Rachel from Creech Farms has graciously shared her amazing recipes for the picture that she posted on my Facebook page show below. A rainbow of jams and jellies and some intriguing flavors that I wanted to post on my site since they were very creative. Some of the recipes posted have sources I have posted below the name.
You will note that all of these recipes are high sugar recipes but can be adapted to be made with a low sugar no sugar pectin to drop that amount of sugar required. Remember if you lower the sugar your end yield of jars will be less. If a recipe below states it will make 6 half pints many low sugar/no sugar recipes will give you about 3 half pints instead. I will post the conversion to low sugar at the bottom of each recipe. You will have to taste the recipe to adjust the proper low sugar. When the recipe tells you to bring to a boil do not do so until you have the amount of sugar you desire. If you need Pomona pectin since its the only alternative for liquid pectin you can find it in my SB Canning Store.
Peach Amaretto
Peach Amaretto
Ingredients
- 6 cups peaches
- 6 cups sugar
- 2 T lemon juice
- 1 package powder pectin
- 3 T Amaretto liquor
Instructions
- Combine the peaches and lemonjuice in a stockpot; crush fruit slightly. Stir in pectin. Bring to a fullrolling boil over high heat, stirring constantly.
- Stir in sugar; return to afull rolling boil. Boil 1 minute, stirring constantly. Remove fromheat. Stir in Amaretto.
- Remove from the heat; skim off anyfoam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in.headspace. Remove air bubbles; wipe rims and adjust lids.
- Process for 10minutes in a boiling-water canner.
- Yield: about 6 half pints
- (For low sugar version add: Ball Low sugar/no sugar add 4 1/2 Tablespoons OR 4 t. Pomona Pectin and 4 t. calcium water OR 1 box Sure Jel Low sugar/no sugar (pink box))
Vanilla Pear Berry
Vanilla Pear Berry
Ingredients
- 4 cups strawberries
- 2 cups chopped pears
- 6 cups sugar
- 2 T lemon juice
- 2 T Vanilla
- 1 package powder pectin
Instructions
- Combine the strawberries, pears, vanilla andlemon juice in a stockpot; crush fruit slightly. Stir in pectin.
- Bring to afull rolling boil over high heat, stirring constantly. Stir in sugar; return toa full rolling boil. Boil 1 minute, stirring constantly.
- Remove from the heat; skim off any foam. Carefullyladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove airbubbles; wipe rims and adjust lids.
- Process for 10 minutes in a boiling-watercanner.
- Yield: about 6 half pints
- (For low sugar version add: Ball Low sugar/no sugar add 4 1/2 Tablespoons OR 4 t. Pomona Pectin and 4 t. calcium water OR 1 box Sure Jel Low sugar/no sugar (pink box))
Pina Colada
Source: 250 Home Preserving Favorites
Ingredients
- 3 1/2 cups fresh pureed pineapple
- 1 cup cream of coconut liquor
- 1/3 cup white rum
- 1/4 cup lemon juice
- 6 1/2 cups sugar
- 2 (3 ounce) envelopes liquid pectin
Instructions
- In a large heavy bottomed pot, mix together pineapple puree, cream ofcoconut, rum, and lemon juice.
- Stir in sugar and bring to a full rolling boil(one that can't be stirred down) over high heat. Stir constantly, boil hard forthree minutes. Remove from heat and stir in pectin. Skim off any foam.
- Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Applylids and rings and tighten rings just fingertip tight.
- Process jars in boilingwater bath canner for 5 minutes.
- Yields 6-8 half pints
- (For low sugar version add: 2 t. Pomona Pectin and 2 t. calcium water)
Lime Jelly
Source: Ball Jelly Bean
Ingredients
- 2 cups unsweetened apple juice
- 3 1/2 cups sugar
- 1 pouch liquid pectin
- bottle of key lime candy oil flavoring
Instructions
- In a large heavy bottomed pot, mix together applejuice and sugar and bring to a full rolling boil (one that can't be stirreddown) over high heat. Stir in pectin and boil 1 minute. Stirin flavoring. Skim off any foam.
- Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Applylids and rings and tighten rings just fingertip tight.
- Process jars in boilingwater bath canner for 10 minutes.
- Yield 4-6 pints
- (For low sugar version add: 2 t. Pomona Pectin and 2 t. calcium water)
Apple Berry
Source: Ball Jelly Bean
Ingredients
- 2 cups unsweetened apple juice
- 3 1/2 cups sugar
- 1 pouch liquid pectin
- 1 pkg mixed berry kool aid
Instructions
- In a large heavy bottomed pot, mix together applejuice and sugar and bring to a full rolling boil (one that can't be stirreddown) over high heat. Stir in pectin and boil 1 minute. Stirin kool aid. Skim off any foam.
- Ladle into sterilized jars to within 1/4 inch of rim. Wipe rim clean. Apply lids and rings and tighten rings just fingertip tight.
- Process jars in boilingwater bath canner for 10 minutes.
- Yield 4-6 pints
- (For low sugar version add: 2 t. Pomona Pectin and 2 t. calcium water)
Tri Berry Jam
Source: Taste of Home
Ingredients
- 4 cups fresh or frozen blueberries
- 2-1/2 cups fresh or frozen red raspberries
- 2-1/2 cups fresh or frozen strawberries
- 1/4 cup lemon juice
- 2 packages (1-3/4 ounces each) powdered fruit pectin
- 11 cups sugar
Instructions
- Combine the berries and lemon juice in a stockpot;crush fruit slightly. Stir in pectin. Bring to a full rolling boil over highheat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil 1minute, stirring constantly.
- Remove from the heat; skim off any foam. Carefully ladle hot mixture into hotpint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjustlids.
- Process for 10 minutes in a boiling-water canner.
- Yield: about 6 pints or 12 half pints
- (For low sugar version add: Ball Low sugar/no sugar add 9 Tablespoons OR 8 t. Pomona Pectin and 8 t. calcium water OR 2 box Sure Jel Low sugar/no sugar (pink box))
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