Preserving fresh figs with this Strawberry Fig Jam recipe will fool anyone into thinking they are eating strawberry jam made with fresh berries. Cooking the figs with strawberry jello does the trick!
Preserving fresh figs with this Strawberry Fig Jam recipe will fool anyone into thinking they are eating strawberry jam made with fresh berries. Cooking the figs with strawberry jello does the trick!
Well we are! About a month ago a co-worker gave me a HUGE zucchini to make bread with, because mine were still eeny weeny. Well, now we've g...
Preserving fresh figs with this Strawberry Fig Jam recipe will fool anyone into thinking they are eating strawberry jam made with fresh berries. Cooking the figs with strawberry jello does the trick!
Preserving fresh figs with this Strawberry Fig Jam recipe will fool anyone into thinking they are eating strawberry jam made with fresh berries. Cooking the figs with strawberry jello does the trick!
Preserving fresh figs with this Strawberry Fig Jam recipe will fool anyone into thinking they are eating strawberry jam made with fresh berries. Cooking the figs with strawberry jello does the trick!
Nothing tastes better than peach jam made in your own kitchen.
No need for fruit pectin just look in the back of your pantry for that forgotten box of Jello. Some berries and sugar and you've got jam! 1 - 4 serving size box strawberry Jello 6 cups chopped strawberries 2 cups sugar Cut the strawberries into a large bowl and add sugar. Stir and refrigerate 12-18 hours to release the juices. Place the berries and sugar in a large saucepan, bring to a boil then reduce heat and simmer 12-14 minutes. Continue stirring. You can mash them a little at this point. Remove from heat and stir in the Jello powder until dissolved. Pour into sterilized jars and place lids on finger-tip tight. Process in a hot water bath for 10 minutes. Remove to a dishtowel on the counter to cool. Sit them upside down after about 1 1/2 hours, then after an hour or so return upright. This helps distribute the fruit in the jam. After 24 hours check that all the lids have popped down to seal. Any poorly sealed jars will have to be refrigerated.
It's rhubarb season here in the mid-Atlantic states and once again this year my plant is hearty and healthy! I wanted to try something new and decided this Rhubarb Jam Using Strawberry Jello sounded good, and it was! From a quick Google I see folks have been making some variation of this jam for as long as Jello has been around... It's also easy to make different flavor combinations by simply changing up the Jello, a batch of raspberry or orange seem to be very popular. This is an extremely tasty jam and if you bump up the amount of rhubarb (as I did), you can really taste it. Most recipes call for diced rhubarb but don't mention the size to aim for, I suggest about 1/4" across the "strings" and no wider than 1/2", so I'll cut the big stems into 4-6 pieces lengthwise if needed. Two other tips: I crushed the rhubarb with a potato masher as it cooked and stired the Jello in with a whisk. Sounds like we have choices about how to can this... You can simply cool and store in the fridge (freezer for long term storage) or process in a water bath for 10 minutes. Since I knew my jars would be going home with the kids tomorrow I did what a lot of other bloggy buddies do and simply turned the filled jars upside down for about 5 minutes, then turned them upright, every one of them "pinged" and sealed... Sssshhhhh-don't tell the Food Police:@) I started with two very similar recipes, one from Kraft and the other from Allrecipes, then made my own changes based upon the reviews. I think you'll like this if you try it folks. Rhubarb Jam Using Strawberry Jello-makes approx 4 1/2 half pint jars 6 C rhubarb, diced about 1/4-1/2" 2 C sugar 1 four serving size package of Strawberry Jello Place rhubarb in large heavy bottomed pot, stir in sugar and let sit for 30-45 minutes, this will produce some liquid. Heat to a boil, reduce to simmer and cook for about 13 minutes, or until the rhubarb is tender. Remove from heat and immediately stir in the Jello, stir until dissolved. Ladle into sterilized jars, wipe rims, apply lids and bands. Store as desired from above. Preserve a little bit of spring and have a happy day:@) ***Click HERE to sign up for email notifications! I'm Joining: Craftastic Monday Full Plate Thursday Foodie Friday Unlimited Monthly Link Party
Our absolutely favorite thing this year is Zucchini Jam . If anyone has ever gifted you with Christmas Jam or Strawberry Surprise Jam ...
