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We’re jammin today! Y’know, it’s not too early to be making jams, jellies, preserves, etc. for gift giving at Christmas time or anytime for that matter. Just think what you will accomplish by getting some of your gifts done now.

Do you know the difference between jam, preserves, marmalade and conserves? I’m having a bit of deja vu as I think I’ve given you this information before, or else I’m having an “intellectual interlude” (senior moment). Anyway, here are the differences:

Jam is a form of preserve in which the fruit is diced or mashed and cooked with sugar to a good spreading consistency.

Preserves are whole or sectioned fruits cooked in a clear syrup until tender and plump.

Marmalade is a variety of jam in which the juice and rind of citrus fruits are used.

Conserve is a blend of several fruits, similar to jam, but usually contain nuts or raisins or both.

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Now, let’s make one of each of the above. This jam is great on toast with ham and eggs or on hot rolls with chicken, turkey or pork.

SPICED PEAR JAM

8 c. chopped or coarsely ground peeled pears (about 5-1/2 lbs.)

Can also use food processor and pulse––don’t let it get mushy.

4 c. sugar

1 t. ground cinnamon

1/4 t. ground cloves

Combine all ingredients in a large kettle or Dutch oven. Simmer, uncovered, for 1-1/2 to 2 hours until thick, stirring occasionally. Stir more often as the mixture thickens.

Remove from heat; skim off any foam.

Pour into hot jars, leaving 1/2-inch headspace. Adjust caps and lids. Process for 10 minutes in boiling water bath.

Makes six pints. NOTE: This recipe does not use pectin.

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Peaches–-again! This preserve recipe is so easy to make you’ll want to make a couple of batches. Remember––do not double these recipes unless it says you can. This preserve is especially good on a bagel that has first been spread with cream cheese––m-m-m!

PEACH PRESERVES

4 lbs. peaches (4 medium peaches equals 1 lb.)

1 qt. water

6 c. sugar

Peel peaches; cut in half; pit. Cut halves into quarters.

Combine water and sugar in large kettle; bring to a boil; boil over high heat until syrup coats a spoon.

Add peaches; boil over medium heat until syrup is thickened or reaches jelly stage on thermometer (220 degrees). Pour into hot jars; seal at once.

Makes about three pints. Again this recipe does not use pectin.

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When I think of marmalade, I think of orange marmalade, but this variety looks like the morning sunshine. Use it on toast or as a condiment with chicken.

LEMON MARMALADE

4 c. washed lemons, thinly sliced and seeded (do not peel)

3 qts. water

9 c. sugar

Combine lemons and water in large kettle. Bring to a boil; cook rapidly for 20 minutes or until tender.

Drain, saving liquid. Add water to liquid to make three quarts.

Put liquid, lemons and sugar in kettle. Cook over low heat; skim off foam; cool for 5 minutes. Stir to allow fruit to be suspended in syrup; pour into hot jars, seal at once.

Makes about six pints. Again, no pectin.

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If you like apricots, you’ll love this spread.

APRICOT CONSERVE

2 lbs. dried apricots

4 quarts water

5 lbs. sugar

juice of two medium lemons

1 c. chopped blanched almonds

Day before, combine apricots and water in large mixing bowl. Cover; let stand overnight.

Next day, turn apricots and liquid into large kettle; bring to a boil.

Cook over medium heat, stirring occasionally until tender. Stir in sugar; bring to a boil. Reduce heat to medium low but maintain a boil; cook until thickened, stirring often so it doesn’t scorch. Remove from heat; stir in lemon juice and almonds. Pour into hot jars; seal at once.

Makes about eight pints. And again, no pectin.

NOTE: When I make these preserves, I put them into half-pint jars, or short jelly jars, and you have twice as many gifts to give.

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Thought for the day: If you can, brush your teeth when you’re finished eating any of these preserves or the “sugar fairy” is apt to do a number on your teeth.

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