Growing up in the Pacific North West we picked and ate a lot of berries as kids. I remember going out in the summer and filling bowls of assorted berries. Blackberries, Huckleberries, Raspberries, Strawberries, Wild Strawberries (which are tiny but delicious), blueberries... so many different berries! My grandma Annie (aka "grandma in Washington") has always made canned jams and jelly's for holiday gifts (along with many other canned varieties I'm sure you will read about throughout this blog). Her Jam tastes better than anything I have ever bought in any store. I'm so grateful to have these recipe's handed down to me.
Raspberry Jam
Ingredients
4 cups Berries
6 cups Sugar
1 pack sure gel
dab of butter and sugar to berries (helps keep the foam down... and tastes delicious)
1) Wash jars and screw band inserts in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
2) For berries, crush 1 cup at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit.
3) Measure exact amount of prepared fruit (or juice) into a 6 - 8 quart saucepot. Measure exact amount of sugar into a separate bowl. Stir 1 box Sure-Jell Premium Fruit Pectin into fruit or juice in saucepot. Add ½ teaspoon butter or margarine to reduce foaming, and a sprinkle of sugar.
4) Bring mixture to full rolling boil. (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly.
5) Remove from heat, Skim off any foam. Ladle quickly into prepared jars, filling to within 1/8 inch tops. Wipe jar rims and threads. Screw bands tightly and put your jars into your canning pot. Water must cover jars by 1 to 2 inches; add boiling water if needed.
6) Cover; bring to gentle boil. Process jams 10 minutes (don't forget to adjust processing time according to altitude). Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Let stand at room temperature 24 hours (or time indicated on recipe). Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.
Sunday, August 17, 2014
Friday, August 8, 2014
Peach Cherry Jam ~ Canning Recipe
Peaches and Cherry's in one jar? Probably sounds a little strange, but it turned out to be one of my most requested jelly's by my family members. Even if you aren't a huge fan of peaches or cherry's, something special happens when you combine them together. It makes this delicious sweet & tart jelly. It's perfect on a slice of homemade bread for breakfast. Or a snack. Or really, anytime. This makes a fun gift during the holidays because it is "different" so people are usually pretty eager to try it.Peach Cherry Jam
Ingredients:
*1 orange (peeled)
*6 lbs Peaches (peeled and pitted)
*6 cups Sugar
*12 oz real or Maraschino cherries (cut up reserving juice)
Directions
1) Put peaches and orange in food processor. Pulse a few times so its broken down but still chunky.
2) Boil peach pulp with sugar for 45 minutes. Then add the cherries and boil 15 minutes longer.
3) Pour into warm prepared jars. Wipe edges with clean cloth and carefully twist the lids on.
4) Cover and process about 10 minutes in a boiling water bath (adjust as needed for altitude).
Tuesday, August 5, 2014
Cinnamon Peach Jam Recipe
I told you I had peach jam recipe's coming for you. I like to take recipes and transform them into something different, add a little touch to them to make them my own. When I made Peach Jam, I thought "hmm, what can I add to this to make it better?". Over the holidays a friend brought peach pie which in tasting a bite I realized had spices in it (cinnamon, nutmeg ect). That's it!!! I added just enough cinnamon that it's not overpowering, but adds enough flavor to taste it. This recipe can be altered to make regular "Peach Jam" without the cinnamon, but I loved the addition of cinnamon to the peach jam. If you make it, let me know what you think! I love hearing about alterations to change recipe's or make them better. In the meantime, Enjoy!
Cinnamon Peach Jam
Ingredients
*3 1/2 pounds peaches (8 to 10), peeled, halved, pitted, and cut into chunks
*3 cups Sugar
*1 tablespoon plus 1 teaspoon fresh lemon juice
*2 tbls Cinnamon
*1 tsp Allspice
*Coarse salt
Directions
1) Working in batches, pulse peaches in a food processor until chunky.
2) Transfer to a small saucepan, and add sugar, lemon juice, and 1/2 teaspoon salt. Bring to a boil, stirring frequently.
3) Boil, continuing to stir, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a spoon when lifted, about 12 minutes.
4) Fill your prepared cans 1/2 inch from the top, remove air bubbles and put your lids on.
5) Process for 10 minutes (adjust for your altitude). When they're done, carefully take them out and let them rest on a towel on your counter for 5 minutes and listen for the "ping". Success!
Sunday, August 3, 2014
Peach Crazy! Canning peaches recipe
PEACHES!
In August, peaches start to ripen. Whether you pick your own or buy them from your local farmers market or produce stand, fresh peaches are a delicious summertime treat. They are one of my kids favorites, so much so that we recently planted our own peach tree. In just a couple short years and we will have our own home-grown peaches!
I went to Harry and David a when they had peaches on sale for $0.10/pound. Naturally I bought 50 pounds of peaches - for $5!! Can you believe that? In retrospect I wish I had bought more... Shoulda-Coulda-Woulda!
So as you probably guessed, my next few blogs will be recipes involving peaches! I will be canning sliced peaches today. Then I have two great peach jelly recipe's to share as well in upcoming blogs so stay tuned for those!
