MIXED BERRY JAM

Use at least 3 different fruit and in roughly equal amounts.
It makes 5 cups

1 1/2 kg mixed soft berry fruits such as
strawberries, raspberries, red or black currants,
gooseberries, blackberries, boysenberries,blueberries.

Wash, trim and prepare fruit. In a large heavy saucepan place the firmest of the mixed berries first and place the rest on top. Heat very gently until juice run from fruit and simmer until all fruit is soft. Add sugar and stir in until dissolved. Bring to boil and boil for about 10 to 15 minutes or until jam sets. Place into hot clean dry jars and seal

mixed berry jam

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FEIJOA AND PINEAPPLE JAM

1 kg feijoas
750 g fresh pineapple
2 1/2 cups sugar
1 sweet orange
2 cups water

Peel and chop feijoas. Do the same with pineapple ( similar-sized pieces). Peel the rind from the orange thinly and shred finely. Peel and discard orange pith. Chop orange flesh roughly and add to the rest of the fruit. Place the chopped fruit, shredded peel and water into a large heavy saucepan and boil for about 30 minutes or until pineapple is soft. Remove from heat and cool. Allow 3/4 cup sugar to each 1 cup of pulp. Return pulp and sugar to the pan, stir to dissolve sugar and bring to a brisk boil for 30 minutes or until jams sets. Pour in to hot, clean, dry jars and seal when cold. akes about 6 cups of jam.

feijoa and pineapple jam

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GINGER FEIJOA JELLY

Makes about 4 cups of jelly

1 kg feijoas
1 large apple
1 lemon
50g fresh ginger
2 cups sugar

Wash feijoas and the other fruit. With the skin on roughly slice feijoas, apple and lemon. Grate ginger and in a large heavy saucepan place in fruit and ginger add water and boil for 1 hour or until soft. Drain through a jelly bag for several hours but do not squeeze the bag if a clear jelly is wanted.

Measure liquid and allow 3/4 cup sugar for each 1 cup of liquid. Return to pan add sugar and stir to dissolve. Bring to boil and boil briskly until jelly sets. Pour into small clean, hot, dry jars and seal when cold

ginger feijoa jelly

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DRIED APRICOT JAM

makes about M4 cups of jam

350g dried apricots
3 cups boiling water
4 1/2 cups sugar
1/4 cup lemon juice
1 tablespoon lemon rind, grated

Place apricots in a large heavy saucepan pour hot water over them and let soak for 1 hour.
Add lemon juice and simmer gently for 20 minutes or until soft and pulpy. Mash apricots well add sugar and stir to dissolve.
Bring to the boil an cook until jam sets.
Pour into hot, clean, dry jars and seal.

dried apricot jam


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sweetjamsolution.wordpress.com
deliciousrecipesblog.blogspot.com
www.herb-gardentalk.com
nutreearchives.blogspot.com
stamosfruittreeguide.blogspot.com