Hey canners! My apologies for the radio silence of late. I was out of town on a little vacation over Memorial Day Weekend (Thursday through Monday) and when I returned, work turned into a noisy and demanding beast. It looks like it’s going to continue in that vein for the next 12 days (I’m working on a very cool project that will be launching on June 14), so posting round these parts will be spare.
However, do know that this site is never far from my mind. In fact, while shopping for jars this weekend (isn’t that what everyone does on their vacation?) I stumbled across a terrific deal on copies of the Ball Blue Book. It’s the 2008 edition, but all the canning info is still relevant and I’ve been told that it’s only one recipe different from the 2009 version. I picked up two copies to give away here.
You have until Sunday evening (June 6, 2010) at 11:59 p.m. to leave a comment and enter the giveaway. In your comment, share your favorite fruit preserve recipe. Feel free to write the recipe out or link to where people can find it. Let’s spread the love for those jams, jellies and other preserves!
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Well, I just started canning preserves, but I’ve gotten nothing but rave reviews for your rosemary rhubarb jam. A friend suggested pairing it with a brie. Yum.
I am going to try your rosemary rhubarb jam this week end. Thanks for sharing all these awesome recioies and ideas.
I haven’t started canning yet, but I want to learn! I just moved to the North West and there’s TONS of Blackberries here. I would like to take advantage of that and can some blackberries this summer.
Thanks for the info about finding jars at the hardware store-I searched around and our local store-Denaults has a big canning section with all kinds of mason jars. I’m in heaven! Plastic lids too and they carry them year round!
Jana
My copy of the Ball Blue Blue book was my Grandma’s, so a bit more may have changed since then. I’ve just been informed that my in-laws mulberry tree is ripe, so I’ll be making jam with that for the first time this year. So much fun!
My favorite fruit preserve is your (amazing!) lemon curd. So wonderful on scones, or just paired with some peanut butter. Thank you for posting so many awesome recipes!
I am a terrible canner, which is why I live vicariously thorough your blog. This book would certainly help my lame canning abilities.
my favorite is strawberry freezer jam (peach freezer jam is a close second). I just use the recipe on the instruction in the pectin box.
Mmmm fruit preserves!
http://www.jellyjamrecipes.com/category/fruit-preserves-recipes/
Watermelon Preserves Recipe – Homemade Watermelon Jelly Recipe
Posted by Jelly Jam
Homemade watermelon jelly recipe ingredients:
4 kilograms watermelon, cleaned
600 grams sugar
10 grams vanilla sugar
Watermelon preserves recipe instruction:
Clean watermelon from watermelon rind and seeds, chop it in small pieces and strain it through a fine sieve.
Pour sugar in watermelon and cook it to evaporate half of its volume. Add vanilla sugar in the boiling fruit mixture and cook it for 5 minutes more.
Pour hot fruit jelly in clean warm jelly jars, seal them and place jars in dry and dark place.
This is the homemade jelly recipe without any food additives.
If you like it better with fruit pectin, let sugar and watermelon boil for 40 minutes, add 1 pouch of liquid fruit pectin in it, stir the jelly, remove it from the heat and pour the jelly in the jars.
i just made some strawberry rhubarb freezer jam using the instructions that came w/ the pectin…yummy! a little sugary, perhaps, but great with plain yogurt and some granola. and you just can’t beat the *pride* of knowing i grew both the strawberries and rhubarb myself!
My favorite is Banana Jelly
a alternate use for frozen/ over ripe bananas beside smoothies or bread
Banana Butter
6 -8 pints
3 cups thoroughly mashed bananas (around 10-12ish) If frozen then thaw
1/4 cup fresh lemon juice or 1 small can of crushed pineapple with juice- do not drain just add juice and all.
