Saskatoon Jam.
4 1/2 cups
erries.).
Make sure your canning equipment is scrupulously clean, and
place chiles, manoes and lemon juice in a pot.
Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
Bring to a full boil, one that cannot be stirred down, stirring occasionally.
Add the rest of the sugar and return to boil for one more minute.
Remove from heat. Remove any foam.
Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.
n the bottom of the jam & jelly maker.
Top with
n the bottom of the jam and jelly maker.
Top
n the bottom of the jam & jelly maker.
Top with
eat.
Ladle into clean canning jars to within 1/8
inse jars; place canning rack and jars in canning pot with water
ampantscotland.com, most pie crust recipes are made with half lard
set aside.
Combine freezer jam pectin and sugar in a
until fruit is soft and jam gelling point (220 degrees F
f the jar and put canning lids and rings on fingertip
ugar is dissolved.
Cook jam at a brisk boil (spooning
rinking glass, press each dough ball into 2-inch rounds.
o medium-high and cook jam at a full rolling boil
nd make a large round ball and allow it to rise
nd roll into a ball.
Wrap the ball in clingwrap and
In a large mixing bowl, combine freezer jam fruit pectin and sugar, stirring until evenly blended. Stir in pineapple, papaya and mango. Continue stirring for 3 minutes.
Ladle jam into clean 8-ounce Ball freezer jars, leaving 1/2\"-inch headspace. Apply lids. Let stand until thickened, about 30 minutes. Label jars. Refrigerate jam for up to 3 weeks or freeze for up to 1 year.
uice.
Ladle into sterilized canning jars while still hot. Allow
n the sugar. Cook the jam at a rolling boil for