Jams

Jams are made of crushed fruits, mixed with sugar and boiled rapidly until thick.

Amber Jam

• 1 orange
• 1 lemon
• 1 grapefruit
• Sugar
• 1/8 teaspoon salt

WASH and remove peel from the fruit. Cut the peel in thin slices. Add 1 quart of water to the sliced peel and boil 5 minutes. Drain. Add quart of fresh water, boil and drain again. Repeat for a third time. Remove seeds and "rag" from the peeled fruit. Slice thin and add to the boiled peel. Measure the fruit and peel and add twice as much water as fruit and peel. Boil rapidly for 40 minutes. Measure the mixture and add an equal measure of sugar. Add the salt. Boil rapidly, stirring frequently, until thick and amber colored (about 25 minutes). Allow to stand in kettle until slightly cooled. Then stir and pour into sterilized KERR Jars and seal with paraffin or tighten cap and process for 20 minutes in water bath.

Apricot-Pineapple Jam

SEE Pineapple-Apricot Jam

Apricot-Raspberry Jam

• 2 pounds fresh apricots (6 cups sliced)
• 1/4 cup water
• 4 1/2 cups sugar
• 1 1/2 cups raspberries

ADD water to apricots which have been pared and pitted. Add sugar and raspberries and cook until jam is of desired consistency. Pour into sterilized KERR Jars and seal while hot.

Berry Jam

WASH and pick over berries. Crush and measure berries and juice. Heat through. Add 3/4 cup sugar for each cup berries and juice. Cook, stirring frequently, until of desired consistency. Pour into sterilized KERR Jars and seal while hot.

Cranberry Jam, Spiced

• 8 cups cranberries
• 1 cup each water and vinegar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 6 cups sugar

MASH cranberries lightly; add vinegar and water and cook until soft. Put through coarse strainer; add spices and sugar, cook 8 minutes, stirring often. Pour into sterilized KERR Jars and seal while hot.

Damson Plum Jam

• 4 quarts damson plums (after seeding and cutting)
• 1 quart water
• Sugar

WASH plums, remove the seeds, cut in fourths, add the water and cook the fruit until soft. Measure and add 3/4 cup sugar for each cup fruit. Stir mixture over low heat until sugar is dissolved. Boil rapidly until mixture is thick and clear. Pour into sterilized KERR Jars and seal while hot.

Dried Apricot-Pineapple Jam

• 2 cups dried apricots
• 2 cups crushed pineapple
• 1/2 lemon thinly sliced
• 4 cups sugar

WASH apricots. Cover with cold water and soak overnight. Simmer until tender in water in which they were soaked. Mash apricots and add pineapple, lemon and sugar. Simmer, stirring frequently until thick and clear. Pour into sterilized KERR Jars and seal while hot.

Fig Jam

SCALD 6 quarts figs in 6 quarts boiling water; let stand 15 minutes. Drain, rinse thoroughly in clear cold water, drying and pressing fruit until all water is out. Weigh or measure figs, remove stems and crush, add 1/2 cup sugar for each cup figs after crushing. Put in barely enough water to start fruit cooking, then boil down until thick. A little sliced lemon or orange, or preserved ginger or nut meats may be added, as preferred. Pout into sterilized KERR Jars and seal while hot.

Fig Jam with Honey

MUCH depends upon the sweetness of the honey, but ordinarily 1 cup honey equals 1 cup sugar. Peel figs, measure and add 3/4 cup honey for each cup fruit and let cook slowly, stirring constantly. When thick, pour into sterilized KERR Jars and seal while hot. A little sliced lemon or chopped walnuts in fig jam makes it delicious.

Ginger-Quince Jam

• 4 pounds quinces
• 8 cups sugar
• 1/4 pound crystallized ginger
• 2 lemons

WASH, pare and remove cores from the quinces. Chop in fine pieces, cook in boiling water to cover, until tender. Add sugar, chopped ginger, juice and grated rind of lemon. Cook until thick. Pour into sterilized KERR Jars and seal while hot.

Grape Jam

• 3 pounds grapes (4 cups)
• 2 oranges
• 1/2 cup chopped raisins
• 2 cups sugar

WASH grapes and remove stems. Add 1 cup water and cook until tender and skins are bursted. Rub through coarse strainer and add juice of the 2 oranges, grated rind of 1 orange, raisins and sugar. Cook until thick, then pour into sterilized KERR Jars and seal while hot.

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Loquat Jam

WASH and seed ripe fruit, remove blossom end and all imperfections. Run through food chopper and measure the pulp. Barely cover with cold water and cook until tender and deep red. When cooked down add sugar in equal measure and cook until thick—two hours or more, when as much as 4 or 5 quarts are used. Pour into sterilized KERR Jars and seal while hot.