For now, I canned sliced peaches. I use these in all size jars, small ones that I send to school with my kids for their lunch or snack time (their teachers help open them), and large ones that I can open and use for peach cobbler, or when I have a lot of kids over there is a larger quantity of peaches to share. I don't use added sugar to my canned peaches, I feel like fruit has enough natural sugar in it, and is sweet enough that adding more is just unnecessary. (If you chose to add more for lite syrup you would use a ratio of 3 cups water/1 cup sugar).
It takes about 5 good sizes peaches or nectarines (or about 10 plums) to fill one quart jar. An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts — an average of 2½ pounds per quart.
Canning Sliced (or halved) Peaches
Ingredients
*5 pounds peaches
*Canning supplies
Preparing your peaches and jars
1) Carefully wash and rinse your jars. I used both pint and quart jars this time, just make sure you process for the correct times.
2) Put the "caps" in a small pan of water on the stove and bring to just below simmer. Let them sit there, keeping hot, while you get ready to use them.
3) Bring a large saucepan filled 3/4 with water to a boil and fill the sink with cold water. This is to remove the peach skins.
4) Carefully put some peaches into the boiling water and leave the heat on high for about 20 seconds. I take mine out with a slotted spoon. It seems to work the best. Put them into the cold sink.
5) Using your paring knife to help, slip the skins off the peaches. If the skins don't slip off easily, either the peaches are not ripe enough, or you need to scald them a little longer.
Directions
1) Slice the peaches in half and twist the two halves apart and remove the pit. You can then slice your peaches (or leave them as halves). I like to cut mine in slices because that's how my kids prefer to eat them. You can also cut them in halve, or diced in chunks, then place them into your clean jars.
2) When it is filled up to the bottom of the jar threads with water, carefully wipe off the rim of the jar with a damp clean cloth, put on the cap and screw on the ring firmly. Not too tight!
3) When the water is boiling in the water bath canner, then start counting the time. They need 25 minutes for pints and 30 minutes for quarts. Here they are after coming out of the canner.
4) Incidentally, leaving the sugar syrup out has advantages. It's less expensive to do, healthier and they really do taste amazing. Peaches are so sweet by themselves you don't really need to add all that extra sugar. You will love it! It is also much easier and quicker to do.
I have found that when canning anything, once you get your "system" set up, it's easy. Think it through carefully, prepare everything you'll need and proceed. Enjoy!
In August, peaches start to ripen. Whether you pick your own or buy them from your local farmers market or produce stand, fresh peaches are a delicious summertime treat. They are one of my kids favorites, so much so that we recently planted our own peach tree. In just a couple short years and we will have our own home-grown peaches!
I went to Harry and David a when they had peaches on sale for $0.10/pound. Naturally I bought 50 pounds of peaches - for $5!! Can you believe that? In retrospect I wish I had bought more... Shoulda-Coulda-Woulda!
So as you probably guessed, my next few blogs will be recipes involving peaches! I will be canning sliced peaches today. Then I have two great peach jelly recipe's to share as well in upcoming blogs so stay tuned for those!For now, I canned sliced peaches. I use these in all size jars, small ones that I send to school with my kids for their lunch or snack time (their teachers help open them), and large ones that I can open and use for peach cobbler, or when I have a lot of kids over there is a larger quantity of peaches to share. I don't use added sugar to my canned peaches, I feel like fruit has enough natural sugar in it, and is sweet enough that adding more is just unnecessary. (If you chose to add more for lite syrup you would use a ratio of 3 cups water/1 cup sugar).
It takes about 5 good sizes peaches or nectarines (or about 10 plums) to fill one quart jar. An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts — an average of 2½ pounds per quart.
Ingredients
*5 pounds peaches
*Canning supplies
Preparing your peaches and jars
1) Carefully wash and rinse your jars. I used both pint and quart jars this time, just make sure you process for the correct times.
2) Put the "caps" in a small pan of water on the stove and bring to just below simmer. Let them sit there, keeping hot, while you get ready to use them.
3) Bring a large saucepan filled 3/4 with water to a boil and fill the sink with cold water. This is to remove the peach skins.
4) Carefully put some peaches into the boiling water and leave the heat on high for about 20 seconds. I take mine out with a slotted spoon. It seems to work the best. Put them into the cold sink.
5) Using your paring knife to help, slip the skins off the peaches. If the skins don't slip off easily, either the peaches are not ripe enough, or you need to scald them a little longer.
Directions
1) Slice the peaches in half and twist the two halves apart and remove the pit. You can then slice your peaches (or leave them as halves). I like to cut mine in slices because that's how my kids prefer to eat them. You can also cut them in halve, or diced in chunks, then place them into your clean jars.
2) When it is filled up to the bottom of the jar threads with water, carefully wipe off the rim of the jar with a damp clean cloth, put on the cap and screw on the ring firmly. Not too tight!
3) When the water is boiling in the water bath canner, then start counting the time. They need 25 minutes for pints and 30 minutes for quarts. Here they are after coming out of the canner.
4) Incidentally, leaving the sugar syrup out has advantages. It's less expensive to do, healthier and they really do taste amazing. Peaches are so sweet by themselves you don't really need to add all that extra sugar. You will love it! It is also much easier and quicker to do.
I have found that when canning anything, once you get your "system" set up, it's easy. Think it through carefully, prepare everything you'll need and proceed. Enjoy!
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