Tag: water bath canning

Image of 3 mason jars filled with a red, clear jelly.

How To Can Red Bud Jelly

Red bud trees are in bloom, and it’s time to make Red Bud Jelly! Red Bud Jelly is a beautiful pink jelly with a sweet, light, almost-grape flavor. The hardest part of making Red Bud Jelly is carefully removing the blossoms from the stems. Once you have removed the blossoms, it’s a super easy, quick canning project! Check out my video below for a visual aid.

As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.

Supplies to Make Red Bud Jelly

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!

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 Red Bud Jelly

Recipe adapted from the University of Wyoming Cooperative Extension Service Dandelion Jelly Recipe.

Instructions

  1. Fill a quart jar with red bud blossoms.
  2. Cover the red bud blossoms with 4 cups of boiling water.
  3. Let cool, then set in the refrigerator overnight to steep.
  4. The next day, strain the red bud “tea” into a large pot or Maslin jam pan.
  5. Bring tea to a boil.
  6. Add 3 tablespoons of lemon juice and 6 tablespoons (or one packet) of pectin to tea.
  7. Bring mixture back up to a boil, then add 4 cups of sugar.
  8. Bring to a boil again, stirring constantly for 1-2 minutes.
  9. Store jam in refrigerator or continue with canning instructions.

    10. Canning Instructions

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

More Posts For You

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

As an Amazon Affiliate, I earn from qualifying purchases. If you purchase a product following my link, the price will not change, and I only recommend products that I use and love.

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!

As an Amazon Affiliate, I earn from qualifying purchases.

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!

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!

As an Amazon Associate, I earn from qualifying purchases.

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.
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.

No Sugar Added Blueberry Jam

1 Comment

No sugar added blueberry 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. The first recipe I tried is my husband’s personal favorite–no sugar added blueberry jam! It’s 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!

Image of jar with dark filling. Lettering says "Canning Blueberry Jam, No Sugar Added, JamminandCannin.com".

As an Amazon Associate, I earn from qualifying purchases.

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! Here’s a list of the tools I use in the video.

Recipe Video

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

Instructions

  1. First, mash 4 cups of rinsed blueberries.
  2. Prepare other ingredients–1 cup unsweetened fruit juice and 49 grams of Ball or Bernardin Low or No Sugar Pectin.
  3. Sprinkle pectin on bottom of Jam & Jelly Maker, spread blueberry 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.