Canning Season is here with Ball®
It’s hard to believe canning season is here! I partnered up with Ball® so they will be sharing some delicious recipes and tips throughout the season. My family cans a lot and we have through quite a few generations, and now that I have my own family, I see why. Canning preserves all that delicious flavor and all those nutrients right into the jar! There is nothing like opening a jar of fresh jam in the middle of the winter. It’s such a pleasure knowing that my family harvested the fruit, canned it, and we’re eating a product that isn’t over processed or has a ton of added ingredients. Canning allows you to control exactly what you’re feeding your family which is always a fresh quality product.
If you haven’t tried canning or you may feel intimated by it, start out with this simple Mixed Berry Jam. It only requires a few ingredients, it comes together quickly and gives you a delicious end result. Ball® shows you the process here. Or maybe you want to know more about canning in general, then check out Canning 101 where they decipher the different types of canning, explain what a water bath is, and what a low acidic food is so you’ll be a canning pro in no time!
Mix and match your favorite berries such as strawberries, blueberries, blackberries and raspberries to create a quick and delightful jam using Ball® RealFruit™ Classic Pectin.
- 4 cups crushed berries, mix and match your favorites such as strawberries, blueberries, blackberries, and/or raspberries
- 4 ½ tbsp Ball® RealFruit™ Classic Pectin
- 3 cups sugar
- Prepare boiling water canner; heat jars in simmering water until ready for use (Do not boil).
- Wash lids in warm soapy water and set bands aside.
- Combine berries in an 8-quart saucepan.
- Gradually stir in pectin.
- Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve.
- Return mixture to a full rolling boil; boil hard 1 minute, stirring constantly.
- Remove from heat. Skim foam, if necessary.
- Ladle hot jam into a hot jar leaving a ¼ inch headspace.
- Remove air bubbles.
- Wipe jar rim.
- Center lid on jar and apply band, adjust to fingertip tight.
- Place jar in boiling water canner.
- Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude.
- Turn off heat, remove lid, let jars stand 5 minutes.
- Remove jars and cool 12-24 hours.
- Check lids for seal, they should not flex when center is pressed.
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