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Recipes for Jams, Jellies, and Marmalades

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Canning season is here. Get ready with these recipes from the 1983 Old Farmer's Almanac reader recipe contest: Jams, Jellies, and Marmalades.

Prize-Winning Strawberry Jam

Mrs. Katie Gilbert, Germanton, North Carolina
Blue Ribbon

This recipe has won prizes for Mrs. Gilbert at the Dixie Classic Fair and the Stokes Fair.

    2 quarts slightly crushed strawberries
    6 cups sugar
    2 tablespoons lemon juice

MIX BERRIES AND sugar and cook rapidly for about 20 minutes, stirring occasionally. Add lemon juice and cook about 10 minutes longer, or until thick. Pour into sterilized jars to within 1/4 inch of the top. Put on jar lids and screw the metal bands tight. Process in a boiling-water bath for 10 minutes. Makes 3 or 4 pints.

Tutti-Frutti Jam

Mrs. F. L. Potter, Southport, North Carolina

    3 cups chopped pears
    1 large orange
    3/4 cup crushed pineapple, drained
    1/4 cup chopped maraschino cherries
    1/4 cup freshly squeezed lemon juice
    1 three-ounce package powdered pectin
    5 cups sugar

WASH, PARE, CORE and chop enough pears to make 3 cups of chopped fruit. Peel the orange, remove seeds, and chop the pulp. Place chopped pears in a large saucepan. Add orange pulp, pineapple, cherries, and lemon juice. Stir in pectin. Place on high heat and bring to a full rolling boil, stirring constantly. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for one minute. Remove from heat and skim. Spoon into hot sterilized jars and seal. Makes about 7 half-pints.

Blueberry Rhubarb Jam

Mrs. Harold Niemath, Grand Island, Nebraska

    5 cups rhubarb, cut fine
    1 cup water
    5 cups sugar
    1 can blueberry pie filling
    2 three-ounce packages raspberry Jello

CUT UP RHUBARB and cook in 1 cup water until tender. Add sugar and cook a few minutes longer, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

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I've been making the

By Catherine Maciarz

I've been making the Blueberry Rheubarb jam for years. always delicious. I lost the first place strawberry and tuti fruity recipe's years ago. Imagine my delight when I stumbled onto them on this site! Gonna try them this season!

Recently had "honey pecan

By kmdexterite

Recently had "honey pecan jam". It was awesome. Looking for a recipe that I can make and can at home.

Please share Honey pecan jam

By charlanne jense

Please share Honey pecan jam if you have it!

We have combed through our

By Almanac Staff

We have combed through our archives trying to find a recipe for honey pecan jam, but alas, we have not found one. We'd love to hear back from you when you find the recipe! Our curious minds are eager...

I'm going to try this!

By Michelle Ruffin

I'm going to try this!

I need a grape "jam" recipe

By 97Sally

I need a grape "jam" recipe please.

Made some marmalade 1st time.

By shirley vreeland

Made some marmalade 1st time. What is the consistency suppose to be. 24hrs later and in fridge, the contents are soft and move like thick soup when jar is tipped. what should the marmalade be like?

If you used the correct

By Almanac Staff

If you used the correct amount of ingredients a soupy marmalade indicates that it has not cooked enough.The consitency of marmalade should be set and not syrupy. For marmalade to gel it needs to be  cooked to 220 degrees using a candy thermometer.

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