1/4 cup minced maraschino cherry(optional)
6 cups sugar
1 (6 ounce) bottle liquid pectin
1. Measure 3 cups mashed bananas into a large saucepan.
2. Add the lemon juice/ crushed pineapple with juice, cherries and sugar, mixing well.
3. Bring to a rolling boil and boil hard for 1 minute, stirring constantly.
4. Remove from heat and stir in the pectin.
5. Mix well.
6. Ladle into clean, hot sterile jars and seal.
7. Process in a boiling water bath for 10 minutes for pints.
I love my heritage pottawatamie plum tree. The pluns are peach colored outside and bright purple inside. The jelly from them is out of this world and it’s a beautiful orangey color. Tart and sweet at the same time. Here is the recipe link http://www.kraftrecipes.com/recipes/certo-plum-jelly-60620.aspx
I just use pottawattamie plums but you can use any you like.
I am a huge fan of David Lebovitz’s Apricot Jam. Although, let’s be honest, I’m a big fan of many of yours.
So sweet of you to share! This time of year, I go with a very basic recipe for cherry preserves, like this one myrecipes.com: http://tinyurl.com/24hkhp3 (except I usually leave the pits in for a more intense flavor). It’s also yummy spiked with either a little balsamic vinegar or a spiced version with red wine, cardamom pods, and cinnamon.
Sadly, I don’t have a favorite jam recipe yet, which is why I probably need the blue ball book. I’ve canned jams, jellies and applesauce in years past. Now I have an official BWB canner and a pressure canner that I need to learn how to use this season. Apricots are majorly on sale right now in S. Cali, so I’ve been pondering an apricot jam or apricot/sugar sauce. Is that a conserve?
My favorite jam, and incidently the only one I ever made is red pepper and chili jelly.
I’ll post the detailed recipe one my blog shortly but it’s basically roasted red peppers, chilies, sugar, water, white vinegar and a dash of salt.
I love to have this as an appetizer spread on a cracker with cream cheese!
Strawberry rhubarb jam…just made this a few weeks ago. So good!
http://www.cooks.com/rec/view/0,1923,152169-245192,00.html
I have had the best luck with Apple and Ginger Jam. It is sweet enough for a jam, but not so sweet as to be cloying. It’s good with salty or sweet things and has been a real crowd-pleaser.
I only started canning this spring, strawberry jam. I can’t wait for my neighbor’s raspberry patch to come into bloom!
I’m just interested in canning and so far have only made strawberry preserves with a friend, but I hope to gather all the equipment soon and make some cherry preserves.
I’m with Megan – strawberry freezer jam made using the recipe on the pectin box. I find the flavour of the freezer jam so much brighter than processed jam. I’m hoping to take the family berry picking soon so we can whip up a batch!
Well my favorite jam recipe at the moment is your sour cherry jam recipe. Sour cherries are in season here in the Carolinas and they make a divine jam. I made one bacth following your receipe exactly, then another batch I added a 1/2 teaspoon of almond extract. Amazing! I loved the addition of almond.
So exciting! My favorite jam recipe is tomato basil jam. Here is the recipe over on my blog and I gave a link back here for the giveaway.
http://auntbeesgarden.blogspot.com/2010/06/give-away-at-food-in-jars.html
http://www.usapears.com/sitecore/content/Common/Recipes/Pear%20Butter.aspx
PEAR BUTTER!!!! Or sometimes I omit the spices, except a tinch of cinnamon, to make pear sauce for my little nephew
My favorite mandarin marmalade -
3 mandarin or clementine oranges
1 lemon
250 ml (1 cup) water
425 ml ( 1 3/4 cup) granulated sugar
Serving Size : Makes 500 ml or 2 cups
METHOD
1. Remove the peel from the oranges and slice thinly. Place in a small, stainless steel sauce pan. Remove zest from the lemon and cut into fine strips and add to the pan along with the water. Bring to a boil over high heat, reduce heat, cover and boil gently for 20 minutes.
2. Remove and discard white rind and seeds from lemon. Chop orange and lemon pulp finely. Add to saucepan, return to a boil and boil gently for 20 minutes.
3. Add sugar, return to boil and boil rapidly, uncovered, until the mixture will form a gel, about 10 minutes, stirring frequently. Remove from heat.
