Mango Jam

INGREDIENTS
6 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
1 cup water
3 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine mango puree with water, and sprinkle pectin over the top, stirring constantly. 
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Plum-Mango Jam

INGREDIENTS
3 cups mango puree (I steamed the mangoes in the microwave for 8 minutes, ran the pulp through the juicer after removing the skin and pit)
3 cups diced plums
2 cups water
4 cups sugar
3 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine mango puree and diced plums with water, and sprinkle pectin over the top, stirring constantly. 
• Cook over medium heat until plums soften.  Puree mixture with an immersion blender.
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Blackberry Jamelly

INGREDIENTS
6 cups seedless blackberry puree (I ran the berries through the juicer)
1 cup water
5 cups sugar
4.5 TBSP low/no sugar powdered pectin

INSTRUCTIONS

• Combine blackberry puree with water, and sprinkle pectin over the top, stirring constantly. 
• Bring fruit/pectin mixture to a full rolling boil, which doesn't stop bubbling even with stirring.  Stir continuously. 
• Add sugar, and return to a boil. Stir constantly.  Once the full rolling boil is resumed, boil for one minute. 
• Fill sterilized jars, clean rims, place lids and rings, and process in a water bath for 20 minutes. 

Apricot Preserves

INGREDIENTS
8 cups chopped apricots (approximately 1/2" cubes)
6 cups sugar
1/4 cup lemon juice
1/2 TBSP butter

INSTRUCTIONS
~Prepare canning jars (wash and sterilize, heat lids in simmering water)
~Combine all ingredients in a large stock pot and bring to a boil over medium-high heat.
~Boil vigorously for 30 minutes, stirring constantly.
~Pack into prepared jars, leaving 1/2" headspace.
~Process for 20 minutes in a water bath (adjust accordingly for altitude -- I'm at 5,000 feet in elevation).
~Let stand for 12 hours, then clean jars and lids, label and store. 

Yield:  7 cups

Adapted from recipezaar.com.  

Strawberry Vanilla Jam

INGREDIENTS
10-11 cups of strawberries, macerated in two cups sugar and a split vanilla bean for four hours or overnight
5 cups sugar (7 cups total, including the sugar used for maceration)
2 lemons, zested and juiced
2 packets of liquid pectin (the whole box)

INSTRUCTIONS
Cook the berries, sugar (all seven cups), lemon juice, lemon zest, and vanilla bean over medium high heat for 15 minutes.  Remove the vanilla bean.

Partially puree the fruit mixture using an immersion blender (or standard blender or food processor). Mix in the pectin.

Skim the foam off of the top of the fruit and continue boiling for another 10 minutes.

Fill jars using proper aseptic technique and process for 25 minutes in a boiling water bath.  Turn off heat, remove lid from canner, and let stand for five minutes.  Remove jars, clean, label and store.


Recipe from foodinjars.com. 

Green Beans (for canning)

INGREDIENTS
Green Beans
Salt
Boiling Water

INSTRUCTIONS
1. Wash beans and drain.  Trim ends and cut into 2" pieces, or leave whole (if packing vertically).  
2. Tightly pack raw beans into washed, hot jars, add 1/2tsp salt and top with boiling water, leaving 1" headspace. 
3. Wipe rim, center lid on jar, screw band down.
4. Place jars in pressure canner.  Adjust water level, lock lid and bring to a boil over medium-high heat.  Vent steam for 10 minutes, then close vent.  Continue heating to achieve 15lbs of pressure and maintain pressure for 20 minutes for pint jars and 325 minutes for quart jars.
5. Turn off heat.  Let pressure return to zero naturally.  Wait 2 minutes longer, then open vent.  Remove canner lid.  Wait 10 minutes, then remove jars, cool and store.

Recipe from Ball Complete Book of Home Preserving, pages 385 and 386.

Carrots (for canning)

INGREDIENTS
Carrots
Salt
Boiling water

INSTRUCTIONS
1. Wash and slice carrots.
2. Tightly pack raw carrots into washed, hot jars, add 1/2 tsp salt and top with boiling water, leaving 1" headspace. 
3. Wipe rim, center lid on jar, screw band down.
4. Place jars in pressure canner.  Adjust water level, lock lid and bring to a boil over medium-high heat.  Vent steam for 10 minutes, then close vent.  Continue heating to achieve 15lbs of pressure and maintain pressure for 25 minutes for pint jars and 30 minutes for quart jars.
5. Turn off heat.  Let pressure return to zero naturally.  Wait 2 minutes longer, then open vent.  Remove canner lid.  Wait 10 minutes, then remove jars, cool and store.

Recipe from Ball Complete Book of Home Preserving, pages 385 and 389.

