Jam, Jelly, & Preserve Recipes





Kiwi Jam
  • 4 cups mashed kiwi (whirred in a food processor)
  • 6 cups sugar
  • 4 tbls lemon juice
  • 6 oz liquid pectin
Bring kiwi, sugar and lemon juice to a boil.  Add pectin, boil 1 minute.  Ladle into prepared jars, leaving 1/4 inch head-space.  Adjust 2-piece caps.  Process 5 minutes in boiling-water canner.
Yield: 9 half-pints. Recipe courtesy of Donna Dubé.

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Lime Jelly
  • 4 cups fresh lime juice
  • 8 cups sugar
  • 2 tbls lemon juice
  • 6 oz liquid pectin
  • a few drops of green and yellow food coloring (optional, but it makes it look better)
Bring lime juice, lemon juice, food coloring and sugar to a boil.  Add pectin, boil 1 minute.  Ladle into prepared jars, leaving 1/4 inch head-space.  Adjust 2-piece caps.  Process 5 minutes in boiling-water canner.
Yield: 5 pints. Recipe courtesy of Donna Dubé.

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Jellied Cranberry Sauce
  • 4 1/2 cups fresh or frozen cranberries
  • 1 3/4 cups water
  • 2 cups sugar
  • 6 oz liquid pectin
Wash berries, drain.  Combine berries and water in a large sauce pot.  Boil until skins burst.  Press mixture through sieve or food mill, discard skins.  Add sugar to cranberry pulp and juice.  Bring mixture to a boil, add pectin, boil 1 minute.  Ladle into prepared jars, leaving 1/4 inch head-space.  Adjust 2-piece caps.  Process 10 minutes in boiling-water canner. 
Yield: about 2 pints. Recipe courtesy of Donna Dubé.

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Pomegranate Jelly
  • 4 cups pomegranate juice
  • 3 tbls lemon juice
  • 7 1/2 cups sugar
  • 6 oz liquid pectin
Bring pomegranate juice, lemon juice, sugar to a boil, add pectin, boil 1 minute.  Ladle into prepared jars, leaving 1/4 inch head-space.  Adjust 2-piece caps.  Process 5 minutes in boiling-water canner. 
Yield: 4 pints. Recipe courtesy of Donna Dubé.

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