Apricot Jam Raspberry Jam Apricot Pineapple Jam

Apricot Jam recipe, Raspberry Jam recipe, Apricot Pineapple Jam recipe
Homemade jam recipe
Old fashioned canning grandma apron
Make memories in the kitchen and yummy jam at the same time.

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This is the way I can jam, I would suggest you check with a well known recipe book or the extension services. The ball canning book is a something I have used for years.
We are not responsible for any recipe or food problems you may have while canning. It has worked for me for years so I am sharing what have been successful for me throughout the years.

One suggestion I will make for you is that you buy your canning supplies, lids jars or whatever throughout the year as during canning season there can be shortages.

Apricot Jam

I like my apricots ripe, you get a sweeter creamier jam. Wash your apricots and pit. Cut out any bad or spoiled spots and give to your chickens if you have them. Grind apricots slightly in your grinder, I prefer having small chunks of apricot in my jam so don't puree.

Wash your jars and lids, put the jars into a water bath on the stove to sterilize In a separate pan put your screw on jar rings and bands, simmer on low heat to sterilize them also. If you want to put wax on the top of your jam, I put paraffin in a double boiler, be very careful with the wax and never put hot wax directly on the stove to heat as it will get hot and start on fire. Read the instructions on the wax label before using.

Caution: Wax will ignite if overheated or exposed to open flame. To avoid danger and to preserve the quality of the wax, I always melt in a double boiler. Also if you put hot wax in water it will explode. Make sure you read all the caution labels on the wax before heating.

Put your apricots in a large pan with 1/4 cup of lemon juice and I use 1 package of Ball fruit Jell Pectin per 5 cups of apricot. You can buy this at any grocery store or Wal-Mart. You can also use some apples like granny smith that will thicken your jam.

Bring your apricots to a boil (the instructions are inside of the ball pectin). Bring your jam to a boil that can't be stirred down. When jam comes to a boil add your sugar. Have your sugar ready so you can pour and stir sugar in. The recipe calls for 7 cups of sugar which is too sweet for me, I put in about 5 cups of sugar, which is enough to make a sweet jam, but not too much. I also like my jam a little runny, I don't like it set up like cement. I use my apricot jam in many of my recipes, and on toast muffins and apricot syrup on pancakes. I also think a softer apricot jam tastes better. You can do what you want as this is your jam. Just make sure you get it hot enough to kill the bacteria before putting in your jars.
After it comes to a boil, stir it on medium heat while it is boiling until when you hold up your wooden spoon it slowly drips off, I think it resembles a bad case of cellulite (that is the best description I can give you), until it thickens to the consistency you want. Remember that when it cools it will thicken more.

The recipe in the ball pectin says stir for one minute after you bring it to a boil that can't be stirred down, but since I don't put in as much sugar I stir it longer on a medium heat until I feel it is the consistency I like.

Pint Jars ready for Jam

I like to sterilize my pints in water. You have to be careful not to burn yourself, always use safety when canning. I put water in a large cake pan or something that will hold the water and jars. I bring it to a boil and let simmer for a few minutes to sterilize it.
Some people use a dishwasher only but I use both when I have a dishwasher.

You may opt not to use wax and instead put your lids on and run them through a steam bath for the amount of time it takes to sterilize and seal the jam after the jars are filled with jam.

I always wear aprons when canning it keeps me clean and I feel like good in it, be careful when canning, it can be a fun experience, but you don't want to get burnt.

The steam from the water bath can also cause bad burns so avoid it.

Homemade Raspberry and Apricot Jam

Raspberry Jam

Prepare your jars and lids the same as the apricot jam recipe. Wash your raspberries ants seem to love raspberries. If you have currents or other types of berries these help the raspberries go farther and make a wonderful mixture of berries.

I put my raspberries in a large measuring cup a little at a time and barely crush with a potato masher. I want to just make sure they are broke down but not liquid. When you have measured out 5 cups of crushed berries put in canning pan and add 1 package of pectin, Ball and Kerr both have a good pectin or you may buy the liquid type. I usually double my bath even though they say not to, cuts down on the time for me which is very valuable.

Bring raspberries and pectin to a boil over low to medium heat.

After the mixture starts to boil you add your sugar. Have your sugar pre measured and ready to pour in. It makes the process go smoothly. The Ball pectin recipe calls for 7 cups of sugar, I use only 5 cups and that seems more then enough for me. You have to cook the jam longer but I like my jam a little runny, as I said with the apricot jam recipe, I don't like my jam to be cement.

When the raspberries come to a boil again (keep on low to medium heat) and make sure you stir it so it doesn't stick to the bottom and burn. Boil until it has thickened to the consistency of where when you drop it out of a wooden spoon it comes on with a little thickness, not runny. To me it reminds me of a bad case of cellulite sorry about the description but the best I can do without showing you in person.

