Month: February 2024

Image of 6 mason jars sitting on a black and white kitchen towel with yellow filling. The filling is pineapple habanero jam. One jar at the front has a heart on it, marked in sharpie.

How To Can Low Sugar Pineapple Habanero Jam

This pineapple habanero jam is perfect for the spice-lovers in your life! You can also modify the heat if you’re not quite brave enough to use an entire 1/2 cup of habanero peppers, and I’ll explain how to do that later in the post!

One of my best sellers is Habanero Gold Jelly, which is a Ball recipe. While it is absolutely delicious, it is also chock full of sugar. One half-pint jar contains about 200 grams of added sugar! This recipe is great if you’re looking for a lower sugar option, with only about 67 grams of sugar in one half-pint jar!

Image of 6 mason jars on a black and white checkered kitchen towel. The jars are filled with a yellow and orange filling. One lid has a heart drawn with a Sharpie. Lettering says, "Pineapple habanero jam, low sugar, JamminandCannin.com".

How to Use Pineapple Habanero Jam

A very common way to use habanero jam is over cream cheese as a sort of dip/topping for crackers. But there are so many ways to use it! Here’s a list of my customers’ favorite ways to use pineapple habanero jam:

  • Over baked salmon
  • A baste for ribs or any kind of BBQ
  • A sauce for wings
  • A glaze for pork chops
  • On cornbread
  • A replacement chili sauce dip for egg/spring rolls–mix with a little vinegar to make it saucier
  • A mix in for a piña colada

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Supplies to Make Pineapple Habanero Jam

If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier! One of the products featured in the recipe is this awesome pineapple corer that not only cores your pineapple but slices it too!

You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find it here.

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Reducing the Spice

If you prefer a milder jam, swap a portion of the habanero for yellow or orange bell peppers. It is safe to swap pepper varieties. However, you must keep the amount the same. So, whatever peppers you choose to use, make sure you’re only using 1/2-cup-worth of peppers total in the recipe.

Recipe Video

How to Make Low Sugar Pineapple Habanero Jam

Recipe adapted from Pomona’s Universal Pectin Raspberry Habanero Jam recipe.

Instructions

  1. If using fresh pineapple, core 4-cups-worth of pineapple. Put in a food processor with the juice from the pineapple and pulse until pineapple is crushed consistency. If using canned, crushed pineapple, continue to next step.
  2. Measure 4 cups of crushed pineapple and put in large stockpot.
  3. Add 1/2 cup of finely diced habanero peppers, 1/3 cup bottled lemon juice, and 2 1/2 teaspoons calcium water (from the Pomona’s Universal Pectin packet).
  4. Bring mixture to a boil.
  5. While waiting for mixture to come to a boil, combine 1 1/2 cups sugar and 2 1/2 teaspoons Pomona’s Pectin powder in separate bowl.
  6. Once mixture comes to full boil, slowly add in sugar and pectin mixture. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
  7. Store jam in refrigerator or continue with canning instructions.

    8. Canning Directions

  8. Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
  9. Debubble and double-check headspace. Add more mixture, if needed.
  10. Clean jar rim off to ensure no jam is on it.
  11. Put a clean lid on and screw on band until fingertip tight.
  12. Put in water bath canner.
  13. Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
  14. Water bath process for 10 minutes, adjusting for altitude.
  15. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  16. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  17. Wash jars and store without bands on.

More Posts For You

Thumbnail image with "Canning Chocolate Low Sugar Cherry Preserves" in white lettering. Images behind the text are a bowl of halved cherries and a girl with long, dark hair using a jar lifter to lift jars of burgundy filling.

How To Make Low Sugar Chocolate Cherry Preserves

These chocolate cherry preserves are absolutely delicious and the best part is that they contain considerably less sugar than anything naturally sweetened that you can purchase in-store! My family loves these preserves in sweet rolls, as a yogurt mix-in, and as an ice cream topping!

