Assorted Fruit Jams and Marmalade
Assorted Fruit Jams and Marmalade
Ingredients
For the Apricot Jam
- 1 3/5 pounds ripe apricots, pitted and chopped
- 2 1/2 cups granulated sugar
- 1 1/2 tablespoons lemon juice
For the Blueberry Jam
- 2 cups blueberries, fresh or frozen
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Strawberry Jam
- 2 pounds strawberries, hulled and quartered
- 1 1/2 cups granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
For the Orange Marmalade
- 2 1/4 pounds oranges, preferably Seville, thinly sliced, seeds removed
- 1 lemon, thinly sliced, seeds removed
- 1/3 cup water
- 4 cups granulated sugar
Instructions
- 1
Sterilize four 8-ounce canning jars and lids by washing them in hot, soapy water, rinsing thoroughly, and then placing them in a large pot of boiling water for at least 10 minutes. Keep jars hot until ready to fill. Alternatively, run them through a dishwasher on a hot cycle.
⏱️ 15 min
- 2
To make Apricot Jam: Combine apricots, 2 1/2 cups granulated sugar, and 1 1/2 tablespoons lemon juice in a large, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, for 20-30 minutes, or until the jam thickens and reaches 220°F (104°C) on a candy thermometer. A good test for doneness is to place a small dollop on a chilled plate; if it wrinkles when pushed, it's ready.
⏱️ 30 min•🌡️ 220
- 3
To make Blueberry Jam: Combine blueberries, 3/4 cup granulated sugar, and 1 tablespoon lemon juice in a large, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low and simmer, stirring occasionally, for 15-25 minutes, or until the jam thickens and reaches 220°F (104°C). For a smoother jam, you can mash some of the blueberries with a potato masher during cooking.
⏱️ 25 min•🌡️ 220
- 4
To make Strawberry Jam: Combine strawberries, 1 1/2 cups granulated sugar, and 1/4 cup lemon juice in a large, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low and simmer, stirring occasionally, for 20-30 minutes, or until the jam thickens and reaches 220°F (104°C). Stir in 1 teaspoon vanilla extract during the last minute of cooking.
⏱️ 30 min•🌡️ 220
- 5
To make Orange Marmalade: In a large, heavy-bottomed pot, combine sliced oranges, sliced lemon, and 1/3 cup water. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes, or until the peels are tender. Add 4 cups granulated sugar and stir until dissolved. Increase heat to medium-high and boil rapidly, stirring frequently, for 25-40 minutes, or until the marmalade thickens and reaches 220°F (104°C). Skim off any foam that rises to the surface.
⏱️ 40 min•🌡️ 220
- 6
Carefully ladle each hot jam or marmalade into the hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims clean with a damp cloth. Center lids on jars and screw on bands until fingertip tight. Process jars in a boiling water canner for 10 minutes. Remove jars from canner and let cool completely on a wire rack for 12-24 hours. Check seals; if any jar does not seal, refrigerate and consume within 3 weeks.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Fruit Jams and Marmalade
Ingredients
For the Apricot Jam
- 1 3/5 pounds ripe apricots, pitted and chopped
- 2 1/2 cups granulated sugar
- 1 1/2 tablespoons lemon juice
For the Blueberry Jam
- 2 cups blueberries, fresh or frozen
- 3/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Strawberry Jam
- 2 pounds strawberries, hulled and quartered
- 1 1/2 cups granulated sugar
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
For the Orange Marmalade
- 2 1/4 pounds oranges, preferably Seville, thinly sliced, seeds removed
- 1 lemon, thinly sliced, seeds removed
- 1/3 cup water
- 4 cups granulated sugar
Instructions
- 1
Sterilize four 8-ounce canning jars and lids by washing them in hot, soapy water, rinsing thoroughly, and then placing them in a large pot of boiling water for at least 10 minutes. Keep jars hot until ready to fill. Alternatively, run them through a dishwasher on a hot cycle.
⏱️ 15 min - 2
To make Apricot Jam: Combine apricots, 2 1/2 cups granulated sugar, and 1 1/2 tablespoons lemon juice in a large, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, for 20-30 minutes, or until the jam thickens and reaches 220°F (104°C) on a candy thermometer. A good test for doneness is to place a small dollop on a chilled plate; if it wrinkles when pushed, it's ready.
⏱️ 30 min•🌡️ 220 - 3
To make Blueberry Jam: Combine blueberries, 3/4 cup granulated sugar, and 1 tablespoon lemon juice in a large, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low and simmer, stirring occasionally, for 15-25 minutes, or until the jam thickens and reaches 220°F (104°C). For a smoother jam, you can mash some of the blueberries with a potato masher during cooking.
⏱️ 25 min•🌡️ 220 - 4
To make Strawberry Jam: Combine strawberries, 1 1/2 cups granulated sugar, and 1/4 cup lemon juice in a large, heavy-bottomed pot. Bring to a boil over medium-high heat, stirring constantly until sugar dissolves. Reduce heat to medium-low and simmer, stirring occasionally, for 20-30 minutes, or until the jam thickens and reaches 220°F (104°C). Stir in 1 teaspoon vanilla extract during the last minute of cooking.
⏱️ 30 min•🌡️ 220 - 5
To make Orange Marmalade: In a large, heavy-bottomed pot, combine sliced oranges, sliced lemon, and 1/3 cup water. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes, or until the peels are tender. Add 4 cups granulated sugar and stir until dissolved. Increase heat to medium-high and boil rapidly, stirring frequently, for 25-40 minutes, or until the marmalade thickens and reaches 220°F (104°C). Skim off any foam that rises to the surface.
⏱️ 40 min•🌡️ 220 - 6
Carefully ladle each hot jam or marmalade into the hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims clean with a damp cloth. Center lids on jars and screw on bands until fingertip tight. Process jars in a boiling water canner for 10 minutes. Remove jars from canner and let cool completely on a wire rack for 12-24 hours. Check seals; if any jar does not seal, refrigerate and consume within 3 weeks.
⏱️ 20 min