Beef Stew (for canning)

INGREDIENTS
1 TBSP vegetable oil
4-5lbs stewing beef, cut into 1-1/2" cubes
12 cups cubed, peeled potatoes
8 cups sliced, peeled carrots
3 cups chopped onions
4-1/2 tsp salt
1 tsp dried thyme
1/2 tsp freshly ground black pepper
boiling water

INSTRUCTIONS
1. Prepare weighted-gauge pressure canner, jars and lids.
2. In a large nonstick skillet, heat oil over medium-high heat.  Working in batches, brown beef, adding oil only if absolutely necessary.  Transfer beef to a large stainless steel saucepan and add potatoes, carrots, celery, onions, salt, thyme, pepper, and boiling water to cover.  Bring to a boil, stirring frequently.
3. Ladel hot stew into hot jars, leaving 1" headspace.  Remove air bubbles and adjust headspace.  Wipe rim with a paper towel moistened with vinegar.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in pressure canner.  Adjust water level, lock lid and bring to a boil over medium-high heat.  Vent steam for 10 minutes, then close vent.  Continue heating to achieve 15lbs of pressure.  Process pint jars for 75 mintes and quart jars for 90 minutes.
5.  Turn off heat.  Let pressure return to zero naturally.  Wait two minutes longer, then open vent.  Remove canner lid.  Wait for 10 minutes, then remove jars, cool and store.

Recipe from Ball Complete Book of Home Preserving, page 407.

Cinnamon & Vanilla Bean Scented Honey

INGREDIENTS
2 whole vanilla beans
8 cinnamon sticks
2 quarts raw honey

INSTRUCTIONS
1. Cut vanilla beans in half and split the halves lengthwise.  Scrape out the seeds and mix them with the honey in a large saucepan.
2. Stirring constantly, bring the honey just to a boil.
3. Wash and sterilize eight - 8oz canning jars.  Place a cinnamon stick and a 1/4 of a vanilla bean in each jar.  Fill with hot honey, wipe rim, seal with lid and ring.
4.  Process for 25 minutes in a boiling water bath.  Remove lid from water bath, turn off heat, and allow the jars to rest for 5 minutes.  Place jars on a clean towel and allow to cool 12-24 hours.  Wipe jars clean and store in a cool, dark place.

Yield:  eight 8oz jars (plus some extra)

Honey Packed Peach Slices

INGREDIENTS
2.75 cups water, divided
.25 cup bottled lemon juice
5 pounds fresh peaches, peeled, pitted, and sliced
1.25 cups raw honey
2 Tablespoons vanilla extract
6 strips of lemon zest

INSTRUCTIONS
~In a large bowl, mix .25 cup water and lemon juice. Stir fruit in gently, coating all pieces. Set aside.
~ In a small saucepan, bring honey and remaining water to a boil. Remove from heat; stir in vanilla. Cover pan to keep contents hot.
~Pack fruit gently into six hot sterilized pint jars, leaving 1/4" headspace. Place a piece of lemon zest in each jar.
~Fill jars with honey mixture, leaving 1/4" headspace. Wipe rims, lid the jars, and process for 45 minutes in a boiling water bath.

Yield: 6 pints.

Honey Cinnamon Peach Preserves

Of the four peach recipes I canned this year, this one is my hands-down favorite. It's lip-smacking goodness makes you want another piece of toast.


INGREDIENTS
2 pounds ripe peaches
1 cup honey
1/4 teaspoon cinnamon
1/4 cup bottled lemon juice
1/2 teaspoon butter

INSTRUCTIONS
~ Parboil, peel, pit and slice the peaches (1/4" slices)
~ Combine peaches, honey, lemon juice, butter and cinnamon in a large saucepan.
~ Bring fruit mixture to a boil and continue to boil hard for 25-30 minutes, until mixture thickens.
~ Can in sterilized (4oz) jelly jars, leaving 1/4" headspace, process 25 minutes.

Yield: 7 (4oz) jelly jars.

Adapted from: http://farmersdaughterct.wordpress.com

Peach Pie Filling (for canning)

INGREDIENTS
5 cups sliced peaches
2 Tablespoons bottled lemon juice
1/4 cup water
3/4 cup granulated sugar
3 Tablespoons corn starch
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly-ground nutmeg

INSTRUCTIONS
~Combine everything but the peaches in a large saucepan, bring to a boil.
~Add peaches to mixture, return to a boil, and boil for five minutes.
~Pack quart jars leaving 1" headspace.
~Process 45 minutes in a boiling water bath.