4. Ladle into jars and process . . .
5. To make cranberry orange marmalade add 1/4 c chopped dried cranberries a few minutes before reaching the gel stage.
I am new to canning so i don’t have a favorite recipe. I have only made simple strawberry jam once. Sorry!! But I would love to win a copy of the book as I plan on learning this year.
I just had my first experience with jamming on Memorial Day and it was awesome! I used the strawberry jam recipe on the Pomona’s package (4 cups strawberries, 2 cups sugar, 2 teaspoons Pomona’s Pectin, 2 teaspoons calcium water). I can’t wait to try canning other fruits!
My Grandma’s rhubarb jam!
Enter me, please, I rent all my preserving books at the Library, and if it’s one I should have it is this one!
I’m totally not sucking up here, but my favorite jam is the sour cherry jam that you posted here 7/7/09. Last summer was the first summer that I canned the whole season, and your site totally inspired me. This tart cherry jam is really incredible, and just thinking about it reminds me that I should eat up the last couple of jars before cherry season is here again!
I don’t have a favorite jam recipe – as I’ve never made it – YET (which is why I need the cookbook
This year we transformed our Fishtown concrete backyard into a garden paradise – I have blueberries, blackberries, and grapes growing in containers- I’ll have a favorite soon!
I would love those books. I’m just getting into canning this year and excited to find what my love for food can create!
I don’t have a favorite yet. So far I’ve made strawberry jam, black raspberry jam, raspberry & blueberry jam, apple preserves and cherry jam.
I am going to try your Orange-Rhubarb butter this weekend. My co-worker brought in a ton of rhubarb and I have orange juice in the fridge.
I haven’t gotten a copy of this great book in decades, would love a chance to win a new one! All time favorite jam recipe, freezer jam, so easy and good!
I’d love to have this book, I am a new canner and need lots of help. Your website and fb page have been a great resource.
Is this place in Philly? Is it your special canning supplies store? Where is it?
My favorite fruit preserves that I’ve made were my very first attempt: tart cherry preserves. I posted a narrative-style, not-really-a-recipe here.
I have only tried one recipe, and it had me hooked! I used this recipe from Orangette with wild Quebec blueberries: http://orangette.blogspot.com/2005/08/on-picking-prattling-on-and-preserving.html
I would love that Ball book to try some new recipes!
I would love to have a newer edition of this book. Mine is so old it is considered no longer accepted practice.
That having been said, my favorite jam is Strawberry Rhubarb, using the recipe from the pectin packet. Just last night I made two kinds of Gooseberry jam, both with and without added Strawberries.
My favourite jam this year (so far) is Strawberry-Black Pepper Jam. Last year’s favourite was Apricot Reisling Jam So yummy!
This year I’m looking forward to trying something with watermellon (pickles maybe?) and my grandma’s dilled carrots. It’s going to be a good year
I haven’t made this yet, so I can’t say if it’s my favorite yet, but I’m excited to try it this weekend.
Apricot Riesling Jam
My new favorite recipe this year is Strawberry Freezer Jam. After picking fresh strawberries from a local farm, I made this recipe:
SURE.JELL Strawberry Freezer Jam
Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: 5 containers
2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.
I ran the strawberries thru a large strainer (pulper) so there would not be large chunks of berries because I like a smoother jam. The taste is just like picking a fresh berry from the vine.
YUM. I shared several jars with friends and family.
LOVE your website!
My favorite is good old strawberry freezer jam. I use the Ball Brand low sugar version that uses only 1 cup of sugar to 4 or 5 cups fruit and it’s our favorite for sure. I posted about it here: http://www.livingsenseshome.com/2009/06/not-in-any-store-near-us.html
ACK! I don’t have one yet, can I still enter? My favorite thing with peanut butter and waffles is strawberry jam, so that would be the first thing I’d try when I start preserving, which I hope is this year…got the pot, got the jars, slowly acquiring the rest.
This is my “newest favorite” jam recipe. hahahaha I think I have a new favorite every week! Thanks for the opportunity to win a great book!
http://www.recipezaar.com/recipe/Papaya-and-Mango-Jam-12688
Right now my favorite is stewed rhubarb. I forgot how much I adored it as a kid visiting my grandmother and it’s so simple!!
