Some of the recipes missing from my site are the basics; Strawberry Jam, Peach Jam, Apricot Jam and fruits on their own. I know that those recipes are on the boxes of pectin, the Ball Blue Book, and all over the internet so I chose to concentrate of flavor combination that many would not thing of to change up their jars. But as the second year of having a FB page I am finding some of the newbies are looking to start with the basics and so I will work on getting them made and posted.
I logged on yesterday to a few fantastic photographs of jams that Joanne made that she posted on my FB page that really got me excited about documenting some of the basic recipes. Joanne has started the spring canning season with two fantastic basics, Apricot Jam and Cherry Jam. I thought this was a perfect opportunity to showcase how simple they can be for new canners and the opportunity to show off Joanne's work.
Here are the jams to start my series of the basics. Thanks Joanne for sharing them with me and all the newbies!!
3 1/2 cups finely chopped apricots
1/3 cup bottled lemon juice
5 3/4 cups sugar
1 pouch liquid pectin (I used CERTO)
Cut and pit apricots. Leave skin on. Put apricots, lemon juice and
sugar in pot and bring to a boil. Once you have a full rolling boil,
add pectin. Bring back to a boil and cook 1 min.
Pour jam into hot jars. Remove air bubbles and fill to 1/4" headspace. Add hot lids/rings. Process in waterbath at a full boil for 10 minutes. Remove and cool on a dishtowel on the counter overnight. Check for seal. Remove rings and store in pantry.
4 cups finely chopped cherries
6 1/4 cups sugar
2 pouches liquid pectin (Certo or Ball)
Wash, stem and pit cherries. Cut up into small pieces. Add to pot.
Add sugar and heat until rapid boil. Add pectin, bring back to a boil
and cook 1 minute.
Pour jam into hot jars. Remove air bubbles and fill to 1/4" headspace.
Add hot lids/rings. Process in waterbath at a full boil for 10 minutes.
Remove and cool on a dishtowel on the counter overnight. Check for
seal. Remove rings and store in pantry.
Makes 8 cups
Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic b...
During the months of December to February I get a lot of questions about what to do with all the citrus that is coming from the trees. Manda...
A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sw...
I thought that I would take another look at canning pineapple since many of you have become very excited about what you can do with it. I a...
One of my good friend's Misty, who is a very smart "cookie", has come up with a brilliant way to make the Hawaiian Cowboy Cand...
The last recipe for the canning group today came from the new Better Home and Garden Can It! cookbook. The recipes include many from the BHG...
I have had a ton of comments on pickles on my Facebook page and one of the questions is why are my pickles mushy. I want to repost this sinc...
Last night I was cruising through the posts on my FB page and stumbled onto a beautiful picture of a familiar recipe from last year. It'...
As a kid sauerkraut was my favorite thing to have on my hot dogs. Probably since I just wanted mine to be just like my dads who not only lov...
I've had two requests for the Rhubarb Pie filling which was on the Canning Recipes on Facebook so I thought that I would put it here so ...