Category: Jellies

Categories
Jellies

Blueberry Jam

Big luscious and dark blueberries that are bubbling in a steel pot, arriving to their destination of becoming mashed for a great tasting jam.

Luscious blueberry jam for the canning pantry.

Good morning everyone! Today is a rainy day in North Florida.

I hope that you are happy and sassy today. Have some fun, whatever you choose to do today.

Here is a recipe to bring you joy, I hope. Just the photo, makes me want to open up a jar of this blueberry jam and have some on a bagel with some cream cheese.

The recipe ingredients are 8 cups of blueberries (I used mine out of my freezer).

5 to 7 jelly jars sterilized and clean with rings and lids (filled with boiling water) to keep the jars hot

A water-bath canning pot or a ( tall pot) Have this pot on the stove with water depth at 2 inches of over the top of jelly jars, for when they go in there. Have on #8 heat setting.

A shot glass worth of vinegar and paper napkins

Chop-stick to de-bubble jam in the jar. Ladle and jar lifter and folded kitchen towel for the counter, near the canner.

8 c of sugar (white)

2TBSP of lemon juice (bottle is ok).

1 tsp of butter 4- oz of powdered pectin

Or I use 3 TBSB of Mrs. Wages (It says forest berry pie filling on the package) Do not pick up the other package as it has clove and cinnamon in that one!

Wash and stem the berries if you did not before you froze them in the freezer.(I did already). Or use fresh!

Put the berries in a steel pot along with the butter and lemon juice. Bring to a rolling boil. Take off from the heat. Now spend a couple of minutes, squashing the berries with a potato masher. I spent little time on this as I wanted chunks of berries in my jam.

Put back on the stove now, on high heat, and add the sugar and pectin while stirring and stirring. Bring back up to a rolling boil and then let boil for 1 minute. Take off the heat and skim the foam off the top and now you are ready to jar.

Take one jelly jar that you have sitting there with boilig water in it and empty the water out. Ladle the jam into the jar with 1-inch headspace at the top. De-bubble with the chopstick to get the air out.

Dip a napkin in the vinegar and wipe the top of the jar very well. Put on the seal and band, only finger tight. Do all your jars the same way. Put them in the water-bath canner with the water 2 inches over the top of the jars. Bring to a rolling boil and then start the timer for 10 minutes. After 10 minutes, take carefully out of the canner and set them on the folded towel, and leave for 24 hours. You will start hearing the ping as each jar seals. This says (Job well done). If you can mash down on any lid, then it is not sealed so re-do the boiling water bath or start eating this jar now. But I very rarely have a jar that does not give me the ping sound that I love to hear!.

Jams and jellies are a great start for canners as they are quick and easy to learn and they taste amazing too! I do hope that you will try this recipe. It makes an awesome gift as my friends could tell you, that they love my jellies. As I do not need a lot of them but do love to can new ones up, I always share with them and they do bring my empty jars back to me.

Thanks for your visit, I do enjoy seeing my number of visitors going up each day. It tells me that I must be doing something right with this little blog of mine. I did try to re-organize the blog yesterday so I hope that helps you to browse easier for more recipes, while you are visiting me. And I do thank you for your visit as you each brighten my day, everyday. Otherwise I just might be a hermit!

I post as always on Tue-Thur and Saturday. Today is just a freebie day. So please ,do come back and feel welcome to share my recipes with your families and friends as this is the purpose of this blog.

Connie B. https://www.wisdomforpennies.com

Categories
Jellies Water Bath Canning

Raspberry Jam

https://www.wisdomforpennies.com

Hello World. Today in North Florida, it is a cloudy and rainy day, with hit and miss, quick little showers. I hope that you are holding something close to you, that brings a special memory to your mind and soul. I wish this for all, along with God holding you, in his peaceful arms. I know that this is where I choose to try to stay, each and everyday. Sometimes I miss, but I know where I should be standing.

To lift up myself in spirit and mind, I made my very first raspberry jam today. I just heard the last jat seal with a pop, a moment ago, so I know all 4 jars are sealed for storage. I would love to open one now, but alas I have a jar of lemon-drop jelly already opened! So I must wait with anticipation, maybe in January on a cloudy day!

I happened to see raspberries on sale the other day for 99 cents each pack. So I got 5 little packs of them, so I could try to make some jam. The recipe is very simple and does not take long at all. You will also be water-bath canning, once at a full boil for only 10 minutes.

#Raspberry #Jam #Recipe

It’s kinda seedy looking, but those seeds don’t mean a thing! This stuff is what, raspberry dreams are made of. I hope you are smiling now!

