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Many Jam and Jelly recipies call for Pectin. This helps create the jell, unfortunetly buying it from local stores is more expensive than I like ( about $3 for less than two ounces.) I found a 1 pound bag that only costs $11! This is a significant savings. You can buy it here: Gel-EZ Pectin Mix
Jam
Banana Jam
Chestnut Jam
Coconut Jam
Elderberry Jam
Fig Jam
Four-Fruit Jam
Gooseberry and Pineapple Jam
Matrimony Jam
Orange and Grape Jam
Orange and Peach Jam
Raspberry and Apple Jam
Raspberry Jam
Strawberry Jam
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
12 large bananas
4 lemons
6 oranges
Sugar
Large, coarse bananas, not too ripe, should be used, and the little slices should remain whole and present an inviting appearance. Cut the bananas, after peeling them, into rather thin, round slices. To each pound of sliced bananas add three-fourths pound of sugar, the strained juice and pulp of the oranges and lemons. Boil slowly for three-fourths of an hour. Seal in small glasses.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
Large chestnuts
Vanilla extract
Sugar
Boil some chestnuts in water; when tender, remove, peel, skin, and rub through a sieve while warm. Weigh this puree, and to every pound, allow the same quantity of sugar. Put the puree and sugar into preserving pan and simmer for three-fourths of an hour, stirring all the time. Add vanilla extract to taste. When cold, divide into small glasses and cover.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
2 large coconut
1 1/2 cups water
1 cup sugar
1/2 teaspoonful salt
Shell the coconut and grate the meat, put it with the coconut liquid
and one-half cupful of water into a saucepan and cook until soft. Boil
the sugar with one cupful of water and the salt for six minutes. Add
to the coconut and let the whole simmer for one hour. Seal in glasses.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
1 lb. elderberries
3/4 lb. sugar
Remove the stems from some elderberries, then weigh them,
add the sugar, and cook until almost thick. The mixture must not be
too stiff. Divide into
glasses and seal.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
1 lb. Figs
1/3 teaspoonful powdered cinnamon
2 1/2 lbs. apples
1 lemon
6 teaspoonful grated nutmeg
1 cup sugar
1 quart water
7 cloves
Grind figs in food chopper. Core, pare and chop the apples, and put
into a saucepan with the figs, grated lemon rind and strained juice,
spices and water.
When half done add the heated sugar. Seal in jars.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
2 quarts stoned cherries
1 pint raspberries
1 quart currants
Sugar
1 quart gooseberries
"Top and tail" the gooseberries, pick the raspberries,
currants, and cherries, and weigh three-fourths of a pound of sugar
to every pound of fruit. Put the
fruit and the sugar into a preserving pan and boil until thick. Cover
and seal in glasses.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
5 quarts gooseberries
Sugar
1 large pineapple
Pare and chop the pineapple, and "top and tail" the gooseberries.
Measure three-fourths of a quart of sugar to each quart of fruit. Put
the sugar into a porcelain-lined kettle with one cupful of water and
let it boil and clarify. Now add the fruit and cook until thick.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
2 lbs. Apples
2 lbs Pears
2 lbs Plums
5 1/2 lbs Sugar
Pare and core the apples, and stone the plums. Put the
stones of the plums and the parings of the apples into a preserving
pan with two cupfuls of water.
Simmer for thirty minutes and strain. While this is cooking peel and
core the pears. Cut the apples and pears, and have them ready. Put the
strained juice in the preserving pan with the sugar, and when it boils,
put in the apples, pears and plums. Boil for thirty minutes, then pour
into glasses and cover.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
6 oranges
4 lbs (8 cups) sugar
2 lbs Seeded raisins
6 lbs Ripe grapes
Cut off the thin rinds from the oranges and chop with the raisins. Skin and seed the grapes and then cook until tender, add the skins, cook for fifteen minutes, add sugar, raisins, orange peel, and strained juice from the oranges. Cook gently until thick, then seal in jars.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
4 oranges
1 1/2 lbs Peaches
Sugar
Peel, remove seeds and white portions from the oranges, then nearly
cover with boiling water and allow to stand over night. Wash the peaches,
nearly cover with boiling water, and allow to stand over night. In the
morning remove the skins and pits. Put the oranges and the peaches,
with the liquor
from both, in a preserving pan, and cook for thirty minutes. Then add
an equal quantity of heated sugar and boil until thick, stirring frequently.
Pour into glasses and seal.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
2 lbs Raspberries
3 lbs Lump sugar
4 lbs Apples
2 cups water
Peel and core the apples, cut them in thin slices, and put them into a preserving pan with the sugar and the water. Place on the fire, bring to boiling point and boil for fifteen minutes; then remove to the side of the range and let simmer. Pick the raspberries, add them and let the jam simmer until it jellies. Seal in glasses.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
Ripe raspberries
Sugar
White currants
Pick off the stalks and set aside half the raspberries, choosing the
best, the remainder, with one-half pound of white currants to each pound
of berries, crush in a cloth so as to get out all the juice. Put the
juice in a porcelain-lined pan with three-fourths of a pound of sugar
to every pound of juice and allow the same quantity for every remaining
pound of berries. Boil the sugar and juice for twenty minutes, skimming
carefully, then put in the whole fruit and boil for ten minutes longer,
testing a little on a saucer. Divide into sterilized jars and seal.
This recipe has been taken directly from Canning, Preserving and Pickling By Marion Harris Neil, printed in 1914. Use this chart for process times.
Strawberries
Red currant juice
Lump sugar
Water
Take equal weights of strawberries and broken lump sugar, and to every
four pounds of strawberries add two cupfuls of red currant juice and
one cupful
of water. When currant juice cannot be procured, dissolved red currant
jelly may be used.
Sieve the sugar until one-half its weight is free from
lumps. Place the strawberries, which should be dry and not overripe,
on a dish, in layers, with the powdered part of the sugar, and allow
to stand for twenty-four
hours. On the following morning put the remainder of the sugar, red
currant juice and the water into a preserving pan, stir until the sugar
is dissolved, bring
gently to boiling point and then simmer for thirty minutes, or until
the syrup runs from the spoon in a thread.
Put in the fruit, bring slowly to boiling point, turning
the fruit over gently from time to time, and boil until the syrup quickly
stiffens on a cold saucer. Pour into jelly glasses and seal.
