More jammin

Thanks to everyone who came to our second Jam Making Workshop.   Peg asked me to share this recipe with everyone.  Thanks Peg!

jam

To make excellent fruit jam….

Wash 5 half-pint jars, lids, bands. Heat jars & lids in water heated 
to boiling point.

Ingredients:
3 cups whole blueberries
3 cups peeled, pitted & chopped peaches
1 cup apple juice or water
1 Tbsp lemon juice (optional for tartness)
1 cup sugar (or 0-3 cups to taste)
3 Tbsp Low/No Sugar Pectin

Jam directions:
Warm fruit, lemon juice and juice/water in med saucepan.
Mash or use immersion blender until texture is as you like it, 
from chunky to smooth.
Sprinkle pectin in while stirring and bring to a boil that 
you can't stir away. Boil, stirring for 1 minute.
Add sugar if using, bring back to boil and continue stirring. 
Boil for 3 minutes.
Ladle into hot jars, add lids and tighten bands just to tight.
Put jars in rack and process in boiling-water canner for 10 minutes.
Start timing when water returns to boiling. Remove from water & 
cool completely. Check that lids have sealed. Unsealed jars should be 
refrigerated or re- processed.

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