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My goal this week is to make Jams that work great with yogurt and homemade granola. This apricot mango is just perfect since the apricot stays in small soft chunks so it has a bite to it. I also wanted to show case the new labels that I am using.

These labels are shrink labels that do not have any adhesive and work perfect with a permanent marker like a sharpie. To remove them you can quickly use a scissor to snip one side and they easily come off. There are four designs for now but more are being developed. There are labels for half pints, pints, and quarts. If you want to see the selection click here!  


Also many of you use different powdered pectins that have different measurements for each recipe. I have decided to show the pectin choices (just use one) and their measurements in case you aren't sure how much to use. 


Apricot Mango Jam

4 cups pitted and chopped apricots
2 cups fresh chopped mango
1 cup sugar
1/4 cup bottled lemon juice
Pectin choices:    Ball - 3 T. low sugar/no sugar Ball Pectin or;
                               Sure Jel - 1 box no sugar (pink box) or;
                               Pomona -  4 1/2 t.  Pomona Pectin and 3 t. Calcium water

Canning Shrink Labels
New "shrink" labels (click here to purchase)
Preparation: Prepare 6 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer. Prep the apricots and mangos.   

Cooking: In a large stainless steel or enameled dutch oven combine the apricots and mangos. You will need to cook them down till the mangos go mushy, about 15 minutes on medium heat, stirring frequently. Apricots and mangos have a tendency to burn so make sure you are being attentive. Once the mangos have broken down add the sugar and bottled lemon juice. Continue to stir for 5 minutes to dissolve the sugar increasing the heat to a boil. Once at a boil add your pectin and then bring back to a boil for one minute. Remove from heat.


Filling the jars:  On a dishtowel place your hot jars and using your funnel in each jar fill  leaving  1/4”  headspace.  Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". 
Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Great labeling for canning date
 and date opened on the back!






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