There are not many things more satisfying to farmers and gardeners alike than a kitchen pantry full of home-canned fruits and vegetables. By skipping the grocery store and using your own homegrown harvest you are not only saving money, but you are using a healthy alternative to store-bought, factory-canned ingredients. Make use of your summer’s bounty with this set of canning recipes from Capper’s Farmer.
• 1 pound fully ripe blueberries, washed and crushed
• 3-1/2 cups sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cloves
• 3 ounces (half of a 6-ounce bottle) liquid fruit pectin
1. Measure 2-1/2 cups crushed blueberries into a large kettle. Add sugar, lemon juice, cinnamon and cloves. Bring mixture to a full rolling boil, stirring constantly, and boil for 1 minute.
2. Remove from heat and stir in pectin. Skim off foam with a metal spoon.
3. Ladle hot jam into sterilized half-pint jars, leaving 1/4-inch headspace. Put on lids and rings. Process in a hot water bath for 10 minutes.
Want more home-canning recipes? Read Preserving and Canning Recipes for Garden Produce to get the most out of your harvest this year.