Summertime Canning recipes for Raspberry and Plum Jam, Sour Cherry Jam, Bumbleberry Jam!
Canning Jam Recipes
It’s that time of the year again, canning season is here. It’s time to can vegetables and fruits to last us all year!
Do you have a overabundance of tomatoes, cucumbers or strawberries in the garden right now? Are you picking them by the pound and then nervously staring at them in the kitchen? We’ve all been there. During the Summer my once empty countertops become home to bowls of tomatoes, tomatillos, peppers and watermelon. If you want to cook or use a appliance then you’ll have to rearrange the vegetables for at least a minute to get some clear space to work with. With fresh harvest comes the idea of “What the heck am I going to make?”. We’ve all been there too.
(Our strawberries have a pretty nice view on the roof!)
Canning is a great way to make sure your Summer time treats don’t go to waste. By canning them you are going to make them last months! That means you can have fresh tomato sauce, pickles or strawberry jam in January during the middle of a Winter snow storm. How cool is that? Very!
Below you will find 3 recipes for 3 of my favorite jams; Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jam. All of these jams can be used for a traditional peanut butter and jelly sandwich or become part of delicious pie or crepes. Be sure to share in the comments how you love using these jams!
Sour Cherry Jam
Sour Cherry Jam
PrintIngredients
- 4 cups pitted sour tart cherries finely chopped
- 1 tbsp lemon juice
- 1 package 1.75 oz powdered pectin
- 4 1 ⁄2 cups granulated sugar
Instructions
- In a large, deep, heavy-bottomed pot, combine cherries and lemon juice. Stir in pectin until dissolved. Bring to a full boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Return to a full boil, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
- Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Notes
Tip: You can use a food processor to chop cherries; just make sure all of the pits are removed, then pulse a few times, scrape down the sides and pulse again. Do not purée.
Recipe suggestion: Use to fill small baked tart shells and add a dollop of whipped cream. Or spread on crêpes and roll up.
Bumbleberry Jam
Bumbleberry Jam
PrintIngredients
- 1 cup crushed strawberries
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- 1 cup chopped rhubarb 1⁄2-inch pieces
- 5 cups granulated sugar
- 1 pouch 3 oz liquid pectin
Instructions
- In a large, deep, heavy-bottomed pot, combine berries and rhubarb. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer for about 10 minutes or until rhubarb is softened. Add sugar in a steady stream, stirring constantly. Increase heat to high and bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
- Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Notes
Tip: Freeze premeasured amounts of chopped rhubarb and in-season berries so you have them on hand when you have more time to make jam in the winter. Adapted from Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.
Raspberry and Plum Jam
Raspberry and Plum Jam
PrintIngredients
- 2 cups raspberries
- 2 cups finely chopped yellow or red plums
- 1 ⁄4 cup lemon juice
- 5 cups granulated sugar
- 1 pouch 3 oz liquid pectin
Instructions
- In a large, deep, heavy-bottomed pot, combine raspberries, plums and lemon juice. Bring to a boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly. Bring to a full boil, stirring constantly to dissolve sugar. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating fruit.
- Ladle into sterilized jars to within 1⁄4 inch of rim; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight. Process jars in a boiling water canner for 10 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
Notes
15 Minute Strawberry Peach Jam
Birdiebee says
I want to can pickled asparagus and stewed tomatoes with zucchini.
Marissa says
I’d like to learn to do tomatoes! That one is still new to me!
Bianca @ Confessions of a Chocoholic says
Mmm jam. What a great giveaway!
barbara n says
I would love to make some chili sauce!
Dandi D says
I will be canning some salsa and pickles mostly.
Rhonda Grisham says
Tomatoes! I use them a lot, and love the taste of freshly canned.
Aimee C says
I will can anything once- I have built up quite a list of pantry staples this way. Lately I have been going through relish and mustard recipes!
Rachel says
I would like to can peaches!
Noreen says
Pickles or raspberry jam
Julie Lee says
I want to can some salsa!
Sandra says
The bumbleberry jam seemed good. Is there a way to can a bumbleberry pie filling?
Pamela says
You can absolutely can pie filling by using the canning boiling method. Enjoy Sandra!
D Schmidt says
What a fantastic prize! I have recently started canning so am very much a novice but I really want to start making my own jams.
Carolsue says
I want to can peaches or pickled beets
Kim Henrichs says
I want to put up some pickles!
Kristen says
I want to can tomatoes.