Canning: Favorite Recipes

Berries, peaches, apples, pears, plums, tomatoes, beans, and so much more… they’re in season and begging to be picked. Once you’ve gotten your tummy’s fill, here are a couple of recipes to preserve that fresh taste of summer all year long…These are taken directly from the Ball Blue Book of Preserving, but I also enjoy using much less sugar along with the no-sugar/less sugar pectin-it makes the jams taste more like fruit and less like candy!

Blueberry-Lime Jam

4 1/2 cups blueberries
1 package powdered pectin
5 cups sugar
1 T. grated lime peel
1/3 cup lime juice

Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yields about 6 half-pints.

Mango-Raspberry Jam

3 cups finely chopped, peeled, pitted mangoes
1 1/2 cups crushed red rasperries
2 tablespoon lemon juice

1 package powdered pectin
5 1/2 cups sugar

Combine mangoes, raspberries, lemon juice and powdered pectin in a large saucepot. Bring slowly to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling  boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if needed. Ladle hot jam into hot jars, leaving 1/2 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yields about 7 half-pints.