I’ve been wanting to learn to can for a few years now and have never learned-until this week! My cousin, Linda, called me and told me about some jelly (cherry plum) she had canned that was way too sweet so we were discussing what to do with it. I asked if it could be made into syrup and so the road to canning was paved (for me at least, finally)! She brought her jelly and pans over and I got out all my jelly jars and canning supplies (I said I was wanting to learn) and we turned jelly into syrup. It is still sweet/tart but I think it will rock on ice cream and pancakes! That was Tuesday.
Then today we made blackberry-cherry plum jelly and jam. I definitely prefer to make jam more than jelly though. They taste soooo good. On Tuesday we did it where we boiled the jars and lids and matched the temperature up with the syrup and then filled the jars, closed and waited for the pop which means it’s sealed! They all popped!!! Then today, we made the jelly and jam and brought them both up to 180 degrees and then put it in jars and sealed with paraffin wax. So I learned both ways and I like them both!
Next week we are making apple pie filling and blackberry something or nother again!
Also, we made it ourselves so we know what is in it! It feels good to know that my kids have enough jelly and jam to last them a year and it has NO CHEMICALS in it. Has no waste because the jar and ring are reusable and the paraffin wax can be remelted and strained (or so I’ve heard). Also, the only cost we had was sugar, pectin and wax which is nothing compared to the cost of buying that much jam and jelly! It’s a win/win scenario if ever there was one!