Unusual Jam Recipes

This month's notes: October 2022: Stored US apples are still  available.  See your state's crop availability calendar for more specific dates of upcoming crops.

Valentine's Day - February 14 - See this website for Valentines Day history, facts and top picks for fast, easy, inexpensive gifts for the man, woman or children in your life!

Easter will be April 16, 2017 - if you want to take your children to a free Easter egg hunt - see our companion website to find a local Easter Egg hunt!

And we have home canning, preserving, drying and freezing directions. You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! Also make your own ice cream; see How to make ice cream and ice cream making equipment and manuals. Have fun, eat healthier and better tasting, and save money by picking your own locally grown fruit and vegetables, and then using our easy  directions

Please tell the farms you found them here - and ask them to update their information! As an Amazon Associate I earn from qualifying purchases.

Subscribe to our: Email alertsFollow us on Twitter  Add this page to your favorites! - Email this page to a friend, or to yourself

Other Jam Recipes

Below are a number of unusual but tested jam recipes.  I haven't tried all of them myself, as many of them require exotic ingredients (or just don't appeal to me).  But if you like them, let me know how well they work for you!

Chokecherry Jam

3 C. pulp yields about 3 half-pints

Remove stems from chokecherries and wash. Drain. Add 1 C. water to every 4 C. of fruit. Place over low heat and simmer just until fruit is tender, stirring occasionally. Rub pulp through a medium sieve. Measure this and add an equal amount of sugar.

Place over moderate heat and stir until sugar has melted. Bring to a full rolling boil and cook until mixture sheets (220oF) off spoon. Stir frequently. Pour into sterile jars, leaving 1/4" headspace. Wipe jar rims, adjust lids and rings. Water bath 10 minutes.

Holiday Cranberry Jam

2 C. fresh or frozen cranberries, thawed
1 medium orange
1/2 C. water
1 (10 oz.) pkg. frozen strawberries, thawed and crushed
3 C. sugar
2 pouches (1 pkg.) liquid fruit pectin

Finely chop or grind cranberries. Cut orange in quarters and remove seed; grind. Combine chopped fruits, water, crushed strawberries and sugar in a large pan; stir to blend.

Cook over low heat for 2 minutes, stirring constantly. Bring to a rolling boil for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim off foam, if desired. Stir for 4-5 minutes; pour into sterile jars, leaving 1/4" headspace. Wipe jar rims, adjust lids and rings. Water bath 10 minutes.

Spiced Mulberry Jam

Yields 3 half-pints

1 qt. prepared mulberries
3 C. sugar
1/4 C. lemon juice
1/2 tsp. cinnamon

Stem mulberries (some green berries are ok) and cover with cold salt water. Use 1/4 C. salt to 1 qt. water. Let stand 5 minutes. Drain, rinse in cold water for 3 minutes.

Crush berries. Add sugar, lemon juice and cinnamon. Cook slowly, stirring, until the sugar dissolves. Boil rapidly (stirring constantly to prevent scorching) until gel point is reached. Remove from heat and skim if necessary. Pour into sterile jars, leaving 1/4" headspace. Wipe jar rims, adjust lids and rings. Water bath 10 minutes.

Tomato Marmalade

Makes 6 half-pints

1 medium orange, peeled and quartered
2 lbs. tomatoes, peeled, cored and chopped (4 1/2 C.)
2 Tbsp. lemon juice
3 inches stick cinnamon, broken
2 tsp. whole cloves
5 C. sugar

Seed and quarter orange. Slice orange quarters crosswise very thinly over bowl to catch juice. In 5 qt. pan, combine orange slices, juice, tomatoes and lemon juice. Tie cinnamon and cloves in cloth bag and add to tomato mixture.

Bring to boil, cover and simmer 10 minutes. Stir in sugar. Bring to full boil, stirring constantly, until mixture reaches gel stage, about 7 minutes or longer. Remove from heat. Remove spice bag. Skim if necessary. Pour into sterile jars, leaving 1/4" headspace. Wipe jar rims, adjust lids and rings. Water bath 10 minutes.

Watermelon Marmalade

Makes 6 half-pints

3 lb. watermelon rind
3 lemons
1 pkg. (1 3/4 oz.) powdered pectin
5 C. sugar

Trim dark green and pink parts from watermelon rind. Cut rind into small chunks (about 6 cups). Chop fine or coarsely grind. Measure 4 C. pulp including juice. Set aside.

Squeeze juice from lemons. Reserve peel of 2 lemons. Measure 1/2 C. lemon juice and set aside. Remove excess white from reserved lemon peels. Cut peel into very fine strips. Place lemon peel in 5 qt. pan, cover with water, bring to boil and simmer 5 minutes. Drain, discard cooking liquid.

Add ground watermelon rind and liquid to lemon peel in pan. Cover and simmer 10 minutes, stirring frequently. Drain liquid into a 2 C. measuring cup. (Add water to make 2 C., if necessary.)

Return liquid to pan with rind and peel. Add lemon juice. Stir in pectin and bring to a full rolling boil. Add sugar and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam, if necessary. Pour into sterile half-pint jars leaving 1/4" headspace. Wipe jar rims, adjust lids and rings. Water bath 10 minutes.

Cactus Jam

2 qt. cactus fruits (prickly pear measured before cut).

Wash and remove skins, cut in half lengthwise, remove seeds. Cook until transparent in syrup of:

1 1/2 C. sugar
5/8 C. water
2 Tbsp. lemon juice
1 slice of orange 1/2" thick (remove before filling jars)

Pour into sterile jars, leaving 1/4" headspace. Wipe jar rims, adjust lids and rings. Water bath 10 minutes.

This page was updated on

Picking Tips

[General picking tips and a guide to each fruit and vegetable] [How much do I need to pick? (Yields - how much raw makes how much cooked or frozen)] [Selecting the right varieties to pick] [All about apple varieties - which to pick and why!]  [Picking tips for Vegetables] [ Strawberry picking tips] [ Blueberries picking tips]









Illustrated Canning, Freezing, Jam Instructions and Recipes

All About Home Canning, Freezing and Making Jams, Pickles, Sauces, etc. ] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]

Home Canning Kits

This is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids (and the jars are reusable)! There is also a simple kit with just the canner and rack, and a pressure canner, if you want to do vegetables (other than tomatoes). To see more canners, of different styles, makes and prices, click here!
Don't forget the Ball Blue Book!