Canning Archives - Page 14 of 19 - One Hundred Dollars a Month

Canning 101: How to Make Pear Jam

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By Mavis Butterfield on February 21, 2012 · 12 Comments

I picked up a few pears last week and as it turned out nobody ate them. So this morning I decided to turn the rather ripe pears into a batch of yummy homemade jam.

This was a first for me as I don’t think I have ever canned anything with pears before. If you have never made pear jam before {or if you have a few pears sitting on your kitchen counter} then you need to give this recipe a try.

I know it may be a little early to start thinking about Christmas, but I’ll be making a few more batches of pear jam to giveaway as gifts this winter for sure.

What You Need

4cups prepared fruit (buy about 3 lb. fully ripe pears)
2Tbsp. fresh lemon juice
1box SURE-JELL Fruit Pectin
5cups sugar, measured into separate bowl (see tip below)
1/2 tsp. butter or margarine

Directions

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 well before filling.

PEEL and core pears. Finely grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. 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 2-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 middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) {Recipe Credit}

Find more of my Canning Recipes HERE

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5 Frugal Christmas Projects: Mulling Spices

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By Mavis Butterfield on December 16, 2011 · Leave a Comment

I actually got the idea for this quick and easy gift last summer while I was walking around the SurLaTable store in Seattle, Washington. I don’t know about you, but there is something about the scent of cinnamon, cloves and apple cider together that remind me of winter. It is almost like you are not allowed to mix those 3 scents together until December.

Making a jar of mulling spices is a snap. To get started, fill a fancy little jar a little more than half way full with broken cinnamon sticks.

Add a handful of cloves and maybe a whole nutmeg or two, or three and close the lid.

Add a sticker or a to/from label to the top of your jar and BAM! You have a gift. No sweat required.

*I was able to purchase all the spices for this gift in the bulk food section of my local grocery for $1.12. Now all I need to do is add a little tag that reads “Add a spoonful of spices to a crock pot full of apple juice and simmer on low.”

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5 Frugal Christmas Projects: How To Make Raspberry Jam

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By Mavis Butterfield on December 15, 2011 · 1 Comment

Homemade jam. There is nothing cooler to give someone than something you made from your own kitchen. Cookies, cakes and pies are all good… But jam?

Homemade jam has a special place in my heart. The Girl and I have been whipping up batch after batch of homemade jam together ever since she was 2 years old.

(The Girl & Granny)

At the time we were living in our very first house. The first spring we were there, we planted 100 strawberry plants. As soon as the delicate little white flowers started to appear, I made it a point to walk out to the backyard with her to inspect her crop each day and to check on her “dabbies.”

The next year she branched out… We made her some labels, and before you know it, a Christmas Tradition was formed and she has been giving away jars of jam every year at Christmas since. ♥

How To Make Raspberry Jam

If you want to make your standard raspberry jam… All you need to do is follow the directions that are included in your pectin box. It’s pretty cut and dry. Sterilize your jars, get the water boiling in your hot water canner, combine 5 cups of crushed raspberries, pectin and a 1/2 tablespoon of butter (to help reduce foaming) in your pot and bring to a boil.

When the mixture gets all warm and bubbly and comes to a roiling boil… then add your 7… YES… I said 7 cups of sugar…

It’s amazing we all still have our teeth in this house. After you stir in the sugar, return the mixture to a full boil again, this time for EXACTLY one minute (according to the directions… although I have no idea what would happen if you let it boil let’s say 1 minute 2 seconds… who knows?). Then with a big spoon skim off any foamy stuff that’s sitting on top of your raspberry mixture.

Spoon into Canning Jars (the ones pictured above are my new favorite for gift giving ($4.19 for 4 jars at Target)…the occupants of this house however can eat their jam out of the old and boring 1/2 pint jars…but for gift giving… I think these are pretty darn cute!).

Put on the canning lid, and the canning ring and tighten…

Place in your hot water bath for 10 minutes (or longer depending on your altitude… it will tell you on the directions sheet in your pectin box).

Let cool…

And a fancy smancy sticker you had custom printed… (I got a deal on them from a Plum District offer several months ago)

Stack all nice and pretty so you can take a picture and have your Martha moment… Then pack ’em away til gift giving season arrives. 🙂

If you want to try something a little more unique… You know… Something beyond the standard jam recipe that comes in the pectin box… I highly suggest The Blue Chair Jam Cookbook. It’s packed full of unique recipes… Including tomato jam… Which I plan on trying next summer FYI. 🙂

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How To Make Peach Jam

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By Mavis Butterfield on July 1, 2011 · 9 Comments

Sugar rations are running low here in Mavisland… I just emptied the last of my 25lb sugar bag into my glass canister. Now what? I.Must.Have.Sugar. And now that I think about it… How does one grow sugar? Can you grow sugar in Washington state?

Thyhand left me a comment the other day saying she made peach jam. And since peaches were on sale for .99lb at Albertsons I decided I too needed some peach jam. Mostly because I’m a total copy cat… and also I just don’t have enough to do around here. Plus… get this… peach jam is super easy to make.

All you do is dice 4 cups of ripe peaches (no skins) and set aside.

Then you’ll need 2Tbs. of fresh lemon juice… and you’ll set that aside too. By the way that lemon cost me .50! With prices that high… I’m thinking maybe I ought to invest in a lemon tree.

Okay… so then you’ll add a box of pectin and 1/2 tablespoon of butter (to prevent foaming) and bring to a boil.

Then you’ll add your lemon juice…

And 5 cups of sugar… then you’ll stir. And continue to stir until the mixture gets nice and bubbly.

Like this…

Then you’ll tell to your daughter to take pictures of you… Maybe you’ll even have to bribe her with an iTunes gift card (pour it into 1/2 pint jars)…

Place a lid on top…

Add a band… And boil in your canner for 10 minutes… Well if you live in Seattle. If you don’t live in Seattle you’ll have to boil it for longer. (1,ooo-3,000 ft 15 min. 3,001-6,000 ft 20 min, 6,000-8,000 ft 25 min, 8,000-10,000 ft 30 minutes… Hey who the heck lives above 8,000 ft besides Mountain Goats? Seriously).

I plan on using the extra jam on pancakes tomorrow morning…

And there you have it. How to make peach jam. 🙂

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