Jelly & Jam

November 29, 2012 British Columbia Women's Institute

Fresh Picked

"Plums bursting with sweetness, golden apples fresh from the tree, pears freshly picked".....Just some of the overwhelming abundance of possibilities for canning.

Canning is a great way to preserve your fall harvest of fruits and vegetables. There is is no greater satisfaction than opening a jar of your own preserves knowing that it has a wonderful fresh flavour and all natural ingredients!

APPLE OR CRABAPPLE JELLY

Remove blossom and stem ends from ripe tart, juicy apples. Do not peel. Core. Depending on size of apples, cut in quarters or eighths. Cover apples with water and bring to a boil and simmer, covered for 10 minutes, Crush pulp and simmer covered, 5 minutes more. Extract juice by using a juice bag, or as instructed.

Apple Jelly:

6	Cups	Prepared Juice
4 1/2	Cups	Sugar
1	Box	Certo LIGHT Pectin

Bring to a boil over high heat.In a large saucepan, stir the fruit juice and then add Certo Light pectin mixed with ¼ cup of the sugar in the recipe – stir this in gradually, being sure the crystals all dissolve.Add rest of sugar, making sure it all dissolves.Return to a boil for 1 minute.Remove from heat. Stir and skim for 5 minutes to remove foam. Pour into hot jam jars, to ¼ inch from rim Cover with lids and screw rings on snugly. When sealed and cooled, wash jars to remove any stickiness, label and store. Yields about 8 – 250 ml jars.

PINEAPPLE AND PEAR JAM

1	398 ml	Can crushed Pineapple, drained	4	Cups	Pears, peeled, cored and crushed
1	Package	Certo Light Pectin	3 1/2	Cups	Sugar
2	Tablespoons	Lemon Juice

Prepare and blend fruits. Add lemon juice and follow instructions on Certo packaging for cooked jams. Complete as mentioned in above recipe.