What are you canning now?

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Care to share the raspberry plum jam recipe? Pretty puleez?

Sure thing. It's from the Farm Journal's freezing and canning cookbook.

3 lbs prune plums
5c sugar
1 10 oz pkg frozen raspberries (I used a pint of fresh)

Pit ripe, firm plums and put through food chopper using medium blade. (I used my blender)
(should be 5 cups pulp)

Combine plums and sugar in a 5 or 6 qt pan. Add raspberries. Mix.

Bring to boil, reduce heat, simmer until thick, about 40 minutes. Stir occasionally.

Ladle into jars.

Water bath 5 min.

8 half pints.


I enlarged my batch because I had a peck of plums to use. I also added a box and a half of pectin. I simmered for an hour and then brought the temp back up to 220 before I jarred it. It set up overnight and I had some on toast this morning. YUM. I got 12 half pints.

Thanks! I've been sticking my raspberries in the freezer because I've had tons of nectarines and peaches.
 
Thank you everyone for the help with my plums and crabapples! I finished up the plums today. 3 quarts and 6 1/2 pints of KDBeads- plum butter, 8 quarts of plum bbq sauce, and 10 1/2 pints of asian plum sauce ( I used the ball recipe for this because I did not have all the ingredients on hand for KDBeads plum sauce). The plum butter was an amazing use for a lot of plums! I think I used 15 lbs just in that.

So tomorrow I am tackling my crabapples, and thanks to all of you I have a lot of good ideas!
 
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Thank you! That is an easy flip change on the plum sauce/bbq sauce! My plums are a lighter redish orange color so my sauce will probably be a funny color, not like traditional plum sauce. I actually read your entire blog the other day, you are my canning hero! I got a lot of good ideas. The improvising on the plum butter and not a strict recipe kind of made me shy away since I am new to canning, but I think I will try it anyway. It sound like a really way to use up plums in a hurry! I do not have an emulsion blender, will that make a huge difference in texture? Maybe I can strain out some of the skins. I really wish I had a dehydrator. I was going to order one but thought everything would go bad before I recieved it. I am definitely going to get one before harvest time next year though. Thank you again for taking the time to answer.

The trick with improvising is to make sure you have enough acid/sugar/salt to make the food safe for HWB canning. Nerd that I am we have a PH meter in the house
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I tested the plum sauce before I was willing to can it, I came up with a Ph of 4.5 (I had to add a teensy bit of vinegar to the recipe I started with, I think it called for 3/4 cup, I increased it to 1 cup). If in doubt I've ran across a processing time for the pressure canner of 10 minutes for those plum sauce recipes that use a large amount of fresh onions.
Use a food processor or blender
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They work just fine, just more to clean up, remember to keep a towel over them to keep from getting scalded!

Thanks for the tip. I actually ended up using my potato masher, lol. I just looked at my food processor and knew I would make a huge mess since I had such a large quantity of butter in the works. The potato masher actually worked pretty well, except I had to stand there for a long time mushing plums!
 
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Chikee, I use the "Easy Crockpot Apple Butter recipe" here on BYC and use pumpkin instead of apples and pumpkin pie spice instead of apple pie spice. And I have canned mine for 3 years and have not croaked yet!
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Then it's not jam, it's pancake syrup. It was supposed to be that way.
wink.png


I wish... I'm just very upset about how much time and energy I put into this set... 14 jars of worthless!
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I don't even think the pear would taste good as a syrup. would you like pear syrup? I don't know?
 
Quote:
Chikee, I use the "Easy Crockpot Apple Butter recipe" here on BYC and use pumpkin instead of apples and pumpkin pie spice instead of apple pie spice. And I have canned mine for 3 years and have not croaked yet!
hide.gif


Thanks! And good to know!
 
Quote:
Then it's not jam, it's pancake syrup. It was supposed to be that way.
wink.png


I wish... I'm just very upset about how much time and energy I put into this set... 14 jars of worthless!
sad.png
I don't even think the pear would taste good as a syrup. would you like pear syrup? I don't know?

But it would make a great glaze for chicken
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Or you could mix some in with BBQ sauce. Or in a cake mix. Or over ice cream. or.......... Yeah I'm still working on a few ideas since part of my pear jam never set. It is good in stir fry though, just add it in right before you take it off the heat,
droolin.gif
 
So question for you canning peoples......
I was gifted several brand new, never used boxes of honey jars with lids from what used to be a bee farm. 16 oz and 40 oz. Once they went out of business they used the leftover jars for home use and haven't ran out of them yet, it's been 20 years! The lady uses the 40 oz for fridge pickles and dry storage so I have ideas for those already. She told me she used the 16 oz for jelly but the lids aren't the seal-able type, they have that paper insert. These jars look exactly like what you think of as honey jars. I'm wondering if they make a lid that can be sealed on them? I think they'd be great for gifts this year and since I have 3 dozen of them now.... I'd like to use them!

If seal-able lids aren't available they'll probably house 'mix-in-a-jar' type gifts instead.
 

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