Friday, July 3, 2015

More Jam Recipes from our Garden

Experimenting with different combinations of fruit was a lot of fun this year, since we finally had a nice variety to choose from.  Here are two other delicious blends:


Strawberry-Gooseberry Jam:
  • 2 cups cooked gooseberries (cooked with 1/4 cup of water until soft)
  • 4 cups of nearly pureed strawberries
  • 1 packet of low-sugar SureJell
  • 4 cups of sugar
Follow recipe on SureJell insert for cooked strawberry jam.


Black Currant - Blueberry - Blackberry Jam:
  • 1 cup finely chopped blueberries (nearly pureed)
  • 1 cup cooked black currants (heat currant with a small amount of water until berries are soft)
  • 4 cups seedless blackberry puree
  • 1 packet of low-sugar SureJell
  • 4 cups of sugar
Follow recipe on SureJell insert for cooked blackberry jam.