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Lois Deberville에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Lois Deberville 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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Jellies

8:14
 
공유
 

Manage episode 288602803 series 2893248
Lois Deberville에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Lois Deberville 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

Blueberry Jelly

  • Combine 3 cups crushed blueberries and lemon juice
  • Stir in the one envelope of Fruit Jell pectin.
  • Bring mixture to a boil, stirring constantly.
  • Add sugar, stirring to dissolve.
  • Return mixture to a rolling boil.
  • Boil hard 1 minute, stirring constantly. A hard boil means you can’t stir it down but you do want to put the effort into stirring it to keep it from burning.
  • Remove from heat.
  • Skim foam if necessary. The foam won’t hurt the jam but it makes the jam look cloudy, and more importantly, the foam takes up some of the head space and we want the head space to be just jelly or jam, otherwise the foam can cause the lid to not seal.

  • Ladle hot jam into hot sterilized 8-oz jelly jars using the canning funnel, to 1/4 inch below rim, and again I got 6 jelly jars full.
  • Wipe jar rim clean.
  • Place lid on jar and tighten ring just to fingertip strength. Even when using a water bath, too tight of lids can cause them to buckle.
  • Process 10 minutes in a boiling-water canner or large pot. You have to have at least two inches of water at all times over the jars.

The timing of the water bath starts after the water comes to a rolling boil. I turn my heat down under it just enough so it keeps a steady roll but I’m not over using the energy, in this case electricity for the hot plate.

  • Cool for 12 to 24 hours.

Grape Jelly from juice

  1. 3 cups grape juice
  2. 1 package powdered pectin
  3. 4 cups sugar

same cooking and canning as for the blueberry jelly
Carrot Cake Jam

  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1-1/2 cups shredded carrots
  • 1-1/2 cups chopped peeled ripe pears
  • 3 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 6-1/2 cups sugar
  • Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
    Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on rings until fingertip tight.
    Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

#mycanningcellar #mycanningcellarpodcast

  continue reading

52 에피소드

Artwork

Jellies

My Canning Cellar

16 subscribers

published

icon공유
 
Manage episode 288602803 series 2893248
Lois Deberville에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Lois Deberville 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.

Blueberry Jelly

  • Combine 3 cups crushed blueberries and lemon juice
  • Stir in the one envelope of Fruit Jell pectin.
  • Bring mixture to a boil, stirring constantly.
  • Add sugar, stirring to dissolve.
  • Return mixture to a rolling boil.
  • Boil hard 1 minute, stirring constantly. A hard boil means you can’t stir it down but you do want to put the effort into stirring it to keep it from burning.
  • Remove from heat.
  • Skim foam if necessary. The foam won’t hurt the jam but it makes the jam look cloudy, and more importantly, the foam takes up some of the head space and we want the head space to be just jelly or jam, otherwise the foam can cause the lid to not seal.

  • Ladle hot jam into hot sterilized 8-oz jelly jars using the canning funnel, to 1/4 inch below rim, and again I got 6 jelly jars full.
  • Wipe jar rim clean.
  • Place lid on jar and tighten ring just to fingertip strength. Even when using a water bath, too tight of lids can cause them to buckle.
  • Process 10 minutes in a boiling-water canner or large pot. You have to have at least two inches of water at all times over the jars.

The timing of the water bath starts after the water comes to a rolling boil. I turn my heat down under it just enough so it keeps a steady roll but I’m not over using the energy, in this case electricity for the hot plate.

  • Cool for 12 to 24 hours.

Grape Jelly from juice

  1. 3 cups grape juice
  2. 1 package powdered pectin
  3. 4 cups sugar

same cooking and canning as for the blueberry jelly
Carrot Cake Jam

  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1-1/2 cups shredded carrots
  • 1-1/2 cups chopped peeled ripe pears
  • 3 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 6-1/2 cups sugar
  • Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
    Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on rings until fingertip tight.
    Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

#mycanningcellar #mycanningcellarpodcast

  continue reading

52 에피소드

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