I make pink champagne jelly for Christmas gifts.

Here's one from the KT gathering place

Apple Pie Jam

Posted by joann_fla (My Page) on Fri, Jun 10, 11 at 13:42

4 to 5 large apples, peeled and sliced (about 2 pounds)
1 cup water
5 cups sugar
1/2 teaspoon butter
1 pouch (3 ounces) liquid fruit pectin
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground mace, optional


In a large kettle, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples, draining off the water; return to the pan. (Save remaining apple mixture for another use or discard.)
Add sugar and butter to pan; bring to a full rolling boil, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly.
Remove from the heat; skim off foam. Stir in spices. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.

This is an old TOH recipe, that always turns out great!

Does anyone have the recipe posted many years ago for the Golden Habanero Jam? I lost it when my computer got that horrid ransomeware. That would make wonderful Christmas gifts. I don't even recall who originally posted it.

I like to make herbal jams and jellies -- apple sage; blueberry basil; peach basil. I use regular jam recipes and add herbs when I cook down the fruit. Here are some herbs that go well with fruit:

Basil:
• Apricots
• Berries
• Figs
• Peaches
• Plums

Sage:

Apples

Mint:
• Berries
• Figs
• Dates
• Melons
• Citrus
• Cherries
• Apricots
• Plums
• Peaches
• Apples
• Pears

Thyme:
• Cherries
• Peaches
• Pears
• Figs

Lavender:
• Berries
• Lemon
• Peaches

And a basic jam recipe that makes about 3 pints. You can either refrigerate it or you can process in a boiling water bath for longer storage.

4 cups fruit, chopped
2 cups Sugar
3 tablespoons powdered pectin
1 tablespoon fresh lemon juice
1 tablespoon fresh herbs, minced

Stir fruit and sugar together in a saucepan. Let sit for 10 minutes. Add the pectin and lemon juice. Bring to a rolling boil over medium heat. Boil, stirring constantly, for 5 minutes. Reduce heat to low cook, stirring, for 3 more minutes. Take off the heat and stir in the herbs. Let cool for 10 minutes.

Pour the jam into clean jars. Cover with the lids. Let cool completely. Refrigerate for up to 1 month.

Walnut Creek, you might find that recipe in this thread.

http://forums.gardenweb.com/discussions/1967462/your-greatest-hit-recipes-for-leesa-the-condensed-version?n=36

Or maybe it's this one.

http://forums.gardenweb.com/discussions/1970455/molten-gold-habanero-jelly-w-picture-story?n=20

I have made Ina Garten's Strawberry jam recipe.....easy and good.

The only jam I've made for decades is freezer strawberry jam. I don't like a sweet, sweet jam, and any cooked jams I've had are far too sweet. For that reason, I don't like Certo. The pectin I use is Garden Fare and it calls for only 1.5 cups sugar, a far cry from the usual 4 cups that I see on other brands.

Yesterday on ATK, they were canning jam and pickles, and they did make a cooked strawberry jam that she swore is less sweet and tastes like fresh strawberries.

Thanks so much for the links, PK.

I found it on google, it has 5 stars. Golden Habanero Jam

Thanks for that ink, JoAnn. Loved reading the reviews and comments/suggestions.

enjoyingspring, here is a recipe for a no-cook strawberry jam from Christy Jordan of Southern Plate. It is delicious.

No-Cook Strawberry Jam

4 cups crushed strawberries (about a gallon uncrushed)

5 Tablespoons Instant Pectin

I ended up with about 7 - 8 ounce jars of Strawberry Freezer Jam

Wash strawberries. Remove tops and slice into a bowl, pausing from time to time to crush with a potato masher.

In a separate bowl, stir together instant pectin and sugar. Pour into strawberries and stir for three minutes, or until sugar is dissolved.

Ladle into clean jars, leaving 1/2 inch headspace to allow for expansion during freezing. Cover with lids and allow to sit out for thirty minutes. Place in fridge if you will use within next few weeks, or freeze for longer term storage.

I make jam from the strawberries I grow in my garden. It is a cooked jam that I can. I use low sugar pectin and it has a wonderful strawberry flavor.