Pricey at $35 and not an old-fashion recipe cookbook at all, but seems to have the latest technical information for safe preserving with a great variety of ingredients. Reccommended by Marge S., a website visitor who suggested it get included in this list. I don't own it as my cookbook shelves are groaning and I use just a few favorites I can trust for recipes (MS).

Kluger, Preserving Summers Bounty; Evans, 1978.
United Churches, Durham CT, Out of Durham's Kitchens; 1970.
Richardson, Harrod's Book of Jam's, Jellies & Chutneys; Arbor House; 1986.
Perkins, The Fannie Farmer Cookbook; Little, Brown; 1965.
Becker, Joy of Cooking; Bobbs, Merrill; 1971.
Hertzberg, Vaughn & Greene, Putting Food By; Stephen Greene; 1982.
Ball Blue Book, Ball Corporation, 1984.

#9 "Northcountry" APPLE JAM
Apple Jam the way we do it in the Northcountry best preserves the zesty taste of the fruit. Very low sugar. Start with fresh tart apples, of course. Pick the crispest, sourest, smallest apples you can find. Northern Spy or wild Russell if you can find them, if not, just the tartest, smallest apple you can get. Pick early, not late. Wild apples are the best. Macs work ok if they're small size. Definitely not sweet, mealy apples like Delicious. Small apples and wild apples have more core by weight. That's where the pectin is, the ingredient that help to jam to "set" or thicken. Apple juice, apple cider, lemons and lemon juice are ok ingredients. So is fruit of any kind, fresh or dried (but not preserved in sugar).

Cut up 5lbs. tart apples in 1/2-1in. pieces. Wash. Remove stem and leaves, but leave core and skin.
Add 1c(+/-) water and simmer stirring, frequently till soft. Sieve in Foley food mill.
In jelly pot: Measure 10c pulp and 2-1/2c sugar.
Cook quickly over medium-high heat, stirring until it boils fast, has a sheen to it and is reduced in volume (220degF).
Fill jars. Seal. Invert 5min. Makes 11c.

Apple Jam (Butter) Options:
"Honey" APPLE JAM: Substitute honey for sugar.
"Spiced" APPLE JAM: add 2-1/2t ground cinnamon, 3/4t cloves to 10c measured pulp.
"Grape" APPLE JAM: Substitute 2c cooked grape pulp and 8c apple pulp in recipe above.
"EdenTart" APPLE JAM: Scrape zest of 1 lemon (2T), 2-1/2t ground nutmeg (fresh grated). Add to 10c measured pulp.
"Prune" APPLE JAM: Cook 2c=1 lb. diced dried prunes along with 5 lbs. raw apples.
"Apricot" APPLE JAM: Cook 2c=1 lb. diced dried apricots along with 5 lbs. raw apples.

#138 "Highbush" CURRANT APPLE JAM
Strip destem and select 3-1/2 qt. best (underripe) red currants (pick before frost).
Add 1c water & simmer slow till soft.
No Certo Method:
Sieve in Foley food mill (yield 8c pulp}.
In jelly pot: 2c currant pulp, 2c apple pulp (use same method as for currants, skins on is ok, sieve carefully) 3c sugar, 1t cinnamon, 1/4t cloves.
Heat high to full rolling boil (when stirring does not stop boiling) stirring constantly until shiny and reduced in volume. This takes some experience. If the boiling is stopped too soon the jam will not set. If you go too far it will set up rubbery and hard. Not sure? Try the Certo method below.
Certo Method:
3c apple pulp, 3c red currant pulp, 7-1/2c sugar, 2t ground cinnamon, 1/2t ground cloves, 1/2t butter. Heat high to full rolling boil. Add 1 pkg Certo quickly, continue heating & stirring, bringing batch to full rolling boil again for exactly one full minute.
Fill jars. Seal. Invert 5min.

#137 "Mrs.Coolidges" RED CURRANT JAM
Strip destem and select 3-1/2 qt. best(underripe) red currants (pick before frost).
Add 1c water & simmer slow till soft.
Sieve in Foley food mill (yield 8c pulp}.
Certo Method:
In jelly pot: 6c currant pulp, 7-1/2c sugar, 2t ground cinnamon, 1/2t ground cloves, 1/2t butter. Heat high to full rolling boil. Add 1 pkg Certo quickly, continue heating & stirring, bringing batch to full rolling boil again for exactly one full minute.
Fill jars. Seal. Invert 5min.

