Category Archives: Jams and Jelly

Sour Cherry Jam

Posted on April 6, 2010 by Sandy

Sour Cherry Jam by Sandra Nickerson on Tuesday, April 6, 2010 at 8:41pm 4 pounds of pitted and mashed sour cherries, which should yield about six cups of jammable fruit 3 cups sugar 1 package of low sugar pectin – … Continue reading →

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Red Onion Marmalade

Posted on April 6, 2010 by Sandy

4-6 large Red Onions 2 T Olive Oil 1 tsp dry mustard 1 tsp thyme or sage 1 tsp salt 1 tsp course ground pepper 1/4 cup balsalmic vinegar 1/4 cup brown sugar Cut onions tops and bottoms off, slice … Continue reading →

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Blueberry Jam

Posted on April 2, 2010 by Sandy

Blueberry Jam by Sandra Nickerson on Friday, April 2, 2010 at 8:14pm from Saving the Season BECKETT’S BLUEBERRIES 2.5 lbs berries, about 8 cups 1.5 lbs sugar, 3 heaping cups (I decided the straight 2:1 ratio suggested by the Blueberry … Continue reading →

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Pear Butter with Cardamom

Posted on March 20, 2010 by Sandy

Pear Butter with Cardamom by Sandra Nickerson on Saturday, March 20, 2010 at 10:27am 10-12 Barlett Pears – Peel and dice 6 Tablespoons Lemon Juice 3 Cups White or Brown Sugar 2 teaspoons Cardamom powder 1 teaspoon salt Add lemon … Continue reading →

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Meyer Lemon Marmalade

Posted on March 3, 2008 by Sandy

6 Meyer lemons (1 1/2 pounds) 4 cups water 4 cups sugar Special equipment: Cheesecloth Kitchen string 6 (1/2-pint) Mason-type jars, sterilized Preparation Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and … Continue reading →

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Blenheim Apricot Jam

Posted on January 23, 2008 by Sandy

Add blanched and peeled apricot kernels to each jar before sealing. How many? I’m not sure. I put up half-pint jars with 3, 4, 5 and 6 kernels per jar. Fruit-to-sugar ratio by volume 3:2 Fruit-to-sugar ratio by weight 5:4 … Continue reading →

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