Elaeagnus [Autumn Olive] Raspberry Jam

I'm shameless.  I saved the best for last.

As you know, I've been doing a lot of new jams this year using the abundant elaeagnus [autumn olive] berries around here.  I'm happy to say that the family has loved every single one of them.  However, this one was truly a jam home-run.

I mixed the elaeagnus with red raspberries to see if it would be anything like the cran-raspberry stuff you get at the store.  [You can make jelly out of the cran-raspberry juice at the store by using this method here.  It's fabulous!]   It worked.  

Oh. My. Sweet. Buttered. Biscuits.

This jam. 

This Jam! 

Come to mama.   As soon as the first jar was emptied, someone opened a second [so it's a good thing I made 2 batches of this one!]

Elaeagnus [Autumn olive] Raspberry Jam
www.rurification.com

2 cups elaeagnus [autumn olive] pulp [for directions on getting the pulp, see this post]
2 cups red raspberries [fresh or frozen]
3 tablespoons low sugar pectin
2 - 3 cups sugar 

Combine elaeagnus, raspberries and pectin in a large pot. Bring to a hard boil [one that you can't stir down.] Boil one minute, stirring constantly.   Add sugar and stir well.  Bring to hard boil again stirring constantly.  Boil one minute.   Ladle into jars and cover with clean lids and rings.  Process for canning.

This jam is very acidic and is very safe for canning.  Makes about 5 cups.

Note:  I used 3 cups of sugar and it's pretty sweet.  If you want to use less sugar, I think you might be able to try it with only 2 cups.  Taste it before you do the final boil to see if you need more sugar and add to taste.

Red Raspberry Nectarine Jam

I adore raspberry jam. 

I don't even mind the seeds. 

Then last year, I layered some red raspberry jam with some white nectarine jam and it was heaven in a jar.    When I tried to process the jars for canning after I layered the jam, the layers all boiled together and I ended up with mixed Red Raspberry-White Nectarine Jam.    Which was 7th Heaven in a jar.

So this year I made some of that stuff on purpose.  You have to make some, too.   You'll love it.   [You can use regular nectarines instead of white ones and it'll be just as tasty.]

Red Raspberry-White Nectarine Jam
www.rurification.com

1 cup cold water
2 cups peeled, chopped nectarines
2 cups red raspberries [fresh or frozen]
4 tablespoons low sugar pectin
2 cups sugar

Mix the cold water, pectin and fruit in a pot.   Mix well to dissolve the pectin.  Bring to boil.  Stir constantly until it reaches a hard rolling boil that you can't stir down.   Boil 2 minutes.   Add sugar, stirring well.   Bring back to hard rolling boil.  Boil for 1 minute.  Ladle into jars.

Yield:  2 1/2 pints. 

Note:   This jam tends to be soft.  If you want a firm jam, use 4-6 tablespoons of pectin.

Want all of these recipes in one handy doc?   Check out my ebook, A Simple Jar of Jam:180+ recipes & variations for jam using low sugar pectin.  [Preview link over on my sidebar, right.]   You'll love it!

Frog Jam

First off, because I know you're wondering, no frogs were harmed in the creation of this jam.

There are no frogs, or frog parts, in this jam, either.   I mean really! - Eww!

But you know, if you made this for your kids for Halloween, you wouldn't have to tell them that.   Just set it down in front of them and tell them that it's frog jam.   Let them wonder.

This stuff is really, really tasty.   We first found it in an Amish store, where we purchased it with glee. It was so good that I had to recreate it - plus, it was just too much fun not to make myself.

The name comes from the ingredients:  Figs, Raspberries, Orange, Ginger.

Heh.   Don't tell the kids.

Frog Jam
by www.rurification.com

• 1 pkg dried calamyrna figs, 250gm [about 13 figs]
• 4 cups cold water
• 1 cup red raspberries [I used frozen]
• zest and juice from 1 orange
• 4 Tablespoons dry pectin
• 1 Tablespoon minced candied ginger
• 1 1/2 cups sugar

Cut the figs into tiny pieces.   I sliced them into 1/4 inch strips and then cut them again into 1/4 inch cubes.   That worked great.

Put the figs, water, raspberries, orange zest and juice and pectin in a heavy pot.   Bring to a boil and boil for 5 minutes to reconstitute the figs.   Raise the temp and bring to a hard boil that you can't stir down.   Boil hard for 1 minute.   Add ginger and sugar and return to a hard boil.  Stir constantly!
Ladle into jars.   Makes 3 pints.  

Note:   The flavors need to meld.   Make this at least 2 days in advance and let it sit before you dig in.  

Red Raspberry Jam

It's the end of August.  

August.

August, August, August.   

Wasn't it just February?    Where did the year go??   Seriously.   Stop the calendar, I want to get off.  

This is the craziest time of the year for us.   Co-ops starting, fiber festivals and art fairs, holiday art fairs to get ready for, the garden producing like crazy, etc., etc., etc.  Run, run, run.

Which is a convoluted way of saying that I forgot to give you the recipe for the red raspberry jam that I used in the layer jams yesterday.   

I'm sorry.   It's hard to make jam if you don't have the recipe.  

And you should definitely make this jam. 

Here it is. 

Red Raspberry Jam

• 4 cups red raspberries
• 2 cups water
• 3 Tablespoons Dutch Jell All Natural Lite Pectin
• 2 cups sugar

Mix the raspberries, water and pectin in a large pot.   Bring to hard rolling boil, stirring constantly.  Boil hard for 1 minute.    Add sugar.  Stir well and bring back to hard rolling boil, stirring constantly.   Boil hard for 1 minute.   Ladle into jars.  Yield 2.5 pints.

Layered Jam

So yesterday i SHOWED YOU....WAIT A SECOND.....there....the caps lock got hit...

I hate caps.   For years I didn't use them at all.   I didn't miss them.   I use them now because it's more normal.    And easier for a lot of people to read.   And less distracting for those of you out there who get upset at missing caps and grammar errors and typos.    I'm not big on typos, either.   So I understnad.   Understand.  

Damn typos. 

Jam. 

I'm here to talk about jam.  Focus, Robin.

Jam.  

Lovely layered jams.    Interesting idea, isn't it!   I thought they'd be so pretty as gifts.   So I made a red and white layered jam to celebrate both of my alma maters.  Almae materae?  But I only have one alma, so .... hmmm. I can't remember the Latin plural right now, alma something, so if you know, help me out in the comments.

At any rate, I graduated from the University of Utah and then went to grad school at Indiana University. [Latin was not my major.]  The colors at both schools are red and white.  

Red and white layered jams!

Brilliant! 

For homecoming weekend.   

Or the superbowl.  Not that college teams play in the superbowl, but it's the whole team color thing expanded. 

Or wedding showers, in the wedding colors.  Because weddings need team colors, too.

Or Harry Potter parties.   It's Gryffindor jam!  Quidditch team colors!  The mind reels at the possibilities. 

I layered red raspberry jam with white nectarine jam in these jars.   It's easy.  Make your jams separately and let them cool for an hour and a half or so.   Then  alternate 1/4 - 1/3 of a cup of each jam in an 8oz jelly jar.  

Nota Bene [This is Latin for PAY ATTENTION!]:   You won't be able to process these for canning without messing up the layers.  I tried.  These jams will have to be refrigerated.