Even though this post was supposed to go up yesterday (I’m not going to get into the issues with my host again, but if you follow me on Twitter, you can read about the whole saga), I’m still declaring it to be “canning week” here on Sugarcrafter, and I couldn’t be more excited. Have you heard about National Can-It-Forward Day?
If you’ve been wanting to learn how to can for a while now, or you’ve simply been too intimidated to try it yourself, now is the time to go for it! I heard about the event back in May when I saw a “save the date” post go up on one of my favorite canning blogs, Canning Across America…basically, this Saturday the 13th, Jarden Home Brands (the makers of Ball® home canning products) will have Canning Across America members doing live canning demos all day long at Seattle’s Pike Place market. Lucky for those of us who aren’t in Seattle, they’ll also be streaming the day’s events online, with a live Q&A so that you can ask expert canners your questions as you can your creations, every step of the way. As a seasoned canner, I’m looking forward to picking up some tips and tricks from others! And, I’ll be posting canning recipes this week, with a step-by-step tutorial for canning relish on Saturday for the actual event. Check out my post on Canning Basics to get started!
- 4 cups sweet cherries
- 2 cups raspberries
- 4 Tbsp lemon juice
- 1 package pectin
- 6 cups sugar
In a large pot, stir together the fruit and lemon juice. I used a potato masher right in the pot to crush the fruit. Stir in the pectin until dissolved, and then bring to a rolling boil. Add the sugar all at once and return to a full boil. Boil hard 1-2 minutes. Remove from the heat and skim off the foam.
When ready to can, prepare your supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes. Heat a few cups of water in a small saucepan for the lids. When the jars are ready, fill them with the jam and place the lids and bands on top, screwing on the bands just to fingertip-tight. Place the full jars back into the boiling water and boil 10 minutes. Remove from the water and place the jars on a towel, and let the jars cool. The seals should suck down (you’ll hear a popping noise as they do). Makes 7 eight-ounce jars.