Five Homemade Jam and Chutney Recipes

Homemade Jam and Chutney Will Beat Any Store Brand Any Day of the Week

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 five great easy to make recipes and a few useful tools to start you off. 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.


some handy supplies you might find useful when making jams and chutneys….



Simple Strawberry Jam
Yields 4
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Ingredients
  1. 2 qts. strawberries
  2. 1 package pectin
  3. 7 cups sugar
Instructions
  1. 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.
  2. Ladle into hot, sterilized jars. Process in a hot water bath for 10 minutes.
Cooking with Zen http://www.cookingwithzen.com/
Banana Nut Bread Jam
Yields 3
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Ingredients
  1. 10 ripe bananas, pureed (you need 3 cups)
  2. 1 tablespoon lemon juice
  3. 4 cups granulated sugar
  4. 1/2 cup brown sugar
  5. 1 1/2 cups toasted walnuts, minced
  6. 1 box pectin
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg, optional
Instructions
  1. Mix bananas, walnuts, lemon juice and powdered pectin in large kettle. Stir while bringing to a full rolling boil. All at once add sugars.
  2. Stirring continuously, heat until full rolling boil. Continue to heat 1 minute.
  3. Fill jars to 1/4 inch of top seat with two-part lid and ring. Put in a boiling water bath for 10 minutes.
  4. Makes about 3 pints.
Cooking with Zen http://www.cookingwithzen.com/
Mango Chutney
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Ingredients
  1. 6 large mangoes
  2. 6 garlic cloves chopped
  3. 2 cups sugar
  4. 2 apples peeled and chopped
  5. 12 oz. golden raisins
  6. 1 teaspoon mustard seeds
  7. 1 teaspoon fresh ginger finely chopped
  8. 2 cups wine vinegar
  9. 6 red chillies finely chopped
Instructions
  1. Add everything but the mangoes to the pan. Bring to a boil over medium heat.
  2. Stir until sugar dissolves. Peel and take the seed out of the mangoes.
  3. Slice the mangoes.
  4. Add the sliced mangoes to the pan and cook for about 30 minutes or until thick.
  5. Ladle into hot, sterilized jars. Process for 10 minutes in a hot water bath.
Cooking with Zen http://www.cookingwithzen.com/
Easy Apple Chutney
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Ingredients
  1. 3 lbs. apples finely chopped
  2. 1 lb. onions finely chopped
  3. 1 1/2 cups sugar
  4. 1/2 cup water
  5. 2 teaspoons fresh ginger grated
  6. 1 teaspoon cinnamon
  7. 3 red chillies
  8. 1 1/2 cups vinegar
Instructions
  1. Combine all the ingredients and bring to a boil. Simmer until mixture thickens, about 1 1/2 hours.
  2. Remove chillies.
  3. Ladle into hot, sterilized jars. Process in a hot water bath for 10 minutes.
Cooking with Zen http://www.cookingwithzen.com/
Spicy Blueberry Jam
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Ingredients
  1. 2 pints blueberries
  2. 1/2 cups red wine vinegar
  3. 3 cups sugar
  4. 1/4 teaspoon each of nutmeg, cinnamon and mace
  5. 1/8 teaspoon cloves
Instructions
  1. 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.
  2. 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.
  3. Combine sugar and spices in a bowl.
  4. 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.
  5. When it's done, remove from heat and ladle into hot, sterilized jars. Label and store a week or so for flavors to mellow.
  6. Makes about 5 cups.
Cooking with Zen http://www.cookingwithzen.com/

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About Loretta

Work at home mom of four boys, accurate transcriptionist, passionate cross stitcher, constant writer, and finder of lost shoes...

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