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...
As the canning community grows the need for new and educational post are so important. With all the information available to a newbie regard...
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...
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...
Whether you are sending canning jars for family or friends, overseas or in the US, you will want to have a few good mailing and packaging ...
If my one goal in writing these posts is to keep those who can safe, it would be remiss of me not to include talking about the dangers of o...
I live in a town that doesn't have an Olive Garden but some followers talk about this soup fondly. The soup has ground pork, potatoes, a...
Tomato season for Santa Barbara is almost here. The smell of the vines when you run your fingers across the stems is one of the most pronoun...
Powdered and Liquid Pectin are not all the same. There are differences between them in the amount you need to add to the recipe, the amount...