Jam

How To Use a Waterbath Canner

~ mrsgooses ~ 1 Comment

This is a separate video on how to use a waterbath canner. It’s really easy and means you can make and keep so many yummy jams, jellies, marmalades, etc.

Here’s the equipment I find useful:

Waterbath Canner Starter Set – http://amzn.to/1veExnU
Half Pint Jars – http://amzn.to/1tGft3L
Oxo Ladle – http://amzn.to/1FLqkln

How To:
– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.
– remove jam, jelly, etc. from heat and ladle into hot jars. Fill jars according to your recipe.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth if needed.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 1-2 inches of water over the top of the jars. Bring water to a boil and process jars according to your recipe. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet) Increase processing time

1001 – 3000 5 minutes
3001 – 6000 10 minutes
6001 – 8000 15 minutes
8001 – 10000 20 minutes

– turn off heat, remove lid and allow jars to sit for 5 min.
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place.

If you’re interested in some recipes, here are some of my other videos:

How To Make Homemade Strawberry Jam

How to Make Homemade Blueberry Jam

How to Make Homemade Peach Jam

Homemade Seville Orange Marmalade

How to Make Homemade Peach Jam

~ mrsgooses ~ Leave a comment

This is a really yummy and easy peach jam recipe. It’s great to give as a gift or keep it and enjoy it yourself! This recipe makes 10 half pint jars.

Ingredients:

7 cups peaches, crushed* (about 12 whole peaches)
juice from 2 lemons
8 tbsp classic pectin
5 ½ cups sugar

* to crush peaches, place in a single layer in the bottom of your pan and crush with a potato masher.

Equipment:

8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
10 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs

Buy equipment you need here:
Waterbath Canner Starter Set – http://amzn.to/1veExnU
Half Pint Jars – http://amzn.to/1tGft3L
Ball Classic Pectin – http://amzn.to/1tGgtEW
Ladle – http://amzn.to/1FLqkln

Method:

– to remove skin from peaches, cut a small cross in the bottom of each peach.
– place peaches in boiling water for 30-60s and then remove to a bowl of ice cold water.
– once cool, peel peaches, remove pits and cut into pieces and crush.

– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.

– in 8 qt. pan, mix peaches and lemon juice. Gradually stir in pectin.
– bring mixture to a boil on high heat, stirring constantly.
– add sugar all at once and stir to dissolve. Bring to a hard boil (that can’t be stirred down) and then boil for 1 minute. Use a spoon to skim any foam from the top of the jam.
– remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet)           Increase processing time
1001 – 3000                       5 minutes
3001 – 6000                      10 minutes
6001 – 8000                      15 minutes
8001 – 10000                    20 minutes

– turn off heat, remove lid and allow jars to sit for 5 min.
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place. They will last for about 1 year.

How to Make Homemade Blueberry Jam

~ mrsgooses ~ Leave a comment

It’s so easy and fun to make your own jam. Blueberry jam is one of my favorites!
This recipe makes 5 ½ x half pint jars – 5 to store or give as gifts and ½ for you to eat right away.

Ingredients:

4 cups blueberries, crushed* (about 6 cups whole berries)
3 tbsp lemon juice
4 ½ tbsp classic pectin
3 cups sugar

* to crush blueberries, place in a single layer in the bottom of your pan and crush with a potato masher.

Equipment:

8 qt. pan for jam
Smaller pan for extra hot water
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
6 half pint mason jars
Funnel
Jar-lifting tongs
Ladle
Magnetic lid lifter or tongs

Buy equipment you need here:
Waterbath Canner Starter Set – http://amzn.to/1veExnU
Half Pint Jars – http://amzn.to/1tGft3L
Ball Classic Pectin – http://amzn.to/1tGgtEW
Ladle – http://amzn.to/1FLqkln

– wash jars and lids with hot and soapy water and rinse well.
– to sterilize jars, place jars in canner with just simmering water. Leave the jars in there until ready to use.
– warm lids (do not boil) in smaller pan.
– in 8 qt. pan, mix blueberries and lemon juice. Gradually stir in pectin.
– bring mixture to a boil on high heat, stirring constantly.
– add sugar all at once and stir to dissolve. Bring to a hard boil (that can’t be stirred down) and then boil for 1 minute.
– remove from heat and ladle into hot jars. Fill to about ¼ inch from the top.
– make sure there’s no jam on the rim of the jars that could affect the seal. Clean with a damp cloth.
– place lids on top of jars and screw on bands until finger tight.
– place jars in canner and lower into water. Make sure there’s at least 2 inches of water over the top of the jars. Bring water to a boil and process jars for 10 min. Use the following chart to adjust water canning times for different altitudes:

Altitude (feet)           Increase processing time

1001 – 3000                       5 minutes
3001 – 6000                      10 minutes
6001 – 8000                      15 minutes
8001 – 10000                     20 minutes

– turn off heat, remove lid and allow jars to sit for 5 min.
– remove jars from water and place on a towel for at least 12 hrs. During this time you’ll hear each of the lids pop as they seal.
– check the jars have sealed properly – they shouldn’t move up and down when you press in the middle of the lid. If a jar hasn’t sealed, you can refrigerate it and eat it or you can process the jar again using a new lid.
– keep processed jars in a cool, dry and dark place. They will last for about 1 year.

How To Make Homemade Strawberry Jam

Video ~ ~ mrsgooses ~ Leave a comment

Strawberry jam is easy to make, tastes great and is a perfect gift.

Ingredients:
1 kg fresh strawberries
1 kg jam sugar

Equipment:
Preserving jars with lids and bands
Jam funnel
Jar lifting tongs
Strawberry huller
Large pot for canning

Directions:
– Preheat oven to 110 C.
– Wash and hull strawberries.
– For a chunky jam, leave strawberries whole. For a less chunky jam, chop strawberries.
– Place jars, lids and bands on trays in oven for a minimum of 10 minutes (or just leave in oven while cooking jam).
– Place strawberries and sugar in a large pot and heat over a low heat until the sugar is completely dissolved.
– Once sugar is dissovled, insert jam thermometer if using, and bring jam to a boil.
– Skim off any foam while boiling.
– Continue to boil until jam setting temperature is reached – 104 C on a jam thermometer or you can also check for setting point using a plate out of the freezer and checking if the jam wrinkles. (Before starting the jam, place a plate in the freezer, after boiling the jam for about 5 min, take the plate out of the freezer and place a small amount of jam on the plate. Leave for about a minute and then push your finger through the jam, if it wrinkles, then the jam in done. If not, boil for a few minutes longer and try again).
– Once the jam is ready, remove from the heat.
– Take your jars out of the oven and carefully ladle the jam into the jars using the funnel, leaving about 1 cm from the top of the jar.
– Place lids and bands on jars.
– Place jars in one layer on the bottom of a large pot or canner. Make sure you have a tea towel or trivet between the bottom of the pot and the jars, so that the jars don’t break.
– Boil jars, in batches, in water for 10 minutes and then remove them to a cooling rack.
– Cool for 12 hours to allow jars to finish sealing.
– After 12 hours, check lids are sealed – press on lid to see if it springs back. If it springs back, then the lid hasn’t sealed properly and will need to be canned again. If the lid doesn’t move, then the lid has sealed properly.
– Label jars and enjoy.

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