For every 6 cups of rhubarb add 1 cup sugar and 2 tablespoons water. Cook down and process in BWB for 10 minutes. Yummy!!!
Hey! I love this site. I am planning to can some blackberry peach jam tomorrow:) Thanks for all the great information.
Well – I haven’t done much canning yet, but so far I’ve loved this Pinot Grigio Jelly.
http://ericaskitchenadventures.blogspot.com/2009/12/pinot-grigio-jelly.html
When it comes to jam, is there a bad one? I think not. I just made this Strawberry jam last weekend.. it was kind of a jam fail on my part, because it didn’t set well. But with boys that love to eat around nothing goes to waste. AND : I love your blog and stalk it often.
Jam link:
http://allrecipes.com/Recipe/Strawberry-Jam/Detail.aspx
I would love to get this. It has been on my wish list for a while now!
I love making either cherry or apple butter. I haven’t made cherry butter in quite a while though.
I don’t have any recipes yet..I’ve just inherited all of my grandmother’s ball jars, and have started learning about canning & preserving, but have yet to jump in. I’m excited to try pickles!
My favorite fruit preserve to make is plum lavender jam from urban foraged plums when the local (Portland) trees are dripping with Italian prune plums. The lavender is subtle but works really well with the sweet and tart flavors of the plum. I used the Blue Book’s recipe for plum jam and added a sachet of lavender while it cooked, then removed before canning.
PS: I am new to you blog and already obsessed! I love it.
My favorite jam recipe is the blueberry jam from the Ball Home Preserving book, but with about 2/3 of the blueberries replaced with oregon grape berries. They’re becoming ripe here in BC and I can’t wait to make some more!
My favorite recipe for jam is Mango Lime jam and after giving a few jars away, its the favorite of others too. I also recommend checking out the website from the person who wrote it to anyone who is a foodie. She is also on Facebook. Her writing style is very entertaining. http://www.shesimmers.com/2008/12/mango-lime-jam.html
I haven’t canned anything yet! A Ball Blue Book would really help.
Last night, I finished my first canning on my own – two jars of pickled garlic scapes. Hoping that they turn out!
I have NOT started canning yet! I geew up with my mom canning EVERYTHING but this is the first year we have had a garden….
David Lebovitz’s rhubarb berry jam! I have only tried it with raspberries so far, and it’s fabulous.
I planted a veggie garden this year, so I can put up a few jars of tomato sauces. I can’t wait for summer!
Spiced peach preserves. Mmmmmmm…
My favorite is your Honey Lemon Apple Jam!
http://www.foodinjars.com/2010/01/30/honey-lemon-apple-jam-recipe/
Delicious!
Oh YUM. I just made a really incredible apricot riesling jam this weekend!
http://simplyrecipes.com/recipes/apricot_riesling_jam/
That recipe doesn’t include processing, so I combined it with a simple apricot jam recipe in my new book “Canning & Preserving with Ashley English” so I knew how long to process it.
Seriously, it’s my favorite jam of all the ones I’ve made. Then again, I’ve been canning for less than a year, so take that into consideration.
I love dilly beans! Just had some at a family reunion and can’t wait to do my own.
I just checked and my ball blue book is the 1987 edition. It still works too.
I just started canning last fall. I’ve only made Raspberry Jam and then this spring we made a batch of Strawberry. Just followed the directions in the Pectin box.
Every Christmas I make Marmalade for family and friends – this recipe from Ina Garten cum Anna Pump seems to be everyone’s favorite!
http://www.foodnetwork.com/recipes/ina-garten/annas-orange-marmalade-recipe/index.html
I don’t have a favorite recipe yet, but my SIL and I have made a solemn vow to each other to find one by the end of summer. She’s going to get her grandmother’s tomato jelly recipe. If it’s a winner, I’ll letchya know.
I only started canning last summer and so far the favorite recipes have been for the strawberry jam and the plum jam (everyone loves the strawberry, but the plum is my favorite). It’d be nice to add more to my repertoire.