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Supplies to Make Chocolate Cherry Preserves

If you have read my post about my favorite canning supplies, then you already know I’m going to mention my Cherry Pitter. If you make these chocolate cherry preserves, you will be so happy you purchased it! It pits 6 cherries at a time!

You also need Pomona’s Universal Pectin for this recipe, which is formulated specifically for low- or no-sugar canning recipes. Since I use Pomona’s quite often, I purchase the pectin powder in bulk. You can find it here.

I also highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker, if you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it. I use it exclusively for anything I water bath can. The best feature of this canner is that is can easily hold 12-14 half-pint jars!

Recipe Video

How To Make Low Sugar Chocolate Cherry Preserves

Original recipe can be found here: https://pomonapectin.com/chocolate-cherry-preserves/

Instructions

  1. First, pit and halve 2.5 pounds of fresh, sweet cherries.
  2. Add cherry halves to a large pot. Add 1/2 cup water and sift in 1/3 cup cocoa powder.
  3. Heat cherry cocoa mix to a boil. Then, reduce to simmer for 5 minutes.
  4. Keep 4 cups of cherry mixture in large pot, and reserve any extra for another use.
  5. Add 1/4 teaspoon ground cinnamon, 1/8 teaspoon of cayenne pepper (optional), 1/4 cup lemon juice, and 3 teaspoons calcium water to cherry cocoa mixture and bring back up to a boil.
  6. While waiting for mixture to come to a boil, combine 1 1/4 cups sugar and 2 1/2 teaspoons Pomona’s Pectin powder and mix well.
  7. Once mixture comes to a boil, add the sugar mixture slowly. Stir 1-2 minutes and remove from heat once the mixture comes up to a boil.
  8. Store jam in refrigerator or continue with canning instructions.

    9. Canning Directions

  9. Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
  10. Debubble and double-check headspace. Add more mixture, if needed.
  11. Clean jar rim off to ensure no jam is on it.
  12. Put a clean lid on and screw on band until fingertip tight.
  13. Put in water bath canner.
  14. Fill remaining jars until mixture is gone. About 4-5 half-pint jars.
  15. Water bath process for 10 minutes, adjusting for altitude.
  16. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  17. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  18. Wash jars and store without bands on.

The Best Ways to Use Extra Jam and Jelly!

If you’re anything like me, then you have a refrigerator full of half-empty jars of jam and jelly, maybe even a preserve or two! After all, you can only eat so much toast with jam before you get tired of it!

If you have a large family, maybe this isn’t an issue. But, with just my husband and myself, we’re always finding ways to use our preserves in unique ways! Below is a list of my favorite uses for jam or jelly for when we’re tired of it on toast.

Image is a closeup of a hand holding a jar of what appears to be orange marmalade. The lettering says, "5 no waste ways to use leftover jam and jelly, JamminandCannin.com".

Do you have a favorite way to use leftover jam or jelly? Please let me know in the comments!

1. Turnovers

You can find my sourdough turnover recipe here! A turnover is basically a little pie, and extra jam and jelly is perfect for making turnovers because each turnover only needs a couple of teaspoons of filling! I typically make 4 turnovers at a time, so, if I open an entire jar of home-canned pie filling, some of it will likely go to waste. Turnovers are a great way to use up a couple of half-empty jam and jelly jars!

2. Sweet Rolls

Sweet rolls are basically cinnamon rolls with a different filling. Using leftover jam and jelly gives you a ton of options to personalize your sweet rolls! My family’s favorite fillings are blueberry jam and chocolate cherry preserves, but the possibilities are endless!

3. A Mix In

My personal favorite way to use extra jam and jelly is as a mix in for yogurt! Plain yogurt is absolutely delectable with a little swirl of my sugar free jam, a drizzle of honey, and a sprinkle of granola! You can get my sugar free blueberry jam recipe here and my sugar free blackberry jam here! If you haven’t tried my sourdough granola yet, you must! It is heavenly!