The recipe that I put together_—- 5 little packages of raspberries (makes 5 cups of berries). Minus 1/2 a cup, that I ate. Turned into

4 1/2 c. raspberries 4 c. sugar

1/4 c. lemon juice 2 heaping TBSP Mrs. Dash Pectin

4-to 5 jelly jars. I used olive jars and pickle jars that had rubber seals in the lids. Tiny container of vinegar paper napkins de-bubble chop-stick

Jar lifter and kitchen towel folded in two on counter, neat the canning pot.

Candy themometor ( will read 225 F. when your jam is done).

Wash raspberries and put into a heavy duty med-to big pot. (This pops out while bubbling). Keep in mind. Mash berries with a potato masher or spoon.

Stay with this stirring with a long wooden spoon and cooking on med-high while constantly stirring to it comes to a rolling boil. Pour in the sugar and keep stirring. Have your 2 heaping TBSP of pectin, near by.

This will come to a rolling boil, now is the time for the themometer to be placed on the inside of the pot. Att 175 degrees F., I stir in the pectin.Stir and boil until it reaches 225 degrees F. Then add lemon juice and skim off the foam with a spoon and discard it.

Now its time to get a bigger pot that allow your filled jelly jars to have 2 inches over the top of the lids filled with boiling water. So get the water boiling as your jam is very hot. Use a ladle to funnel in the jam into the jars.

Use the de-bubble stick now. Dip napkin in vinegar and wipe each jar rim very well as you do each jar. Finger tighten lid on each jar. When water is boiling in pot, put the filled jam jars in and set for 10 minutes of rolling boiling. Remove and set on kitchen towel and listen for the pings as each jar seals. If a jar does not seal, open it and eat it or recan the same way again.

Thank you for visiting me and do come back for more, if you wish. Share if you will and I will be back on Saturdays-Tuesdays and Thursdays. Connie B.

Categories
Canning Jellies Links I Follow

Lemon Drop Jelly

https://www.wisdomforpennies.com This is my blog where I keep all my recipes.

Hello everyone on this cloudy and rainy looking, North Florida day. I do love the rain and the coolness in the air is not bad, not bad at all, after this hot summer that we are finally coming out of, I hope.

I hope and pray that you and your family are doing well this day and I hope that you look for happiness today! Well onward to this recipe that I and my 15 year old Son, put together a few days ago. Everyone that has tried the sample jay, loves it as so do I.

3 big lemons

4 c. sugar

3 TBSP Clear Jel Cook Type I have changed from the pectin to this. I order this from my favorite spice Company www.myspice.com I get all my spices from them.

The first and second time that I made my lemon-drop jelly, I used this and it came out fine. The third time I used pectin and now have to re-do those two pint jars with a little clear jell added.

Lemon Drop jelly does not stay in my house very long, as I and all my friends love it.

1 1/2 c. water and 1/2c lemon juice.

Wash the lemons well in the sink. Then you peel off the outer yellow peel , trying to not get the white pith, as much as you can. It is bitter! You need 1 cup of lemon peels for this recipe.

Now you cut off the pith and discard it. Cut the lemons into slices and remove the white sections and discard, along with the seeds also. So now you have the pure lemon fruit and the lemon peels!

Put a tall pot on the stove, as this jelly sputters and pops as it is boiling. Use a long wooden spoon also, so you won’t get popped.

Put the lemon peels and water and into the pot. Let this boil and then simmer for 15 minutes. Take off the heat.

I do not have a jelly bag so I made my own by getting a medium strainer and putting a wet and thin cotton cloth across it. Then I sat this on top of a tall bowl and poured the cooked lemon ingredients into the strainer. With the wet cloth the juice drains better. Let this sit for 3 hours while draining and then use a large spoon to mash down from the top so that you get a little more juice. If you do not quite have 2 cups of juice, then add enough lemon juice to make it up to 2 cups.

Throw away the peels mixture now. Go back to your tall cooking pot and put in the juice liquid, mixture and bring it to a boil. Add in pectin while stirring very well with your wooden spoon. You have to stay with this and keep stirring the whole time or it burns easily.

Now is a good time to start a water-bath canning pot or a large pot with enough water added so that it will cover the jars by 2 inches. Also have your jars in there with a little water in them so that they are sterilized and hot and ready for the jelly. This recipe should make 2 pints or 4 half-pint jelly jars worth of jelly.

