Jam-Beyond Toast and Some Canning Tips

Hey everyone! I've had jam/jelly on my mind recently. I guess it's a combination of "making hay" do it now while the fruit is fresh (or in the case of the cranberries-to use it up), and planning ahead.

What we can do with jam/jelly besides spread it on toast, bagels and PB&J's:

• Salad Dressing-Just add a touch of mustard and thin it out with a splash of cider vinegar, add some oil and shake.
• Jelly Rolls-oh Momma! Click HERE for my G-Mom-B's jelly roll recipe. Just make the cake and slather it with jelly/jam and roll it up.
• Use it between the layers of cakes.
• Top pancakes, French toast or use in crepes.
• Jam Thumbprint or bar cookies.
• Add it to the center of cupcakes.
• Salsa, use it as the base, thin with lime/lemon juice or vinegar and add onions, peppers, spices, etc.
• Glaze for meats/poultry.
• Christmas, House Warming or Thank You gifts, ready and waiting in the pantry:@)

Canning tips and thoughts:

• It's hot out! While things like peach, plum and apricot jam are best made immediately, you can use your freezer for some things...
• All berries freeze very well. This season as I gathered strawberries I washed and cored them and tossed them in the freezer until I had enough to make jam. In years past, when really thinking ahead, I would crush and measure them, then freeze them. I could then make the jam when I wanted to.
• I prefer to make jelly with extra seedy berries like mulberries and they take up less space in the freezer if you make the juice now and freeze it to make jelly in the fall or winter. It takes about 4 cups of juice to make a batch of berry jelly. I'm gathering mulberries now and plan to make juice soon.
• I've had luck mixing berries for jam. If you don't have enough raspberries, add in some blackberries, blueberries, mulberries, strawberries, etc. I call these mixes "Backyard Berry Jam". This works fine as long as you are using pectin. 
• Love the new jars of pectin that Ball put out this year, you can find them at Walmart and supermarkets. We can now make as few as 2 jars of jam. That's great, I've always been a fan of small batch canning.
• If you're canning a small batch think about using smaller pots for your water bath. How about the asparagus pot, it should work for anything up to a quart jar. I just processed 3 half pint jars in my deep 3 quart pot. If you're worried about them hitting each other place a folded kitchen towel between them. I'll be looking for skinnier, deeper pots at yard sales.
• The easiest way to make the fabric covers for the jars is to use a compass set to 2 3/4". That way you know exactly where the center of your pig, er, design is.
• Last thing, I have to stress again the importance of labeling your jars! Grab that Sharpie and write on the lid what it is and the date you made it. Believe me... you'll be staring into the pantry one day getting ready for your nephew's second B-Day Hot Dog B-B-Q wondering "is that the extra hot relish with jalapenos??? And haven't I made that the last three years in a row, how old is that jar anyway..."

Any tips or thoughts you'd like to share?

Have a happy day:@)

A few posts for inspiration:
Orange Marmalade
Pomegranate Jelly
Strawberry Rhubarb Jam
Strawberry Dried Pineapple Freezer Jam
Cranberry Jelly
Zucchini Relish
Spiced Peaches
Blueberry Jam from one quart of blueberries

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