Janet's Notebook
Homemade Jams & Jellies Preserve Flavors of the Season


Strawberry Blackberry Jam


Who's ready to jam? Because we're on a canning roll and want you to help us celebrate the flavorful jams and jellies of summer!

"I gathered some blackberries from my property [recently], in the hopes of making some jam... but I didn't have enough," explains home cook Bela Gaytan, Blue Ribbon winner for her Strawberry Blackberry Jam with Lavender. "I decided to use up the strawberries from my recent trip to the farmer's market, plus add the lavender I grow as well. So delicious!" And so clever! This lovely jam recipe was clearly born of equal parts resourcefulness and inspiration. Wonderfully tart, it's hard to imagine anything more delicious atop a warm biscuit!

A self-proclaimed "Jelly Queen", Annemarie Fussell of Douglas, GA keeps her family sweet and satisfied by making sure her famous Coconut Lime Jelly is never in short supply. "My family loves to eat cream cheese, jelly and crackers for appetizers at family parties," says Annemarie. "While trying to come up with a unique flavor for a pool party, I could not get the memory of 1980's suntan lotion smell out of my mind. When coconut flashed in my mind, I immediately heard the lyrics, 'You put da lime in da coconut...' and from there I ended up with a delish coconut lime jelly!"

Perfectly summery, this uniquely tropical flavor combo isn't going to be content on an every day PB&J. Nope, this jam is so flavorful that it demands a starring role. Try it with crackers and cream cheese like Annemarie suggests, or drizzle a few spoonfuls onto homemade vanilla ice cream. You'll be transported to the sunny tropics with the first bite!

And speaking of bite, you simply must try Anne McCue's recipe for Raspberry Jalapeno Jelly. "I just got done making 117 jars of this jelly with berries from my berry patch," explains Anne. "It is a hot item around here. People ask me for it all the time. It's a great 'grab and go' for a last minute party appetizer or gift." This yummy, brightly colored jelly is a real showstopper. As sweet as it is kicky, it's the ideal before OR after dinner treat. In fact, the recipe is so beloved by us here in the Test Kitchen that one of the Crew gals recently made it as her first canning attempt! She came away all smiles. "It was so much easier than I thought it would be," she laughed. "I felt so accomplished when I was done!"

Isn't that the truth? Canning can definitely be intimidating to us newbies, but with a little practice and a pinch of fortitude it's really a cinch. These recipes are just a sampling of the terrific recipes available to canners of all experience levels. Pick your favorite fruits, find a fun recipe and start experimenting. When in doubt, just remember: Yes you CAN!



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15 Comments
DeeDee2011
Diane Hopson Smith - Aug 26, 2012
I spent a good bit of the summer canning jams...nothing like homemade! These 3 recipes sound wonderful!!
Vanity_Sol
FRAN CHEFFULLA - Aug 24, 2012
CANT WAIT TOO TRY THIS . I HAVE NEVER MADE JELLIES BEFORE . I AM A HUGE FAN OF MANGO OR STRAWBERRY. WITH LOTS OF FRUIT CHUNKS ALL OVER THE PLACE. HAVE A NICE WEEKEND.
TOO MAKE THE PERFECT CHEESE CAKE QUIKIES . I GET GRAHM CRACKERS , PHILLIDELPHIA CREAM CHEESE AND SMOTHER IT WITH JAM OR JELLY --YOUR RECIPIES LOOK LIKE THE RIGHT TOPPIN FOR THIS ..AND TRUST ME - YOU EILL THINK YOUR EATING REAL HARD WORKED ON CHEESE CAKE..I SERVE THIS AS AN APPITISER..JUST GIVE IT A TRY AND LET ME KNOW HOW IT WORKED OUT FOR YOU .. KUUUUDOOOOO'S TOO YOU .
PApride
Norma DeRemer - Aug 24, 2012
This is the season. I'll be making Pear Butter in a couple weeks. Happy Canning everyone!!!!
lcheeze
Lori Cheezem - Aug 23, 2012
Thanks Donna! I'd love to know if it works!
donnagiron
Donna Giron - Aug 23, 2012
Hi Lori,
I was told that I could kinna start all over. . . reheating the jelly, adding more pectin, re-steralizing, etc. . . and all that I would be out would be the cost of new lids. The flavor of the jelly is sooo good I hate not to try and do something with it. I am going to try this week-end. Will let you know how it turns out. Be blessed !
kellidurham
Kelli Durham - Aug 22, 2012
Do u have a good old fashion recipe for apple or pear jelly thats super easy as I have never canned or made any type jelly:)...thanks
lcheeze
Lori Cheezem - Aug 22, 2012
Donna,
You have to use more Pectin. It's different for each fruit, something I didn't learn until after I had made a batch of jelly. I'll be very interested to know if there is something that can be done after you've canned it to thicken it up too.
lcheeze
Lori Cheezem - Aug 22, 2012
Hi Polly,
A Salmonberry looks like a raspberry but it is salmon colored. I've inserted a picture.

View photo
donnagiron
Donna Giron - Aug 22, 2012
I have a question and need some expert advise. I made some jalapeno jelly the other day and the jelly did not jell - it's really good syrup though. I used liquid pectin vs. powder and was wondering if that was my mistake. . Okay, next question. What do I do to thicken this up?
unveiledpdx
Pam Henderson - Aug 22, 2012
This year I've had a lot of requests for my corn cob jelly so I've been making tons of corn relish and corn cob jelly.
Polly
Polly Anna - Aug 22, 2012
I have to ask...what is a Salmonberry?
lcheeze
Lori Cheezem - Aug 21, 2012
This year I made Alaskan RSGH jelly and preserves. THe RSGH stands for Raspberry, Salmonberry, Ginger and Habanero. It turned out great! Just a little heat and a little sweet.
manolo8
Hector Lozano - Aug 21, 2012
Janet's tanks for for this information about jams .,Do you have samhuan to rite in sphanich will you send sans notes to preparing your delicios Homemade3 jams
memasdishes
Barbara L. Bowman - Aug 21, 2012
I grow my on berrys of all kinds, and also enjoy making jams jellys and butters,so i aill be looking forward to trying yours as thay sound so good thanks and God Bless
pistachyoo
Kim Biegacki - Aug 21, 2012
All three of these sound amazing and uniquely different too. I will look forward to trying them out. The Coconut Lime sounds so different and I love that tropical scent too. I love the aroma of the cooked jams as it drifts through the house while your filling up your jars; it is divine.

I started cannining last year with just freezer jams like my Grammie used to make. I always loved helping her in the kitchen when she was canning jams, jellies and butters. I started with the traditional Strawberry Freezer Jam and then this year I moved on to cooked jams and was so excited I could do it all by myself! I just couldn't believe it and was dancing around the kitchen with a great sense of accomplishment. I am hooked to canning and look forward to trying more recipes too.