#124 "Weegie's" PEACH JAM
Measure 7-1/2c sugar in bowl.
Peel and slice 4c ripe/underripe peaches discarding any bruised or soft spots.
Place peaches in stainless steel pot. Add 1/2c lemon juice. Stir.
Add premeasured sugar, 1/2t butter.
Heat medium heat till sugar melted, then adjust to high heat.
Heat and stir to full rolling boil that will not stop.
Add 1 pouch Certo and return to full rolling boil at high heat.
Boil exactly one minute stirring constantly.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#125 "Surprise" PEACH JAM
Measure 7-1/2c sugar in bowl.
Peel and slice 4c ripe/underripe peaches discarding any bruised or soft spots.
Mince/grate one whole lime (lemon) and 2T fresh ginger in stainless steel pot.
Simmer 15 min. in 1c(+) water. Add more water as necessary. Boil out water.
Add peaches to fruit pulp. Add 1/4c lemon juice. Stir. Add premeasured sugar, 1/2t butter.
fHeat medium heat till sugar melted, then adjust to high heat.
Heat and stir to full rolling boil that will not stop.
Add 1 pouch Certo and return to full rolling boil at high heat.
Boil exactly one minute stirring constantly.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#134 "Old Durham" PEACH JAM
In cuisinart with knife, cut fine: 1 lemon & 1 lime (Optionally, 2 apples & 2 oranges). Measure and place in stainless steel pot.
. Coarse cut by hand about 6c ripe/underripe peaches (leaving skins on), removing any bruised soft or dark spots. Take exact measure. Add to citrus fruit.
Combine measurements of citrus pulp and peaches. Add an equal volume of sugar (to total fruit). Add 2T grated ginger.
Heat and stir to full rolling boil. Cook till mixture sheets from spoon (15-25 min) and volume is reduced.
(Option: Add 1/2c Maraschino cherries, cut up fine, with juice. Bring to boil again. )
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#132 "Local" BLACK RASPBERRY JAM
Pick 4 pts. black raspberry. Crush in small batches.
Measure 3-1/2-4c in jelly pot. Add 7c sugar, 1/2c lemon juice, 1/2t butter.
Bring to full rolling boil (that wont stop when stirred).
Add 1 pouch Certo. Return to boil & boil exactly 1min. stirring constantly.
Pack in hot jars to 1/8in. Seal. Invert 5min. Yields 8c.

#56 "Vermont Pick" RED RASPBERRY JAM
Pick 4 pts. red raspberry. Crush in small batches.
Measure 4c in jelly pot. Add 6-1/2c sugar, 1/2t butter.
Bring to full rolling boil (that wont stop when stirred).
Add 1 pouch Certo. Return to boil & boil exactly 1min. stirring constantly.
Pack in hot jars to 1/8in. Seal. Invert 5min. Yields 8c.

