin (I used 1 low sugar and one regular)
2 tablespoons real vanilla (or two beans split and scraped into jam.

Boil water bath your jars and lids minus rings to keep hot while you prepare your jam.

In a 2 qt sauce pan put everything but the fruit pectin and vanilla. cook 30 minutes until strawberries are well cooked and it starts to get Jammy. Add the fruit pectin and cook until it starts to thicken 5 minutes. ladle into jar, set tops and boiling water bath for 10 minutes.

Apple Pie Jam

This looks and tastes like apple pie filling and would also make a great recipe for that. Said it made 7 (1/2 pints) but only made 5 1/2 despite the fact that I added almost a 1/2 cup more apples as I wasn't going to throw away a half apple. Looks and smells great.

6 cups cored, skinned, and chopped apples
3 cups white sugar
2 cups brown sugar, packed
3/4 teaspoon cinnamon
1/2 teaspoon apple pie spice
1/2 teaspoon butter
1/2 cup water
1 box fruit pectin

In a boiling water bath place your I mixed it all up jars and lids after washing them. leave there until ready to use.

In a large 2 qt sauce pan put all your ingredients except the fruit pectin. Bring to a biol and stir while the apples cook but not to mushy stage. add pectin and bring back to boil and boil two minutes. Ladle into jars and set lids. Then boil water bath for 10 minutes and remove. Allow to cool.

Carrot Cake Jam

I watched a lot of recipes go by for carrot cake jam before I was willing to try it. Each slightly different and yet none had vanilla. Funny, I thought since carrot cake usually has vanilla.Was suppose to make 7  (1.2 pints) but actually made 8 1/2.

1 can 20 oz crushed pineapple with juice
1 1/2 cups shredded and diced carrots
1 can 29 oz Bartlett pears, chopped ( minus juice)
3 tablespoons lemon juice
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
6 1/2 cups sugar
1 teaspoon pure vanilla
1 box fruit pectin

Mix all the above minus the vanilla and fruit pectin. Boiling water bath ready and jars and lids minus rims soaking, we begin.

Bring to a rolling boil and reduce heat to 3 and continue cooking for 20 minutes to cook the carrots.  Add the fruit pectin stirring as you go. Return to a rolling boil and boil 5 minutes. Take off heat add vanilla and ladle into jars as you pull them from the boiling water. Put the jars with lids attached into a boiling water bath and bath 10 minutes. Pull out and allow to sit in a non drafty area to process. Check for seals.

Easy Raspberry Jam

This is an easy recipe with no fruit pectin needed
 
3 cups raspberries
3 cups sugar
 
Mash berries in sauce pan stir in sugar.
Bring to boil, boil 3 minutes.
Remove from heat, beat with wire whip for 6 minutes.
Put in jars, when cooled, seal with wax.
This recipe over 25 years old.

Mango Jam without Sure Jel

"Luscious, fresh mango jam will add bright, tropical sweetness all winter long to a variety of dishes and desserts."

 

2 pounds ripe mangoes 1 1/2 cups white sugar

3/4 cup water 3 saffron threads (optional)

	Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
	Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
	Pour cooked jam into sterilized jars and seal according to canning directions.

Strawberry Jam

Low sugar Apple Pie Jam

From Ball web page
6 cups peeled, chopped Granny Smith apples or other tart apples (about 6 medium)
Juice and grated zest of 1 medium lemon
2 cups unsweetened apple juice
3/4 cup raisins
1 tsp ground cinnamon
3 Tbsp Ball® RealFruit™ Low or No-sugar Needed Pectin
1-1/2 cups sugar or SPLENDA® No Calorie Sweetener, Granular
6 (8 oz) half pint glass preserving jars with lids and band.

 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE apples, lemon peel and juice in a large saucepan. Bring to a boil. Reduce heat and simmer until apples begin to soften. Remove from heat and whisk in pectin. Add raisins and cinnamon. Return mixture to a boil. Boil 5 minutes. Remove from heat and stir in sugar. Skim off foam, if necessary.
3.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.