We are so happy that the recent onboarding of our new partner VegOut has enabled you to order the best-quality organic fruit and veg from local farmers, and enjoy the taste of seasonal produce at home!
With so many VegOut's fruits and vegetable options to choose from, the best thing is that these extremely healthy, tasty and nutritious foods can be prepared, cooked and served in a number of ways!
Here we are sharing our favorite homemade jam recipes, which you can easily make at home with the products you have in your VegOut boxes.
Capture the unforgettable flavor of fresh seasonal produce and order VegOut's fruit or veg box on our website to start practicing right now!
1. Clementine Jam Recipe
- Clementine Juice – 2 cups
- Clementine Zest – 1 teaspoon
- Sugar – 1/2 cup
- Salt as per taste
- Lemon Juice – 2 teaspoon
- Heat a large skillet.
- Pour the clementine juice in it and boil for 10-15 min.
- Then add sugar and clementine zest.
- Stir it to get the sugar dissolved.
- Once it starts thickening, add salt & lemon juice.
- Boil up to the time it reaches the desired thickness, but don't make it too thick as it will get thicker when completely cool.
- Switch off the flame and let it cool.
- Fill the clean massive jar and keep it in the fridge.
2. Carrot Cake Jam Recipe
- 1-1/2 cups shredded carrots
- 1-1/2 cups chopped peeled ripe pears
- 3 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 package powdered fruit pectin (use 2 tablespoons cornstarch as a substitute)
- 6-1/2 cups sugar
- Place the first 6 ingredients in a large saucepan.
- Bring to a boil and then reduce the heat.
- Cover the saucepan and simmer until pears are tender for 15-20 minutes, stirring occasionally.
- Stir in pectin (or add cornstarch). Bring to a full rolling boil over high heat, stirring constantly.
- Stir in sugar and return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat and skim off the foam.
- Ladle hot mixture into 8 hot sterilized half-pint jars, leaving a headspace. Then, remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims and center lids on jars until tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water, and boil for 5 minutes. Remove jars and let them cool.
3. Plum Orange Jam Recipe
- 10 cups chopped plums
- 1 cup orange juice
- 1 package pectin (or 2 tablespoons cornstarch)
- 2 cups sugar
- 3 tablespoons grated orange zest
- 1-1/2 teaspoons ground cinnamon
- In a large cooking pot, combine plums and orange juice and bring them to a boil.
- Reduce heat and simmer covered for 5-7 minutes or until softened, stirring occasionally.
- Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.
- Stir in sugar, orange zest and cinnamon and return to a full rolling boil. Boil and stir 1 minute.
- Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized half-pint jars, leaving a headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims and center lids on jars until tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil for 5 minutes. Then, remove jars and let them cool.
4. Tomato Jam Recipe
- 1 kg ripe tomatoes (about 5 large)
- 450 g sugar
- 2 or 3 grinds of black pepper
- Big pinch of salt
- 1 teaspoon lemon juice
- Bring a large saucepan of water to a boil. Using a knife, cut out the stem end of each tomato, then slice a shallow in the bottom.
- Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds.
- Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
- Halve the tomatoes and gently squeeze out the seeds and juice. Cut the tomatoes into pieces.
- Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
- Ladle the jam into clean jars. Cover tightly, let cool and refrigerate.
5. Mango Jam Recipe
- Ripe Mangoes – 4
- Sugar – 3 cups
- Lemon Juice – 1 teaspoon
- Wash the mangoes & peel them.
- Take out the flash and put it in the mixer.
- Grind the pulp. Pour into a large saucepan.
- Heat the saucepan.
- Add sugar & mix it with the mango pulp.
- Mix lemon juice and mix till it reaches a jam-like consistency.
- Switch off the flame and let the zesty mango jam cool.
- Store it in the airtight jar and refrigerate it.
6. Apple Caramel Jam Recipe
- 4 pounds tart apples, such as Granny Smith, cored and chopped
- 1 cup water
- 2 tablespoons lemon juice
- 3 cups granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon butter
- 1 tablespoon vanilla
- In a large saucepan combine apples, 1/2 cup of the water, and the lemon juice. Bring mixture to boiling over medium-high heat, stirring constantly; reduce heat.
- Simmer, covered, for 25 to 30 minutes or until apples are very tender, stirring frequently.
- Press apples through a food mill and discard skins.
- For caramel, pour granulated sugar into a heavy pot, and heat over medium-high heat until sugar begins to melt, shaking pot occasionally; do not stir.
- When the sugar starts to melt, reduce heat to medium-low and cook for 5 to 10 minutes or until all of the sugar is melted and golden, stirring as necessary. Remove from heat.
- Add the remaining 3/4 cup water. Return to heat; cook and stir over medium heat until caramel is dissolved.
- Add the 5 cups apple pulp and brown sugar to caramel. Cook over medium heat until brown sugar and caramel are dissolved, stirring constantly. Increase heat to medium-high. Boil gently, uncovered, about 10 minutes or until mixture is thickened, stirring frequently. Remove from heat. Stir in butter and vanilla.
- Ladle hot jam into hot sterilized canning jars, leaving a headspace. Wipe jar rims and adjust lids.
- Process filled jars in a boiling-water canner for 10 minutes. Remove jars from canner and let them cool.