Pina Colada Jam

Image Souce: Taste of Home

*Note* This recipe was written for use with the Ball Jam Mixer, which I do not have.  I've kept the ingredient list the same, but have altered the directions to suit regular stove-top jam-making.

Ingredients:

2 1/3 cups crushed pineapple (about 1 med)
1/3 cup coconut rum (or coconut water)
3 Tbsp classic pectin
1/2 tsp butter or margarine
3 1/3 cups granulated sugar
1/4 cup shredded coconut, coarsely chopped

Directions:

PEEL and core pineapple. Coarsely chop pineapple, and then crush with a potato masher. Measure required quantity of crushed pineapple and remaining ingredients for your recipe; set aside.

Place crushed pineapple in a large stock pot.  Pour coconut rum or coconut water over pineapple and stir.  Stir in pectin.  Add butter/margarine to help reduce foaming.

Bring to a full rolling boil.  Then mix in sugar. and coconut.  When it returns to a full rolling boil, boil hard for 1 minute exactly.

Ladle into hot, sterilized jars with ¼ inch headspace. Wipe rims. Add heated lid. Screw on ring, making it finger tight. Process in boiling water bath for 10 minutes. Makes 4 half pints.

Here's a second option with slightly different ingredients:
(follow the same steps for making the jam)

Pina Colada Jam 2.0

3 cups crushed pineapple
½ cup orange juice
¼ cup lime juice
½ cup coconut rum
2 cups sugar
3 tablespoons Ball flex-batch Classic pectin

Out of This World Apple Preserves

The lemon keeps this sweet, chunky jam fresh-tasting.  It reminds me of apple pie or applesauce.  It's really just perfect, and seriously out of this world good!

I made mine with Honey Crisp Apples, but you can use any kind. 

6 c. chopped, peeled & cored apples
1 c. water
1 T. lemon juice
1 package pectin
4 c. sugar
1/2 c. thinly sliced lemon
2 t. nutmeg

Combine apples, water, and lemon juice in a large non-reactive pot.  Cover and simmer 10 minutes.  Add in 1 package of pectin.  Stir and bring to a boil.  Add sugar and lemon.  Stir until sugar is dissolved.  Bring to a boil.  Boil hard 1 minute, stirring constantly.  Remove from heat and stir in nutmeg.

Ladle into prepared jars, leaving 1/4 inch head space.  Process 10 minutes in hot water bath.  Makes 6-7 half pints.

New to canning?  You CAN do it!  Ball makes it really easy -- go here to learn more.

Two Impossibly Easy Dips

My family has come to know me as the dip queen.  No chip, no veggie stick, no vanilla wafer should go undipped.  And so, I have added a line of dip mixes to Jessica's Pantry at Country Harvest Greenhouse.  However, the dips I'm sharing don't start with a seasoning mix -- instead, look to the canned jam section of Jessica's Pantry.

Berry Delicious Dip
- 1 cup Triple Berry (or other fruit) jam
- 1 cup marshmellow creme

Mix well -- a mixer will be needed -- and voila!  Instant delicious fruit or cookie dip.  You can choose the jam flavor you want and you can alter the ratio of jam-to-creme based on your tastes.

Hot Pepper Dip
- 8 oz cream cheese, softened
- 1 cup hot pepper relish

Mix well.  Creates a creamy, savory dip with a hint of sweet and a hint of heat.  Serve with crackers or veggie sticks.

Strawberry Rhubarb Jam

It's that delightful time of the year when rhubarb and strawberries are in abundance.  Here's a tasty way to make use of the bounty!  

Recipe yields 6 half pints


2 c. crushed strawberries
2 c. chopped rhubarb
6 Tbs pectin powder
1/4 c. lemon juice
5 1/2 c. sugar

Before you begin, prepare your hot water bath, jars, and lids.  Ball Canning provides an excellent step-by-step for this.

Next, prepare and measure out all ingredients.  (When it comes time to add the sugar, you will want to be able to dump it right in.)

Combine strawberries, rhubarb, pectin and lemon juice in a large saucepot.  Bring to a boil over high heat.  Once a full boil is reached, add the sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat. 

Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust 2-piece caps.  Process 10 minutes in boiling water canner.

TIPS:

• Use a liquid measuring cup for strawberries and lemon juice to ensure accuracy in measuring.
• Fresh lemon juice is best, but not vital.
• You may want a potholder in your hand when you stir the boiling jam - it bubbles & spits.
• A dab of butter added in during the boiling will reduce foam.

Recipe source: Ball Blue Book Guide to Preserving
Image source: Kraft.com

Hot (& Sweet!) Pepper Jam

Using different colored peppers makes it pretty but you can use all green if that's what you have. **Remember to protect your hands with rubber gloves or baggies when handling jalepeno peppers to prevent burns.**

3/4 c. finely chopped jalepeno peppers (roughly 6 medium peppers)
2 c. finely chopped green, yellow or red bell peppers
1 1/2 c. cider vinegar
6 1/2 c. sugar
1 pouch Certo LIQUID pectin
1 TBS butter or margarine

First, prepare your jars. Visit the Ball Canning "Getting Started" page to learn more.

Carefully measure peppers, vinegar and sugar into pot. Stir. Add 1 tablespoon of margarine to cut down on the foam that forms in the cooking process. Bring mixture to a full rolling boil and add the pouch of Certo quickly, stirring continuously. Bring it back to a rolling boil and boil exactly 1 minute still stirring continuously. Remove from heat and skim off any foam from the top of mixture. Ladle into jars. Process jars for 10 minutes in canner.

Divine over cream cheese and served with crackers.

Notes:
- More great recipes on Ball Canning's website
- You can add a few jalapeno seeds for extra spice
- You don't have to use Certo pectin, but if you switch, be sure to check the exact measurements listed on the package directions. It's important to be exact in your measurements.

Special thanks to my mom's friend Eileen for sharing her preferred recipe!