Archive for the ‘Preserves’ Category

Strawberry Rhubarb Syrup

This syrup is great on Swedish Pancakes.

Makes about 2 cups of syrup.


2 cups hulled fresh strawberries

1 cup chopped fresh rhubarb

1 1/2 cups granulated sugar

1/4 cup water

In a medium saucepan, stir together all of the ingredients.

Bring to a boil and let boil for 5 minutes, stirring occasionally.

Remove from heat and strain through a mesh sieve over a large bowl.

Use a spatula or wooden spoon to extract all of the juice.

Discard the seeds and store the syrup in the refrigerator.

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Black Raspberry Jam

Black raspberries aren’t very juicy, but they are even sweeter than blueberries.  They make great jam.

Strawberry Rhubarb Jam

Strawberry rhubarb jam is one of my mom’s favorite jams, and she got her favorite recipe for it here:

Mom’s Homemade Apricot Jam

My mom and I usually follow the directions on the pectin boxes to make jam, but because of the format, we always end up making mistakes. For example, today we wanted to make cooked apricot jam, but we accidentally followed the wrong directions and ended up making freezer apricot jam instead! Here is an easy-to-read recipe for apricot jam.

Makes about 11 cups


5 cups finely chopped apricots (about 20 apricots)

1/2 cup fresh lemon juice, strained

8 cups sugar

1/2 teaspoon butter

1 box (MCP) SURE JELL premium fruit pectin


Large canning pot

Glass jars, lids, and rims

Heavy saucepan

Jar grabber

Wooden spoon

Preheat the oven to 250 degrees F.

Bring the large canning pot, 2/3 full of water, to a boil.

Wash the jars, lids, and rims. Set the jars on a cookie sheet in the oven to sterilize.

Place the lids and rims in a small saucepan and pour boiling water over them. Let sit until ready to use.

Combine the fruit and lemon juice in the heavy saucepan over medium-high heat.

Add the butter and pectin and bring to a rolling boil, stirring constantly.

Immediately stir in the sugar.

Return to a rolling boil and boil for 4 minutes, stirring constantly.

Remove from heat and skim off any foam.

Remove the jars from the oven and quickly ladle the jam into them, filling to within 1/8 inch of the top.

Wipe the jar rims and threads and cover with the 2-piece lids, screwing the bands on tightly.

Place the jars on an elevated rack inside the canning pot.

Cover and return the water to a boil.

Process the jam for 10 minutes.

Remove the jars and cool completely.

To check the seals, press the on the middle of the lid with your finger.

(If the lid springs back, it is not sealed and refrigeration is necessary.)

Let stand at room temperature for 24 hours.

Store unopened jam for up to 1 year in a cool, dark place. Refrigerate open jam for up to 3 weeks.

Note: This is a great jam to use for Apricot Bars.

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