Kiwi Strawberry Daiquiri Jam

Found on SbCanning - Canning Only Recipes

1 cup Strawberries, chopped 

2/3 cup unsweetened pineapple juice 

1/3 cup lime juice 

3 T. Ball Flex batch powdered pectin 

3 cups sugar 

1/4 cup rum 

Prepare boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Combine kiwifruit, strawberries, pineapple juice and lime juice in a large saucepan. Gradually stir in pectin. Bring to a boil over high heat, stirring frequently. Add sugar and return to a full rolling boil that can not be stirred down, stirring constantly. Boil hard for 1 minute, stirring constantly. Immediately stir in rum. Remove from heat. Skim off foam if necessary. Carefully ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours.

Lid should not flex up and down when center is pressed. Makes 4 half pints.




2 ½ lbs. Kiwi, peeled and chopped 

1 cup strawberries, chopped 

2 cups cane sugar 1 box of sure-jell pectin 

2 T. lemon juice 

Put all ingredients into a dutch oven and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture to a boil and add a package of powdered pectin to tighten up the consistency. Bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 3 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.

3 cups peeled and chopped Kiwi

1 cup unsweetened pineapple juice

4 cups sugar

1 package powdered pectin (3 T. flex no sugar pectin)


Combine kiwi, pectin, and pineapple juice in dutch oven. Bring to a boil, stirring constantly. Add sugar, stirring till dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into sterilized jars leaving 1/4" headspace. Adjust two piece caps. Process 10 minutes in water bath at a full boil. Make 4 half pints.

Blushing Peach Banana Jam

Found on Pinterest

1 cup banana, ripe and mashed (about 3 medium sized) 

1/2 cup maraschino cherry, drained and diced 

2 tablespoons lemon juice 

6 cups sugar 

1 (1-3/4 ounce) package dry pectin 

Makes 8 - 1/2 pints 

Directions: 

Mix peaches, bananas, cherries, and lemon juice into a large saucepan. Mix pectin into fruit in pan.

Stir and cook over high heat until mixture comes to a full rolling boil (one that can't be stirred down). Add and stir in the sugar. Bring to a full rolling boil once again. Stir constantly and boil. Boil rapidly for one minute. Remove from heat. Skim off foam. Stir and skim for about 5 minutes allowing mixture to cool slightly and prevent floating fruit. Ladle into sterilized canning jars, leaving 1/4 inch headspace. Make sure jar rims are clean and cover with two piece metal lids and rings. Hot water bath for 5 minutes.


Yield: 4 pints

Ingredients

* 2 cups crushed peeled peaches

* 2 cups red raspberries, crushed

* 1/4 cup bottled lemon juice

* 7 cups sugar

* 2 pouches (3 ounces each) liquid fruit pectin

* 1/8 teaspoon almond extract

Directions

1. In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.

2. Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: 4 pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

2 cups crushed, peeled peaches 

2 cups crushed, peeled raspberries or strawberries 

1/4 cup lemon juice 

7 cups sugar 

2 pouches Certo liquid fruit pectin 

1/8 tsp almond extract 

In a large pot combine peaches, berries, and lemon juice. Stir in sugar; mix well. Bring to a full rolling boil, stirring constantly. When it comes to a full boil, boil for 1 minute. Remove from heat and stir in pectin. Return to heat and bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat, cool for 5 minutes. Skim off foam and stir in extract. Pour hot jam into hot jars, leaving 1/4 inch headspace. Adjust caps. Process 15 minutes in a boiling water bath. Yield: 4 pints