It's canning season! WOOHOO! I love canning in the summer with all of the fresh fruits and vegetables. Usually I'm able to get started in early June but because I worked until mid-June and with all the other craziness going on I didn't get around to canning until this past week.
Also, this week I'm hosting #SundaySupper and our theme is Preserving the Harvest. I can't wait to share all of these amazing recipes using different types of preserving including canning, freezing, dehydrating, and others! I first started canning two years ago and I can honestly say I'm addicted! Seeing all of those fresh fruits and vegetables in the summer makes me want to run out, buy some, and get canning so I can have them all year long!
I probably still wouldn't have gotten around to it but when I saw my parents this weekend my mom sent me home with a pound and a half of rhubarb and then when I went grocery shopping this week strawberries were on sale for $3.00 for 2 pounds.
I first started hunting for my strawberry rhubarb jam recipe then realized I just made this jam last year. While it was good, I was looking for something a little different. I did have a pint of blueberries in the refrigerator so I just ended up making mixed berry rhubarb jam which not only tasted great, but was a gorgeous jeweled purple color.
This jam was fairly easy to make and the "pop, pop, pop" of the lids was music to my ears! I had a little bit more then would fill 8 jars so I kept it in the refrigerator and ate it on a piece of toast. Delicious! Really sweet, just a little bit tart, and such a pretty color. I can't wait to fill some thumbprint cookies with this beautiful jam.
Mixed Berry Rhubarb Jam (adapted from Ball Complete Book of Home Preserving)
2 c. strawberries, hulled and diced
1 c. blueberries
3 c. rhubarb, chopped
6 T. lemon juice
2 packages (1 .75 oz each) regular fruit pectin
8 c. sugar
1. Prepare a boiling water canner, 8 or 9 half pint jars, and lids.
2. In a large saucepan combine the strawberries, blueberries, rhubarb, and lemon juice. Whisk in the pectin until dissolved. Bring the berries to a boil over high heat, stirring frequently.
3. Add all of the sugar at once and return to a rolling boil, stirring constantly. Boil hard for 1 minute then remove from heat. Skim off form if needed.
4. Ladle the hot am into hot jars leaving 1/4 inch of headspace. Remove the air bubbles, adjust headspace, and wipe rim clean. Center a lid on top of the jar and tighten the screw band to fingertip tight.
5. Place the jars in the canner and make sure they are completed covered by the water and that it is boiling. Cover and process for 10 minutes.
6. Remove from heat and remove lid. Allow to sit for 5 minutes.
7. Remove the jars from the canner and cool for 24 hours. Check the seals and store for up to 1 year.
Makes 9 half pints.
Be sure to visit the blogs below to see how they Preserved the Harvest:
Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina
Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake
Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Also, this week I'm hosting #SundaySupper and our theme is Preserving the Harvest. I can't wait to share all of these amazing recipes using different types of preserving including canning, freezing, dehydrating, and others! I first started canning two years ago and I can honestly say I'm addicted! Seeing all of those fresh fruits and vegetables in the summer makes me want to run out, buy some, and get canning so I can have them all year long!
I probably still wouldn't have gotten around to it but when I saw my parents this weekend my mom sent me home with a pound and a half of rhubarb and then when I went grocery shopping this week strawberries were on sale for $3.00 for 2 pounds.
I first started hunting for my strawberry rhubarb jam recipe then realized I just made this jam last year. While it was good, I was looking for something a little different. I did have a pint of blueberries in the refrigerator so I just ended up making mixed berry rhubarb jam which not only tasted great, but was a gorgeous jeweled purple color.
Mixed Berry Rhubarb Jam (adapted from Ball Complete Book of Home Preserving)
1 c. blueberries
3 c. rhubarb, chopped
6 T. lemon juice
2 packages (1 .75 oz each) regular fruit pectin
8 c. sugar
1. Prepare a boiling water canner, 8 or 9 half pint jars, and lids.
2. In a large saucepan combine the strawberries, blueberries, rhubarb, and lemon juice. Whisk in the pectin until dissolved. Bring the berries to a boil over high heat, stirring frequently.
3. Add all of the sugar at once and return to a rolling boil, stirring constantly. Boil hard for 1 minute then remove from heat. Skim off form if needed.
4. Ladle the hot am into hot jars leaving 1/4 inch of headspace. Remove the air bubbles, adjust headspace, and wipe rim clean. Center a lid on top of the jar and tighten the screw band to fingertip tight.5. Place the jars in the canner and make sure they are completed covered by the water and that it is boiling. Cover and process for 10 minutes.
6. Remove from heat and remove lid. Allow to sit for 5 minutes.
7. Remove the jars from the canner and cool for 24 hours. Check the seals and store for up to 1 year.
Makes 9 half pints.
Be sure to visit the blogs below to see how they Preserved the Harvest:
Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina
Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake
Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Also, this week I'm hosting #SundaySupper and our theme is Preserving the Harvest. I can't wait to share all of these amazing recipes using different types of preserving including canning, freezing, dehydrating, and others! I first started canning two years ago and I can honestly say I'm addicted! Seeing all of those fresh fruits and vegetables in the summer makes me want to run out, buy some, and get canning so I can have them all year long!
I probably still wouldn't have gotten around to it but when I saw my parents this weekend my mom sent me home with a pound and a half of rhubarb and then when I went grocery shopping this week strawberries were on sale for $3.00 for 2 pounds.
I first started hunting for my strawberry rhubarb jam recipe then realized I just made this jam last year. While it was good, I was looking for something a little different. I did have a pint of blueberries in the refrigerator so I just ended up making mixed berry rhubarb jam which not only tasted great, but was a gorgeous jeweled purple color.
Mixed Berry Rhubarb Jam (adapted from Ball Complete Book of Home Preserving)
1 c. blueberries
3 c. rhubarb, chopped
6 T. lemon juice
2 packages (1 .75 oz each) regular fruit pectin
8 c. sugar
1. Prepare a boiling water canner, 8 or 9 half pint jars, and lids.
2. In a large saucepan combine the strawberries, blueberries, rhubarb, and lemon juice. Whisk in the pectin until dissolved. Bring the berries to a boil over high heat, stirring frequently.
3. Add all of the sugar at once and return to a rolling boil, stirring constantly. Boil hard for 1 minute then remove from heat. Skim off form if needed.
4. Ladle the hot am into hot jars leaving 1/4 inch of headspace. Remove the air bubbles, adjust headspace, and wipe rim clean. Center a lid on top of the jar and tighten the screw band to fingertip tight.5. Place the jars in the canner and make sure they are completed covered by the water and that it is boiling. Cover and process for 10 minutes.
6. Remove from heat and remove lid. Allow to sit for 5 minutes.
7. Remove the jars from the canner and cool for 24 hours. Check the seals and store for up to 1 year.
Makes 9 half pints.
Be sure to visit the blogs below to see how they Preserved the Harvest:
Cool Condiments:
Chow Chow Relish from Magnolia Days
Homemade Hot Dog Relish from Juanita's Cocina
Fabulous Fruits:
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind from What Smells So Good?
Fig and Strawberry Jam from Jane's Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D's Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam from Cookin' Mimi
Strawberry Butter from The Urban Mrs
Other Outstanding Recipes:
Fireweed Jelly from The Foodie Army Wife
Flavoured Butters from Small Wallet, Big Appetite
Gravlax from That Skinny Chick Can Bake
Vivacious Vegetables:
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa from Peanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) from La Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney from Food Lust People Love
Traditional Escabeche (Pickle) from Basic N Delicious
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
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