Canning Archives - Page 12 of 19 - One Hundred Dollars a Month

Canning 101 – How to Make Blackberry Jam

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By Mavis Butterfield on August 19, 2012 · 20 Comments

Yesterday The Girl and I picked blackberries. After after gorging ourselves on fruit, we made a cobbler. But we still had a huge bowl of blackberries left over. So I popped them in the freezer last night and made a batch of blackberry jam this morning after breakfast.

Blackberry jam is one of those funky ones you usually only find in specialty stores. And with good reason. Blackberry jam takes a little extra effort to make. Unless you want a mouth full of hard little seeds, you’ll need to use a sieve to remove some of the blackberry seeds first.

Trust me. You don’t want to miss this step.

Ingredients

6 cups blackberries
1/4 cup lemon juice {I used bottled}
8 cups sugar
1 box pectin {I used Sure Jell}

Directions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands 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. Drain well before filling.

Crush blackberries, and measure 4 cups prepared fruit into 6- or 8-qt. sauce pot. Add pectin and stir.

Combined the blackberries, pectin, and lemon juice and bring to a full rolling boil, reduce heat, and stir in sugar. Return to a full rolling boil and boil for 4 minutes, stirring constantly to avoid boiling over. Remove from heat and skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.} Yields 10 1/2 pints.

Go HERE for more canning recipes.

If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my homemade blackberry jam.

If you need a tool kit, I use one similar to this one.
If you are looking for a proper sieve, this is what the pros use.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Canning 101 – Strawberry Basil Jam Recipe

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By Mavis Butterfield on August 13, 2012 · 17 Comments

Oh dear. I think I have found another knock out canning recipe. This time it’s for Strawberry Basil Jam. I loved the strawberry bruchetta the HH made a few weeks ago so much, that when I came across a recipe for strawberry basil jam, I just had to give it a try. And I’m so glad I did. This jam recipe is scrumptious {and it tastes great on homemade pancakes too}.

Hopefully you have some basil in the garden so you can make a batch of this jam soon, trust me, it’s a keeper.

Strawberry Basil Jam Recipe

Author Mavis Butterfield

Ingredients

4 cups fresh , sliced, strawberries,
2 cups Sugar
2 tablespoons lemon juice {I used bottled}
3 tablespoons fresh basil , chopped

Instructions

Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands 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. Drain well before filling.
Crush strawberries, and measure 4 cups prepared fruit into 6- or 8-qt. sauce pot.
Combined the strawberries, sugar, and lemon juice and bring to a full rolling boil, reduce heat, and stir in basil and cook an additional 3 minutes. Remove from heat and skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.}

Go HERE for more canning recipes.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Canning 101 – How to Make Raspberry Jam

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By Mavis Butterfield on July 29, 2012 · 19 Comments

I know there are all sorts of freezer and low sugar recipes out there for raspberry jam, but this one {and all it’s sugar} is still my favorite. For the most part, we don’t consume a lot of sugar. But when it comes to raspberry jam, I like mine sweet, and in my opinion, this recipe is da’ bomb.

If you live in the Pacific Northwest, then you’ve probably been to the Puyallup Fair and had a Fisher Scone slathered with raspberry jam. Be still my heart. Scones + raspberry jam will always = love.

This recipe comes from Kraft, and I’ve been using it for years.

Ingredients

6 cups raspberries, crushed
1 box of pectin
1/4 tsp. butter {I used unsalted}
8 1/2 cups sugar

Directions

Crush raspberries, and measure 6 cups prepared fruit into 6- or 8-qt. sauce pot.

Stir pectin into prepared fruit in sauce pot. Add butter to reduce foaming. Bring mixture to full rolling boil {a boil that doesn’t stop bubbling when stirred} on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.} Recipe Credit

Looking for more canning recipes? The Blue Chair Jam Cookbook By Rachel Saunders is jam packed {ha ha ha} with delicious recipes, and comes highly rated by fellow amazon shoppers.

If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my homemade cherry jam. If you need a tool kit, I use one similar to this one.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.

Canning 101 – How to Make Cherry Jam

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By Mavis Butterfield on July 26, 2012 · 43 Comments

After listening to my neighbor Girly Girl go on and on about how wonderful her $12 jar of gourmet cherry jam was, I thought I would try whipping up a batch for myself. So this morning before The Girl Who Thinks She’s a Bird left for practice, I made her pit 3 pounds of cherries for me. She was so excited {Ha!}.

And I’m so glad I did.

So. Freakin’. Delicious.

I think there is even enough left on the bottom of the pan to pour over the last few bites of my hidden stash of vanilla ice cream I have tucked away in the freezer.

Go make this! Trust me, you won’t regret it. Homemade cherry jam is awesome!

Ingredients

3 cups ripe cherries, pitted and chopped
1/4 cup lemon juice {I used bottled}
1 box dry fruit pectin
4 1/2 cups sugar

Directions {Thank you Sure-Jell}

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands 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. Drain jars well before filling.

STEM and pit cherries. Finely chop or grind fruit. Measure exactly 3 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Looking for more canning recipes? The Blue Chair Jam Cookbook By Rachel Saunders is jam packed {ha ha ha} with delicious recipes, and comes highly rated by fellow amazon shoppers.

If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack to can my homemade cherry jam. If you need a tool kit, I use one similar to this one.

This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.