Recipes for Jams, Jellies, and Marmalades

July 4, 2012
Jams and Jellies

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 ¼ 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
    ¾ cup crushed pineapple, drained
    ¼ cup chopped maraschino cherries
    ¼ 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.

See more recipes from the Almanac recipe archives.


The 1983 Old Farmer's Almanac

Reader Comments

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Strawberry Butter

We went to Pigeon Forge TN last year and stopped by the apple barn. They had Peach Butter, and Strawberry butter that is out of this world. I am looking for a recipe for it. Thanks so much.

Strawberry Butter

The Editors's picture

Strawberry butter is delicious on toast. Mix 1 pint strawberries, ½ cup softened butter, and 1 cup confection sugar in a food process or blender until smooth and creamy. That’s it.  

Mixed Berry jams & jellies

I am looking for the recipe for mixed berry jams & jellies


I"m a diabetic,can you use splenda for sugar

spenda for canning

The Editors's picture

You can use spenda for sweetening but it does not provide preservative properties of sugar for safe canning.

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I've been making the

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

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

We have combed through our

The Editors's picture

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...

Please share Honey pecan jam

Please share Honey pecan jam if you have it!

I'm going to try this!

I'm going to try this!

I need a grape "jam" recipe

I need a grape "jam" recipe please.

Made some marmalade 1st time.

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

The Editors's picture

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.