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  • Please WAIT! Then SCROLL DOWN for Fourpeaks OLD FARM JAM RECIPES.    [ Are you in this picture? ]
    Stone House Farm Jam  14 Fourpeaks OLD FARM Apple Jam (Apple Butter) and More Jam Recipes.    CLICK & GO!  (On this page.)   Index to recipes.   Apple Jam, Butter or Preserve? What do you call it?   About using whole fruit. (A word from the cook).   From My Mailbag. "Fruit butters, jams, and conserves are much easier."   Selected recipes books we lovingly researched, plus preserving methods old and new.   Preparing and Canning Jams and Jellies and more excellent pages from the National Center for Home Food Preservation.   Storing jams, pickles and other preserves.   Explore all Seven Fourpeaks Recipe Pages   Try our easy recipe for Biscuits From Scratch to go with these homemade jams.   Guest Notes:  "Our son Hunter was most impressed with the apple mango jam that you brought us to use on the biscuits that we made from the mix and receipe that you left . . ."   

    CLICK HERE to meet Your Adirondack Guide. A word from the cook about whole fruit.   Are jellies worth the trouble? We don't think so. What a mess! These preserve recipes advocate use of the whole fruit--skins, seeds, core & all-- less work in the kitchen and better flavor, firmer set. We hope our recipes are easy to read. No separate ingredients lists. Preparation steps follow in a natural order.CLICK HERE to email for help or to get the latest recipe variations. (We're always experimenting!)
    [Scroll Down. Click on Recipe Title. Click on Jam Jar to Return Recipe List.]
    "Northcountry" APPLE JAM (Apple Butter)
    "Variations on a theme."More APPLE JAMS
    "Highbush" CURRANT APPLE JAM
    Jam Apple Jam, Butter or Preserve?  We call them simply jam. Apple butter is an old 18th C. term for a thick brown apple jam, heavy with spices (cinnamon, allspice, clove, etc.). Not fruity like our Fourpeaks Old Farm apple jam. Preserves means there are bits of fruit in evidence. Many of our apple jams are like that, but we like to call them just "jam" anyway. What's in a name?
    "Mrs.Coolidge's" RED CURRANT JAM
    "Weegee's" PEACH JAM
    "Surprise" PEACH JAM
    "Old Durham" PEACH JAM
    "Local" BLACK RASPBERRY JAM
    "Vermont Pick" RED RASPBERRY JAM
    "Good Picking" GRAPE JAM
    "Helen's" BLACK PLUM JAM
    "Calcutta" PEACH/APPLE CHUTNEY
    "Saranac Lake" PEACH CHUTNEY
    "Upstate" CRANBERRY CHUTNEY
    "Jay"CRANBERRY CONSERVE

    Cook Book Sources
    Preserving Memories Judy Glattstein, Preserving Memories: Growing Up in My Mother's Kitchen, Fulcrum Publishing (2006), Buy at Amazon Cheap! www.amazon.com/Preserving-Memories-Growing-Mothers-Kitchen/dp/155591473X/ref=sr_1_1?s=books&ie=UTF8&qid=1308582061&sr=1-1

    Beverly Ellen Schoonmaker Alfeld, The Jamlady Cookbook, 2004. 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).
    Books
    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.


    Measurements
    1c=1 cup
    1T=1 Tablespoon
    1t=1 teaspoon
    m, min=minute

    Stone House Farm Jam#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.

    Jam Jar #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.

    Stone House Farm Jam #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.

    Stone House Farm Jam #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.

    Stone House Farm Jam #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.

    Stone House Farm Jam #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.

    Stone House Farm Jam#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.

    Stone House Farm Jam#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.

    Stone House Farm Jam#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.

    Stone House Farm Jam#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.

    Stone House Farm Jam#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.

    Stone House Farm Jam#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.

    Stone House Farm Jam#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.

    Stone House Farm Jam#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.

    CLICK HERE for Pickle Recipes. CLICK HERE for Jam Recipes.
    Try our Old Farm Pickle Recipes    Try our Biscuits From Scratch Biscuit Recipe

      Seven Fourpeaks Recipe Pages. No sweets, less meat, more vegetable, a firm solid base of starch for the healthy food pyramid we've all heard about.
    • 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

    #1203 "Our son Hunter was most impressed with the apple mango jam that you brought us to use on the biscuits that we made from the mix and receipe that you left . . ."
    Subject: Guestbook Entry
    Date : 9/9/2001
    Name : David and Lisa W*** and kids
    Email : wa***@madbbs.com
    Location : Ashville, NY
    Comments : Dear Martin,
    We truly enjoyed our recent getaway @ Sugar camp! We loved quiet and
    peaceful setting. We Hiked a few different trails and were most impressed
    with all the tables and benches throughout the woods where we could sit down
    to rest and enjoy the beautiful scenery! The kids loved playing in the
    Ausable River and they were little troopers when we hiked. Even the five
    year old loved it! Our son Hunter was most impressed with the apple mango
    jam that you brought us to use on the biscuits that we made from the mix and
    receipe that you left for us,(great idea to mix the dry ingredients ahead).
    The candles and pottpouri added even more to the cabin. I love those little
    extra things. Everything we could have needed was in the cabin. Wish we
    could have stayed longer. I'm sure you'll see us again. Thanks for making
    our vacation a relaxing one!
    Sincerely, The W***s


    Preparing and Canning Jams and Jellies: Excellent recipe and help pages from the
    National Center for Home Food Preservation
    at the University of Georgia.
    Making Jams and Jellies: Complete Index to Recipes, Processing Methods
    Making Jam Without Added Pectin: This Old fashion technique gets all the pectin from the actual fruit, results in deeper more natural flavor.
    Remaking Soft Jams: Mind-saving techniques for making over that batch that just doesn't jell hard enough.
    Testing Jelly Without Added Pectin: General methods that work for jams, conserves and just about anything you want to have a firm set.

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