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Alice's Raspberry Jam

(Martha Stewart Living, September, 2002)

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Banana & Rum Jam

(Every Day with Rachael Ray, November, 2011)

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Caramelized Onion Jam

(Food & Wine, November, 2011)

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Cherry-Berry Jam

(Cooking Light, July, 2008)

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Cornmeal Shortcakes with Tomato-Ginger Jam

(Cooking Light, August, 2004)

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Cranberry Jam

(Gourmet, November, 2004)

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Easy Strawberry Jam

(Barefoot Contessa, Episode: Breakfast Party, Season: 11)

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Easy Strawberry Jam

(Better Homes & Gardens, May, 2009)

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Fig Jam with Thyme

(Preserving by the Pint by Marisa McClellan, 2014)

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French Toast Stuffed With Ricotta And Strawberry Jam

(Food & Wine, December, 2008)

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French Toast With Lemony Cream Cheese And Warm Rhubarb Jam

(Boston Globe, May, 2008)

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Frozen Strawberry Freezer Jam

(Southern Living, May, 2007)

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Homemade Strawberry Jam

(Better Homes & Gardens, July, 2010)

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Comments:

On June 5, 2014, 10:58 am jnnytsm said:

Butter keeps the jam from getting too frothy. Froth doesn't preserve well, though we always enjoyed licking the skimmings when I was little.


On October 3, 2012, 1:39 am mscanning said:

What does the butter do? Not add flavor, right?


Meyer Lemon Jam

(Gourmet, December, 1999)

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Peach Cinnamon Jam

(All You, June, 2013)

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Peach-Bourbon Jam

(Southern Living Little Jars, Big Flavors by Editors of Southern Living Magazine, 2013)

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On June 5, 2013, 6:58 am rosie45 said:

Clear directions for canning


Plum Vanilla Jam

(Martha Stewart Living, November, 2006)

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Quick-Cook, Reduced-Sugar Blueberry Or Dark, Sweet Cherry Freezer Jam

(Washington Post, July, 2005)

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Rasperry Freezer Jam

(Saveur, July/August, 2001)

This method delivers a brighter fresh-fruit flavor than jam made by cooking.
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Rhubarb Jam

(Vegetarian Times, May, 2004)

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Rhubarb–Strawberry Jam

(Saveur, August, 2009)

Rhubarb, a reddish-pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam.
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Spiced Fall Fruit Jam With Hazelnuts And Red Wine

(Food & Wine, October, 2008)

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Spicy Tomato Jam

(Food Network Magazine, September, 2010)

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Sweet and Savory Tomato Jam

(Washington Post, August, 2011)

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Tomato Jam

(Bon Appétit, August, 2008)

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Healthful Info:

A healthful condiment to add a little more lycopene to your diet.

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On August 15, 2008, 2:44 pm foodieprincess said:

Although this recipe calls for canned diced tomatoes, I added in a pound of fresh diced beefsteak tomatoes as well (Still trying to use up my overabundance of tomatoes). I fear after trying this out I may never ever go back to ketchup. The jam was fabulous over grilled Portabello mushrooms with a little Gorgonzola cheese. I would also suggest making a batch, putting in a pretty container and giving it as a hostess gift at the next cookout you get invited to.


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