Saturday, August 28, 2010

persevering to preserve

still slowly working away at canning here folks. I've got one (hopefully only one!) batch of jam left, then i've got lots of juice to make....   I also _hope_ to get the chance to can some apple pie filling (children permitting!) as well as do up some pickles... if i can get my hands on pickling cukes. No, i didn't plant any this year.

does anyone know of a locally set up bartering group/ co-op?  i'm just curious to see if there's anything like that available in my province, as i'd love to be able to do more bartering...

and now, a recipe for you!

blueberry-crabapple jelly on to cook!

simple Crabapple Berry Jelly

crabapples: at least 8 cups
berries: at least 3 cups ((note: i've tried blueberries, hawthorn berries and chokecherries, but try anything you like!)
sugar: 7 1/2 cups
2 TBS lemon juice
pectin: liquid type, one pouch

  a full rolling boil

Place washed crabapples in a large pot. Add water until fruit is _almost_ covered (just a few spots sticking out) Bring to a boil, and cook for about 15 minutes, stirring frequently, or until the fruit is cooked through. put fruit in a strainer or jelly bag over a large bowl. Allow it to drain at least 4 hours, or overnight ((note: i tend to press/squeeze the pulp, as you'll get more juice, but you won't have a crystal clear end product. however... i don't care if it's clear or not!)

Repeat exact above instructions with your second fruit, into a second bag/sieve and bowl. (depending on the fruit, it can take anywhere from 5 minutes to nearly an hour to cook through. check frequently!)

as the cooking doesn't take long, prepare your canning equipment, and have it COMPLETELY ready before you start!
In a clean large pot measure 3 cups crabapple juice and 2 cups berry juice. if you are short on one, make it up with the other. if you run out of both, you can add as much as 1/2 cup plain water.
add the sugar and lemon juice
heat on high, and bring to a full rolling boil.
Add your pouch of pectin. bring back to a full rolling Boil. BOIL ONE FULL MINUTE!
take off the heat. continue to stir constantly for about 3 minutes.
pour into canning jars, and can in hot water bath for 10 minutes.
makes about 8 - 250ml jars

 yummy jelly!

note: this recipe is an adaptation of the crabapple jelly recipes found in both major brands of liquid pectin.
for more detailed canning instructions, purchase a good canning book, or try online.

one source is:  (though there are better sites for basic info, i happen to use the bernardin canning recipe book, and i love it)

No comments:

Post a Comment