Best Oregon Jewel Jam Recipes

Sweet and Spicy Canned Onion Marmalade image

Provided by Jami Boys

Time 40m

Number Of Ingredients 12

2 pounds onions (preferably sweet or a mix of sweet and regular)
1 cup apple juice
1/2 cup cider vinegar
2 teaspoons fresh (minced garlic)
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground mustard
1 teaspoon crushed red pepper flakes
3 tablespoons Low or No Sugar Needed pectin - flex batch (equals 1 box)
1/2 teaspoon butter or oil (optional to reduce foaming, but I always use it)
1 cup honey
1/2 cup brown sugar

Steps:

Prepare waterbath canner, 6 half pint jars & lids, keeping warm until needed.
Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise (as pictured in tutorial). Place slices in an 8 quart measuring cup - you should have 6 cups of onion slices.
Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8 quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can't be stirred down over high heat, stirring constantly.
Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed).
Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner.
Place lid on canner and bring to a gentle, steady boil - process for 10 minutes, maintaining steady boil the entire time. Turn off heat, and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed).

Nutrition Facts : ServingSize 3 tablespoons, Calories 26 kcal, Sugar 5.7 g, Sodium 32 mg, Carbohydrate 6.6 g, Fiber 0.4 g, Protein 0.2 g

Oregon Jewel Jam image

Yield 6 1/2-pints

Number Of Ingredients 7

4 cups peaches, peeled and chopped
7 cups sugar
1/2 cup water
1 (20-ounce) can crushed pineapple
juice and zest of 1 lemon
1 (4-ounce) jar maraschino cherry, drained and finely chopped
6 1/2-pint canning jars and lids, sterilized

Steps:

Mix peaches, sugar, water, pineapple with juice, lemon juice and zest in a large kettle. Cook over low heat for one hour, stirring frequently. Remove from heat; let stand for 5 minutes. Stir in cherries. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes; set jars on a towel to cool. Check for seals.

Nutrition Facts : Nutritional Facts Serves

Jewel Jam image

Provided by Dienia B.

Categories Strawberry

Time 1h

Yield 7 1/2 pints

Number Of Ingredients 6

1 lb cherries
2 1/2 cups water
10 ounces frozen strawberries
3 tablespoons fresh lemon juice
4 1/2 cups sugar
1 (3 ounce) package Sure-Jell

Steps:

pit cherries
chop
cook til soft add strawberries and lemon juice and sugar
mix well.
bring to a full boil
boil hard 1 minute stirring constantly
remove from heat add sure jell stir
skim foam
this cools it slightly and keeps fruit from floating
this is what recipe says ypu may need to cook morre
ladle into glasses and pour melted paraffin over them makes about 7 glasses
i would put in 1/2 pint jars and waterbath these according to ball instructions.