Pectin-Free Jams by Michelle S. Badger
Pina Colada Jam
1 cups finely chopped organic dried coconut flakes
4 ½ cups finely chopped fresh pineapple
3 cups of sugar
1. In a food processer add the coconut & pineapple and process until desired consistency.
2. Then in a large, heavy bottomed stock pot mix the pineapple, coconut and sugar and bring to a boil for 3-5 minutes. Then reduce the heat to medium low and simmer for about 40 minutes or until the mixture reaches a jell point as it thickens .Stir constantly to prevent the jam from burning to the bottom.
3. Ladle the hot jam into sterilized jars
4. Leave ¼ - ½ head space. Wipe the rims and place the hot lids onto of the rim then screw on tightly the ring bands
5. Process for 5 minutes in a boiling water canner and the remove from the canner and place on a wooden cutting board (if placed directly on your counters it will leave permanent ring marks)
6. Let stand for 12-24 hours to ensure protection of the vacuum seal
Makes 4 ½ pints
Caramel Spice Pear or Apple or Peach Butter
7 ½ lbs. firm fruit
6 cups sugar
1 ½ tsp ground cinnamon
1 tsp ground cloves
½ tsp ground ginger
2 Tbsp Fresh lemon Juice
Wash the fruit thoroughly and remove the cores and or seeds (do not peel them) Process the fruit in a food processer and then place the fruit into a heavy bottomed stock pot and bring to a boil then reduce the heat.
In a wide frying pan, over medium heat caramelize 1 ½ cups of the sugar then immediately pour this into the fruit mixture it will temporarily harden, yet it will dissolve again quickly)
Bring the fruit mixture to a boil again and add the remaining 4 ½ cups of sugar, cinnamon, cloves, and ginger and stir until the mixture is well blended. Reduce the heat at simmer for 45 minutes. Stir often to prevent burning
Ladle the hot butter into sterilized jars
4. Leave ¼ - ½ head space. Wipe the rims and place the hot lids onto of the rim then screw on tightly the ring bands
5. Process for 5 minutes in a boiling water canner and the remove from the canner and place on a wooden cutting board (if placed directly on your counters it will leave permanent ring marks)
6. Let stand for 12-24 hours to ensure protection of the vacuum seal
Makes 4 ½ pints
Canned Ice-cream toppings
Blackberry-Peach topping
3 cups sugar
½ cup water
2 Tbsp lemon juice
½ tsp cinnamon
4 cups crushed blackberries
4 cups peeled, pitted crushed peaches
1. In a heavy-bottomed stockpot mix the sugar, water, lemon jucie and cinnamon. Bring to a boil over medium heat, stirring constantly for about 5 minutes.
2. Add the blackberries and peaches and bring back to a boil for 12 minutes.
3. Ladle the topping into pint sized jars, wipe the rim and then place a rubber seal canning lid and then twist over that the canning lid ring.
4. Process in a boiling water canner for 10 minutes. Remove from water bath and allow to cool for seal to set.
Caramel Pecan Topping
3 cups firmly packed brown sugar or organic pure cane sugar
1 ½ cups corn syrup or rice syrup
1 cup water
1 tsp rum flavoring
2 ½ cups chopped pecans (or walnuts)
1. In a heavy-bottomed stock pot mix the sugar, corn or rice syrup and water and bring to a boil over medium heat. Make sure you keep stirring to prevent the sauce from burning.
2. Reduce the heat to medium-low and simmer for 5 minutes, then add the rum flavoring and pecans.
3. Ladle the topping into pint sized jars, wipe the rim and then place a rubber seal canning lid and then twist over that the canning lid ring.
4. Process in a water bath canner for 10 minutes. Remove from water bath and allow to cool for seal to set.