does anybody have any good recpies for jam?

lately i'v been really interested in making jam. My mother does it all the time..but different recipes would be interesting too see.

i like fruit jams, but i really want a good one for red pepper jelly.

if anybody has one they would like to share...that would be great!

thanx.

Green Pepper Jelly

Ingredients7 sweet green peppers

1 jalapeño pepper

1 1/2 cups vinegar, 5% acidity, divided

1 1/2 cups apple juice

1 package Ball 100% Natural® Fruit Jell® Pectin

1/2 teaspoon salt

5 cups sugar

Green food coloring (optional)

Instructions

Wash peppers; drain. Remove stems and seeds. Cut into 1/2-inch pieces. Purée half of peppers and 3/4 cup vinegar in blender or food processor. Purée remaining peppers and vinegar. Combine purées in a large bowl; stir in apple juice. Cover and refrigerate overnight.

Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.

Strain puréed mixture through a damp jelly bag or several layers of cheesecloth. Measure 4 cups juice. Add apple juice to make 4 cups, if needed. Combine juice, pectin and salt in a large saucepot. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Add a few drops of green food coloring if desired. Carefully ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jars with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 10 minutes in a boiling-Water canner.

Yield: about 6 half-pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

For altitude adjustment increase processing as indicated below:

1,001-- 3,000 ft.....5 minutes

3,001-- 6,000 ft...10 minutes

6,001-- 8,000 ft...15 minutes

8,001- 10,000 ft...20 minutes

All I could find was green pepper jelly. Warning.... I made some muscadine jelly a couple of weeks ago & I gained 7 lbs! I couldn't quit eating it! But since I quit, I have lost 9 lbs. I guess it evened out after all. LOL! I found this recipe at homecanning.com . They had a bunch of jam recipes too. I went to Wal-Mart & bought a book put out by Ball that has nothing but canning recipes & it also tells you how to can step by step. It was only $3.00. Good luck to you!

Found one!

RED PEPPER JELLY

6 sm. red peppers (1 1/4 lbs.)

1 c. vinegar

1/2 tsp. salt

5 c. granulated sugar

1 bottle liquid Certo

Chop peppers fine. Measure 2 cups pepper and juice in large pot. Add vinegar and salt. Bring to boil, reduce heat and simmer covered 10 minutes until tender. Stir in sugar, return to rolling boil and boil, uncovered and stir one minute. Remove from heat and immediately stir in Certo. Stir for 5 minutes to blend. Pour jelly into sterilized jars and seal. Serve over Philadelphia cream cheese with crackers.

check out cooks.com for tons of jam recipes also.:Bunny

could you substitue splenda for the sugar in these? i mean the bag says use just like sugar for baking or cooking?????

I'm not sure. My Grandma says you can. I think you have to have a special recipe if using Splenda. My other Grandma use to make low sugar jelly cause my G-pa is diabetic. I know for a fact that she used alow sugar recipe that was in the package of the low sugar Sure Jell. I'll look into this!