4. Vinaigrette

One of the newest ways I have started using jam and jelly is in vinaigrette! It adds a delicious flavor and a hint of sweetness to the vinaigrette–it’s like nothing you’ve ever tasted! You can find my blackberry vinaigrette recipe here. It contains instructions on how to make it your own!

5. Poptarts

These are similar to turnovers in the sense that they only use a tablespoon or two of filling each. And, unlike Poptarts that you’ll buy in the store, when you make them yourself, you control every ingredient that goes in them! I love making poptarts with sugar free jam and jelly for a healthier version!

An image of frozen peas, corn, and carrots.

How to Use Up Vegetables in Soup Mix Freezer Bags

We’ve all been there… We’ve all had the best intentions of meal prepping or eating healthier and then either never started or only used half the veggies we bought. The rest sat in the refrigerator until they were either going bad or were beyond the point of saving, and we had to throw them out. Well, I have the perfect solution for how to use up veggies that will not only save time later but will help you eat healthier too!

You can use these to make my staple “chicken” noodle soup recipe or this delicious curry soup!

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Soup Mix Bags

When my celery is starting to wilt and my mushrooms have been sitting in the refrigerator way too long, I gather all of the vegetables in my refrigerator, take out my food processor, and get to work making soup mix bags! It only takes a few minutes, and then I have bags of vegetables ready to pull out of the freezer any time I’m hungry for soup. If you don’t have a food processor, you can cut your vegetables by hand. It will just take a little longer.

Items Needed to Make Soup Mix Bags

You don’t need anything fancy to make these soup mix bags, but there are a couple of items that make creating these soup mix bags much easier!

First, I love reducing waste by utilizing reusable, resealable freezer bags. These are my favorite!

I also recommend these stands that hold reusable or disposable freezer bags open so you can fill them more easily!

This is the food processor I use as well. It has an 8-cup capacity and is a great option on a budget!

What Vegetables Work?

The great news is that these soup mix bags are customizable to what you like to eat in your soup and what you happen to have in your refrigerator! My favorite combination just contains the staples I use in almost every soup I make–carrots, celery, bell peppers, onion, garlic, and mushrooms.

Below is a comprehensive list of vegetables that freeze well and that you could include in your soup mix bags:

  • Carrots
  • Celery
  • Bell peppers
  • Onions
  • Mushrooms
  • Corn
  • Broccoli
  • Zucchini
  • Green beans

Vegetables With Special Preparation

Mushrooms will need to be fully cooked before freezing, while zucchini and green beans will all need to be blanched.

Instructions

  1. Wash all vegetables and peel the vegetables that need peeled.
  2. If any vegetables require special preparation, like pre-cooking or blanching, complete that preparation and set the vegetables aside to cool.
  3. Using a food processor with the slicing plate attached, slice the remaining vegetables you would like to use in your soup mix bags.
  4. Evenly divide the vegetables into reusable sandwich bags.
  5. Store in freezer for 4-6 months.
  6. When you’re ready to cook, simply take bag out of freezer and dump vegetables into hot pan.
  7. Allow to thaw and then cook to desired doneness.
  8. Continue with soup recipe.
Image of hand holding jam in a jar.

No Sugar Added Blackberry Jam

1 Comment

No sugar added blackberry jam is so easy to make! And it’s even easier if you own a Ball freshTECH Jam & Jelly Maker (J&J Maker for short)! I LOVE my J&J Maker! But I was tired of being limited by the few recipes that come with the Jam & Jelly Maker, so I decided to experiment. This recipe is a Bernardin recipe and you can find the link here. But, if you want to learn how to make it in the Jam & Jelly Maker, keep reading!

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Why Use the Jam & Jelly Maker?

