Award-Winning Jams
It is best to make smaller batches, because the cooking time will be dependent on the consistency of the fruit.
Cook all ingredients at a very mild boil (less than medium heat) for 20 minutes. Skim the foam from the top of the fruit while cooking.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 3 - 8 oz. jars and some leftover for the fridge.
Berry Jam
This recipe made with boysenberries earned a Blue Ribbon
at the prestigious Santa Clara County Fair in 1999. "Great Flavor" wrote the
judge. Bring all ingredients to a boil on high heat, then continue at a mild boil at
medium heat for 15-18 minutes. Pull out the white berry cores while
cooking. See instructions for preparing and filling jars. After filling jars, return to a boiling water bath for 5 minutes. Take
out and allow to cool. Jars should seal within the hour. Yield: 3 - 8 oz. jars and some leftover for the fridge.
This recipe made with blackberries earned a Second Place Ribbon in 1998.
A 2nd Place winner at the 1998 Santa Clara County Fair and 3rd Place ("too thin") in 1999. Done with white peaches won 3rd prize at 2001 Fair ("not quite smooth enough for jam"). May enter in preserves category in 2002.
6 cups peeled and chopped peaches - peel peaches by dropping them into boiling and then ice water
Cook all ingredients at a very mild boil (less than medium heat) for 30 minutes. Skim the foam from the top of the fruit at end of cooking.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 6 - 8 oz. jars
Nectarine Jam
1999 Blue Ribbon winner at the 1999 Santa Clara County Fair ("Excellent flavor!") and 2nd Place winner in 1998.
6 cups peeled and chopped nectarines - peel fruit by dropping them into boiling and then ice water
3 cups sugar
4 tablespoons lemon juice
Cook all ingredients at a very mild boil (less than medium heat) for 30 minutes. Skim the foam from the top of the fruit at end of cooking.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 5 - 8 oz. jars and 1- 4 oz jar
3rd Place winner at 1999 Santa Clara County Fair.
Notes for 2000: add a little more lemon juice, add a few minutes to cooking time to try to get a firmer consistency.
8 cups peeled and halved apricots - peel fruit by dropping them into boiling and then ice water
3 & 1/2 cups sugar
5 tablespoons lemon juice
Cook all ingredients at a very mild boil (less than medium heat) for 25 minutes. Skim the foam from the top of the fruit while cooking.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 8 - 8 oz. jars
6 cups cored berries - crush them a bit to measure
3 cups sugar
3 tablespoons lemon juice
Cook all ingredients at a very mild boil (less than medium heat) for 40 minutes. Skim the foam from the top of the fruit while cooking.
See instructions for preparing and filling jars.
After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Yield: 4 - 8 oz. and 1- 4 oz. jars
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