This section of CookingNook.com is all about preserving – from pickle recipes, to jam recipes, jelly recipes, chutneys, marmalades, relishes and more.
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Marmalades, Jams and Jellies
Carrot and Orange Marmalade
Crabapple Jelly Recipe
Orange and Peach Marmalade
Sugar Free Peach Papaya Orange Spread
Red Pepper Jelly Recipe
Strawberry Jam Recipe
Strawberry Freezer Jam
Bread and Butter Pickles
Sweet Icicle Pickle Recipe
Relishes and Chutneys
Sweet and Tangy Mango Chutney
Chipotle Apple Tomato Chutney
Homemade Jarred Salsa
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Transferred from the previous version of the site:
Nectarine Mango Jam (No Pectin Added!)
No Pectin Added Nectarine Mango Jam
3 cups TOTAL Nectarines / Mangos – fairly ripe (see below for tips on amount of fruit needed*)
1 1/2 cup brown sugar
2 table spoons lemon juice
**You’ve got choices when you make this jam. My household prefers “no chunks” in jams, so, I used a combination of nectarines/mangos that when pureed in food processor made up the 3 cups.
– Chop up peeled fruit, enough to equal 3 cups. (I used my food process to blend)
– If you are blending, pulse it on/off to ensure an even pureed and get rid of all the big chunks of fruit
– Pour 3 cups of fruit into a medium size pot
-Add Sugar / Lemon juice, and turn on to medium-high heat
– Stir mixture so everything combines well
– Bring fruit mixutre to a slow simmer, stirring frequently so you do not burn the bottom.
-Jam should be reduced to almost half – about 30 or so minutes.
– There are several ways to test in the no-pectin jam has jelled enough. The 2 method’s I’ve been using, are as follows:
1 – using a candy thermometer, stick in the middle of jam, not touch bottom. Jam is ready when it hits 220F
2 – Using a clean, cool metal spoon, dip spoon in jam, lift, and if the mixture drops off 2 drops at a time, it’s ready. (when you first put jam on stove, try it with the spoon, you’ll see the mixture oozes right off, when the jam is ready – it’ll just drip off 2 drops at a time)
– Once Jam is ready, remove from heat, and ladle into the containers you are wishing to store the jam in. Make sure they are clean and dry.
– Let cool on the counter, and if keeping it as fresh jam – place in fridge once cool!
– for detailed pictures – visit: http://www.notjustachick.blogspot.ca/