The Jam & Jelly Maker is so easy to use because it stirs for you! It also doesn’t require that you use your stovetop, which is a bonus if you work full time and do all of your cooking, canning, and baking on the weekends like me! It is so nice to be able to keep a large burner clear for lunch, dinner, or whatever I’m meal-prepping!

If you are interested in another way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it, I highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars!

What Do I Need to Can?

The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier. You can find the list here, and below is a list of the tools I use in the video.

How to Make No Sugar Added Blackberry Jam in Jam & Jelly Maker

Instructions

  1. First, mash 4 cups of rinsed blackberries.
  2. Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
  3. Sprinkle pection on bottom of Jam & Jelly Maker, spread blackberry mash evenly over the top, and add in fruit juice.
  4. Press “Jam” and press “Enter.” The J&J Maker will start stirring.
  5. After 4 minutes, the J&J Maker will beep. If you are adding any sweetener, pour it evenly over the top of the mixture. If you’re not adding any sweetener put the lid on.
  6. For the remaining 17 minutes, watch the J&J Maker carefully. If at any time it looks like the mixture may overflow, take the lid off and allow the mixture to cool.
  7. The J&J Maker will beep again when it is finished. Take the lid off and either store jam in refrigerator or continue with canning instructions.

    8. Canning Directions

  8. Fill clean, warm jars with jam mixture, making sure to leave 1/4-inch headspace.
  9. Debubble and double-check headspace. Add more jam, if needed.
  10. Clean rim off to ensure no jam is on it.
  11. Put a clean lid on and screw on band until fingertip tight.
  12. Put in water bath canner.
  13. Fill remaining jars until jam mixture is gone.
  14. Water bath process for 10 minutes, adjusting for altitude.
  15. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  16. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  17. Wash jars and store without bands on.
Image of 6 jars filled with various color fillings.

Canning Supplies I Love!

3 Comments

If you’re serious about canning, check out this list of my must-have canning supplies! Now, you don’t necessarily need any of these items (except maybe the jar lifter), but they sure make life easier and canning projects go by faster!

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What Canning Supplies Do I Absolutely NEED?

The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches for water bath canning. That’s really all you need!

Video

But, after probably hundreds of canning projects, I have discovered a few canning supplies that are completely worth the investment if canning is going to be a part of your preserving plan. By “investment,” I don’t mean to imply that any of these canning supplies are necessarily pricey. But they do have a cost and take up precious space in your kitchen or wherever you store your canning items.

For me, these are the items that are worth spending money on and giving space up for!

  • Cherry Pitter – If you plan on using fresh cherries for a canning project, you’ll be so happy you bought this cherry pitter! It pits 6 cherries at a time! I love it for making Chocolate Cherry Preserves, which is one of my family’s favorites!
  • Jar Lifter – This might be the one canning supply you actually do need. It helps you put jars in and take jars out of boiling water. If you don’t have a jar lifter, I don’t know how you’ll be able to remove the jars after processing!
  • Heat Resistant Gloves – These aren’t really a necessity either, but I use them almost every single time I can and they have definitely kept me from getting burned! If you plan on using reusable canning lids, such as the Tattler reusable lids, then I really do recommend getting some of these gloves. Tattler reusable lids require you to tighten the bands after your jars have processed, and these help protect your hands from those hot jars.
  • Bottle for vinegar to wipe rims of jars – This one is definitely not necessary, but it has helped me save time, money, and a LOT of messes! Gone are the days of trying to carefully dump vinegar on a paper towel just to have half of of the bottle dump all over the countertop, the floor, and me!
  • Canning Funnel – This canning funnel is my favorite because it has headspace measurements on it! It’s also very heavy duty, which is a must if you’re not going to use stainless steel, as you’ll be working with super hot jams and jellies at times!
Photo of oranges

Easy, Low Sugar Orange Marmalade

I grew up listening to Paddington on cassette and, if you know Paddington, then you know he loooves marmalade! I have wanted to try it since I was a child, but it is quite difficult to find in the southern United States. So, when oranges came into season and went on sale, I knew I had to make my own. If you’ve been around long or know me at all, then you know I’m always looking for a way to lower the amount of sugar I consume. And this easy, low sugar orange marmalade recipe did not disappoint!

