Sugar, pectin and fruit boiling.
Taking out the hot jars.
Filing the jars.
It smelled soooo good.
Twist on the top and it's off to the water bath for about 10 minutes.Monday, September 10, 2007
I Heart Canning!
I'm so glad I decided to start canning last year. It's been such an efficient way to store goodies and great gift for friends. Some friends have even started asking for the jam I make. Our dear friends Josh and Dave were more than willing to give us plums from their overwhelmed tree, so I decided to freeze half and make jam with the other half. I usually use the recipes from the pectin packets. They seem to jive really well with my cooking style. I also have the Blue Ball Book of canning. I'm going to try a plum chutney from there soon. Ohhh and applesauce I love the fall.
Sugar, pectin and fruit boiling.
Taking out the hot jars.
Filing the jars.
It smelled soooo good.
Twist on the top and it's off to the water bath for about 10 minutes.
Sugar, pectin and fruit boiling. Taking out the hot jars. Filing the jars. It smelled soooo good. Twist on the top and it's off to the water bath for about 10 minutes.
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1 comment:
We recently grilled some pork chops and topped them with a little of the plum jam you gave us -- it was wonderful! Thank you! :)
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