Type what you have

Ingredients

• ✓ white sugar
• red currant
• water
• fruit pectin

Instructions

1. 1 Place red currants into a large pot and crush with a potato masher or berry crusher if you have one. Pour in 1 cup of water and bring to a boil. Simmer for 10 minutes. Strain the fruit through a jelly cloth or cheese cloth, and measure out 5 cups of the juice.
2. 2 Pour juice into a large saucepan and stir in sugar. Bring to a rapid boil over high heat, and stir in liquid pectin immediately. Return to a full rolling boil, and allow to boil for 30 seconds.
3. 3 Remove from heat and skim off foam from the top. Ladle or pour into sterile ½-pint jars, filling to within ½ inch of the top. Wipe the rims with a clean damp cloth. Cover with new sterile lids and rings. Process covered in a bath of simmering water for 10 minutes.

By BJBORSODY

Ingredients

• ✓ white sugar
• lemon juice
• butter
• egg
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
3. 3 Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
4. 4 Remove saucepan from the heat; transfer lemon curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
5. 5 Serve and enjoy!

By TAWNIE44

Ingredients

• ✓ white sugar
• ginger
• water
• liquid pectin
• canning jar
• lid
• ring

Instructions

1. 1 Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
2. 2 When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
3. 3 Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By *

Ingredients

• ✓ white sugar
• tart apple
• prune plum
• onion
• malt vinegar
• salt
• worcestershire sauce
• garlic
• ginger
• nutmeg
• allspice
• cayenne pepper
• canning jar
• lid
• ring

Instructions

1. 1 Place apples, plums, and onions into the bowl of a food processor, working in batches; pulse until fine. Transfer ground fruit and onions to a large pot; stir in malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until well combined. Bring to a simmer over low heat until brown and thickened, 3 to 4 hours.
2. 2 Inspect 15 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brown sauce is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from stockpot; place on a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area.

By luvz2cook

Ingredients

• ✓ white sugar
• evaporated milk

Instructions

1. 1 Pour the sugar into the milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and allow to cool before using.

By lauren11

Ingredients

• ✓ white sugar
• dark beer

Instructions

1. 1 Combine beer and sugar in a saucepan over medium heat; bring to a gentle simmer. Cook, skimming off any foam that forms on the top, until reduced to a light syrup consistency, 30 to 45 minutes.

By Brian Lowe

Ingredients

• ✓ white sugar
• muscadine grape

Instructions

1. 1 Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water. Place a few small plates in the freezer.
2. 2 Wash and halve grapes. Combine grapes and sugar in a large pot over medium heat; bring to a medium-low boil. Cook, stirring to prevent sticking while maintaining a medium-low boil, 15 to 20 minutes.
3. 3 Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
4. 4 Transfer some jam to a blender; purée until hulls and seeds are ground. Transfer puréed jam to a medium pot; keep warm. Continue blending remaining mixture and adding to pot as it becomes done.
5. 5 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Maria Marquez Delgado

Ingredients

• ✓ white sugar
• blackberry juice

Instructions

1. 1 Gather all ingredients.
2. 2 Mix blackberry juice and sugar together in a large saucepan; bring to a boil. Boil rapidly for 2 minutes.
3. 3 Skim off any foam from top of the mixture.
4. 4 Carefully ladle or pour into sterile jars or bottles. Store syrup in the refrigerator for up to 2 weeks.

By Harriet O'Neal

Ingredients

• ✓ white sugar
• strawberry

Instructions

1. 1 Place strawberries in a large microwave-safe bowl; add sugar and stir until evenly coated.
2. 2 Microwave strawberry mixture for 2 minutes; gently stir. Microwave and stir every 2 minutes until thick and glossy, 6 to 10 minutes.
3. 3 Transfer jam to a glass jar; place in the refrigerator until chilled, at least 30 minutes.

By LAURELJ

Ingredients

• ✓ white sugar
• jalapeno pepper

Instructions

1. 1 Drain off enough of juice in jalapeño jar so that adding the sugar won't cause a spill. Pour the 5-pound bag of sugar into the jar and seal tightly. Let jar sit for at least one week to mix flavors; flip the jar daily to blend.

By michelleag05

Ingredients

• ✓ white sugar
• red bean

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes.
3. 3 Drain beans and transfer to a clean saucepan.
4. 4 Cover with 2 to 3 cups water and bring to a boil. Reduce the heat to low, cover, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours.
5. 5 Drain beans and return to the saucepan. Add sugar and set over medium-high heat.
6. 6 Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes.
7. 7 Immediately transfer paste to a container to cool.