#49 "Good Picking" GRAPE JAM
Pick 3-1/2 lbs Concord grapes. Slip skins from pulp and set aside.
Place grape pulp in stainless jelly pot with 1/2c water. Bring to boil & simmer 5 mins.
Sieve to remove seeds. Finely chop skins & add to cooked pulp.
Measure 5c grape pulp mixture and return pulp to jelly pot. Add 7-1/2c sugar, 1/2t butter.
Heat medium heat till sugar melted, then adjust to high heat.
Heat and stir to full rolling boil that will not stop.
Add 1 pouch Certo and return to full rolling boil at high heat.
Boil exactly one minute stirring constantly.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#48 "Helen's" BLACK PLUM JAM
Pick 3 lbs. tart (not ripe) prune plums. Do not use dull or over ripe. Fruit must be tart. Remove pits (do not peel).
Chop coarse. Place in stainless steel jelly pot with 1/2c water.
Boil and reduce heat to simmer 5 mins.
Remove and measure 4-1/2c cooked plums, 7-1/2c sugar & 1/2t butter in pot.
Heat medium heat till sugar melted, then adjust to high heat.
Heat and stir to full rolling boil that will not stop.
Add 1 pouch Certo and return to full rolling boil at high heat.
Boil exactly one minute stirring constantly.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#131 "Calcutta" PEACH/APPLE CHUTNEY
Fine chop/grate 2 lemons. Place in stainless steel jelly pot with 3-3/4c dark brown sugar(1-1/2 lb.), 3c cider vinegar, 2-1/4t salt, 2 cloves minced garlic, 1t cayenne pepper, 1t hot chili powder, 1/2c minced fresh ginger.
Boil syrup and simmer 30 min. stirring occasionally.
Core and coarsely cut firm (not overripe) 9c apples/peaches. Discard soft/overripe fruit. Do not peel skins. (OK, peel if you insist!)
Add 2c raisins and fruit to syrup. Bring to boil and simmer until fruit is thoroughly heated through and partially cooked (20-30 mins). Do not overcook.
Stir. Ladle the boiling hot chutney into 1c or 12oz. jars.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#10 "Saranac Lake" PEACH CHUTNEY
In jelly pot combine 2-1/2c dark brown sugar (1 lb.), 4c cider vinegar, 1-1/2t salt, 3T mustard seed, 1 clove minced garlic, 2 sliced hot red peppers (or 3t cayenne), 2T ground ginger (or 1/2c minced fresh ginger).
Boil syrup and simmer 30 min. stirring occasionally.
Add 1-1/2 c chopped onion after first 15 min.
Remove pit and coarsely cut firm (not overripe) 12c peaches (or mix in some/all apples). Discard soft/overripe fruit. Do not peel skins. (OK, peel if you insist!)
Add 1/2c raisins and fruit to syrup bring to boil. Bring to boil and simmer until fruit is thoroughly heated through and partially cooked (20-30 mins). Do not overcook.
Stir. Ladle the boiling hot chutney into 1c or 12oz. jars.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#126 "Upstate" CRANBERRY CHUTNEY
Boil 2c water. Add 1-2/3c sugar, 1-1/2c cider vinegar, 1T ground cinnamon, 2t allspice, 1t ground cloves, 1 large hot red pepper sliced (or 2t cayenne), 2t ground ginger(or 2T minced fresh ginger).
Boil syrup and simmer 30 min. stirring occasionally. Add 1c sliced onion after 15 min.
Core and coarsely cut firm (not overripe) 3c apples.
Measure 1-1/2 qt cranberries (2-12oz pkgs.)
Add 1/2c raisins, apples and cranberries to syrup bring to boil and simmer 10 min. Do not overcook.
Stir. Ladle the boiling hot chutney into 1c or 12oz. jars.
Fill jars to 1/8in. Seal with lids. Invert 5 mins.

#51 "Jay" CRANBERRY CONSERVE
Combine in jelly pot 2 finely chopped whole oranges and 3c fruit juice (cranberry, orange).
Fast boil 20 min. till orange peel is tender.
Add 1.5qt (2-12oz. pkgs.) cranberries, 1/2c raisins and 4c sugar. Stir till sugar dissolves.
Cook fast till volume reduced and fruit is almost jelly, about 8 min., stirring down boiling bubbles.
Add 1c chopped walnuts for last 5 min.
Pour into hot sterilized 8oz jars. 1/4in space. Makes 9c.

Storing jams, pickles and other preserves. Find a dark cool place, with no air movement. A cellar closet or cupboard is ideal. Check the seal from time to time. Do not use any canned product where the seal is broken. Canned jams last indefinitely. Canned B&B pickles will go for years. Dill pickles are not long lasting. Check frequently.

Try our Old Farm Pickle Recipes    Try our Biscuits From Scratch Biscuit Recipe

Seven Fourpeaks Recipe Pages.
• Quick and Healthy Recipes from Around the World.
• Sushi Recipes (Homestyle)
• Cafe Latte
• 14 Homemade Jam Recipes from our Fourpeaks Old Farm.
• Biscuits From Scratch to go with those homemade jams (Or wild honey).
• 14 Homemade Pickle Recipes.
• George's Homemade Dog Biscuits.




---

"Fruit butters, jams, and conserves are much easier." (From My Mailbag.)


---

Subject: Website Feedback Inquiry
From: Judy    intothewoods@bellewood-gardens.com
Date: Sun, 19 Jun 2011 10:31:07 -0700
To: martin@4peaks.com

I quite agree that jelly is the trickiest of the sweet preserves to make.

Fruit butters, jams, and conserves are much easier.

That's the approach I took when writing Preserving Memories, published by Fulcrum a few years ago.

As well as techniques and recipes, and memories, there are some pages on the history of preserving, others about about sugar, and more. One chapter is "native harvest" and focuses on cranberries, blueberries, and grapes. Another, "wild harvest" looks are fruits one might forage. I think you'd find the book appealing. Perhaps your library has a copy you could borrow.

And now to go pit some of the 7 pounds of sour cherries I picked this morning at a local orchard, and make some jam.
regards, Judy