Here is the final outcome of all my canning. I took joy in creating the little labels, too. Too bad this year is less about gifts and more about hoarding the accomplishments for my family. Have you ever done that? Tried to can or make things homemade and end up giving more away and buying store bought for your family? Last year I gave almost all my jams away and by fall we were buying Fred Meyer value brand jams and syrups. Not this year. I am going to try and be a bit more stingy.
Here are the recipes for the jams:
Vanilla Peach Jam- The little bit of Bourbon in this makes it rich.
Vanilla Plum Cardamom Jelly:
Ingredients
3 lbs plums, seeded, and chopped with skin left on (use food processor)
1 cup water
1/2 cup brandy (can use water)
1 lemon, juice of
16 cardamom pods, crushed
2 tablespoons powdered fruit pectin
1 teaspoon vanilla
3 1/4 cups sugar
Directions
1Prepare jars and lids by sterilizing in hot water.
2Line a colander with cheesecloth and place it inside a bowl.
3Bring plums, water, brandy, lemon juice, and cardamom to a boil in large pot over high heat. Reduce heat to low, cover and simmer until fruit is soft, about 15 minutes.
4Pour plum mixture into colander. Without pressing on fruit, let mixture drain until all juice has strained into the bowl, about 45 minutes. Add water to make 2 3/4 C juice.
5Return juice to pot with pectin, vanilla and bring to a full boil over high heat until mixture doesn't stop bubbling when stirred.
6Stir in sugar and return mixture to a full boil. Boil and stir for 1 minute. Remove pot from heat. Skim off and discard any foam from top.
7Ladle jelly into hot jars, filling them to within 1/4 inch of their rims. Cover each jar with a two-piece lid. Return jars to canner.
8Process filled jars for 5 minutes, beginning timing when water comes to a boil. After 5 minutes, turn off heat and remove canner lid. Allow jars to rest in hot water 5 minutes.
crushing cardamom
contraption for straining jelly juice
beautiful peaches for jam
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