I previously posted that I have a bumper crop of rhubarb this year and I am so thankful! In addition to freezing some for pies, this lovely ruby colored jam slathered on toast or atop a scoop of vanilla ice cream will surely conjure up wishes for the arrival of spring during the cold chilly winter months. This recipe is not mine. Rather, it is one that I found on Lee Drummond's website, known to the blogger world as The Pioneer Woman and decided to give it a try. A friend of mine shared this website with me last year. Thanks Andrea! If you haven't seen the website, when you get a few minutes, relax and take a look. I think you'll enjoy it. This recipe makes a lovely freezer jam with minimal ingredients and minimal trouble. Strawberry-Rhubarb Freezer Jam Yield: 6 pint jelly jars Ingredients: 8 cups chopped rhubarb 3 cups granulated sugar 1/2 cup + 4 teaspoons of Strawberry Jello (buy the large box - you'll have leftovers) Directions: Wash and chop rhubarb. Place the rhubarb in a large heavy pan and mix in the sugar. Let the rhubarb and sugar mixture sit for 2 hours to bring out the juices in the rhubarb. Turn the heat up under the pot and bring the mixture to a boil. Stir and boil for 5 minutes. Stir in the Jell-O and mix well to dissolve the Jell-O. Ladle the mixture into pint sized jars. Wipe the lids and place on the ring. Cool to room temperature. Place jars in the freezer. Note: Use tempered glass jars so they can be placed in the freezer. After 2 hours Be sure to put one jar in the fridge because you are going to want to sample this beautiful jam right away! Strawberry Rhubarb Freezer Jam
Our absolutely favorite thing this year is Zucchini Jam. If anyone has ever gifted you with Christmas Jam or Strawberry Surprise Jam you might have already tried it and not even known. See, it's made with zucchini and crushed pineapple. Then you add whatever flavor of Jello you like to stand in for the fruit. It's spectacular and such a chameleon. It tastes like the real thing... or better! Here's how I make it. Most recipes I see on line use a ton more sugar (at least six cups) and much less lemon juice (as little as 2TBL) so I think the sweetness and tartness is a matter of taste. This jam is plenty sweet enough, IMHO. Also I've seen cook times vary all the way from three hours to ten minutes. This set of times has worked great for us. Please bear in mind that we live at 6050ft above sea level and I have no idea how that effects jam. I just know that this works. Awesomely! Pick Your Flavor Zucchini Jam Ingredients: 6 cups of grated Zucchini/Courgette (peel it if you don't like the skin to show. I love the skin bits, so pretty) 1/2 cup water 4 cups sugar 3/4 cup lemon juice 1 (20 ounce) can crushed pineapple in juice 1 (6 ounce) box raspberry Jell-O (you can use any flavor, strawberry is AMAZING!) 1 (2 ounce) box surejell fruit pectin or equivalent - I currently use 6 TBL of a powdered pectin. Directions: 1. Place nine clean glass half-pint jars ( or 5 pint jars... or whatever you have on hand) with hot/boiling water in them on a cookie sheet in the oven at 200 degrees. Put the matching lids and rings in a pan with hot water on the stove at a simmer. Do this first as the cooking times really fly by and you want them to get good and hot! (I usually put a dishtowel under the jars so they don't slide around. Forgot this time and it was tricky to get them in and out of the oven) 2. Bring 1/2 cup water and 6 cups of zucchini to a boil thel let simmer for 6 minutes. 3. Add the sugar, lemon juice, and pineapple (juice and all) and let boil for 6 minutes. 4. Mix in the Jello and boil 2 minutes. 5. Add Surejell and boil for 1 minute. Bonus Step: I don't like texture at all. *shudder* So I use my immersion blender at this point to mulch up all the pineapple and zucchini bits. If you like 'fruit pieces' in your jam then it's great as is. I could never handle that so I blend it. The zucchini skin gives the impression of seeds, and is very pretty, but doesn't have any discernible presence in your mouth. Be sure to take appropriate safety measures when blending molten jam. Burns hurt. Note: I added the jello and Sure-Jell, blended it and then boiled it. Sort of out of order but it seemed fine. Also I got some foam... this has never happened before so I skimmed it off. 6. Turn off heat and move pot to the counter where you'll be filling the jars (easier to clean than the stove). Take the jars out of the oven and carefully pour out the water. Ladle jam into the hot jars. I leave some headroom - not sure the proper amount but I live 1/2 - 3/4 inch. 7. Wipe rims with a damp cloth, put lids and rings on to finger tight and then turn jars upside down for 5 minutes. 8. Flip them back over and keep an eye on them. Once the lids all 'pop' they're ready to store, it can take up to 24 hours. I usually refrigerate mine for a bit after a few hours so they gel up faster but I'm a little weird. NOTE: this jam looks very runny, but after cools it sets up quite firm. I know how solid your jam is can be regional thing and/or a matter of personal preference. If you want it runnier I'd skip the Sure jell. My dog loses his mind for a taste of jam and homemade bread. Linked Up: Tatertots and Jello Coastal Charm: Nifty Thrifty Tuesdays Skip to My Lou: Made by You Monday My Sweet and Savory
Preserving fresh figs with this Strawberry Fig Jam recipe will fool anyone into thinking they are eating strawberry jam made with fresh berries. Cooking the figs with strawberry jello does the trick!