I’ll be doing my first solo canning this summer. I’ve done only tomatoes and hot peppers in oil with my family, during past seasons. I like citrus marmalades. TheKitchn has a copycat recipe for Dundee’s orange marmalade that I want to give a try. Although, they do not give any processing times. So, I’m not sure what to do on that end. Maybe just make a small batch for the fridge.
http://www.thekitchn.com/thekitchn/jam-report/the-jam-report-dundee-orange-marmalade-010365
I just made David Lebovitz’s cherry preserve recipe. It was only my second attempt at canning and it was the first without added gelatin, so it’s a little sticky. However, it turns out the cherries I have are more on the black cherry side, so the jars are a gorgeous dark black-purple color.
I haven’t made a fruit preserve recipe yet! Actually, I just recently bought canning equipment and am planning on my first foray this weekend. I’ll be bookmarking this post though, so I can see what everyone else loves when I’m ready.
I was just looking at my empty jars last night thinking I need to get some more in preparation for three separate trips to pick some fruit. Yum!
Eugenia Bone’s strawberry balsamic jam is fabulous.
i just made and fell deeply in love with eugenia bone’s balsamic strawberry jam recipe (from well preserved) – it is a very grown up, darkly lustrous jam.
I just recently found you and have spent the last week devouring your site. Love it–and really love your vanilla strawberry jam recipe I just used to can this past weekend. That would have to be my favorite recipe right now. Another is Mark Bittman’s tomato jam recipe: http://www.nytimes.com/2008/08/20/dining/201mrex.html?_r=2&ref=dining&oref=slogin
Thanks for hosting the giveaway!
I’ve never canned jams or jellies, but hope to do that this summer. Nice giveaway! I love your blog!
This Meyer Lemon Marmalade – I love that it pretty much uses slices of the whole fruit rather than peeling, supreming, and slicing.
http://1greengeneration.elementsintime.com/?p=896
My sister-in-law canned Spiced Peach Butter a few years ago that made me gasp with delight. Unfortunately, she didn’t copy down the recipe as she created it and has not been able to replicate it. Alas, I still mourn the loss.
I looooove this Pear and CHOCOLATE jam. Whaaaaaat?!!
http://www.grouprecipes.com/630/pear-and-chocolate-jam.html
Exciting! What a great deal
My favorite jam of the current moment is rhubarb – strawberry from Simply in Season:
Bring 6 cups chopped rhubarb and 2 cups slightly mashed strawberries to a boil over medium-low heat(looks like it will be impossible, but it’s amazing how it happens!).
Stir in 3-4 cups of sugar (I prefer 3) and boil for 20 minutes or until jammy consistency. Ladle into hot jars and process in a boiling water bath for 10 minutes. It makes 7-8 half pints.
DIVINE
The only one I have made is the standard strawberry jam suggested on the low sugar fruit pectin box – yum!
I haven’t canned ANYTHING yet…but I SO want to!!
The best recipe I have tried in the past two weeks was yours! No really, not a ploy to get a book… Your Orange Rhubarb butter is a hit. Being a southern transplant to the north I have never dealt with rhubarb before. My CSA had/has tons of it right now, and I was at a loss. Made the Orange Rhubarb butter after seeing the recipe in the Can Jam, and it is fabulous. I am not the only one either; A friend came over for dinner, loved it, and is going to pick all the rhubarb in her yard next weekend and bring it over so I can make it into butter. Ha! I think she needs this book so she can learn how to can it herself!
http://www.pickyourown.org/blueberryjam.htm
Canned Blueberry Jam!! So good!
I just made strawberry freezer jam, which I prefer so I don’t have to bother with pectin. It’s perfect on homemade bread with honey peanut butter. Also, I’m a sucker for lemon curd.
My favourite thing that I have canned is Apple Butter and I tried it for the first time last fall. I got the recipe from Tastykitchen.com. It is simply heavenly and it works with pork or chicken or on toast. Alittle slice of autumn.
