Five Home-Made Jam and Chutney Recipes

Granted, jam and chutney making are NOT quick cooking methods!

However, making jams and chutney at home is a rewarding process. Jams and chutneys can be made then canned or frozen for future use, yielding you a long shelf-life of use. You can use almost any ingredients that tickle your taste buds to create some yummy recipes.

Here are a few recipes from the web to start you off. Save them for a long weekend, when you have extra time on your hands.

Strawberry Jam

* 2 qts. strawberries
* 1 package pectin
* 7 cups sugar

Wash and take the tops off the berries. Crush the berries, one layer at a time. Measure 4 1/2 cups berries and put them in a pan. Add pectin and place over high heat. Stir until mixture comes to a rolling boil. Add the sugar and return to the boil. Boil hard one more minute, stirring constantly. Let set for 5 minutes and remove foam from top.

Ladle into hot, sterilized jars. Process in a hot water bath for 10 minutes.

Yield: 4 pints

Banana Nut Bread Jam

* 10 ripe bananas, pureed (you need 3 cups)
* 1 tablespoon lemon juice
* 4 cups granulated sugar
* 1/2 cup brown sugar
* 1 1/2 cups toasted walnuts, minced
* 1 box pectin
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg, optional

Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil. All at once add sugars. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute. Fill jars to 1/4 inch of top seat with two-part lid and ring. Put in a boiling water bath for 10 minutes. Makes about 3 pints.

Mango Chutney

* 6 large mangoes
* 6 garlic cloves chopped
* 2 cups sugar
* 2 apples peeled and chopped
* 12 oz. golden raisins
* 1 teaspoon mustard seeds
* 1 teaspoon fresh ginger finely chopped
* 2 cups wine vinegar
* 6 red chillies finely chopped

Add everything but the mangoes to the pan. Bring to a boil over medium heat. Stir until sugar dissolves. Peel and take the seed out of the mangoes. Slice the mangoes. Add the sliced mangoes to the pan and cook for about 30 minutes or until thick.

Ladle into hot, sterilized jars. Process for 10 minutes in a hot water bath.

Apple Chutney

* 3 lbs. apples finely chopped
* 1 lb. onions finely chopped
* 1 1/2 cups sugar
* 1/2 cup water
* 2 teaspoons fresh ginger grated
* 1 teaspoon cinnamon
* 3 red chillies
* 1 1/2 cups vinegar

Combine all the ingredients and bring to a boil. Simmer until mixture thickens, about 1 1/2 hours. Remove chillies. Ladle into hot, sterilized jars. Process in a hot water bath for 10 minutes.

Spicy Blueberry Jam

* 2 pints blueberries
* 1/2 cups red wine vinegar
* 3 cups sugar
* 1/4 teaspoon each of nutmeg, cinnamon and mace
* 1/8 teaspoon cloves

Wash and stem the berries. Place with the vinegar in a four-quart saucepan over medium heat. When juice starts to form, increase heat slightly, and stir often until mixture boils. Boil steadily about 10 minutes, stirring frequently to prevent sticking.

Remove from heat and measure. You should have about 3 3/4 cups. If necessary, add water to fill to 4-cup mark. Return mixture to pan.

Combine sugar and spices in a bowl. Bring fruit mixture to a boil over medium heat. Add sugar and spices all at once, and stir until jam boils again. Adjust heat so jam boils steadily for 5 to 15 minutes, stirring to prevent sticking. When it’s done, remove from heat and ladle into hot, sterilized jars. Label and store a week or so for flavors to mellow.

Makes about 5 cups.

Making jams and chutneys at home is a simple process. This article provides you with five recipes to start off with. Each of these recipes came from various websites and there are many more free recipes to be found. These recipes can be doubled or cut in half, depending upon your preference. All of these recipes and almost all of the jam and chutney recipes out there instruct you to can them for future use. Enjoy the recipes and let your creativity flow in creating your own.

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