By Allrecipes Member

Ingredients

• ✓ white sugar
• huckleberry
• fruit pectin

Instructions

1. 1 Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Mix sugar and huckleberries together in a stockpot; bring to a boil, stirring constantly. Stir in pectin and boil, stirring constantly, for 1 minute. Remove from the heat and skim off any surface foam using a metal spoon.
3. 3 Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, until cool, about 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

By DelightfulDines

Ingredients

• ✓ white sugar
• tart cherry
• vodka

Instructions

1. 1 Put cherries in a clean, 1-quart glass jar; add sugar. Fill the rest of the jar with vodka. Place lid on jar and shake. Cherries will float in the beginning and will settle in time.
2. 2 Store jar in a cool, dark area for 1 to 4 months, shaking jar occasionally.

By Crockpot Kerry

Ingredients

• ✓ white sugar
• green tomato
• raspberry flavored gelatin mix

Instructions

1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water
2. 2 Combine tomatoes and sugar in a large saucepan; bring to a boil over medium heat. Cook and stir for about 10 minutes. Stir in gelatin until well combined. Reduce heat to low; simmer for 20 minutes.
3. 3 Pack jam into hot, sterilized jars and seal. Alternatively, pour into freezer containers and freeze.

By Jeanie Bean

Ingredients

• ✓ white sugar
• gooseberry
• liquid pectin

Instructions

1. 1 Remove blossom and stem ends from gooseberries. Force berries through a food mill. Measure 4 cups of berry mash into a large pot. Stir in sugar. Bring to a full rolling boil over high heat, and boil hard for 1 minute, stirring constantly. Remove from heat, and stir in pectin. Skim off any foam with a large metal spoon.
2. 2 Sterilize jars and lids in boiling water for at least 10 minutes. Alternate skimming the foam and stirring the berry mixture while letting it cool slightly, about 5 minutes. Ladle into hot, sterile jars, leaving 1/4 inch headspace.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By SWIZZLESTICKS

Ingredients

• ✓ white sugar
• pear
• cinnamon

Instructions

1. 1 Place pears in the bowl of a food processor; pulse until puréed.
2. 2 Transfer 3 cups puréed pears to a saucepan. Add sugar; cook, stirring occasionally, until bubbling, about 15 minutes. Stir in cinnamon; cook, stirring frequently, until thick, about 15 minutes more.
3. 3 Meanwhile, inspect one 1-pint jar for cracks and ring for rust, discarding defective ones. Immerse in simmering water until pear butter is ready, at least 5 minutes. Wash new, unused lid and ring in warm soapy water.
4. 4 Pack pear butter into the hot, sterilized jar, filling to within ¼ inch of top. Run a clean knife or thin spatula around inside of jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with lid and screw ring on tightly. Store in the refrigerator.

By jennapdx25

Ingredients

• ✓ white sugar
• loquat
• lemon juice

Instructions

1. 1 Combine loquats and sugar in a nonreactive saucepan. Let sit at room temperature, stirring occasionally, until loquats macerate and release their juices, about 3 hours.
2. 2 Meanwhile, inspect two 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water. Place a couple of small plates in the freezer.
3. 3 Bring loquats-sugar mixture to a boil over medium heat. Reduce heat and simmer until thickened, 30 to 40 minutes. Remove from heat and let cool.
4. 4 Blend fully or partially with an immersion blender, depending on how chunky you prefer your jam to be. Return to the stove and bring to a boil. Stir in lemon juice and remove from heat.
5. 5 Test to make sure jam is set by dropping a small amount of jam onto a frozen plate. Push with your finger; jam is ready when it wrinkles. If it's still runny, bring back to a boil, reduce heat, simmer for 5 minutes more, then test again.
6. 6 Ladle hot jam into the sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw rings on tightly. Allow to cool to room temperature and store in the refrigerator.

By Diana Moutsopoulos

Ingredients

• ✓ white sugar
• peach
• pectin

Instructions

1. 1 Gather all ingredients.
2. 2 Crush 1 cup of chopped peaches in the bottom of a large saucepan. Add remaining peaches and set the pan over medium-low heat.
3. 3 Bring to a low boil and cook until peaches become liquid with a few bits of peach left, about 20 minutes.
4. 4 Pour cooked peaches into a bowl, then measure 6 cups of peaches back into the pan (reserving any remaining peaches for another use). Add sugar and bring to a boil over medium heat.
5. 5 Gradually stir in dry pectin; boil for 1 minute.
6. 6 Remove from heat and pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
8. 8 Carefully remove jars from stockpot and let jam cool, then store on a shelf in a cool, dark place. Serve and enjoy!

By Kevin

Ingredients

• ✓ white sugar
• raspberry
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
3. 3 Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 8 hours. Store in a cool, dark area.

By Francine Lizotte Club Foody

Ingredients

• ✓ white sugar
• plum
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Combine plums, sugar, and water in a large pot over medium-high heat. Bring to a boil, stirring until sugar dissolves. Lower heat to medium and cook, stirring occasionally to prevent sticking, until mixture has thickened to desired consistency, 30 to 40 minutes.
3. 3 Meanwhile, inspect five (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove jelly from heat and skim off any heavy foam. Ladle hot jelly into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
6. 6 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.

