Canning Recipes




Twice Berried Jam
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
-------- ------------ --------------------------------
1 quart stemmed strawberries
1 1/2 pints raspberries
2 tablespoons fresh lemon juice
1 tablespoon grated lemon peel
1 package Ball 100% Natural Fruit Jell No
Sugar Needed Pectin

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash and crush strawberries. Measure 2 cups; set aside. Wash
raspberries. Measure 1 cup whole raspberries; set aside. Crush remaining
raspberries and measure 1 cup.

In a large saucepot, combine berries, lemon juice and lemon peel.
Gradually stir pectin into fruit mixture using a whisk or fork to prevent
lumping. Stir constantly to dissolve pectin. Bring mixture to a full
boil over high heat, stirring constantly to prevent scorching. 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 resistance is met --
fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each additional 1,000 feet
elevation.

This recipe yields about four 8-ounce jars.

Comments: Sugar may be added when fruit and pectin mixture comes to a
full boil. Boil hard 1 minute, stirring constantly. If using a non-sugar
sweetener, boil fruit and pectin mixture 1 minute, stirring constantly.
Remove from heat and stir in non-sugar sweetener.





© 2008 canning-recipes.com contact