Peach Jam

PEEL and cut well ripened peaches into small pieces. Put into large kettle without the addition of water. When peaches have begun to soften, crush them slightly. Cook slowly about 20 minutes or until peaches are slightly softened. Measure peach pulp and for each cup of peaches add 1 cup of sugar. Return to heat and cooked until of desired consistency (about 20 minutes). Pour into sterilized KERR Jars and seal while hot.

Peach-Plum Jam

• 3 pounds peaches (7 cups)
• 3 pounds red plums (7 cups)
• 12 cups sugar
• 1 lemon (sliced very thin)

PEEL and pit peaches, pit plums, cut fruit into small pieces, measure and crush lightly. Add sugar and lemon and cook to desired consistency. Pour into sterilized KERR Jars and seal while hot.

Pear Honey

• 3 pounds ripe pears (9 cups)
• 1 cup crushed pineapple
• Grated rind and juice 1 fresh lime
• 5 cups sugar

WASH, pare and core the pears; slice before measuring. Put through a food chopper using the fine blade. Combine pears and pineapple. Add the lime rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook for 20 minutes. Pour into sterilized KERR Jars and seal while hot.

Pear and Tart Apple Jam

• 4 cups diced pears
• 4 cups diced tart apples
• 5 tablespoons lemon juice
• 5 cups sugar
• Grated rind of 1 lemon

PEEL and dice fruit. Mix all ingredients thoroughly. Boil about 20 minutes. Take from heat and allow to stand for 10 minutes to plump. Bring back to boil and boil, stirring frequently until mixture is thick and clear (about 10 minutes). Pour into sterilized KERR Jars and seal while hot.

Pineapple and Apricot Jam

• 2 1/2 pounds fresh apricots (7 cups sliced)
• 3 cups crushed pineapple
• 5 cups sugar

WASH and slice apricots, mix with sugar and pineapple (fruit and juice). Cook until desired consistency (about 25 minutes). Pour into sterilized KERR Jars and seal while hot.

Pineapple-Rhubarb Jam

SEE recipe for Rhubarb-Pineapple Jam.

Quince-Ginger Jam

SEE recipe for Ginger-Quince Jam.

Rhubarb and Pineapple Jam

• 7 pounds rhubarb (22 cups)
• 2 medium pineapples (8 cups)
• 10 cups sugar

CHOP rhubarb and pineapples into small pieces. Add half the sugar and cook 15 minutes. Add remaining sugar and simmer, stirring often, until thick. Pour into sterilized KERR Jars and seal while hot.

Rhubarb-Strawberry Jam

• 2 pounds strawberries (4 cups, mashed)
• 2 pounds rhubarb (8 cups, 1/2 inch pieces)
• 6 cups sugar

WASH fruit. Cut rhubarb into 1/2 inch pieces. Cover rhubarb with half of the sugar and let stand 1 to 2 hours. Crush berries and mix with remaining sugar and combine with rhubarb. Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Cook until thick. Pour into sterilized KERR Jars and seal while hot.

Strawberry Jam

• 6 cups strawberries
• 5 cups sugar
• 2 tablespoons lemon juice

MASH berries to make 6 cups. Mix with sugar. Cook rapidly until thick (about 20 minutes). Add lemon juice a few minutes before cooking is complete. Pour into sterilized KERR Jars and seal while hot.

Strawberry-Cherry Jam

• 3 cups strawberries, hulled
• 3 cups cherries, pitted
• 4 1/2 cups sugar
• 2 tablespoons lemon juice
• 1/2 orange, sliced thin

COMBINE strawberries and cherries. Add sugar, lemon juice and sliced orange. Cook rapidly, stirring constantly, until thick. Pour into sterilized KERR Jars and seal while hot.

Strawberry and Pineapple Jam

COMBINE equal parts of strawberries and canned crushed pineapple with sugar equal in weight or measure to the fruit. Boil until clear and thick like jam. Pour into sterilized KERR Jars and seal while hot.

Tomato Jam

• 5 pounds ripe tomatoes (11 cups, quartered)
• 5 cups brown sugar
• 1 tablespoon each whole cloves, allspice and stick cinnamon
• 2 1/2 cups vinegar
• 3 cups seedless raisins

CUT tomatoes in pieces after peeling. Add sugar and vinegar, and spices tied in cheesecloth. Boil slowly for 2 hours, add raisins, chopped, and boil 1 hour longer. Remove spices and pour into sterilized KERR Jars and seal while hot.

Winter Jam

• 3 cups cranberries
• 1 1/2 cups diced apples, peeled
• 1 1/2 cups water
• 1 1/2 cups crushed pineapple
• 2 tablespoons lemon juice
• 3 1/2 cups sugar

COOK the cranberries and apples in the water until they are clear and tender. Press fruit through sieve to remove cranberry skins. Measure, there should be 3 cups of the pulp. Add pineapple without draining it, lemon juice and sugar. Mix well and boil rapidly until thick and clear (about 6 to 8 minutes). Pour into sterilized KERR Jars and seal while hot.

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