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
Anna says
I love ALL of the jams you made Pamela, I’ve never canned before, but it seems a great way to keep on enjoying everything I grow myself. Beat pictures by the way, I super love the strawberries view from the rooftop, just gorgeous.
Sophie says
Wonderful different jam recipes! I am trying them all out, they look fab! x
Lindsey @ American Heritage Cooking says
I don’t have an overabundance of any fruits but I really, really wish I did!!! I want to start canning but the problem is I don’t have any space to store the canned foods. No matter, I’m going to do it anyways because I’ve never let a little thing like space deter me before!
Arpita@ The Gastronomic Bong says
Nothing is better than freshly prepared homemade jam.. The jams look so delicious. I would love my morning toast with these amazing jam.. have a fabulous weekend.. 😀
Debra says
Getting ready to can MORE tomatoes today!!!!
Angie@Angie's Recipes says
Love all of them, but that cherry one is my favourite!
Amy (Savory Moments) says
Great giveaway and lovely jams! I’m always so excited at canning season. Last year we made a huge stash. This year, at minimum, I’ll be making crushed tomatoes, tomato sauce, tomato jam, salsa verde, peaches, applesauce, spiced pears, probably a chutney, pickled jalapenos, pickled banana peppers…. These green jars would be fun to use!
Thalia @ butter and brioche says
wow that sour cherry jam is definitely calling my name.. i could probably eat it by the spoonful. looks delicious!
karen says
I’d like to can tomatoes
Kelly says
Your jams look gorgeous Pamela, I love the sound of all them! I get so inspired whenever I see canning recipes. I’ve always wanted to try my hand at it but I’m still a little bit apprehensive for fear of messing up something along the way. You make it look so easy and are inspiring me to get over my fear soon 🙂
MLE says
I made blackcurrant jam from fruit grown in our garden – that was awesome. I plan to make peach jam next week – yum.
Marcia says
I canned strawberry jam a couple of years ago and it was the most delicious jam ever! A friend helped me (she’s a pro!) and I’m a little intimidated to try again. Yours look so good!
Margot C says
I have been making a Blackberry/Lemon/Vanilla Bean Jam that everyone like; so with Christmas in mind I should make a bunch more while the berries are abundant.
Melissa @ My Recent Favorite books says
I would love to can strawberry jam! Thats my favorite ( and my weakness! )
Thanks for the chance to win!
Emma @ Bake Then Eat says
I love making jams and chutneys when I am weighed down with far too much fruit and veg. I really like the sound of your sour cherry jam I shall definitely have to make some of that 😀
Katie says
I’m canning pickled beets today!
Michelle says
Awesome giveaway!! I have never tried canning before, but you have me interested. :p I would definitely try making jam. And it would be awesome to can big batches of my pasta sauce.
Btw…I am making a rendition of your taco casserole (the one with pasta) for dinner tonight. Very excited. 🙂
Pamela says
Enjoy Michelle, that sounds like a tasty dinner that I hope you enjoy!
Sarah @ People, Places & Plates says
Just started canning for the first time this summer..definitely going to have to give these a try!
Liza Vladyka says
veggies
Becky Sherman says
I would love to can tomatoes and fruit.
Lorie says
We’ve been canning pickles and need to can our tomatoes. Looking forward to canning apple butter soon.
Lauren says
I have been canning tons of tomatoes, applesauce, pickles, and relish!
cheri says
What wonderful collection of jams you have made Pamela, love canning and eating what we have grown ourselves, so satisfying.
Mason Canyon says
I’d like to can some pear preserves.
Kelly @ hidden fruits and veggies says
I like to can ALL of the things. My absolute favorite is probably applebutter or homemade spaghetti sauce (with extra, extra wine. yum!)
Choc Chip Uru says
You make me want to can 😀
So loving it!
Cheers
Choc Chip Uru
Amber says
I have never canned anything and I can’t wait to try. Great giveaway!!
Matt says
I want to can tomatoes, green beans, and jalapenos!
Gayle @ Pumpkin 'N Spice says
All of the jams sound amazing! Such gorgeous pictures, too. That sour cherry jam is just calling my name. Such a fun flavor!
Mel says
Have I mentioned how sad I am going to be when Farming season is over for the year?!