jams & jellies

Mango Jam

6 cups semi-ripe or ripe mango slices
2 cups water
3 cups granulated sugar
1 tablespoon vanilla extract

Combine the mango slices and water in a saucepan and boil over moderate heat for 15 minutes, until the mangoes are tender.

Press this mixture through a sieve, or process in an electric blender or food processor until smooth. Return to the saucepan and add the sugar and vanilla extract. Boil for 30 to 40 minutes, until thick and the proper consistency for a jam. Pour into hot sterilized jars and seal.


Blackberry Jam

2 quarts fresh blackberries (1/4 of which are unripe)
6 cups granulated sugar

Wash berries and cook in saucepan over moderate heat until juice begins to flow and berries are soft. Run through a food processor to obtain juice and pulp. Measure out 4 cups of juice and pulp mixture and place in a heavy bottomed pot. Bring to a boil. Add sugar and cook over moderate heat for about 30 minutes.

Pour into jars and seal. Extra juice and pulp may be kept in refrigerator for 2 weeks or frozen for making another batch of jam later.

Ginger Jam

1 pound (approximately) fresh ginger root
2 tablespoons lemon juice
1 3/4 ounce package powdered fruit pectin
5 cups granulated sugar

Remove outer skin from ginger root and cut ginger into 1-inch thick slices. Place in a 5 quart microwave-safe casserole and fill 3/4 full with cold water. Microwave on HIGH (600-700 watts) 25 minutes (it should boil for 15 minutes and will take about 10 minutes to reach boiling point). Drain ginger (drained water can be reserved for making tea). Return to casserole and fill 3/4 full with cold water. Microwave on HIGH until ginger is tender-crisp and can be pierced with a fork, about 45 minutes. Let stand, covered, about 10 minutes.

Drain, return to casserole and fill 3/4 full with fresh cold water. Let stand 15 minutes, then drain well. In food processor or by hand, chop ginger until it is the size of rice grains. Do not puree. There should be about 2 1/2 cups of chopped ginger. Place it in the casserole. Add 1 cup cold lemon juice and fruit pectin. Microwave on HIGH until mixture comes to a full boil, about 5 minutes. Immediately stir in all sugar. Continue cooking on HIGH until it reaches a rolling boil. Allow it to boil hard for a full minute. Remove from microwave and use a metal spoon to skim off any foam that might appear on the top.

Immediately ladle into hot clean jars, leaving 1/4-inch space at top. With a damp cloth, wipe jar rims clean and add lids. Jars should then be covered with hot paraffin and sealed with hot lids or freeze.

Rose Petal Jam
Important: Make sure the rose plants have not been sprayed with insecticides. Use only those roses that have not been sprayed or sprayed only with liquid detergent.

Cover 1 pound strongly scented rose petals with 2 cups water. Bring to a boil. Strain the liquid and reserve petals. Return liquid to pan. Add 3 pounds sugar. Bring to a boil and cook until thick. Add juice of 1 lemon. Return rose petals to liquid and cook slowly for 30 minutes. The rose petals will dissolve. Pour into sterilized jars. Cover with paraffin. Store in dark place to keep the delicate color.

Strawberry Jam
2 cups granulated sugar
2 cups strawberries

Use large firm berries. Wash and hull the strawberries; then measure.

Place a layer of berries in a kettle, then a layer of sugar until all ingredients are used.

Let stand overnight or until the sugar dissolves.

Place on fire, bring to a boil and cook about 10 minutes.

Pour into a bowl and let stand until the next day; then fill sterilized and seal.