Chris has been canning jam. One of the unfortunate things we had to let go of, when we relocated, was the Bulk of our cellar pantry. While we do not have as much proper storage space as we did before, canning and putting up is in our blood - we can’t help ourselves. Canning is a great way to store up not just meat, veg, and fruit, but, nuts, spices, salt, sugar, wines and spirits in ready to eat and tasty ways. Water bath canning for fruits and berries is super easy. Further, you can pair jams and chutneys with other food and meats, or use them to make sauces to serve with such. Below is a sampling for our latest:
From left to right - blueberry spice, bourbon peach, and strawberry.
We‘ve also learned that using apple in jams creates natural pectin. Or, sometimes, boiling the jam down to a certain consistency will cause the jam to set up once packed in jars. So, should there be continued supply chain issues and you can’t find pectin on the shelves, boil longer, or mince in some apple (Suggested, Granny Smith). Guessing any apple will work.
Happy canning for 2022!