jams

Adapted from Everyday Food. The taste of this jam is truly outrageous. Each bite contains layer upon layer of flavor, from the caramelized onions and garlic; to the sweet bourbon and maple syrup; to the smoky, salty, porky bacon. Try...

Bacon-Bourbon Jam Recipe

regular, supermarket variety bacon, cut crosswise into 1-inch pieces

medium onions, diced (about 2 cups)

garlic,

cider vinegar

dark brown sugar

maple syrup

coffee

bourbon

Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.

Transfer bacon to paper towels to drain. Discard fat from one skillet. Pour off all but one tablespoon fat from remaining skillet. Add onions and garlic and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.

Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours. 

Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.

Making jam at home is an absolute treat and worth spending the time on. You don't have to make big batches nor do you have to can every jam. Here I make a small batch of good wholesome homemade all natural Cherry jam without pectin or preservatives and you don't even have to can it to enjoy it.

Homemade Cherry jam without Pectin

lbs Cherries

Sugar

Lemon

tsp Butter

Wash drain and pit the cherries. Discard any that may not be good or healthy 

Chop the pitted cherries into little chunks depending on the texture you need (see note)

Place cherries in a deep heavy bottom pan. (leave space for the jam to rise)

Add Sugar, Lemon Juice and stir.

Prepare Cherries

Place on medium-high heat until the sugar is almost dissolved and the mixture comes to a rolling boil.

Once the mixture comes to a rolling boil. Turn the heat to medium-low. The mixture should still be simmering but slow.

Let simmer for about 20 minutes.

Meanwhile, place two ceramic plates in the freezer. (see note)

After almost 15 to 20 minutes you will see the mixture has darkened, thickened and reduced.

Remove one of the plates from the freezer.

Cook Jam

Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.

You may need to do this once or a couple of times depending on how soon you start checking.

You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.

Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve.

Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top.

Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.

Clean the rim of the jar with a clean paper towel.

Top the lid and screw on rings (that come with the canning jars)

Place a piece of wax paper on the top before you place the lid on tightly.

Testing the Jam

https://content.jwplatform.com/videos/K5Caucix.mp4

HOMEMADE CHERRY JAM WITHOUT PECTIN – CHERRY JAM
Making jam at home is an absolute treat and worth spending the time on. You don’t have to make big batches nor do you have to can every jam. Here I make a small batch of good wholesome simple, easy and effortless homemade all natural cherry jam without pectin or preservatives and you don’t even have to can it to enjoy it.

Cherry Jam without Pectin

This gorgeous creamy tropical fruit curd is great to keep for afternoon tea or present in pretty jars as a gift

Passion fruit curd

passion fruitpulp, passion fruits

eggs

butter, diced

golden caster sugar

tbsp cornflour

Put the passion fruit pulp in a food processor and whizz to separate the seeds from all the juicy bits. Scrape into a sieve set over a medium saucepan, pushing through as much pulp as you can. Reserve 2 tbsp of the seeds, then discard the rest.

Add the remaining ingredients to the pan and set over a low heat. Whisk until all the butter has melted then, using a wooden spoon, stir constantly until the passion fruit curd has thickened to a similar consistency as lemon curd. Don’t be tempted to turn the heat up to speed up the process as the eggs will curdle; make sure you stir right around the edge, too, as this is where it might catch first.

Sieve the curd into a clean bowl to get rid of any eggy bits that may have curdled. Stir in the reserved seeds and cool, before spooning into jars and chilling. Curd will keep in the fridge for a week. Eat smothered on hot buttered toast, crumpets or scones (see related recipes).

Chunky and with hearty apricot flavour, this sticky jam is great on toast or with cheese.

Traditional apricot jam

lemon

(4 cups) white sugar

1kg firm ripe apricots, flesh

water

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5580111799001&=domain=taste

5348771529001-5580111799001

This gorgeous purple jam, with blueberry and pear, has a hint of spice for even more flavour.

Blueberry, pear & star anise jam

Granny Smith apple

1.1kg (41/2 cups) white sugar

blueberries

star anise

This eggless lemon curd is a sweet and tangy spread that tastes just like the real thing! And it’s so easy to make!

Eggless Lemon Curd

g (3.5 oz) salted butter

g (3.5 oz) white sugar

200 ml (4/5 cup) lemon juice (about 6 lemons)

lemons

Tbsp cornflour

Tbsp cool water

g (3.5 oz) condensed milk

Place the butter, sugar, lemon juice and lemon zest (if using) in a small saucepan on medium heat and bring to a gentle simmer. Stir, as the butter is melting, to mix.

Let the mix simmer for 1 minute.

