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Watermelon Rind Candies

Don't throw away the watermelon rind. Turn it into sweet and crispy Watermelon Rind Candies or Preserves #watermelon #preserves @mjskitchen.


In my watermelon post a while back I mentioned that my mother saved the watermelon rind and made watermelon rind preserves.  After we all finished off the watermelon, she would cut away any remaining pink from the rind, peel the rind, then slice it into spears. All of the rind spears were transferred to a big pot and layered with sugar, then left to sit overnight. The next day she cooked them down “until done”.  🙂  After they cooked I helped her pack the spears lengthwise into sterilized mason jars and then seal the jars.  By fall we had enough watermelon rind preserves to last the winter and then some. This was the inspiration for these watermelon rind candies.

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Apricot Jam – When One Jar is All You Need

Apricot Jam without pectin - a recipe for when you only need a jar or two of jam and don't want to spend all day in the kitchen. #apricot #jam @MJsKitchen

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If you read my About page you know that I use to have lots and lots of fruit trees.  One was a huge apricot tree that, about every 3 to 4 years, yielded an abundance of the biggest and sweetest apricots.  On the years in between, a late freeze would kill the young fruit.  On those good years, we ate LOTS of apricots right off the tree,  but the rest of the apricots ended up dried or as apricot jam.  When we moved, I had enough apricot jam to last us a few more years and still give away a jar here and there.  Well,  many years have passed and we have been out of apricot jam for a while – until now!

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Quick and Easy Strawberry Jam

How to make a single jar of strawberry jam without pectin, in less than 30 minutes. #jam @mjskitchen mjskitchen.com

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How this no pectin, small batch, Quick & Easy Strawberry Jam evolved.

My mother jammed, jellied, preserved or pickled everything from peaches to watermelon rinds, cucumbers to okra.  Fortunately, I paid attention and learned.  Along with learning the techniques of canning, I also developed a love for canning and preserving.  I think preserving your own food is something that you really need to enjoy because it can be time consuming and tedious, depending on what you are canning.  Most times you have to be able to enjoy spending the whole day in a hot kitchen, working over a stovetop that has at least one burner going continuously (keeping the jars hot), peeling, squeezing, cooking, stirring, and canning until all of the fruit or vegetables have been processed.  It’s so much fun!  Really!  Of course a NCIS marathon to keep you company doesn’t hurt.

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