Odd Jelly and Jam Recipes To Make
Below you’ll find some strange jelly and jam recipes to try in your canning endeavors. Some of the ingredients, you may not be sure you’ve heard of previously.
Perhaps you’ll choose to make some of them from sheer curiosity. Maybe you’ll give it as a gift to that friend or family member who’s equally strange. These might be interesting to enter into cooking contests or county fairs.
Whatever your reason, have fun cooking!
Mandarin Orange and Wine Jelly
- 4 cups sugar
- 1 ½ teaspoons finely grated orange peel
- ½ cup orange juice
- 2 tablespoons lemon juice
- 1 ½ cups white wine
- 3 ounces of liquid fruit pectin
Combine all ingredients except the pectin into a saucepan. Cook over moderate heat until the sugar melts and the mixture is at a full boil. Boil hard at that point for 2 minutes, stirring constantly. Remove from heat and stir in the pectin, then stir another 2 minutes. Skim off any foam gently with a spoon. Carefully put into sterilized, hot canning jars to seal. This recipe makes about 6 half pint jars of jelly.
Rose Hip Jam
Rose hips are the fruit that forms on old fashioned type rose bushes. They should be picked after the first frost in the fall and they are very high in vitamin C.
For this recipe you’ll also need a food scale.
- 1 pound of rose-hips
- 1 cup water
- 1 pound Sugar
Simmer cut up rose-hips in water until fruit is very soft. Blend in a food processor until very smooth in texture. Weigh the puree in the food scale to measure a pound of puree. If it seems too runny at this point, try to drain some of the excess water off.
Put the pound of rose-hip puree in a saucepan and add 1 pound of sugar, again you’ll need the food scale. Gradually add small amounts of water if the mixture gets too thick, but you’ll want the consistency known for jam. Heat and simmer until thick. Seal in hot, sterilized canning jars.
Red Bell Pepper Jam
- 12 sweet red bell peppers, seeded and cut
- 1 tablespoon salt
- 2 cups vinegar
- 2 cups sugar
Blend red bell peppers in a food processor until fairly smooth. Add salt and let the mixture stand overnight.
Drain well, then combine the red peppers, vinegar and sugar in a saucepan and cook over moderate heat until the mixture boils. Reduce heat and simmer until it gets as thick as jam does, stirring very frequently. Seal in hot, sterilized canning jars.
This jam is wonderful served on bread with softened cream cheese.
Until next time,
Home canning kit