What Does Marmalade Taste Like?

Marmalade is bright and citrusy, sweet and sour, and absolutely delicious! I’m personally not a huge fan of citrus-flavored items. Between a lemon poppy seed cake and a carrot cake, I’ll opt for the warm spices of the carrot cake any day! But this orange marmalade is perfectly balanced, and I would choose it over my trusty blueberry jam!

Is This Recipe Safe?

This is a safe, tested recipe! You can find the original recipe here on the Pomona’s Pectin website. I did make some approved changes, like using orange instead of the half grapefruit it calls for and doubling the recipe (which is safe when using Pomona’s Pectin), but nothing that would change the safety of the recipe.

How to Eat Marmalade

The traditional way to eat orange marmalade (in America) is on toast or a biscuit. However, there are numerous ways to use marmalade! Below are some of my recommendations.

  • Mix into yogurt
  • Make a marinade for orange chicken by mixing orange marmalade, soy, and some brown sugar
  • Serve on (or in!) blueberry scones–I think the citrusy orange will perfectly balance with the blueberries!
  • Serve as a spread on a charcuterie board
  • Use it to make a simple vinaigrette
  • Add in a teaspoon or two to my favorite glaze recipe! It’s delicious on sweet rolls, dessert bars, and cakes!

What Do I Need to Can?

The simple answer is that you need jars, lids, bands, and a large pot that will allow water to cover your jars by 1-2 inches. However, I do have some favorite canning tools that make life easier! Here’s a list of the tools I use in the video.

As an Amazon Associate, I earn from qualifying purchases.

If you are interested in a way to save stovetop space or if you have a glass stovetop and don’t want to put a heavy canner on top of it, I highly recommend purchasing either a steam canner or the Ball freshTECH Electric Water Bath Canner and Multi-Cooker! The awesome thing about this canner is that is can easily hold 12-14 half-pint jars! It’s the only thing I use to water bath can!

Recipe Video

How to Make Lower Sugar Orange Marmalade

Ingredients

Instructions

  1. Peel 4 oranges with a vegetable peeler.
  2. Use a paring knife to remove the white pith from the back of the peels.
  3. Cut the peels into thin strips, about 1/2 inch long and put into large pot.
  4. Cut all 9 oranges in half. Use paring knife to separate pulp/fruit from the membrane and peel. Scoop pulp out with a spoon and squeeze remaining juice into pot.
  5. If you prefer chunks of orange in your marmalade, put the triangular pieces of orange in the pot with the peels. Otherwise, chop to desired size.
  6. Add orange juice to sauce pan. Bring to boil, then simmer for 20 minutes.
  7. If you have more than 12 cups of the orange mixture, remove it until you have only 12 cups.
  8. Add calcium water and lemon juice to pot.
  9. Bring mixture back to a boil over high heat.
  10. While waiting for mixture to come to a boil, mix sugar and pectin powder.
  11. Once mixture is at a full boil, add the sugar mixture slowly until dissolved.
  12. Once mixture comes to a full boil, remove from heat.
  13. If you aren’t canning this marmalade, pour into jars and store in refrigerator for 4-6 weeks.

    14. Canning Directions

  14. Fill clean, warm jars with marmalade, making sure to leave 1/4-inch headspace.
  15. Debubble and double-check headspace. Add more marmalade, if needed.
  16. Clean rim off to ensure no marmalade is on it.
  17. Put a clean lid on and screw on band until fingertip tight.
  18. Put in simmering water bath.
  19. Fill remaining jars until jam mixture is gone.
  20. Water bath process for 10 minutes, adjusting for altitude.
  21. Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
  22. Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
  23. Wash jars and store with bands off.