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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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. … [...]