Ladle into jars like I have described above in the apricot jam recipe, put on wax if you desire, wash the rim and put on caps and lids. Let sit for 24 hours before washing and labeling. I like to label on the lid instead of the jar so I can just throw my lid away and not have to scrub the labels off the jars next year. The least amount of work when I am canning the better.

We are not responsible for any recipe or food problems you may incur while canning, you may try it if you like but we are not responsible for any damage or problems you encounter while canning.

Always check your canning books recipe before canning as it may change for your area depending upon the altitude. It is important to preserve your food safely. It is always a good idea to check with your local extension office. I have found some wonderful booklets on all sorts of things, drying and canning at a very low price there. The ball canning book is one used often.

We are not responsible for any recipe or food problems you may incur while canning. This is a recipe I use, you may try it if you like but I am not responsible for any damage or problems you encounter while canning, this is just a recipe that has been working for me for many years.

Jars lids and wax for making jam

I organize my jars, double burner for wax canning lids in covered pot with boiling simmering hot water to sterilize them also. When the jam is ready, so are all the other things.

When our jam is done turn off and ladle into hot jars. Buy yourself a canning funnel, it is worth it and you will save precious jam and easy clean up spills. Remove funnel before putting on wax. I put about 3 tablespoons of wax on top and then wipe with a clean wet cloth around the rim to make sure it seals well. Make sure your lids and rings have been sterilized. I use a small pan of boiling water with a lid on it and let it boil on low while I am making my jam.. Put lid and rim on your jar and tighten. I use ball or Kerr canning lids only, they are a good quality lid. Cover jars with a clean towel.	Putting Wax on Jars I use about 3 tablespoons of wax per jar. You might have a better way to do it, I just use an old tablespoon. You can never be too careful with wax. Always use a double boiler when heating wax, never put it directly on the heat. It will get hot and start on fire. Also never put hot wax in water, it can explode and cause severe burns. Always keep handles away from where children can reach, you wouldn't want them to knock over hot pans and burn themselves. This stuff (wax) is hot and can cause severe burns. With care you can have a wonderful time and enjoy the fruits of your labor throughout the year. Read instructions on wax packaging.
Let set for 24 hours before you wash and label them. I like to label the lid instead of the jar, it is much easier to throw away a lid then scrub off a canning jar label when you get ready to use it next year. When you reuse your bottles you don't have to wash off the labels. Always label what your jam is and the year so you can rotate your fruit. You can put your name on it if you like to give as gifts. I recommend you check with your ball canning book or your local extension agency for times on all your canning recipes, also be sure and use a steam-pressure canner for your vegetables, this is a must for safety. Always check your ball canning book for times and safety tips. Time may vary with your location so you should also check with your state extension agency for exact times. They also have canning Never throw hot or burning wax in water, it will explode. I repeat, NEVER THROW HOT OR BURNING WAX IN WATER, IT WILL EXPLODE. This is supposed to be a good experience so always take precautions with yourself and especially when children are around, keep them away from hot pans and syrup. Never throw hot or burning wax in water, it will explode! I repeat, NEVER THROW HOT OR BURNING WAX IN WATER, IT WILL EXPLODE!!!	I repeat NEVER THROW HOT OR BURNING WAX IN WATER, IT WILL EXPLODE all over and on your face If you don't want to use wax, when jam is done put jam in canning jars, adjust lids and boil in a water bath. Bring to a boil and let boil in canner for 10 minutes. Cool for 5 minutes, open lid and cool again before taking out bottles. I let my bottles cool some before taking out of the bath then put on a clean towel and cover with a towel. Let set at least a day before labeling and putting away. I always put my labels on the lid so when I want to reuse the bottles I don't have to scrape labels off the jars. Caution: Wax will ignite if overheated or exposed to open flame. To avoid danger and to preserve the quality of the wax, always check instructions on the wax you buy. Never put wax in pan directly over heat, preferably use a double boiler.