After adding in the pectin, bring back up to a boil that you can not stir down. Watch for the popping at this point! Add in the sugar while stirring very well Bring back up to a boil and boil 1 minute longer, while stirring.

Now you put the hot jelly pot into the sink and the jars and funnel,rings,seals,de-bubbler,tiny dish of vinegar and paper napkins right near the pot and on the counter so everything is near at hand. Yes this jelly is a lot of work but it is a supreme surprise for your taste buds.

Have a hot and empty jar ready to go. Use a soup lale to ladle into the jar. Use a de-bubbler, I use a chop-stick and de-bubble the jar. Dip the edge of a napkin into the vinegar and wipr the top rim of the jar inside and outside. Now put the seal on the jar and then the ring on the jar, but only finger tight as the jelly has to breathe while processing.

Finish your jar filling and sealing and put into water-bath and after it is a rolling boil. Then set timer for 10 minutes and just prop a lid on top of pot. When time is up. Have a kitchen towel folded and next to the pot on the counter. Use a jar lifter to remove jelly jars from the pot and sit on the towel. You will start to hear the ping sound as each jar seals. You have done a great job!

This is a short recipe with a long process but it is awesome. I do give the credit to Suttons Daze on YouTube for this is her recipe. Thank you for visiting me, stay a while and look around please, and do come back often, if you will, and share this blog for me please. Thanks. I post on Tue-Thur and Saturdays. Connie B. Just go to youtube and type in Sutton Daze + Lemon Drop Jelly and you will see this awesome lady.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Jellies Water Bath Canning

Blueberry Jam

https://www.wisdomforpennies.com
Hmmm, my house smells like blueberries.

Hello everyone, I hope today finds you in a fall type of mind! Like the leaves falling and swirling from the trees to the ground, with their glorious color. These photos are being captured in my mind and I hope in yours too!

I decided that I just had to try my hand at making some blueberry jam when I saw that Walmart had them on sale last week for $2.00 for the largest packs of berries. I got two packages of those big, beautiful,luscious-looking sweet and tart berries.

Yesterday I decided to quit waiting and just go for it! I had 8 cups of those beauties to work with. I rinsed them off well and got out my steel pot that I like to make jams and jellies with.

The recipe I used was from a friend of mine. A YouTuber with the channel called Suttons Daze (on YouTube). She did use 10 cups of berries, but I only had 8 cups. Look her up, she is so cool!

Recipe 8 c. blueberries

1/2 c. water 1/4 c. lemon juice

4 c. sugar 8 Tablespoons of pectin( from a single use package of pectin).

Gather up your 1/2 pint canning jars along with lids and rims. Have all washed and have hot water in each jar. Mine took 6 jars. Have a water-bath canning pot filled to over the top of half pint jar, with water starting to boil. Use some of this water to put your canning lids into. Like in a bowl.

Have your tiny container with some vinegar in it, about 3 tablespoons and some napkins on hand so that you can wipe and clean the jar tops and rims with after you have filled them by funnel, with the hot jam.

Put the berries, water and lemon juice in the pot on medium high. This recipe calls for staying right there with it and constantly stirring all the time. It will get thick and be popping out of the pan. So turn it down a little and keep watch so you do not get burned.

As you are heating this up, use a potato masher and mash up about three quarters of the berries, I did not have that tool so my berries were left quite large. I only managed to mash up about 1/4th of them. Cook about 5 minutes and then add in the sugar and pectin whisked together.

Keep stirring as this will get quite thick real quick, in about 3 minutes and then take it off the heat.

Now you use a funnel and ladle to put jam into the jars. Fill to within 1/2 from top of jar. De-bubble with a chopstick etc Just do it anyway. Wipe with vinegar on a napkin.Do this well so it will be clean and seal later on. Put a hot seal(lid) on the jar and the ring (just do finger tight only) on the ring. As air needs to escape jar in the canning process!

Use a jar lifter to put jars into pot with water coming to a boil. As soon as a rolling boil starts, then you put the lid on the pot and set timer for 10 minutes. After the 10 minutes, turn off the pot and take jars out and sit on a clean kitchen towel that is right next to the canner. I also use a heavy duty potholder to place on bottom of jar as I am lifting it out of the boiling water with the tongs.

You will soon hear the pinging sound of your jars sealing and you will know that you have done the job, well-done. After cool or the next day. Clean jars in soapy water and remove bands from jars. Label and date you delicious jam!

Thank you for visiting and please do come back soon. I post on Thur,Sat. and Tuesdays. Happy canning to you. P.S. anything that is canned and sealed right will last for at the very least 5 years or. more.