Blueberry JellyCombine 3 cups crushed blueberries and lemon juice Stir in the one envelope of Fruit Jell pectin.Bring mixture to a boil, stirring constantly.Add sugar, stirring to dissolve.Return mixture to a rolling boil.Boil hard 1 minute, stirring constantly. A hard boil means you can’t stir it down but you do want to put the effort into stirring it to keep it from burning. Remove from heat.Skim foam if necessary. The foam won’t hurt the jam but it makes the jam look cloudy, and more importantly, the foam takes up some of the head space and we want the head space to be just jelly or jam, otherwise the foam can cause the lid to not seal. Ladle hot jam into hot  sterilized 8-oz jelly jars using the canning funnel, to 1/4 inch below rim, and again I got 6 jelly jars full. Wipe jar rim clean.Place lid on jar and tighten ring just to fingertip strength. Even when using a water bath, too tight of lids can cause them to buckle.Process 10 minutes in a boiling-water canner or large pot. You have to have at least two inches of water at all times over the jars.The timing of the water bath starts after the water comes to a rolling boil. I turn my heat down under it just enough so it keeps a steady roll but I’m not over using the energy, in this case electricity for the hot plate.Cool for 12 to 24 hours.Grape Jelly from juice3 cups grape juice1 package powdered pectin4 cups sugarsame cooking and canning as for the blueberry jellyCarrot Cake Jam1 can (20 ounces) unsweetened crushed pineapple, undrained1-1/2 cups shredded carrots1-1/2 cups chopped peeled ripe pears3 tablespoons lemon juice1 teaspoon ground cinnamon1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1 package (1-3/4 ounces) powdered fruit pectin6-1/2 cups sugarPlace first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on rings until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.#mycanningcellar    #mycanningcellarpodcast

Ver todos los episodios