4 Homemade Jelly and Jam Recipes
Try these delicious jelly and jam recipes with your toast and croissants and discover the joy of homemade preserves.Whether you’re a canning master or just starting out, we have plenty of jelly and jam recipes to entice you. Classics like strawberry jam make an appearance, as well as new favorites like habanero-mint jelly.
1. Blackberry Apple Jelly
Blackberries and apple combine to make this sweet and savoury treat.
- 3 pounds blackberries (about 2-1/2 quarts)
- 1-1/4 cups water
- 7 to 8 medium apples
- Additional water
- Bottled apple juice, optional
- 1/4 cup bottled lemon juice
- 8 cups sugar
- 2 pouches (3 ounces each) liquid fruit pectin
In a Dutch oven, bring blackberries and water to a boil. Reduce heat; simmer 5 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place berry mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until strained, reserving juice and discarding pulp.
Remove and discard stems and blossom ends from apples (do not pare or core); cut into small pieces. Place in the Dutch oven; add just enough water to cover. Bring to a boil. Reduce heat; simmer 20 minutes or until apples are tender. Strain through a cheesecloth-lined strainer, reserving juice and discarding pulp.
Measure the reserved blackberry and apple juices; return to the pan. If necessary, add water or bottled apple juice to equal 4 cups. Stir in lemon juice, then sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Carefully ladle hot mixture into nine hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.Yield: about 9 half-pints.
2. Hot Pepper Jelly
Try this jelly recipe for a spicier taste that goes great with cream cheese.
- 2 ⁄ 3 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly)
- 1 bell pepper
- 1 1 ⁄ 2 cups white vinegar
- 6 cups sugar
- 8 ounces liquid Certo (2 packets)
- 1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)
- Chop peppers and put in blender with vinegar.
- Blend well and pour into large boiler.
- Add sugar and mix well.
- Bring mixture to a rolling boil and boil for 1 minute.
- Remove from heat, strain through sieve and return liquid back to a boil.
- Boil for 5 minutes.
- Remove from heat.
- Add Certo and food coloring quickly.
- Put into 6 (1/2 pint) jars and seal.
- I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
- Turn jar up correctly and allow to cool completely before storing.
- Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.
3. Apple and Ginger Jelly
Granny Smith apples combine with fresh ginger for this tasty jelly.
5 lbs (2.5 kg) of Granny Smith apples (8 or 10)
½ cup (125 mL) lemon juice
1 inch (2.5 cm) piece fresh ginger, peeled and bruised
6 cups (1.25 L) water
¾ cup (175 mL) sugar for every 1 cup (250 mL) of juice
- Wash and roughly chop the apples (no need to peel or core). In a heavy stainless steel saucepan, combine the apples, lemon juice, ginger and water. Simmer over moderate heat until the fruit is very soft, 25 to 30 minutes. Remove from heat and leave until cold. Strain through a wet jelly bag overnight.
- Measure the resulting juice, pour into a saucepan and bring to a boil. Add the appropriate amount of sugar and stir to dissolve. Gently boil for 5 to 10 minutes, or until the jelly reaches the gelling point. (Test for gelling by removing the pot from heat and dropping a teaspoonful of jelly onto a cold saucer. The surface should wrinkle when pushed by your finger. If it doesn’t, return pot to heat.)
- Pour jelly into warm, sterilized jars, allowing ¼ inch (0.5 cm) headspace. Process 10 minutes in boiling water bath. Ready to eat in 2 weeks. Refrigerate once opened.
4. Mint Jelly
Mint Jelly sparkles like a jewel in a clear glass jar. Pack it in a reusable wooden storage container wrapped with ribbon in the same shade as the jelly.
- 1 1 ⁄ 2 cups of fresh mint, washed and packed
- 3 1 ⁄ 4 cups water
- 2 -3 drops green food coloring
- 1 ⁄ 2 teaspoon lemon juice
- 1 (1 3/4 ounce) box pectin
- 4 cups gra
- Crush mint leaves (I did a rough chop). Add water. Bring to a boil.
- Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion.
- Add food coloring and lemon juice. Add Sure-Jell, dissolve and bring to a rapid boil.
- Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more.
- Pour into sterilized jelly glasses and seal. I processed in the steam canner for 10 minutes to insure a good seal.