Tuesday, August 16, 2011

Recipe :: Triple Berry Jam

Jen, my new oh - so - fabulous Caramel Apprentice mentioned that there was a "national canning day!" Yep, there really is a national canning day. So I did a bit of research and it turns out that Saturday August 13th was National Can it Forward Day! Who knew!?

I admit, I'm a newbie at canning. I've done it a few times before {pickled beets, salsa, jams} but I thought it was only appropriate for me to can some jam this weekend. Especially since Husband LOVES jam!! Take a peek after the jump at a few pics from our canning adventure!
Here's my friend Ivette! It was her first time canning!!!! Adorable right!
Ivette!!! My partner in crime!
This is not a "how - to" recipe posting, but rather, a few photos & the recipe we used:

Triple Berry Jam {Raspberry, Blackberry & Strawberry}

4 cups of mixed berries after they have been mashed
4 cups of organic sugar
4.5 tbsp of pectin

1. Set up your canning station. Sterilize your jars {check the back of your pectin container, they have directions for this step or Ball!}

2. Mash fruit, we have a large heavy sauce pan, so I mashed the berries in the sauce pan. Measure to identify how much fruit you have "mashed" and create your "measurements of pectin & sugar" from your fruit measurements. {Sugar & fruit were, 1-1, Pectin 1 1/3 cups of mashed fruit to 1.5 tbsp of pectin}

3. In heavy sauce pan, add pectin. Bring to a boil.

4. Add sugar, bring back to a boil. Boil for 1 minute.

5. Remove from heat, fill jars, seal using canning instructions.

6. After your jars are sealed, slowly add your jars to your water bath and process according to your altitude. We did 10 minutes. Be sure there is at least 1 inch of water your jars at all time when processing. For more info on canning, try Ball's canning site!

Jars processing away! 

Fresh Peach Cocktails were had!
Finished product resting overnight!
If you're new to canning, definitely check out Ball's site. For more official canning talk, check out the recommended USDA guidelines. Also, I highly recommend poking around the Food In Jars' Canning 101 collection for gorgeous pictures of pickles and jams and other fun beginner tips.

Remember, canning can be kind of crazy sometimes (Botulism!), so if you're starting out, please please please only use tested canning recipes (from an actual cookbook, not the internet!) - just because you can get the jar to seal in a boiling water bath does not make it safe to eat in six months. Have fun and be safe!

Until next time,

Your Chief Caramel Making Girl


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