I’d like to put in a recommendation for Lemon-Ginger marmalade! The recipe can be found here: http://www.finecooking.com/recipes/lemon-ginger-marmalade.aspx
I have yet to actually can something so that it doesn’t have to be stored in the fridge, but my favorite preserves recipe is Rhubarb Sauce. Here it is:
Rhubarb Sauce
4 parts chopped rhubarb
1 part sugar
Cook rhubarb over medium-low heat. Add a tablespoon or two of water if your rhubarb is late-season and not as juicy as early rhubarb. Cook until soft and thick. ADD SUGAR LAST. This prevents the rhubarb from getting too stringy. Serve on top of vanilla ice cream, pancakes, yogurt, in thumbprint cookies, or on toast.
I also like pretty much any fruit cooked. Chunky apple sauce (just peel and slice apples into a big pot over low heat, add some brown sugar, cook until slices are soft) is another favorite, as is pit fruit poached in brown sugar with a pinch of ground ginger. *nom*
This is making me hungry, now!
Luckily I am soon to be moving into a new place with a bigger kitchen, so having the Ball Blue Cookbook would be awesome because I’d actually have room to can!
I made a lot of Jams and Jellies last year, and I think my favorites were the grapefruit honey marmalade, and the apple jelly. The apple jelly was super easy, cut apples and boil the heck out of them. Remove the apples, squeezing out any liquid, stir in a package of powdered pectin (it will jelly a lot on its own, but this is a back up plan just in case) Pour in to jars and seal in a 10 minute water bath. This is the recipe for the marmalade: http://thecosmiccowgirl.wordpress.com/2010/01/17/texas-ruby-red-grapefruit-marmalade/ only I used local grapefruits.
Blackberry if they are really good.
My family’s very favorite jam is olallieberry jam. I use the blackberry recipe on the low-sugar pectin box. We pick the berries ourselves, and the jam is awesome on toast, English muffins, waffles
My favorite preserve recipe is my own – sour cherry, raspberry and grapefruit. My 3 yr old loves it. I am also a big fan of old fashioned quince jelly.
Strawberry Jalapeno jam is by far my favorite EVER! I make so many batches of this every year, I’ve stopped counting!
Ingredients
* 4 cups crushed strawberries
* 1 cup minced jalapeno peppers
* 1/4 cup lemon juice
* 1 (2 ounce) package powdered fruit pectin
* 7 cups white sugar
* 8 half pint canning jars with lids and rings
Directions
1. Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight and store in a cool, dark area.
The Blue Book strawberry jam recipe is fabulous and a huge favorite at Thistle Cove Farm.
Technically a fruit zuchinni
Zuchinni Pineapple (Faux Pineapple)
Ingredients
4 quarts zuchini, peeled (either shredded or cut into 1/2-inch cubes)
46 ounces unsweetened pineapple juice
1 1/2 cups lemon juice (the bottled kind)
3 cups sugar
Directions
Mix zucchini with other ingredients in a large saucepan and bring to a boil.
Simmer 20 minutes.
Fill jars with hot mixture and cooking liquid, leaving ½-inch head space.
Adjust lids and process in a boiling water bath for 15 minutes (add 5 minutes over 1000 feet in elevation, and 10 minutes over 6000 feet).
This one is a winner!
My favorite is blackberry-blueberry jam. I bought my first canning book today & this book would be a nice addition.
My very favorite recipe is for Zesty Red Onion Jelly from the Bernardin book. Goes so well with cream cheese and baguette! Its color is light and pink and the bits of onion just seem to dissolve…to leave a pure and magical fresh vibrant fuschia pink.
I can’t wait to make raspberry jam from my own raspberries!
I am still a little new to preserving. So far my favourite has been my spiced apple cider jelly preserve. I made it for Christmas this year. It was heavenly!
I’m hoping to start making preserves and other goodies soon – I would especially love a strawberry rhubarb recipe, as I’ve got a ton of both frozen right now. I’m also looking forward to a (hopefully!) big tomato harvest from the garden and would love to can some.
I have started my veggie patch of tomatoes, I think i’ve convinced my cousin to help me can some this year. we’ll take picts and share!
http://allrecipes.com/Recipe/Red-and-Green-Christmas-Jalapeno-Jelly/Detail.aspx?src=etaf
This is a great recipe and makes beautiful jelly for gifts. The suspended red and greem peppers add dazzle.
