MAKING JAMS AND JELLIES

As we learned about hospitality through

 Kindness, Encouragement, and Sharing

we learned the art of water bath canning. Being able to share 

gifts we have made with our families and friends. 

We have a ready gift to give for any occasion.

Here are the jams and jellies we created today.

Amaretto Peach Jam

4 cups fresh peaches. peeled, pitted and chopped

8 cups granulated sugar

1/4 cup fresh lemon juice

1 teaspoon butter

1 packet of liquid pectin

2 teaspoons almond extract

In a large non-reactive pot mix the peaches, lemon    

    juice and sugar. 

Once the sugar is dissolved add the butter which will 

    reduce foaming.

Heat over med-high to high heat stirring constantly 

    until it reaches a boil that doesn’t stop when you 

    stir. Stir in the pectin and boil one minute.

Add the almond extract and stir in. 

Remove from the heat and skim any foam off with a 

    metal spoon.  

Fill jars to 1/4” from the rim. 

Wipe the rims with a clean hot dishcloth and put the 

    lids on rubber seal against the clean jar rims.

 Add a screw band and tighten just until you get 

    resistance- finger tip tight.  

Put the jars in the lifter of the canner and then 

    submerge them. 

Add boiling water if needed to cover the jars by 1/2″ 

    of water. 

Return the canner to a gentle rolling boil and process 

    for 5 minutes.

Fills approximately 7 half pints.

CHERRIES JUBILEE JELLY

3 1/2 cups prepared juice (about 3-1/2 lb. fully ripe sour cherries) 

2 Tbsp Lemon juice

1 box SURE-JELL Fruit Pectin 

1/2 tsp. butter or margarine 

4 cups sugar, measured into separate bowl 

1/4 tsp. almond extract

*Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

*Measure exactly 3-1/2 cups juice into 6- or 8-qt. pot. Add lemon juice.

*Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. *Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. 

*Remove from heat. Skim off any foam with metal spoon. Add almond extract; stir.

*Ladle immediately into prepared jars, filling to within 1/4 inch of tops. 

*Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars in canner. (Water must cover jars by 1 to 2 inches; add boiling water if needed.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.)

Red Hot Apple Jam

1 cup water

6 cups apples - peeled and sliced

1/4 cup lemon juice

1 pkg. powdered pectin

4 cups sugar

1/4 to 1/2 cup cinnamon imperials (Red Hots)

Combine apples, water and lemon juice in a large saucepan.  

 Bring to a steady simmer. Add cinnamon imperials, Cover and simmer 10 minutes 

Stir in pectin and bring to a boil, stirring frequently.  

Add sugar.  

Return to a rolling boil. Boil hard 1 minute stirring frequently . 

Remove from heat; 

Pour in hot jars, leaving 1/4 inch head space. 8. Adjust caps. 

Process 10 minutes in boiling water bath.

Yield 6 pints.

 What great fun to see these beautiful jams and jelly come together.

And what a treat it was to taste these delicious creations.