Mason Jar

How to Make Homemade Crabapple Jelly

~ mrsgooses ~ Leave a comment

Crabapple jelly is fun and easy to make! It takes a little longer than jam as you have to strain it first, but it’s definitely worth the extra effort.

I used 5.5 lbs of crabapples, which made 10 x 125ml (1/4 pint) jars.

Buy equipment you need:
Jars – http://amzn.to/12mVzVR
Waterbath Canner Starter Set – http://amzn.to/1veExnU
Cheese Cloth – http://amzn.to/1pKASx2
Potato Masher – http://amzn.to/1yIcwpA

– place trimmed crabapples in a large saucepan and add 1 cup of water for every pound of crabapples.
– bring to a boil over medium-high heat.
– boil for 15 min and then crush crabapples with a potato masher and boil for a further 5 min.
– strain the crabapples through a jelly bag or cheese cloth into a container for at least 2 hrs or overnight.
– place a small plate in the freezer for checking set point later.
– place juice in a saucepan and add 2/3 cup sugar for every cup of juice.
– bring juice and sugar gently to a boil while stirring constantly. Continue to boil for 15-18 min while stirring.
– after 15 min, remove the plate from the freezer and add a small amount of jelly onto the plate and return to the freezer for 1 min.
– remove plate again and run finger through the jelly. If the jelly wrinkles, it’s ready. If not, continue to boil jelly for another couple of minutes and test again.
– remove jelly from heat and skim any foam/scum off the top.

To preserve:

8 qt. pan for jam
Smaller pan for lids
Large pan/stockpot for canning – I use a 21 qt. canner that has a jar rack as well.
Mason jars
Funnel
Jar-lifting tongs

– 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.
– pour hot jelly into jars.
– make sure there’s no jelly 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

– 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. Enjoy!

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.