Homemade Marmalade Recipe | How to Make Jam

Jam Recipes ( Homemade Marmalade )

Jam is preserved easily because the sugar itself acts as a preservative. Jam is fruit boiled thick with sugar. Most jam recipes call for a 2:1 ratio of sugar to fruit by weight or volume. Some jam recipes that are really trying to hold down the sugar content call for a 1:1 ratio. Jelly generally has a 1:1 ratio, 1 c. juice to 1 c. sugar. Jelly making depends on having proper amounts of fruits, pectin, acid, and sugar.Jellying is a chemical change based on the presence of pectin and acid.

Pectin

Pectin is the key to jelly. It's a natural substance in some fruits, especially underripe ones, that "jells" when heated and combined with acid from the fruit and sugar. Apples are usually rich in pectin. Natural ripening causes the pectin to break down. So if your fruit is overripe, your jelly will never get firm no matter how long you boil it. Peaches, strawberries, and cherries don't have much pectin. You can combine pectin-rich fruits with pectin-poor fruits, use commercially prepared pectin, or make your own.
Short of Pectin?
Add sour apples, crab apples, currants, lemons, cran-berries, sour plums, loganberries, or green gooseberries.

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Ripe apples, blackberries, oranges, grapefruit,sour cherries, and grapes have a sort of average pectin content.Fruits that don't jell well on their own because of low pectin content are apricots, peaches, pears, strawberries, and raspberries.

How to make homemade Jam?

It can be prepared with just a little effort.
Here are the most popular homemade marmalade ( jam ) recipes;

Apple Maple Jam

Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly...See Recipe

Apricot Jam

Wash apricots. Pit. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar...See Recipe

Banana Jam

Peel the bananas and thinly slice or mash with a fork. Place the bananas in a heavy...See Recipe

Blackberry Jam

Crush fruit thoroughly. Add water and fruit pectin. Stir until pectin is dissolved. Heat ....See Recipe

Blueberry Jam

Wash,trim and roughly chop the rhubarb, put it into a pan and cook gently until it....See Recipe

Cantaloupe Jam

Cut cantaloupe in pieces the size of your thumb. Combine with drained crushed....See Recipe

Carrot Jam

Combine ingredients. Simmer slowly...See Recipe

Cherry with Raspberry Jam

Pit and chop cherries. Add next three ingredients. Bring to boil and cook for....See Recipe

Cherry Jam

Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes ....See Recipe

Concord Grape Jam

Squeeze the pulp from the grape skins into a preserving kettle, reserving the....See Recipe

Dried Fig Jam

Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove....See Recipe

Fig Jam

To prepare chopped figs, cover figs with boiling water. Let stand 10 minutes.....See Recipe

Ginger Peach Jam

Peel and pit peaches; finely chop or grind. Measure 4 1/2 cups into 6- to 8-q.....See Recipe

Gooseberry Jam

Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly.....See Recipe

Ground Cherry Jam

Husk and wash the ground cherries carefully. Measure the sugar and water into.....See Recipe

Mango Jam

Wash fruit, peel, seed and cut in cubes. Mash with a potato masher or run thro.....See Recipe

No Cook Strawberry Kiwi Jam

Measure prepared fruits into a large bowl. Measure sugar and set aside.....See Recipe

Peach Jam

Peel peaches. Pit, and grind or crush. If peaches lack flavor, add juice of...See Recipe

Pear and Ginger Jam

Peel, core and dice the pears. Cut the preserved ginger into small chunks....See Recipe

Strawberry Jam

In saucepan, combine strawberries and pectin, mashing or crushing berries....See Recipe

Pineapple with Apricot Jam

Drain, reserving 1/3 cup of the syrup, the cherries and cut up in small...See Recipe

Pumpkin Jam

Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well....See Recipe

Raspberry Jam

Cook raspberries uncovered for 10 minutes. Add sugar, stirring to dissolve.....See Recipe

MICROWAVE JAMS AND JELLIES:
Use only recipes developed specifically for the microwave (see your librarian).And consider that recipes developed for one microwave may not work in another because of differences in power output between the ovens.