More delicious and tart rhubarb jam made with Pomonas Universal Pectin.This time with blueberries and spices! Rhubarb Blueberry Cinnamon Honey Jam Ingredients: 2 cups cooked rhubarb (measured after cooking, see below) 2 cups blueberries, fresh or frozen ¼ cup fresh lemon juice (1 large) 1 cup honey 1 tsp ground cinnamon ½ tsp ground ginger 2 tsp calcium water… Continue reading Rhubarb Blueberry Cinnamon Honey Jam
Tag: jam making
Rhubarb Honey Jam
During summer I collected small bunches of rhubarb every week at the farmers market. Washed, trimmed and sliced, then in the freezer. This past weekend I had the time to use up all my frozen stock. I made two batches of rhubarb jam, trying out a simple rhubarb & honey jam first. If you are like me and love… Continue reading Rhubarb Honey Jam
Blackberry and Marionberry Honey Jelly
Blackberry and Marionberry Honey Jelly Ingredients: 4 cups blackberry juice 2 cups marionberry juice 6 Tbsp fresh lemon juice (2 to 3 lemons) 1½ cups raw honey, locally sourced Pomonoa Pectin (see recipe for amounts) Directions: Jars & Lids – Wash and rinse the jars; put them into a big stockpot; cover the jars with… Continue reading Blackberry and Marionberry Honey Jelly
Vanilla Honey Peach Butter
Vanilla Honey Peach Butter Ingredients: 18 ripe peaches, about 6 to 7 pounds ¼ cup water 2¼ cups granulated sugar, preferably organic ¾ cup raw honey, preferably locally sourced 2 tsp pure vanilla extract Directions: Jars & Lids – Wash and rinse the jars; put them into a big stockpot; cover the jars with water… Continue reading Vanilla Honey Peach Butter
Honey Cinnamon Peach Jam
Honey Cinnamon Peach Jam Ingredients: 4 cups mashed ripe peaches (see below) ¼ cup fresh lemon juice 1 cup raw honey, locally sourced 3 tsp Pomonas Universal Pectin 4 tsp calcium water (see below) 1 tsp ground cinnamon, preferably Saigon Directions: Jars & Lids – Wash and rinse the jars; put them into a big… Continue reading Honey Cinnamon Peach Jam