We love strawberry freezer jam. Our favorite is the instructions that come with the SURE JELL Pectin box.
I haven’t gotten into cooked jams yet, as I’m still relatively new to preserving and canning, but we make all sorts of berry freezer jams using the Ball freezer jam pectin. Super easy and super delicious.
Right now my fave jam is wild huckleberry and lime. Yum!
Yum – prosecco quince preserves!! http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=7089
I’m super new to this so no recipe to offer. That or you can ask my Chef’s mother for the recipe she used to show me how to make strawberry jam! :- )
Sounds like an amazing weekend of leisure! Would love to get my paws on that book!!
Annie
mint jelly made with mint picked from outside my patio door
I haven’t made too many preserves, though I have really enjoyed what I have done so far (except for a failed strawberry jam without pectin that turned into strawberry caramel!). I’ve made apple butter according to your instructions, adding cardamom, and rhubarb mint vanilla jam from The Kitchenette’s can jam entry. Both are outstanding!
I love pepper jelly. I use Paula Deen’s recipe (from Food Network). It’s so good served with crackers and cream cheese.
I made a ginger plum conserve a long time ago which was glorious, but no longer seem to have the recipe!
How about a conserve recipe? I’m new to canning, and for my first project, I did a recipe from Blue Ribbon Preserves. Is it OK to use a recipe from a book? I wrote about it on my blog, including the recipe: http://foodstorageinvernonia.blogspot.com/2010/06/i-made-jam.html
Pear butter- yummm!
I have the most experience making jam. Last year I canned tomato sauce – it was great! I just picked a 1/2 bushel of peaches and over 6lbs of blackberries, so you can be sure I’ll be canning this weekend! Thanks for the inspiring posts.
I am new to canning and I have only ever made strawberry preserves, which were delicious. I can’t wait to delve in and try some of these great recipes that involve more than one primary ingredient. Hoping to win the Ball book to expand my knowledge.
Oooh this is a tough one but I think my favorite one is that orange rhubarb butter that was posted for May Can Jam! It totally won me over and I’m so happy I gave it a shot. I love happy endings.
I love strawberry rhubarb jam!
http://www.rhubarbinfo.com/recipe-jam.html#index_jam_33
So far I’ve only made this one Concord Grape Jelly, which was good, and strawberry jam.
I’m pretty excited this year, because I found a Victorio food strainer at a yard sale for $1.75! I really want to try canning tomatoes….BUT I need the Ball Canning book to learn how!
Thanks for the opportunity!
I am going to learn how to make apricot jam as soon as I do the apricot run – I’ve been doing the run for a co-worker for 2 or 3 years now so I asked if his wife could teach me. For us – I buy the cots to eat out of hand…all 20 lbs. worth!
Howdy from a begginning canner in Texas! Your web site is the best.. thanks for including step by step instructions and photos! I can’t wait to try your orange marmalade and lemon curd recipes. Last week while on vacation I made… blackberry preserves, peppered peach preserves (everything is better with a little jalapeno in it) and my favorite of the three peach cobbler preserves… recipe follows:
5 cups diced ripe firm peaches (8 to 12 peaches, depending on size)
4 tablespoons fresh lemon juice
4 cups granulated sugar, divided
1 scant teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon unsalted butter
1 pouch liquid fruit pectin
1 1/2 teaspoons vanilla
In a large deep kettle, combine the peaches with the lemon juice and 2 cups of the sugar; cover and let stand for 1 hour
To the peaches add the remaining sugar, cinnamon, nutmeg, and butter, if using. Heat uncovered over medium heat, stirring often, until sugar is disolved. Bring to a simmer and simmer for 5 minutes, stirring frequently.
Increase the heat to mdeium high. Sitrring constantly, bring the mixture to a full rolling boil. Add the pectin and bring once again to a full rolling boil. Boil for exactly 1 minute longer. Remove from heat and skim excess foam from the mixture. Stir in vanilla and let the fruit mixture cool for 5 minutes, stirring occasionally.