Strawberry freezer jam is one of the most delicious ways you can use a big flat of strawberries. This recipe for homemade strawberry freezer jam is easy to make and will save you money because you don’t have to buy pectin.
This strawberry rhubarb jam is made with strawberry-flavored Jell-O and fresh rhubarb for a super easy jam recipe that's sure to become a favorite.
It’s July. Which means, if you are a gardener, that you probably have more zucchini than you know what to do with. (And if you are not a gardener, that you have probably been gifted someone…
No need for fruit pectin just look in the back of your pantry for that forgotten box of Jello. Some berries and sugar and you've got jam! 1 - 4 serving size box strawberry Jello 6 cups chopped strawberries 2 cups sugar Cut the strawberries into a large bowl and add sugar. Stir and refrigerate 12-18 hours to release the juices. Place the berries and sugar in a large saucepan, bring to a boil then reduce heat and simmer 12-14 minutes. Continue stirring. You can mash them a little at this point. Remove from heat and stir in the Jello powder until dissolved. Pour into sterilized jars and place lids on finger-tip tight. Process in a hot water bath for 10 minutes. Remove to a dishtowel on the counter to cool. Sit them upside down after about 1 1/2 hours, then after an hour or so return upright. This helps distribute the fruit in the jam. After 24 hours check that all the lids have popped down to seal. Any poorly sealed jars will have to be refrigerated.
It's rhubarb season here on the east coast and this four ingredient Amish Rhubarb Jam recipe caught my eye. Sweet Cherry Jello helps tame the tart rhubarb and this jam truly bursts with big flavor. I also really like the chewy bites of pineapple. Don't hesitate to give this a try if you're looking for a fun little jam to help use up some rhubarb (a mature plant can be ~very~ productive:@) I ended up with about 5 half pints of jam. Makes a great peanut butter and jelly sandwich or try mixing the jam with spicy mustard for a tasty pretzel dip! A few more jelly/jam ideas using rhubarb: 1. Rhubarb Butter 2. Rhubarb Jam using Strawberry Jello 3. Orange Rhubarb Spread-Freezer Jam 4. Strawberry Rhubarb Jam with Orange and Cinnamon Amish Rhubarb Jam-adapted from Just A Pinch 4 C rhubarb, small dice-my rhubarb was green 4 C sugar 8 oz can crushed pineapple with liquid 4 serving size box Cherry Jello Cook rhubarb and sugar over medium heat until sugar dissolves and rhubarb softens (maybe 15-20 minutes). Stir constantly. Add pineapple and cook for three minutes. Add Jello and mix well. Stir for a couple minutes until Jello dissolves. Ladle into sterilized jars, add lids, screw on rings and process in hot water bath for 10 minutes. Have a sticky sweet happy day:@)
Zucchini Jello Jam? Sounds pretty weird, doesn’t it? Well, it kind of is! This jam is a mixture of shredded zucchini and crushed pineapple, with some jello throw in. But the result? The …
I like to use this jelly as a condiment. It's always a conversation piece—everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. —Ruth Glick, Dalton, Ohio
Everyone has too much zucchini in the summer. Here is another way to use it. A good friend gave this recipe to me along with some zucchini and it was yummy. It has no pectin in it, but uses jello.
Sweet and with a hint of baking spices, this old fashioned tomato jelly is a unique spread for breads and pastries.
What is Lingonberry Jam? Lingonberry jam is a staple in every Swedish household. Made with bright-red, tangy lingonberries, which are abundant in Swedish forests, the jam has been produced and consumed since ancient times
Fooling Your Taste Buds: Green Tomato Jam is just 3 simple ingredients & uses the abundance of green tomatoes that seem to flood the garden each spring
This easy-to-make small-batch Peachy Lemon Instant Pot Jam transforms fresh peaches into a delightful spread with a touch of honey sweetness and the tanginess of fresh lemon juice. Perfect for toast, biscuits, or even just straight from the jar!
This is a quick and easy way to preserve some rhubarb. The recipe doesn’t require strawberries, but you could replace some of the rhubarb with strawberries if you have some on hand. You can e…
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
Strawberry freezer jam is one of the most delicious ways you can use a big flat of strawberries. This recipe for homemade strawberry freezer jam is easy to make and will save you money because you don’t have to buy pectin.
Looking for another great way to use rhubarb? Here are two easy recipes. Both yield delicious results and have a surprise ingredient. Make it today!
Easy strawberry rhubarb and pineapple jam recipe that uses Jello instead of Pectin.
