Mint Jelly

Mint Jelly

3 cups packed fresh mint leaves and stems
3 tablespoons lemon juice
4 1/2 cups boiling water
2 drops green food colour
6 cups white sugar
1 jar liquid pectin

Rinse off the mint leaves, and place them into a large saucepan. Crush. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain. Pour into a saucepan. Stir in the lemon juice and food colouring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly.

Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.

Process BWB 10 minutes.

* Dark, due to home made pectin.

Crabapple Recipes

Great tutorial on crabapples here.

Changes I made:

Crabapple Jelly

8 cups	crabapple juice
8 cups	sugar

4 Tbsp cinnamon
1 Tbsp allspice

Measure juice into a large broad saucepan; add sugar, spices, stirring to dissolve. Boil over high heat until jelly stage is reached. Remove from heat, skim and pour into sterilized jars leaving 1/4 in (.5 cm) headspace. Seal. Process for 5 minutes in a boiling water bath.

Crabapple Sauce

10 cups	crabapple pulp
3 cups	sugar

4 Tbsp cinnamon
5 cups water

Combine pulp, water, spice, and sugar. Bring to a boil. Fill sterilized pint  jars leaving 1/2 in (1 cm) headspace. Seal. Process 15 minutes in a boiling water bath.

Crabapple Juice

Boil crabapples 20 minutes.
Strain juice from pulp 2 hours.  (Keeps the juice from getting too thick).

Bring juice to boil.  Add 2 cups sugar for every 3 cups juice. Stir until dissolved.   Remove from heat.  Pour into sterilized jars, leaving 1/2 inch headspace.  Process in BWB 10 minutes.

Rhubarb-Raspberry Jam

Rhubarb-Raspberry Jam

4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
3 sprigs fresh mint
2 cups sugar
1 tablespoon fresh lemon juice

2 Cups raspberries

Combine rhubarb pieces, mint leaves, sugar and fresh lemon juice in heavy large Dutch oven. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours or overnight.

Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens slightly, about 5 minutes. Juice raspberries, add to rhubarb mixture, and boil until mixture is thick, stirring occasionally, about 6 minutes longer. Remove jam from heat. Cool jam completely.

Process in hot water bath 10 minutes.

Too-Blue-Raspberry Jelly

TOO-BLUE-RASPBERRY JELLY

8 cups mix Saskatoons, Blueberries, and Raspberries 6 cups sugar
3 Tbsp lemon juice

Rinse stem fruit. Throw it all in the Magic Bullet juicer. Add to pot. Then I poured the seeds and pulp in a strainer to drip over top. It lets a few seeds in, but you get most of the pulp as well. Mix well.

 Add sugar and bring to a boil, stirring constantly.

Add lemon juice; bring to a boil and cook, stirring frequently until thick, about 15 minutes. Remove from heat.

 Pour into hot sterilized jars, leaving 1/4 inch head space; wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.

Raspberry (Blueberry) Sauce

Raspberry (Blueberry) Sauce

Equal parts raspberries & sugar. Clean & wash raspberries. Measure before juicing. Cook juice to rolling boil in large pot. Volume will double. Boil 4 minutes. Add equal amount of sugar while stirring. Return to rolling boil. Remove from heat. Fill sanitized canning jars, cap & seal. Turn jars over to rest until cooled and tops have popped.

Original post here.

Strawberry Jam

Strawberry Jam

2 pounds fresh strawberries, hulled
2 cups white sugar
1/4 cup lemon juice

Crush strawberries in batches until you have 4 cups of mashed berry. (I used the magic bullet for this batch, so it's not quite a puree).  In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. (Don't leave the kitchen.  It will boil over instantly!!)  Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head space, and seal. Process in a water bath.

Original post here.

2012 - 7 pints
2013 - 13 pints
2015 - 7 pints