erries.).
Make sure your canning equipment is scrupulously clean, and
Saskatoon Jam.
4 1/2 cups
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.
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
until fruit is soft and jam gelling point (220 degrees F
ugar is dissolved.
Cook jam at a brisk boil (spooning
o medium-high and cook jam at a full rolling boil
uice.
Ladle into sterilized canning jars while still hot. Allow
n the sugar. Cook the jam at a rolling boil for
boil and cook until jam is smooth and sugar is
etal spoon.
Ladle hot jam immediately into prepared jars, filling
t least 5 minutes. Pack jam into the hot, sterilized jars
eal jars.
Ladle hot jam into hot sterilized jars, leaving
Look up no-sugar-needed recipes for those amounts.).
Mix
Combine all the ingredients (except Clear Jel and cold water) in a large pot and bring to a boil.
Reduce the heat and simmer for 3 hours, stirring occasionally.
Using an immersion blender (or in batches in a regular blender), puree the mixture until relatively smooth.
Simmer for 15 minutes.
Meanwhile, whisk together the Clear Jel and cold water.
Stir into the jam mixture and cook, stirring constantly, until thickened.
Can 15 minutes in a waterbath.
Pulse chopped apples in food processor 10 times or until finely chopped.
Place in a medium bowl.
Stir in sugar and juice; let stand 15 minutes.
Gradually stir in pectin.
Stir for 3 minutes; let stand 5 minutes.
Spoon fruit mixture into sterilized canning jars, filling to 1/2 inch from top; wipe jar rims clean.
Cover with metal lids and screw on bands.
Place in freezer.
tirring.
Pack the apple jam into the hot, sterilized jars
t least 5 minutes. Ladle jam into hot, sterilized jars, filling