Yield: One quart.
Note: Recipe can be multiplied as needed.
Adapted from: canningusa.com

Peach Butter

INGREDIENTS
4-1/2 pounds peaches, peeled, pitted and coarsely chopped
1/2 cup water
Grated zest and juice of 1 lemon
3 cups granulated sugar
1 cup amaretto liqueur

INSTRUCTIONS
1. In a large stainless steel saucepan, combine peaches, water lemon juice and zest. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring frequently, until peaches are soft (about 20 minutes).
2. Remove pan from heat and puree fruit using an immersion blender. Puree just until a uniform texture is achieved; do not liquefy.
3. In a clean large stainless steel pan, combine peach puree, sugar and amaretto. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently (almost constantly), until mixture thickens and holds its shape on a spoon.
4. Prepare canner, jars and lids.
5. Ladle hot butter into hot jars, leaving 1/4" headspace. Wipe rim, center lid on jar, and secure with band.
6. Process 15 minutes. Remove canner lid and wait 5 minutes. Then, remove jars, cool 12-24 hours, clean jars, and store.

Yield: 15 (40z) jelly jars and 1 (8oz) jar.

Recipe adapted from Ball Complete Book of Home Preserving, pg. 57.

Raspberry Jam

INGREDIENTS
6 (6oz) packages Raspberries, pressed through food-mill to equal 4 cups of puree
6-1/2 cups granulated sugar
1 packet (3oz) liquid pectin

INSTRUCTIONS
1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine raspberries and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam (important).
3. Ladle hot jam into hot jars, leaving 1/4" headspace. Wipe rim, center lid on jar, and secure with band.
4. Process for 15 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool 12-24 hours. Clean jars and store.

Yield: 2.5 (1/2 pint) jars and 9 (4oz) jelly jars.

Recipe modified from Ball Complete Book of Home Preserving, pg. 41.

Blueberry-Plum Jam

INGREDIENTS
4 cups fresh blueberries (2lbs), crushed
5 cups fresh plums (2lbs), chopped fine
6 cups sugar

INSTRUCTIONS
~Combine fruit and sugar in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point, stirring frequently.
~Remove from heat and skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process 15 minutes in a boiling water bath.

Yield: Five (8oz) jars.

Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 32.

Plum Jam

INGREDIENTS
5 cups coarsely chopped plums (~2lbs)
3 cups sugar
3/4 cup water

DIRECTIONS
~Combine plums, sugar and water in a large saucepot.
~Bring slowly to a boil, stirring until sugar dissolves.
~Cook rapidly to gelling point.
~As mixture thickens, stir frequently to prevent sticking.
~Remove from heat, skim foam if necessary.
~Ladle hot jam into hot jars, leaving 1/4" headspace.
~Adjust caps and process for 25 minutes in a boiling-water canner.

Yield: 9.5 (8oz) jars.

Recipe excerpted from Ball Blue Book Guide to Preserving, 100th Anniversary Edition, Page 33.

Rhubarb-Strawberry Pie Filling

INGREDIENTS
3 large tart apples, peeled and finely chopped
1 tablespoon grated orange zest (from two oranges)
1/4 cup freshly-squeezed orange juice (from 1.5-2 oranges)
7 cups sliced rhubarb (1" pieces)
2 cups granulated sugar
4 cups halved, hulled strawberries

INSTRUCTIONS
~Prepare canner, jars and lids
~In a large stainless steel saucepan, combine apples and orange zest and juice. Stir to coat apples thoroughly. Stir in rhubarb and sugar. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until rhubarb is tender (about 12 minutes). Add strawberries and return to a boil. Remove from heat.
~Ladle hot pie filling into hot jars, leaving 1" headspace. Remove air bubbles and adjust headspace. If necessary, by adding hot filling. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
~Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait five minutes, then remove jars, cool and store.

Yield: Four pint jars.

Recipe excerpted from Ball Complete Book of Home Preserving, page 173.

Cherry-Almond Rhubarb Jam

This is seriously the best.jam.ever. Seriously. Like, for reals.

INGREDIENTS
4 cups (1.5lb) finely-chopped rhubarb (1/4" slices)
1.5 cups sugar
1 3oz package cherry jello
1 21oz can cherry pie filling (I used Comstock More Fruit)
1/4 teaspoon almond extract

INSTRUCTIONS
~Mix rhubarb and sugar, allow to stand 1.5 hours, stirring occasionally.
~Bring to a boil, and continue boiling for 10 minutes, stirring frequently.
~Remove from heat.
~Add powdered jello and stir.
~Add pie filling and almond flavoring and stir.
~Fill prepared canning jars (8oz) using proper aseptic technique.
~Process 25 minutes in a boiling water bath.

Yield: approximately six (6) 8oz jelly jars.

Recipe compliments of Jenn S.