Grandma cherry apron number 2179, $54.95 and it also comes in extra large for $59.95 A Cherry apron with white polka dots on a pretty yellow background. The red polka dot pockets and long red polka dot apron ties blend perfectly with the red trim and red rick rack. An apron to go with your cherry pie! Red Cherries on yellow with polka dots, oh so cute. This pretty apron looks like you just picked it off your cherry tree.. A retro cherry aprons to decorate yourself and your kitchen. Grandma Old Fashioned Cherry Apron with white polka dots on a pretty yellow background. You can have cherries all year round.	Neck Heating Pad $28.95 Apricot-Pineapple Jam Makes 9 1-cup jars 5 cups prepared fruit about 2-1/2 lb.... fully ripe apricots 1 can 15-1/4 oz.... crushed pineapple in syrup 1/3 cup chopped maraschino cherries optional 4 to 5 cups sugar 1 box fruit pectin (such as Sure-Jell) Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling. Pit apricots; do not peel. Cut in small pieces and finely chop or grid. Add pineapple and syrup. Measure 5 cups into 6- or 8-qt. sauce pot. Add cherries. Measure sugar and set aside. Mix fruit pectin into fruit in sauce pot. Place over high heat and stir until mixture comes to a full boil. Immediately add sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly so it won't burn. Turn heat to medium and cook until thickness you prefer Remove from heat and skim off foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8-inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour check seals. Note: You may use regular pitted cherries. The original recipe called for 6 cups of sugar but I like less sugar in my jams and cook them a little longer. Refer to jam recipe above to see how long you might want to cook it. I like mine a little softer and not hard like 6 cups sugar would make it.
Red gingham half aprons Old fashioned red gingham retro half Apron 303 $52.95 extra large $57.95 girl 406 $45.95 Retro red gingham half apron with large gingham pockets. Red and white rick rack will make this one of your favorite aprons in the kitchen. Also available in child size. Old Fashioned half apron available in woman and child size. ALL APRONS MADE IN THE USA	1948 Ruffle Red Gingham Half Apron women 40031 $62.95 extra large $67.95 girls 4049 $60.95 Ruffle half apron in red gingham. Retro red gingham half apron with white trim and rick rack is so Retro! Soft ruffles surround this beautiful half apron that is 100% washable and made in the U.S.A.
We are not responsible for any recipe or food problems you may incur while canning, you may try it if you like but we are not responsible for any damage or problems you encounter while canning. Always check your canning books recipe before canning as it may change for your area depending upon the altitude. It is important to preserve your food safely. It is always a good idea to check with your local extension office. I have found some wonderful booklets on all sorts of things, drying and canning at a very low price there. The ball canning book is one used often.	A tip for some of who find that the canning jars are very expensive when you get ready to can. I have always bought jars lids and other canning supplies throughout the year so that when it comes time to can I am not hit with a large expense. You will find it doesn't hit your pocketbook as hard and is a much nicer canning experience.
	Grandma aprons style numbers 119 Patriotic 144 Hokus Pokus orange yellow gingham 156 red gingham 157 blue gingham 158 yellow gingham 159 pink gingham 163 Pumpkin Harvest 184 red gingham red polka dot 185 blue polka dot 1041 sky blue white polka dot 1042 pink white polka dot 1043 red white polka dot 1044 black white polka dot 1052 Hokus Pokus black and orange Halloween apron 1071 Old time Christmas with ivory trim apron 1081 Silver Snowflake women 1088 red gingham red snowflake Christmas apron 1095 old fashioned pink 40s 1997 black/white polka dot with red gingham pockets 1098 black white polka dot/ black polka dot pockets 1099 black white polka dot with pink gingham pockets 2000 red polka dot with black polka dot pockets 2001 red polka dot with white/red polka dot pockets 2002 gingham/red polka dot pockets 2003 blue/white polka dot with same pockets 2025 Old time village Christmas with green trim 2029 Christmas Carolers 2031 Stars and stripes 2037 Old Fashioned USA 2041 Christmas Girls 2049 Bowl of Cherries 2051 Old Time Village Christmas with red trim 2070 Good old Days 2074 black white retro 2102 black polka dot all over with black trim 2130 Holiday time 2137 Blue Angels with wings 2139 Angels on cream 2151 pink and yellow rose bouquet 2158 black polka dot with red polka dot pockets 2160 Old Fashioned Pumpkins 2162 Vintage Trailers and Trucks 2166 Old Fashioned red and white kitchen 2167 Old Fashioned blue and white kitchen 2168 Vintage Christmas card 2170 Old Fashioned fruit on green 2171 Old Fashioned fruit on yellow 2179 red cherries/yellow polka dot 2183 black polka dot all over with white trim 2196 Old fashioned cafe 2197 Christmas Country Church 2199 Pink roses and pink polka dots
1940 Cupcake Apron woman apron 2093 $54.95 extra large $59.95 girls 33005 $45.95 This apron is cute cute cute. Cupcake lovers this apron will bring a smile to your face. Beautifully decorated cupcakes on a soft green with white polka dot background. This pretty apron is shown in size child small but is available in mother and daughter matching aprons.	Retro gingham and polka dot aprons 1940 Red Polka Dot women 189 girl 251 White polka dots on retro red background with red gingham pockets, top and apron ties . A very pretty apron to take you back to the 1930's 1940's and 1950's. 1940 apron available in matching mother daughter aprons. Long red gingham apron ties and our pretty rick rack.
1940 Sky blue white polka dot apron 1020 $54.95 extra large $59.95 girl 425 $43.95 This darling 1940 child apron in Sky Blue Polka dot with contrasting white/blue pockets. White Rick Rack on pocket and bottom of apron the finishing touch. Cute round pockets are perfect to put her little hands in. The pretty little girl is 2 years 2 months old and is a little petite for her age. She is wearing a size petite child.