Mix the cornflour and water to a smooth paste, and very slowly drizzle this into the lemon and sugar mix, stirring constantly, until the mixture has thickened.

Take it off the heat and stir the condensed milk in. That's it.

Transfer to a sterilised jar, bring to room temperature, then store in the fridge for up to a week.

A warm scone with homemade strawberry conserve and cream makes a classic afternoon tea treat.

Microwave strawberry conserve

(1 1/2 cups) white sugar

lemon, halved, juiced, halves reserved

A twist of lime cuts through the sweetness and adds a tropical flavour to this deliciously sticky peach conserve.

Peach & lime conserve

1.5kg firm ripe peaches

limes, halved, juiced, halves reserved

Adapted from guidatodo.com.co, this basic oblea recipe is made with only four ingredients. To make obleas, you will have to use a special machine similar to a waffle maker. The preparation of arequipe (Colombian caramel sauce), on the other hand, requires a lot of patience, since it cooks for 3 to 5 hours.

Obleas

OBLEAS

lb (225 grams) wheat flour

(60 milliliters) water

AREQUIPE

l (1 gal) milk

lbs (900 grams) sugar

Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch

Red onion marmalade

2kg red onions onions

garlic

butter

olive oil

thyme leaf

chilli flakes (optional)

red wine

milliliters sherry vinegar or red wine vinegar

port

Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Prolong summer by making and storing this jam that's packed with strawberries.

Strawberry Jam

strawberries,

(1.75-ounce) package pectin for less or no sugar needed recipes

Splenda® Granulated Sweetener

Wash jars and lids in hot soapy water; rinse with warm water.

Fill canning pot half full of water; add jars and water to cover. Bring water to a boil, reduce heat and simmer.

Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.

Remove and drain jars and lids, one at a time, as needed for filling.

Use a potato masher to crush strawberries; measure exactly 3 cups fruit.

In a large, heavy stock pot, combine crushed strawberries, water, and pectin; stir until pectin dissolves. Let stand 10 minutes.

Bring mixture to a full rolling boil (a boil that doesn&#8217;t stop bubbling when stirred) over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; add Splenda Sweetener, stirring until sweetener dissolves. Skim off any foam.

Ladle hot jam immediately into prepared jars, leaving ½” of headspace at top of jars. Wipe jar rims and threads. Cover with 2-piece lids; tighten bands.

Place jars on rack in canning pot. (Water must cover jars by at least 1”; add boiling water, if necessary.) Cover; bring water to a gentle boil.

Process for 10 minutes. Remove jars and place upright on a towel to cool completely.

After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.

This recipe for Cherry tomato jam is amazing on sandwiches, burgers, over eggs, on pizza and more.  The possibilities are endless!  Sweet and savoury this jam is the best way to use up a garden full of fresh Cherry tomatoes!

Small Batch Cherry Tomato Jam

onion (chopped)

500 g cherry tomatoes

tbsp cider vinegar

brown sugar

ginger

tsp chilli flakes (or

tsp salt

Add oil to a heavy bottomed sauce pan and place on medium-high heat.

Add onions and sautee for 3-5 minutes or until lightly caramelized and soft

Add tomatoes, cider vinegar, brown sugar, ginger, chilli flakes and salt and bring to a boil.

Reduce heat and let simmer for about 30 minutes or until tomatoes have softened and the ingredients have thickened to a jammy texture.

Let cool slightly and then transfer to a small glass jar.  See with a lid and store in the fridge for up to 3 weeks.

No need to give up flavor when watching added sugars.

Triple Berry Jam

strawberries

raspberries

Use a potato masher to crush strawberries; measure exactly 1 cup strawberries. Crush the raspberries and blueberries; measure exactly 1 cup of each of the berries.

In a large, heavy stock pot, combine crushed fruit, water, and pectin; stir until pectin dissolves. Let stand 10 minutes.

Top 13 jams recipes from across the web

The most viewed jams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bacon-Bourbon Jam Recipe

Homemade Cherry jam without Pectin

Passion fruit curd

Traditional apricot jam

Blueberry, pear & star anise jam

Eggless Lemon Curd

Microwave strawberry conserve

Peach & lime conserve

Obleas

Red onion marmalade

Strawberry Jam

Small Batch Cherry Tomato Jam

Triple Berry Jam

Top 13 jams recipes from across the web

The most viewed jams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bacon-Bourbon Jam Recipe

Homemade Cherry jam without Pectin

Passion fruit curd

Traditional apricot jam

Blueberry, pear & star anise jam

Eggless Lemon Curd

Microwave strawberry conserve

Peach & lime conserve

Obleas

Red onion marmalade

Strawberry Jam

Small Batch Cherry Tomato Jam

Triple Berry Jam

The most viewed jams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine