Monkey Jam

Monkey Jam

3/4 cup sugar
1 cup water
6 Tbsp lemon juice
3 1/2 cups mashed bananas
1/8 tsp ground cloves 
1/8 tsp nutmeg
1/4 tsp cinnamon
2 tsp calcium water
2 tsp Pomona pectin

Mix pectin in sugar and set aside.

Mix together and bring all other ingredients to a boil.  Whisk in sugar and pectin mixture. Taste for sweetness and add more sugar if desired.  Do a frozen plate test.  If the jam sets, then add jam into prepared jams and do a water bath for 10 minutes. 

Cranana Jam

Cranana Jam

3 cups cranberries
1 1/2 cup water
2 cups mashed bananas
1 tsp lemon juice
1 cup sugar
2 tsp Pomona pectin 
2 tsp calcium water

Mix pectin into the sugar. Set aside.

Bring cranberries, bananas, water, lemon juice and calcium water all to a boil. Whisk in the sugar and pectin.  Bring back to a boil. Taste for sweetness and add sugar if desired.  Do the frozen plate test.  If it sets, pour into prepared jars, add lids and rings, and water bath can for 10 minutes. 

Pomona Mixed Berry Jam ~ Large Batch Tutorial

We love having Mixed Berry Jam on hand, and we are almost out. That isn't acceptable, so jam making is on the docket!  I thought I'd take pictures this time and post up this little tutorial.  Enjoy! 

Pour your 4 pound bag of Costco Mixed Berries in a large stockpot.  I measured about 12 cups of fruit.

We like strawberries in it, too, so I added a 2 cup measure of frozen berries, too.  That makes 14 cups of fruit, in total.  That's just an estimate, since it was measured frozen, not thawed and crushed.

Put your jars on a half sheet pan and heat them in the oven to 250 degrees.  This helps to prevent the jars cracking when you add molten hot jam.  

Next I added 8 tsp. calcium water to the berries.  Then I mixed 8 tsp Pomona pectin with 2 cups of white sugar. Whisk them together well! This was not added to the berries until they were at a boil.  That takes a while, since you are starting from frozen.  Be patient and don't burn your berries by heating them on too high of a temperature!  

When adding the Pomona pectin, use a large whisk and WHISK that fruit and add the pectin/sugar mixture slowly.  You don't want pectin clumps! 

At this point, you could add more sugar, but 2 cups was plenty for the entire batch for us.

Heat the berries back to boiling and boil of one minute.  Add hot jam to the hot jars.  Use a canning funnel.  Headspace is 1/4"for jam.  Make sure to wipe the rims of your jars with a damp cloth. If you dampen with white vinegar, the rim gets even cleaner!

Simmer lids, if needed.  Newer lids do not call for the simmering step, I have read.  My lids were bought some years ago, so they are not new-fangled and weird. 

They were simmered like a proper lid should be.

Add rings and process in a  water bath canner for 10 minutes. (Check your elevation to make sure the time is the same for your elevation!)  I use a steam canner rather than water bath. 

Remove your jars to a dry towel.  Use a jar lifter, not your hands!  Let sit overnight.  Remove rings, note the contents on the lid, and store out of direct sunlight. 

Jars can have flaws and when they do, they let you know.  Boo for flawed jars! 

I'll make this recipes another two or three times to make enough jam for the year. I put some directly into the fridge without canning, but it won't last long.  This recipe made 12 1/2 pints.

Carrot Cake Jam, Pomona Style

I adapted this recipe to use Pomona pectin. It came out quite thick, so I will use a scant measurement the next time I make it. I noted it in the recipe.

Carrot Cake Jam, Pomona Style

3 cups finely shredded carrots (peeled, or scrubbed well)
3 cups finely chopped pears or peeled apples
1 (28 oz) can of crushed pineapple OR 2 pints mock pineapple
6 Tbsp lemon juice
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 cups sugar
2 Tbsp calcium water

Add all of these ingredients into a large pot and bring to a boil.  Boil, stirring occasionally, for 20-30 minutes.

Whisk scant 2 Tbsp pomona pectin into 1 cup additional sugar.  Whisk this mixture into the boiling jam mixture.  Continually whisk and boil for 1 minute.

Ladle hot jam into HOT jars, cap and BWB for 10 minutes.

Spiced Peach Jam~Pomona Style

Spiced Peach Jam

Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.

Puree enough to make 4 cups. Pour into a large pot.

Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Add 1 1/2 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp ground ginger.  Bring to a boil.

While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.

Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.

Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups

Meyer Lemon Jelly

I found this recipe in an online forum.

Meyer Lemon Jelly

4 cups filtered lemon juice, preferably Meyer lemons, 

7 cups sugar  
2 (3 oz) pouches liquid pectin 

In an 8-qt stainless steel pan, over medium high heat, heat the juice until warm. Add the sugar and heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly for 1 minute. Remove the pan from the heat. Quickly skim off any foam and immediately ladle the hot jelly into hot jars, leaving 1/4-inch headspace. Wipe there jar rims and threads and apply screw rings. Process half-pint jars in a boiling water bath for 10 minutes, pint jars for 15 minutes. This is a tangy jelly with an intense taste. Yield: 7 to 8 half-pint jars

Persimmon Jam

I found this recipe at Canning Granny. It's a reader submitted recipe that sounds really good! 

Persimmon Jam 

2 Quarts ripe fresh persimmon pulp
1 Cup sugar
1 Cup orange juice
grated rind of 1 orange

Combine all ingredients in a 4-quart enameled or stainless steel pan and cook over medium-high heat,
stirring often until thickened, usually about 20 minutes.

Pour into sterilized half-pint jars and seal at once. This recipe makes 6 half-pint jars.

Banberry Jam-Pomona Pectin Version

Banberry Jam-Pomona Pectin Version


5 cups ripe strawberries, hulled and crushed (about 8 cups frozen)
3 1/2 cups ripe bananas, peeled and mashed (about 10)
1/2 cup lemon juice
4 cups sugar, or less, divided
1/2 teaspoon unsalted butter
2 Tbsp Pomona pectin
8 1/2 tsp calcium water


Blend pectin with 2 cups sugar.  Combine mashed fruit, calcium water and lemon juice in large pot.  Bring to a boil.  While vigorously whisking, slowly add sugar-pectin mixture.  Taste and add additional sugar as desired.  Bring to a boil and keep stirring 1-2 minutes.  Add butter if you are getting foam.  Cool five minutes, stirring once a minute to distribute fruit.  


Ladle into hot, prepared jars and process in a boiling water bath for 10 minutes.  Makes 6 pints.

Simple Strawberry Jam, Pomona Style

This is the method of making strawberry jam using Pomona pectin. The same recipe will work with these different fruits: kiwi, currant, raspberry, gooseberry, sour blackberry, sour cherry, sour plum and pineapple.

Simple Strawberry Jam

8 cups mashed fruit (that's about 16 cups whole fruit)
1 1/2-4 cups sugar, to taste
4 tsp pectin
4 tsp calcium water

Put mashed berries into pot. Add calcium water and stir well. Measure out sugar in a separate bowl and mix in pectin powder. Be thorough!

Bring fruit to boil. Mix in sugar/pectin mixture and stir vigorously for 1-2 minutes. Be sure the pectin is dissolved. Bring fruit back to a boil. Remove from heat.

Ladle into prepared jars and process in a BWB for 10 minutes, or more, depending on your elevation. Check my sidebar for a link, if you need a lesson on BWB canning.

Strawberry Mint Jam

I found this over at Mrs. Wheelbarrow's blog. I'm trying to track down some peppermint to try it!

Strawberry Mint Jam

4 c. strawberries, rinsed and hulled, halved or quartered
Juice of one lemon
5 black peppercorns, crushed
Four large stalks of peppermint, tied together
2 tsp calcium water
1.5 c sugar
2 tsp Pomona pectin
1/2 tsp butter, optional

Crush the strawberries a bit with a potato masher. You want some whole pieces.

In a large glass heavy bottomed preserving pot, gently toss the berries with the lemon juice. Add the mint springs and the crushed peppercorns. Allow to sit, at least two hours.

Get the water in the canner boiling. Get a small pot boiling with the rings. Stir together sugar and pectin.

Add the calcium water to the fruit and bring to a full rolling boil that cannot be stirred down. Remove the mint sprigs.

Add the sugar and pectin and stir vigorously for two full minutes.

Bring the jam back to a boil, then add the butter, stir well to dissolve foam.

Ladle the jam into sterilized 1/2 pt. jars. Wipe the rims, add lids and tighten rings.

Place the jars in the canner, make sure they are covered by at least an inch or two of water, then bring the water to a full boil

Once the water starts boiling, being timing the processing. Process for 10 minutes.

Remove the jars from the canner to a clean towel. Allow the jars to cool.

Vanilla Peach Jam

This is a Pomona pectin adapted recipe. I've been very happy with my bulk purchase of this. I LOVE that I can make jam with so little sugar now! I can use honey or stevia if I wish! I can also double and triple recipes with the same results, and make up my own flavor combinations. I love being able to make super big batches of jam!

I will assume you know the basics of water bath canning. If not, study up. You need to keep everything properly sterilized.


Vanilla Peach Jam

Wash peaches. Cut to remove pits, and place in blender. Do not remove skins.

Puree enough to make 4 cups. Pour into a large pot.

Add 1/4 cup lemon or lime juice and 4 tsp of calcium water. Bring to a boil.

While it is heating, prepare your sugar. Use 3/4 cup to 2 cups of sugar. Mix 3 tsp pectin powder into the sugar. When the fruit comes to a boil, whisk in the sugar-pectin mixture.

Whisk till thoroughly dissolved. Return to a boil and stir continuously. Boil for 1-2 minutes, then turn heat off. You may add 1 tsp of butter to reduce foaming, if you wish. Skim any foam.

Add 1 tsp vanilla extract and stir well. Taste. You may add vanilla in small amounts until you like the taste. (I used 5 cups sugar and 1 1/2 tbsp vanilla for 12 cups of fruit)

Ladle into properly prepared jars and boiling water bath them for 10 minutes. Yield: about 5 cups

Peach-Plum Jam

Peach-Plum Jam

2 1/2 cups finely chopped or ground peeled peaches
1 1/2 cups finely chopped or ground pitted plums
4 tablespoons fresh lemon juice
7 1/2 cups sugar
1/2 teaspoon butter, optional
2 pouches (3 ounces each) liquid fruit pectin

In a large nonreactive kettle, combine the finely chopped or ground peaches and plums, the lemon juice, and the sugar. Cook, stirring, over medium heat until sugar is melted. Bring to a boil that can't be stirred down. Add butter, if desired, to keep foaming down. Boil, stirring, for 1 minute. Add the fruit pectin and boil, stirring, for exactly 1 minute longer. Remove from heat and skim off the excess foam.

Using tongs, carefully remove jars from the hot water, draining well. Fill them with hot fruit mixture, leaving 1/4 inch headspace. Wipe rims clean with a dampened cloth and fit seals on tops of jars. Screw on the lids firmly. Lower the jars into the water and add more hot or boiling water so the water is 1 to 2 inches above the jars. Bring to a boil. Cover and boil gently for 10 minutes.

Makes 7 half-pints

Slow Cooker Blueberry Butter

I found this at Food In Jars. It sounds delectable!

Slow Cooker Blueberry Butter
makes approximately 3 1/2 pints of butter

8 cups of pureed blueberries
2 cups sugar
1 lemon, zested
2 teaspoons cinnamon
1/2 teaspoon grated nutmeg

Put the pureed blueberries in a slow cooker. Place a lid on the pot and turn it on to low. After about an hour, give it a stir. At this point, you use something to prop the lid a bit. Laying a wooden spoon across the rim of the cooker and then placing the lid on gives just enough room to let the steam evaporate.

At the beginning of hour five, add the spices and the sugar, remove the lid completely and turn the heat up to high, in order to speed the cooking down.

Once it’s cooked down sufficiently (perhaps an hour or so at high), pour into jars (leave a good 1/2 inch of head space), wipe rims, apply lids and screw on bands. Process in a boiling water canner for 10 minutes.

Blueberry Cherry Jam

Blueberry Cherry Jam

2 cups blueberries
1 1/2 pounds cherries
4 cups sugar
1 box pectin

Crush blueberries one layer at a time. Stem and chop cherries. Combine fruit. You should have 3 1/2 cups of fruit. Put fruit in large pot*.

Measure sugar and set aside. Add pectin to the fruit in the pot. Stir and bring to a boil. Add sugar all at once. Bring back to a full boil and boil for one minute. Remove from heat and skim any foam. Pour into hot, prepared jars and BWB (boiling water bath) for 10 minutes.

*you can stir in 1/2 tsp butter with the fruit to lessen foaming.

Makes 5 half-pint jars

Triple Berry Jam

Triple Berry Jam

6 cups strawberries
3 cups raspberries
2 cups blackberries
1/2 tsp butter
1 box pectin
7 cups sugar

Wash berries. Mix pectin with 1/4 cup of the sugar. Combine berries and sugar-pectin mix to a full boil. Add butter and remaining sugar. Bring back to a full boil and boil hard for 1 minute. Let stand for 5 minutes, stirring once a minute. Ladle into hot, properly prepared jars. Process in a boiling water bath for 10 minutes.

Makes 4 pints

Honey Lemon Jelly

Honey Lemon Jelly

5-6 lemons
2 1/2 cups honey
1 (3 oz) pkg liquid pectin

Zest lemon rind to measure 4 tsp. Set aside. Squeeze juice to measure 3/4 cup. Strain. Combine juice, honey and rind in a large pot. Stir well.

Bring to a boil over high heat. Stir in pectin. Return to a boil and boil hard for 1 minute. Remove from heat. Skim foam. Pour into hot, properly prepared jars. Boil water bath for 10 minutes.

Makes 4 half-pints

Strawberry Lemon Marmalade

Strawberry Lemon Marmalade

1 lemon
1/4 tsp baking soda
2 quarts strawberries
1 package pectin
6 cups sugar

Peel lemon and slice very thinly. Squeeze 1 Tbsp juice. Combine peel and baking soda in small pan with just enough water to cover. Simmer five minutes. Remove from heat, drain, and set aside.

Slice or crush strawberries to measure 4 1/2 cups. Combine berries, lemon juice, peel and pectin in a large pot. Bring to a boil. Add sugar, stir to dissolve, bring to a boil and boil hard for 1 minute. Ladle into hot, properly prepared jars. Process in a boiling water bath for 10 minutes.

Makes 8 half-pint jars

Strawberry Jam

Strawberry Jam

7 1/2 cups crushed. hulled strawberries
1/2 cup lemon juice
14 cups granulated sugar
2 pouches liquid pectin

Prepare jars properly, sterilizing and keeping them hot. Simmer flats. In large stainless steel pot, combine berries, lemon juice and sugar. Bring to a boil that can NOT be stirred down. Stir in liquid pectin. Return to a hard boil. Boil, stirring, for one minute. Remove from heat and skim.

Fill hot jars to 1/4" headspace. Remove air bubbles. Wipe rims and cap with flats and rings. Process 10 minutes in a boiling water bath.

Makes about 8 pints

Honey Lemon Apple Jam

Honey Lemon Apple Jam

12 cups chopped apples
2 cups lemons juice
1 cup honey
5 cups sugar
1 envelope of liquid pectin
zest of three lemons

Prepare your canning pot, as well as seven pint jars, lids and rings.

Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.

Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.

Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water canner for ten minutes (if you are above 1,000 feet in altitude, adjust your processing time accordingly).

I found this at Food In Jars. I'm looking forward to trying it!

Pumpkin Apple Butter

Pumpkin Apple Butter

1 (29 ounce) can solid pack pumpkin
2 cups apple cider
1 cup applesauce
1 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

In a large saucepan or Dutch oven, combine all ingredients. Simmer, uncovered, for 2 hours, stirring occasionally, until thickened. Store in fridge or freeze. This recipe is not USDA approved for canning.