Full Recipe Here:
Orange Marmalade
Ingredients:
3 large seedless oranges
1 lemon
4 cups water
3 cups granulated sugar
Instructions:
Wash oranges and lemon well. Thinly slice the oranges and lemon, keeping the peel but removing any seeds. Chop slices into smaller pieces if you prefer a finer marmalade.
Place the sliced fruit and water in a large pot. Cover and let it sit overnight at room temperature.
Bring the fruit and water to a boil. Lower the heat and simmer for about 40 minutes, until the fruit is very soft.
Stir in the sugar. Bring to a boil again and cook rapidly, stirring often, for about 30–40 minutes until it thickens. Drop a spoonful onto a cold plate — if it wrinkles when pushed, it’s ready.
Ladle hot marmalade into sterilized jars. Seal and let cool. Store in the fridge or process for long-term storage.
Peach Jam
Ingredients:
4 cups fresh peaches, peeled and diced
2 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract (optional)
Instructions:
Peel, pit, and chop the peaches into small pieces. In a large pot, combine peaches, sugar, and lemon juice. Bring to a boil over medium heat, stirring frequently.
Lower the heat and let it simmer. Stir often and mash the peaches a bit as they soften. Cook for 25–30 minutes until thickened. (It thickens more as it cools!)
Drop a spoonful onto a cold plate — if it gels a bit and wrinkles when pushed, it’s ready. Remove from heat. Stir in vanilla extract if using.
Pour into clean jars. Let cool, then refrigerate. (Or properly can if you want long-term storage!)
Blackberry Jam
Ingredients:
4 cups fresh or frozen blackberries
2 cups granulated sugar
2 tablespoons lemon juice
1/2 teaspoon lemon zest (optional)
Instructions:
In a large pot, combine the blackberries, sugar, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat, stirring frequently until the sugar dissolves.
Reduce the heat and simmer for about 20–25 minutes, stirring occasionally. Use the cold plate test (a spoonful on a chilled plate should wrinkle when pushed) to check for set.
Remove from heat, skim off any foam, and ladle the hot jam into sterilized jars, leaving a little headspace. Process in a water bath for 10 minutes for long-term storage, or cool and refrigerate for short-term use.
Pineapple Jam
Ingredients:
4 cups fresh pineapple, peeled, cored, and finely diced
2 cups granulated sugar (adjust based on sweetness)
2 tablespoons lemon juice
1 teaspoon grated fresh ginger for a spicy twist (optional)
Instructions:
In a large saucepan, combine the diced pineapple, sugar, lemon juice, and ginger.
Heat over medium heat until the sugar dissolves, then bring to a boil.
Reduce heat and simmer for 20–30 minutes until the mixture thickens.
Check the set using the cold plate test. Transfer the hot jam into sterilized jars, leaving headspace, and process in a water bath for 10 minutes, or cool and refrigerate.
