Making and canning jam isn't as hard as it seems. Maybe it was because Ellen patiently walked us (me) through the step by step process. Or maybe it was that she had all the right tools for waterbath canning and everything prepped. Whatever it was, I walked away, wanting to can more!
We picked the plums from Ellen's gorgeous Santa Rosa Plum Tree....So yummy!
She had the jars,the lids, the pectin, sugar, the stock pot, and the jar lifter. We were set!
I was so enthralled with the process that I forgot to take down notes for a tutorial. We cut the fruit, added pectin, boiled it down, adding in sugar, poured it into the jars, sealed them, put them in the boiling water, etc. You can probably find step-by-step instructions at pickyourown.org (although even they make it sound more complicated that it really is.)
- Spread on scones, bagels, and breakfast breads
- Slather it on pork roast (Ellen's suggestion)
- Cookie, ice cream and jam parfait
- I am thinking of using my jam to make this (below) delectable stuffed french toast with plum jam and cream cheese!
I love these printable canning tags from Domestifluff
Do you can? What are your resources? I would love to hear about your experience.