A rainbow of recipes for Jams and Jellies!

Rachel from Creech Farms has graciously shared her amazing recipes for the picture that she posted on my Facebook page show below. A rainbow of jams and jellies and some intriguing flavors that I wanted to post on my site since they were very creative. Some of the recipes posted have sources I have posted below the name.

You will note that all of these recipes are high sugar recipes but can be adapted to be made with a low sugar no sugar pectin to drop that amount of sugar required. Remember if you lower the sugar your end yield of jars will be less. If a recipe below states it will make 6 half pints many low sugar/no sugar recipes will give you about 3 half pints instead. I will post the conversion to low sugar at the bottom of each recipe. You will have to taste the recipe to adjust the proper low sugar. When the recipe tells you to bring to a boil do not do so until you have the amount of sugar you desire. If you need Pomona pectin since its the only alternative for liquid pectin you can find it in my SB Canning Store. 

If you don't want to make these jam/jellies and would like instead to purchase them Creech Farms they have a Facebook page that you can contact Rachel and have them shipped direct to you! Here is the link to their page: Creech Farms

Thank you again Rachel for sharing these recipes with SB Canning!

Recipes below are listed based on the jars above left to right! 

Peach Amaretto

6 cups peaches

6 cups sugar

2 T lemon juice

1 package powder pectin

3 T Amaretto liquor

Combine the peaches and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat.  Stir in Amaretto.  
                   

Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 6 half pints (For low sugar version add: Ball Low sugar/no sugar add 4 1/2 Tablespoons OR 4 t. Pomona Pectin and 4 t. calcium water OR 1 box Sure Jel Low sugar/no sugar (pink box))

Vanilla Pear Berry

4 cups strawberries

2 cups chopped pears

6 cups sugar

2 T lemon juice

2 T Vanilla

1 package powder pectin

Combine the strawberries, pears, vanilla and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.
                        

Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 6 half pints (For low sugar version add: Ball Low sugar/no sugar add 4 1/2 Tablespoons OR 4 t. Pomona Pectin and 4 t. calcium water OR 1 box Sure Jel Low sugar/no sugar (pink box))

Pina Colada 
Source: 250 Home Preserving Favorites

3 1/2 cups fresh pureed pineapple

1  cup cream of coconut liquor
1/3 cup white rum
1/4 cup lemon juice
6 1/2 cups sugar
2 (3 ounce) envelopes liquid pectin


 In a large heavy bottomed pot, mix together pineapple puree, cream of coconut, rum, and lemon juice. Stir in sugar and bring to a full rolling boil (one that can't be stirred down) over high heat. Stir constantly, boil hard for three minutes. Remove from heat and stir in pectin.  Skim off any foam.

Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Apply lids and rings and tighten rings just fingertip tight. Process jars in boiling water bath canner for 5 minutes. Yields 6-8 half pints (For low sugar version add: 2 t. Pomona Pectin and 2 t. calcium water)

Lime Jelly
Source: Ball Jelly Bean

2 cups unsweetened apple juice

3 1/2 cups sugar

1 pouch liquid pectin

bottle of key lime candy oil flavoring     

Lorann Hard Candy Flavoring Oil Key Lime Flavor 1 Ounce

In a large heavy bottomed pot, mix together apple juice and sugar and bring to a full rolling boil (one that can't be stirred down) over high heat. Stir  in pectin and boil 1 minute. Stir in flavoring.  Skim off any foam.

Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Apply lids and rings and tighten rings just fingertip tight. Process jars in boiling water bath canner for 10 minutes. Yield 4-6 pints (For low sugar version add: 2 t. Pomona Pectin and 2 t. calcium water)

Apple Berry

Source: Ball Jelly Bean

2 cups unsweetened apple juice

3 1/2 cups sugar

1 pouch liquid pectin

1 pkg mixed berry kool aid

In a large heavy bottomed pot, mix together apple juice and sugar and bring to a full rolling boil (one that can't be stirred down) over high heat. Stir  in pectin and boil 1 minute. Stir in kool aid. Skim off any foam.

Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Apply lids and rings and tighten rings just fingertip tight. Process jars in boiling water bath canner for 10 minutes.
Yield 4-6 pints (For low sugar version add: 2 t. Pomona Pectin and 2 t. calcium water)

Tri Berry Jam
Source: Taste of Home

4 cups fresh or frozen blueberries

2-1/2 cups fresh or frozen red raspberries

2-1/2 cups fresh or frozen strawberries

1/4 cup lemon juice

2 packages (1-3/4 ounces each) powdered fruit pectin

11 cups sugar

Combine the berries and lemon juice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1 minute, stirring constantly.

Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: about 6 pints or 12 half pints (For low sugar version add: Ball Low sugar/no sugar add 9 Tablespoons OR 8 t. Pomona Pectin and 8 t. calcium water OR 2 box Sure Jel Low sugar/no sugar (pink box))