Canning, Pickling and Freezing with Irma Harding: Recipes to Preserve Food, Family and the American Way by Marilyn McCray

Author:Marilyn McCray [McCray, Marilyn]
Language: eng
Format: epub
Publisher: Octane
Published: 2014-06-21T04:00:00+00:00

Place all ingredients in a large pot over medium-high heat. Watch carefully, as the berries tend to foam and boil over. Stir as the mixture becomes thicker. Mash berries with potato masher, if desired. When mixture starts looking “jammy” (thick, shiny, large bubbles), remove from heat. Place a dollop of jam on a cold plate to test gel. Remove any foam that has collected on the surface of the jam.

Place a small saucepan over heat and place lids inside. Bring to a gentle simmer, but turn off heat before boiling. Ladle jam into half-pint sterilized jars, leaving ½ inch headspace. Wipe jar rims; apply lids and bands. Process in water-bath canner for 10 minutes, making sure jars are covered by at least 1 inch of water when submerged. Adjust time for altitude (see pages 32–33). Remove from canner and leave undisturbed for 24 hours, making sure all jars have sealed.

Yield: 6–8 half-pints

Golden Pepper Jelly

3 large fleshy yellow bell peppers*

1–4 serrano chile peppers

1 ½ cups white distilled vinegar (5%)

7 cups sugar

1 package (3 ounces) liquid pectin

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