Out of This World Apple Preserves

The lemon keeps this sweet, chunky jam fresh-tasting.  It reminds me of apple pie or applesauce.  It's really just perfect, and seriously out of this world good!

I made mine with Honey Crisp Apples, but you can use any kind. 

6 c. chopped, peeled & cored apples
1 c. water
1 T. lemon juice
1 package pectin
4 c. sugar
1/2 c. thinly sliced lemon
2 t. nutmeg

Combine apples, water, and lemon juice in a large non-reactive pot.  Cover and simmer 10 minutes.  Add in 1 package of pectin.  Stir and bring to a boil.  Add sugar and lemon.  Stir until sugar is dissolved.  Bring to a boil.  Boil hard 1 minute, stirring constantly.  Remove from heat and stir in nutmeg.

Ladle into prepared jars, leaving 1/4 inch head space.  Process 10 minutes in hot water bath.  Makes 6-7 half pints.

New to canning?  You CAN do it!  Ball makes it really easy -- go here to learn more.

Favorite Things: Mrs. Wages Seasoning Mixes

It's no secret around these parts that I have really jumped into canning these past couple of years. I love preserving produce from our garden and making tasty treats for my family: spiced peaches, salsas, pizza sauces, applesauce, pickles ... and, of course, jams! Jessica's Pantry at the store is filled with a wide variety of my jams. But it's my basement shelves that see the true bounty. 

My not-so-secret weapon for preserving a flavorful harvest: Mrs. Wages seasoning mixes.  The easy-to-follow directions and flavorful seasonings take a lot of time and guesswork out of making fantastic canned goods.  Directions for immediate eating or preservation by refrigeration-only, freezing or canning are all provided on the package.  For the beginner like me, Mrs. Wages seasonings make things easier as you grow accustomed to the canning and preserving process. 

So far, I we have tried Mrs Wages Pizza Sauce, Medium Salsa, Spiced Peaches, and Refrigerator Pickles and my family has loved each!  I am a huge fan of the pizza sauce and made sure to can two batches this year since we ran out last year and I was bummed.

You can find the seasonings at your local grocer (for me, that's Meijers), right along with the plethora of canning products available this time of year.  Or, you can shop Mrs Wages online store.  Prices seem pretty comparable - especially when you consider shipping costs.  (Though if you go here and scroll to the bottom they do have some specials going on.)

Enjoy and happy harvesting (and preserving!).

Strawberry Rhubarb Jam

It's that delightful time of the year when rhubarb and strawberries are in abundance.  Here's a tasty way to make use of the bounty!  

Recipe yields 6 half pints


2 c. crushed strawberries
2 c. chopped rhubarb
6 Tbs pectin powder
1/4 c. lemon juice
5 1/2 c. sugar

Before you begin, prepare your hot water bath, jars, and lids.  Ball Canning provides an excellent step-by-step for this.

Next, prepare and measure out all ingredients.  (When it comes time to add the sugar, you will want to be able to dump it right in.)

Combine strawberries, rhubarb, pectin and lemon juice in a large saucepot.  Bring to a boil over high heat.  Once a full boil is reached, add the sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat. 

Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust 2-piece caps.  Process 10 minutes in boiling water canner.

TIPS:

• Use a liquid measuring cup for strawberries and lemon juice to ensure accuracy in measuring.
• Fresh lemon juice is best, but not vital.
• You may want a potholder in your hand when you stir the boiling jam - it bubbles & spits.
• A dab of butter added in during the boiling will reduce foam.

Recipe source: Ball Blue Book Guide to Preserving
Image source: Kraft.com

Hot (& Sweet!) Pepper Jam

Using different colored peppers makes it pretty but you can use all green if that's what you have. **Remember to protect your hands with rubber gloves or baggies when handling jalepeno peppers to prevent burns.**

3/4 c. finely chopped jalepeno peppers (roughly 6 medium peppers)
2 c. finely chopped green, yellow or red bell peppers
1 1/2 c. cider vinegar
6 1/2 c. sugar
1 pouch Certo LIQUID pectin
1 TBS butter or margarine

First, prepare your jars. Visit the Ball Canning "Getting Started" page to learn more.

Carefully measure peppers, vinegar and sugar into pot. Stir. Add 1 tablespoon of margarine to cut down on the foam that forms in the cooking process. Bring mixture to a full rolling boil and add the pouch of Certo quickly, stirring continuously. Bring it back to a rolling boil and boil exactly 1 minute still stirring continuously. Remove from heat and skim off any foam from the top of mixture. Ladle into jars. Process jars for 10 minutes in canner.

Divine over cream cheese and served with crackers.

Notes:
- More great recipes on Ball Canning's website
- You can add a few jalapeno seeds for extra spice
- You don't have to use Certo pectin, but if you switch, be sure to check the exact measurements listed on the package directions. It's important to be exact in your measurements.

Special thanks to my mom's friend Eileen for sharing her preferred recipe!