Tuesday, August 23, 2011

Canning Week 2011: Jam Day

Today for our Canning Week Blog Party we are sharing some recipes for Jams and Jellies.  I always think jams are a great place for beginning canners to start as they are easy to make, easy to can and quite tasty to eat.  I will be sharing a recipe for an Apricot-Pineapple Preserve that has a citrus flavor that will tickle your tastebuds as you eat it and is sure to awaken your senses in the morning on your slice of toast for breakfast.  
To get you started here is a recipe card which you can click on, print off and keep to make this for yourself.
First you need to combine 2 cups of dried apricots with 2 cups of water in a pan over medium heat.  Boil until tender.
In a food processor, puree 4 cups of drained pineapple.  Then puree the softened apricots.
In a pan on the stove mix together the pureed pineapple and apricots.  Add 1 cup golden raisins, 1 tsp. ginger and 4 tsp. lemon juice.  Simmer until thick and stir constantly.
Meanwhile I have sterilized my jars and have them sitting in a sink full of hot water to keep them warm before adding hot jam to them.
I also have my lids and rings setting in bowls of warm water too.
Next, I use a ladle and funnel to fill my jars with jam, making sure to leave 1/4 of headspace.  I wipe down the rim of the jar with a paper towel to ensure there is no debris on the jar so the lid will seal properly.
I then place my lid on the jar.
And screw the ring over the lid on the jar tightly.
Lastly, I place the jam in pot of boiling water.
I place the lid on my canner and when the lid pressurizes (see how the pressure valve is raised up.) I then set my timer and continue to boil the water.
When the timer goes off, I turn off the heat on the stove and wait for the pressure to be released from my canner.  When the pressure valve drops, I know it is safe to take the lid off and remove my jars.  I place the jars on a towel and leave alone for 12-24 hours.  During this time they will cool and you will start to hear a ping sound letting you know the jars have sealed properly.  Before moving the jars to a pantry shelf I will label and date them and some day this winter they will be opened and eaten on toast or biscuits.
Be sure to check out what Jam Jen is canning today on her blog, From Mess Hall to Bistro and what give-a-way she has going on.  You can also check out our Facebook Page "from garden plOTT to kitchen pOTT" where you can interact with other canners, ask questions, get tips and more.  For more recipes check out our canning week linky party or feel free to link up a recipe of your own.  And if you are on Pinterest you can check out my Canning Board with a collection of pictures from around the blogsphere.
Now on to the give-a-way.  We are thrilled to have Punk Domestics sponsoring this give-a-way of their  "Yes, I can" t-shirt!!!  Punk Domestics is a great site for canning related posts so be sure to check them out.  
This post was linked to: Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, 2 Maids a Baking on 2 Maids a Milking, Tasty Tuesday on Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul with A Moderate Life, Made from Scratch Tuesday on From Mess Hall to Bistro, Metamorphosis Monday at Between Naps on the Porch, Just Something I whipped up Mondays on the Girl Creative, Made by You Mondays on Skip to my Lou, Tip Junkie, It's a Blog Party, Dr. Laura's Tasty Tuesday33 Shades of Green, Tuesday Night Supper Club,  

9 comments:

Candi said...

Those look awesome! I'm such a chicken! I've never done the pressure canning before. I've done water processing with my jams, jellies and applesauces. But pressure canners scare me! :)

This Farm Family's Life said...

I'm with Candi! Pressure canners scare me. I use a hot water bath all the time,but if something (green beans) requires a pressure canner, my mother-in-law does it for me.

This Farm Family's Life said...

I'm with Candi! Pressure canners scare me. I use a hot water bath all the time,but if something (green beans) requires a pressure canner, my mother-in-law does it for me.

alissa {33shadesofgreen} said...

Looks delicious! I don't have a pressure canner - I've only done water bath. I love canning though!

teresa said...

Looks delish! My mom usually makes apricot jam, but has never made apricot-pineapple. I'll have to share this recipe with her. Thanks!

Joanne Kennedy said...

I've never made mixed flavor jam. I've always just stuck to the one fruit. Maybe next year I'll try some new flavors and combos. I'm done with jam and jelly for this year.

I can't wait to get a pressure canner to try different types of canning.

Jennifer and Melanie said...

What kind of pressure canner do you use? I would like to get one for future use, but I don't want to get one that might blow up on me. It's a bit intimidating.

April @ The 21st Century Housewife said...

I love the flavours in this jam - what a gorgeous combination! Thank you for sharing the recipe, and such a great tutorial, with the Hearth and Soul blog hop.

Anonymous said...

Do you screw the bands on tightly because it's a pressure canner (as opposed to water bath, which is supposed to be finger tight only so air can escape)? I'm looking for a first pressure canning recipe, don't want to mess it up!

 
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