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Easy Strawberry Jam

A friend of mine brought a jar of this jam to breakfast one morning. It was delicious.
I am sure that many of you are thinking about making jam. This recipe is easy even if it is your 1st time making jam. The green apple will take the place of adding pectin to the process.


Easy Strawberry Jam

3 pints fresh strawberries
3 cups superfine sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
1/2 Granny Smith apple, peeled, cored and small-diced
1/2 cup fresh blueberries

Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.


Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator.


It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer’s instructions.


Adapted from Ina Garten

Peach Jam

3 lbs. peaches for (4 cups of peaches)
1 lemon
Peel, pit and finely chop the peaches
Measure 2 T lemon juice
1.75 oz. package dry pectin
5 ½ c sugar

Fill the canner ½ way. Bring to a boil, lower to a simmer. Wash jars in hot soapy water. Rinse. Place jars, lids, and rings into the simmering water. Keep jars in water until ready to use. Be sure to drain well

Finely chop peaches, this may be done in a food processor, leave some bits of fruit in the jam. Measure 4 cups of peaches including juice into a Dutch oven. Add the 2 T lemon juice. Measure all of the sugar into a bowl and set aside. Stir a 1.75oz package of dry pectin into the fruit in the pan. Over medium-high heats, stirring constantly, bring mixture to a full rolling boil that you cannot stir down. Add the sugar all at once. Return to a boil. Bring to a full rolling boil, time for 1 minute. Stir constantly, after 1 minute at a full rolling boil, remove from heat and skim off the foam.

Ladle the hot jam into the jars. Fill to 1/8” of the top. Wipe any spills. Be sure lids are dry. Cover with lid and screw on the bands tightly. Lower jars into the canner. Water should cover by at least one –two inches. If more water is needed it must be boiling. Cover the pan and bring to a boil. Start timing for 10 minutes once the water is at a full gentle boil. Lift out the jars. Place on a towel lined counter. Stand up right to cool. Check seals. If centers are not indented, jam must be refrigerated.

Label and date all jars of jam. Store in a cool dry place up to one year. Opened jars must be refrigerated.

*Dry pectin such as Sure Jell

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