• Use slightly underripe fruit because it will have more pectin.
• Add a few drops of ascorbic acid if you’re using really ripe fruit.
• Use a candy thermometer to make sure that you cook your jelly to 220 degrees F. That’s the gelling point for sugar mixtures at sea level. If you’re in higher elevations, add 2 degrees for every 1,000 feet above sea level that you are at.
It’s a ton easier to fix your jelly-that-isn’t-jelly before it’s out of the pot than after you’ve already wasted time and energy processing it. Besides the temperature test, there are a couple of other ways to determine whether or not your product has gelled sufficiently to jar.
• Refrigerator test—Dribble a drop or two of jelly onto a chilled plate and place it in the fridge for a few minutes. If it gels, it’s done.
• Spoon test—Dip a chilled spoon into the jelly. If the product drips right off of the spoon in separate droplets, it’s not done. If it “sheets” together off of the spoon instead of in separate drops, it’s done.
The following are several fairly simple recipes for a variety of spreads and other delicious recipes that you can make using the water-bath method of canning for preservation. If you opt to use vegetables instead of fruits, you may need to add a few drops of ascorbic acid or lemon juice to increase the acidity to safe levels. Follow all instructions for jar and seal preparation discussed earlier to set the scene for canning success!
Classic Grape Jelly
Grape jelly is a great place to start your canning experience. It’s a kid favorite, and it’s easy to make once you get the hang of it. You can make just about any flavor jelly using this recipe. Simply substitute the grape juice with the juice of your choice.
• 3 cups unsweetened grape juice
• 1 (2-ounce) package powdered fruit pectin
• 5¼ cups granulated sugar
• 3 pint jars, lids, and bands
1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use. Prepare lids and bands by simmering them over low heat in a small saucepan.
2. In a large saucepan combine the pectin and grape juice over medium-high heat. Bring the mixture to a boil and stir for about a minute.
3. Stir in the sugar until completely dissolved. Remove the pot from the heat and skim off any foam.
4. Quickly pour the hot jelly mixture into the jars, leaving ½ inch of headspace.
5. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight.
6. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.
7. Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.
Spicy Jalapeño Jelly
This jelly covers all the bases with its mix of sweet and spicy flavors. This is a great gift for anyone with a taste for fiery foods, and it tastes great on crackers or even in a sandwich.
• 16 jalapeño peppers, divided
• 1 large green bell pepper
• 1½ cups apple cider vinegar
• 4¼ cups granulated sugar
• Pinch of salt
• 4 ounces liquid pectin
• 2 half-pint jars, lids, and bands
1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use. Prepare lids and bands by simmering them over low heat in a small saucepan.
2. Seed and finely chop 4 of the jalapeño peppers, and set aside.
3. Combine the green bell pepper and the remaining whole jalapeño peppers in a food processor or blender. Process until nicely minced and smooth. This may need to be done in more than one batch to fit into the blender or food processor.
4. Pour the pepper mix into a large saucepan, and mix in the apple cider vinegar.
5. Bring to a boil and let simmer for 15 to 20 minutes. Strain the mixture through at least two layers of cheesecloth. If you do not have any cheesecloth, a large spoon and a fine mesh strainer will work as well. You should have about 1 cup of liquid.
6. Pour the fine mixture back into the saucepan, and stir in the sugar and salt until well blended.
7. Bring to a boil over medium-high heat. When the mix comes to a rolling boil, continue to boil for 1 minute, and then add in the liquid pectin.
8. Add the finely chopped jalapeño peppers, and ladle the mixture into sterile jars, leaving ¼ inch of headspace.
9. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight.
10. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.
11. Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.
Herb Jelly
This recipe is great for making savory sweet jellies that go nicely with dinner breads. Feel free to mix and match the herbs and add more or less to suit your taste.
• 1¼ cups boiling water
• 2 tablespoons minced fresh rosemary, basil, thyme, or other herbs
• 3 cups granulated sugar
• ¼ cup white vinegar
• 1 (3-ounce) pouch liquid fruit pectin
• 2 drops green food coloring (if desired)
• 4 half-pint jars, lids, and bands
1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use. Prepare lids and bands by simmering them over low heat in a small saucepan.
2. In a large saucepan, combine the boiling water and herbs. Cover and let sit for approximately 15 minutes. You may strain the herbs out or leave them in—it’s entirely up to you. If the liquid does not yield 1¼ cups, add water until it does.
3. Add the sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly.
4. Add the pectin. Boil hard and stir for 1 minute.
5. Take the saucepan off the heat and remove any foam. Add food coloring if desired.
6. Pour the hot mixture into jars, leaving ¼ inch of headspace.
7. Remove air bubbles, wipe rims, center the lids, and screw on the bands and adjust until they are fingertip tight.
8. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.
9. Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.
Any-Fruit Jam
As the title says, you can use just about any fruit for this simple jam recipe, although you may have to experiment a bit with the pectin and sugar to get the equation just right. For the best flavor possible, it’s best to have a mix of semi-ripe and ripe fruit on hand.
• 4½ cups pitted, chopped fruit of your choice
• ½ cup water
• 7½ cups granulated sugar
• 1 (1¾-ounce) package powdered fruit pectin
• 8 half-pint canning jars with lids and bands
1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use. Prepare lids and bands by simmering them over low heat in a small saucepan.