By Shady Acres Cooking

Ingredients

• ✓ white sugar
• hibiscus flower
• hibiscus flower

Instructions

1. 1 Combine red and white hibiscus flowers in a bowl, breaking them into slightly smaller pieces.
2. 2 Transfer 3/4 cup flowers and sugar to a mini food processor; pulse until flowers are pulverized. Pulsing ensures the sugar doesn't overheat and melt.
3. 3 Place remaining 1/4 cup flowers in an airtight container; cover with hibiscus-sugar mixture. Set aside to infuse sugar, at least 3 days before using.

By Buckwheat Queen

Ingredients

• ✓ white sugar
• strawberry
• lemon juice

Instructions

1. 1 Gather all ingredients.
2. 2 Crush strawberries in a wide bowl in batches until you have 4 cups of mashed strawberries.
3. 3 Combine mashed strawberries, sugar, and lemon juice in a heavy-bottomed saucepan; stir over low heat until sugar is dissolved.
4. 4 Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
5. 5 Check doneness after 10 to 15 minutes by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
6. 6 Transfer jam into hot sterile jars, filling to within 1/4 inch of the top. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
8. 8 Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.
10. 10 Serve and enjoy!

By Katharine

Ingredients

• ✓ white sugar
• pear
• pineapple juice

Instructions

1. 1 Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
2. 2 Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

By VICKSEXT

Ingredients

• ✓ white sugar
• pomegranate juice
• lemon
• liquid pectin

Instructions

1. 1 Inspect 11 (half-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine sugar, pomegranate juice, and lemon juice in a large stainless steel saucepan over high-high heat; bring to a boil. Stir in liquid pectin; bring to a full rolling boil, 30 seconds. Off heat, skim off foam.
3. 3 Pack pomegranate jelly into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By MARBALET

Ingredients

• ✓ white sugar
• green bell pepper
• vinegar
• liquid pectin

Instructions

1. 1 Bring sugar, green pepper, and white vinegar to a boil in a large, stainless steel saucepan over medium-high heat, stirring constantly, 6 minutes.
2. 2 Stir in liquid pectin, then cook, stirring constantly, 3 more minutes. Skim off foam with a metal spoon; remove from heat.
3. 3 Pack jelly into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Laura Rhodes

Ingredients

• ✓ white sugar
• apricot
• lemon juice

Instructions

1. 1 Gather the ingredients.
2. 2 Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.
3. 3 Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.
4. 4 Meanwhile, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.
5. 5 Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
8. 8 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

By Megan

Ingredients

• ✓ white sugar
• soy sauce
• mirin

Instructions

1. 1 Gather all ingredients.
2. 2 Heat soy sauce, sugar, and mirin in a small saucepan over medium heat.
3. 3 Cook and stir until liquid is reduced to about 3/4 cup.

By noogie01

Ingredients

• ✓ white sugar
• guava
• lime juice
• liquid pectin

Instructions

1. 1 Cut each guava into 8 pieces. Place in a pot and fill with water until guavas are just covered; bring to a boil. Reduce heat and simmer until fruit is very soft, about 1 hour. Remove from the heal and let cool for 10 to 15 minutes.
2. 2 Strain contents of the pot through a fine mesh sieve into a 1-quart liquid measure, using a spatula to push fruit through the sieve so only seeds and skins remain. Take note, you should get about 4 cups fruit. Clean the pot and pour the fruit back in.
3. 3 For every cup of fruit, add 1 cup sugar and 1 tablespoon lime juice. Stirring constantly, bring to a simmer and continue to cook until sugar is dissolved and jam has thickened, 15 to 20 minutes. If the jam thickens on its own and drips very slowly off a spoon, do not add pectin. However, if it does not thicken up enough, add liquid pectin and simmer for 1 minute longer. Pull off the heat.
4. 4 While jam is cooking, inspect six 1/2-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Fill hot, sterilized jars to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By pattyshaw

Ingredients

• ✓ white sugar
• rhubarb
• pineapple
• strawberry gelatin

Instructions

1. 1 Inspect six (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until jam is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine rhubarb, sugar, and pineapple in a large saucepan or stockpot.; bring to a boil over medium-high heat, stirring frequently.
3. 3 Off heat, stir in strawberry-flavored gelatin until well combined.
4. 4 Pack jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from stockpot and let rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings for storage and store in a cool, dark area.

By XSTCH3

Ingredients

• ✓ white sugar
• mango
• water
• saffron thread

Instructions

1. 1 Gather all ingredients.
2. 2 Make 4 to 5 slits in mangoes and microwave on High until soft, 1 to 2 minutes.
3. 3 Cool, then remove the peel and inner seed; place mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
4. 4 Stir together sugar and water in a large saucepan over low heat, and bring to a boil. When the mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C).
5. 5 Stir in mango pulp, add saffron threads, and boil until the mixture thickens, about 5 minutes.
6. 6 Pour cooked jam into sterilized jars and seal according to canning directions.

By RADHIKA GHATAGE