Use water bath canning method
Makes about 5 half-pint (8 ounce) jars
Credit for this recipe goes to: Diana Rattray
Every summer we go out and pick black raspberries. I’ve made jam with them and it is so very good. Once we open a jar it lasts about 2 days. My daughter-in-law always wants about 10 jars. I don’t have the recipe handy as we’re remodeling our kitchen and stuff is stored away somewhere – don’t know where, but somewhere
I’m not sure if it technically counts as a preserve, though if you cut the peaches finer it definitely would. I made this recipe last year and my family went through a full pint jar in one meal!
Spicy peach chutney:
http://allrecipes.com/recipe/spicy-peach-chutney/detail.aspx
my grandma’s dill pickle….ah dang i wish i had some or at least the reipe:(
I would have to go with strawberry freezer jam. So easy, so delicious and it is wonderful to open a jar of summer when it is 7 degrees in January!
So far I’ve only made one fruit preserve–raspberry cooked with chunks of plum. I loved it but want to experiment with a lot more. Bring on the strawberries!
I don’t have a favorite jam recipe yet, but I am looking forward to using your Orange Rhubarb Butter very shortly. I’m also going to have to look at your lemon curd recipe.
I started canning last summer, looking for ways to enjoy my garden in the winter. I haven’t made any preserves or jams yet (in fact the only fruit-based canning was making applesauce from a few bushels of free “wind-fall” apples) but i’m hoping to start, taking advantage of what’s local and fresh.
I just started canning last year, and my favorite one that I have yet to make is hot red pepper jelly – serve it up with some brie and crackers MMMMMM. My boss makes it in batches and gives it for Christmas gifts. Also, Nigella Lawson’s holiday chutney is to die for…http://www.foodnetwork.com/recipes/nigella-lawson/christmas-chutney-recipe/index.html
I am a lurker in the RSS reader feeds, and I am compelled to comment. I not only desire your awesome book, but I absolutely dig your site.
I am a recently diagnosed diabetic who is adjusting to life sans carbs. I am looking to see if I can’t figure out how to change up my canning recipes so I can enjoy those things in life I miss the most. A good jam would do, I think!
Of course, pickles and the like are still okay to eat, thank goodness!
I made about 8 kinds of jam/preserves last year. This one was my favorite because it used foraged fruit. Well OK, because it is sooo good too!
http://momssundaycafe.blogspot.com/2009/08/tonight-was-for-jam-making.html
I can’t imagine choosing one favorite fruit preserves recipe! However, I am quite fond of this kiwi and lemon preserves, made with the grape-sized hardy kiwis that can be grown in Washington state.
http://musicandcats.com/2007/11/preserving-the-hardy-kiwi/
Last summer’s peach jam was probably my favorite: skin the peaches, add about 1/3 their weight in sugar, and some lemon zest. Cook until it sets nicely, and can. It’s like summer in a jam jar!
Have to say, apple butter. Technically not a fruit PRESERVE, but it’s our favorite thing to eat from a jar!
Easy “recipe” – peel and cut up a bunch of apples. Toss in crock pot with some water. Add some cinnamon and nutmeg right from the start, so that it doesn’t just smell good, it smells ridiculously good. Cook on low until it turns a brown, adding more water if necessary. Then add sugar and more cinnamon and nutmeg, all to taste.
Love putting it on a pork roast in the spring. Yum!
Well, I usually just do strawberry jam and peach jam every summer. But last year, I think, I made strawberry rhubarb jam with a bit of cardamom. Oh, I adored it. Cardamom goes in all my baking now
The recipe was similar to this recipe.
I have always like to keep it simple and classic. So may grandma’s peach and strawberry preservers have always been my favorite. Recipe has to stay in family though. a promise is a promise.
I would love this book. My fav jam recipe is strawberry freezer jam I grew up making. Yummy!
[...] Ball Blue Book Giveaway | Food in Jars Jun 3, 2010 … Sadly, I don't have a favorite jam recipe yet, which is why I probably need the blue ball book. … [...]