Jellies and Jams and Sugars – Let’s Can!

Can Can Canning time 

It’s that time of year again. Time for a ton of work and lots of satisfaction. Time to begin thinking about food for winter. We have what you need for canning:  jars, lids, fruit pectin, clear jel, corn starch, thermflo, sugars, honey, and stevia. Some of these don’t need an explanation, but you might be wondering what is fruit pectin, clear jel and thermoflo?

Fruit Pectin – used to make jams and jellies – recipe is on the container. A more detailed recipe is available at the register; just ask!

Clear Jel – a modified cornstarch. This works well with acidic ingredients and tolerates high temperatures. Use Clearjel if you’re making homemade pie fillings, since it doesn’t begin thickening until the liquid begins to cool. Also use to thicken fruit juices.  Clearjel is easier to work with and has a more desirable consistency than cornstarch. If you freeze or can your thickened fruit, then use Thermflo – a modified food starch. It is an extremely versatile product that is especially applicable where exceptional tolerance to heat and cold is required.  Substitute for Clearjel and Thermoflo one-to-one for corn starch.

 

Sugar Substitutes for Canning

Mild-flavored honey may be used to replace as much as half of the white sugar called for in your canning syrup recipe. Honey will also add flavor and color to the fruit, depending on the type of honey you use. Honey also may darken during storage. It’s best to use fresh mild, light colored honey in canning.  The make up of honey is different than sugar. A honey sweetened jam or jelly will effect the gelling and should also be used with a no sugar pectin. Using honey adds liquid to the recipe. You will want to reduce the other liquid in your recipe by 1/4 cup for each cup of honey added.
Stevia Substituting Chart
1 tsp sugar = 1/2 packet, 1/4 tsp. powder or 2-3 drops
1 tbsp sugar = 1 1/2 – 2 packets, 3/4 tsp. powder or 6-9 drops
1 cup sugar = 18-24 packets, 1 1/2 tbsp. powder or 1 tsp of drops
We will talk more about sugar substitutes and healthier sugar options at a later date.

 

Peach Banana Ginger Freezer Jam

2 cups crushed banana [or mango (about 1 large whole mango)]   

2 cups crushed peaches (about 7 small peaches)

2 teaspoons grated fresh ginger (I used 1/8 tsp. ground) 

2 tablespoons lemon juice

1 ½ cups sugar (available at The Country Cupboard, along with honey and stevia)   

3 teaspoons pectin (available at The Country Cupboard) 

¾ cup boiling water

4 teaspoons water  

Stir pectin into boiling water. Mix together crushed fruit, ginger, and lemon juice. Add the sugar to the crushed fruit and then stir the prepared pectin. Add 4 teaspoons of water and stir for about 2 minutes.   

 

It’s not quite peach time yet, but I had to share this unique, yummy jam that I had in Prince Edward Island one summer on vacation. 

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