Canning Recipes




Gingered Spring Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
2 quarts strawberries
1 pound rhubarb
2 ounces crystallized ginger -- minced
1/4 cup lemon juice
1 package pectin
5 1/2 cups sugar

Follow manufacturer's directions for preparing home canning jars and
two-piece vacuum caps.

Crush strawberries and measure 4 cups. Finely chop rhubarb and measure 2
1/2 cups.

Combine strawberries, rhubarb, ginger and lemon juice in a large saucepot.
Stir in Fruit Jell pectin. Bring mixture to a boil over high heat,
stirring constantly. Add sugar. Return mixture to a rolling boil. Boil
hard 1 minute, stirring constantly. Remove from heat. Skim foam if
necessary.

Carefully ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe
jar rim clean. Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly just until a point of resistance is met
-- fingertip tight. Process 10 minutes in a boiling-water canner. For
altitude adjustment increase processing as indicated: 1,001 to 3,000 ft -
5 minutes; 3,001 to 6,000 ft - 10 minutes; 6,001 to 8,000 ft - 15
minutes; 8,001 to 10,000 ft - 20 minutes.

This recipe yields about 6 half-pints.





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