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Category: Jams

Tomato Marmalade

4 cups sugar
5 cups chopped green tomatoes
2-3oz pkgs raspberry or strawberry jello

Boil tomatoes and sugar hard for 7 min. Add jello. Stir well. Pour hot jam into sterilized jars.

Rhubarb Jam

6 cups rhubarb
5 cups sugar
1 large can crushed pineapple
1 large pkg strawberry Jello

Cut up rhubarb. Add sugar & let set overnight. Bring to boil. Boil 3 min & add pineapple. Cook a few minutes & add jello. Bottle.

Zucchini Jam

6 cups zucchini – peeled and grated
4 cups sugar

Boil 12-15 min. Add:
½ cup lemon juice
Large can of crushed pineapple (with juice)

Boil 6 min. Add 1 6oz pkg peach or apricot jello. Stir until dissolved. Bottle.

Cooked Jam

Crush berries. Cook only 4 cups at a time. Bring to boil. Add sugar – ¾ cup o 1 cup fruit.\Stir until sugar dissolves. Boil rapidly until syrup is thick & clear, 8-20 min. Fill prepared jars to ½” from top of jar. Seal, label & store.

Rhubarb Marmalade Conserve

4 cups rhubarb, cut in 1″ pieces
4 cups sugar
1 cup raisins (if desired)
2 oranges, sliced thinly, then halved or quartered
2 cups water

Put the orange pieces in a big pot with water. Bring to boil & then simmer 15 min. Add the rhubarb (raisins) & sugar & bring to a boil again. Simmer for 8 more min. Pour into sterilized jars & seal.

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