Pioneer Woman's Top Jam Recipes Revealed

If you're a fan of homemade preserves or just starting your journey into the world of canning, you've come to the right place. The Pioneer Woman, Ree Drummond, has shared some incredible jam recipes that are not only delicious but also easy to make. In this post, we'll delve into her top jam recipes, providing step-by-step instructions, tips for success, and answers to common questions you might have.

The Joy of Making Jams

Jam-making is a traditional craft that has seen a resurgence in recent years. Making your own jam lets you enjoy:

• Freshness - You control the ingredients and can savor the taste of summer fruits all year round.
• Customization - Adjust sweetness, add spices or herbs to suit your palate.
• Healthier Options - Reduce sugar, eliminate additives, and choose organic ingredients if preferred.
• Food Preservation - It’s an excellent way to preserve fruits when they’re in season.

The Pioneer Woman’s Strawberry Jam

One of Ree’s most beloved jams, her Strawberry Jam, captures the essence of summer:

Ingredients:

• 2 pounds of fresh strawberries, hulled and crushed
• 4 cups of sugar
• 1 box of powdered pectin

Steps:

1. Prepare the jars: Wash and sterilize your jars and lids in boiling water or a dishwasher.
2. Cook the strawberries: In a large pot, combine strawberries and pectin, stirring over medium-high heat until the mixture comes to a boil.
3. Add sugar: Once boiling, stir in the sugar until it’s completely dissolved.
4. Boil and skim: Allow the mixture to reach a rolling boil that can’t be stirred down, and let it boil for one minute, skimming off any foam.
5. Fill the jars: Ladle the hot jam into your prepared jars, leaving a ¼-inch headspace. Wipe rims, apply lids, and screw on bands.
6. Process jars: Process the jars in a water bath canner for 10 minutes, adjusting for altitude if necessary.
7. Check seals: After cooling, ensure the jars have sealed. If not, refrigerate and use within a few weeks.

🍓 Note: To test for doneness, place a small amount of jam on a cold plate. If it wrinkles when pushed, it's ready.

The Pioneer Woman’s Blueberry Vanilla Jam

Blueberries paired with the subtle hint of vanilla make this jam a luxurious spread:

Ingredients:

• 4 cups of blueberries
• 2 cups of sugar
• 1 vanilla bean, split and seeds scraped
• Juice of one lemon

Steps:

1. Cook the berries: In a heavy-bottomed pot, add the blueberries, sugar, lemon juice, and the vanilla seeds. Stir over medium heat until the berries release their juices.
2. Boil and mash: Bring to a boil, then mash the berries with a potato masher for desired consistency.
3. Simmer: Reduce heat to a simmer and cook, stirring occasionally until the jam thickens. This can take around 30 to 45 minutes.
4. Fill jars: Follow the same jar filling and processing steps as in the Strawberry Jam.

Peach Rosemary Jam

This combination of sweet peaches and aromatic rosemary adds a unique twist to the traditional jam:

Ingredients:

• 4 cups of peeled, pitted, and chopped peaches
• 2 tablespoons of finely chopped fresh rosemary
• 4 cups of sugar
• 2 tablespoons of lemon juice

Steps:

1. Prepare ingredients: Combine peaches, sugar, rosemary, and lemon juice in a large pot.
2. Cook: Bring to a boil over medium heat, stirring until the sugar dissolves.
3. Mash peaches: As the mixture boils, mash the peaches to your desired texture.
4. Simmer: Continue to cook at a gentle boil for about 30 minutes or until thickened.
5. Fill and Process: Follow the same jar filling and processing steps as previously mentioned.

🌿 Note: Rosemary can be overpowering; start with a smaller amount and adjust to taste.

Blackberry Basil Jam

The Pioneer Woman’s Blackberry Basil Jam combines the tang of blackberries with the fresh basil note for an elegant twist:

Ingredients:

• 6 cups blackberries
• 4 cups sugar
• 1 cup basil leaves, washed and roughly torn
• ¹⁄₄ cup lemon juice

Steps:

1. Combine ingredients: Mix blackberries, sugar, and lemon juice in a pot.
2. Cook and mash: Cook over medium heat, mashing berries occasionally.
3. Infuse basil: When the mixture has reduced by about half, add the basil and simmer for another 10 minutes.
4. Strain or Blend: Either strain out the basil or use an immersion blender for a smoother texture.
5. Fill and Process: Jar, process, and seal as instructed above.

🍃 Note: Basil flavor will intensify over time, so taste before sealing jars if you prefer a subtler flavor.

Finale

Embrace the simple joy of homemade jams with these Pioneer Woman-inspired recipes. Whether you’re a seasoned canner or a newcomer to the craft, these jams offer a delightful range of flavors to enjoy. Each recipe brings something unique to your pantry, from the classic Strawberry to the herbed Peach Rosemary. Remember, jam-making is as much an art as it is a science, so feel free to experiment with flavors and textures. Your homemade preserves are not just condiments; they’re gifts from your kitchen, filled with love and care.

How long will homemade jam last?

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Properly canned and sealed jams can last up to one year in a cool, dark place. After opening, they should be refrigerated and typically last up to a month.

Can I reduce the sugar in these recipes?

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Yes, but reducing sugar can affect the jam’s texture and preservation. Use less sugar, but ensure you achieve the correct balance and use low/no-sugar pectin if necessary.

Do I need to use pectin?

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Pectin helps jam set, but some fruits, like apples or citrus, have enough natural pectin. Long cooking without pectin can also set jams, though results might vary.

What’s the best way to check if a jar has sealed?

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Listen for the “pop” when the lid seals, then press the center of the lid. If it’s concave and doesn’t flex when pressed, it’s sealed. You can also remove the band and lift the jar by the lid. If it holds, it’s sealed.