Jul 5
(via Sweet Jalapeno Sauce)
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(via Sweet Jalapeno Sauce)
Anya is live and ready to show you everything. Watch her strip, dance, and perform exclusive shows just for you. Interact in real-time and make your fantasies come true.
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Plum jelly redemption. We have three plum trees in our backyard so last year, I made a ton of plum jelly. The plums are small and hard to pit so making jelly is the best bet, since you don’t have to pit them. But last year, since 2020 had to ruin everything, the jelly failed to set. Admittedly, I had old pectin. The good news is the boy still loves it and eats it almost every day in sandwiches. The plums have gone ripe again and the boy was eager to pick them for more plum jelly. We picked seven pounds of plums a couple of days ago. Then I went out and picked three more pounds today. (And there are still more!) I made two batches of plum jelly and it gelled! Redemption! I also miraculously still had some cherries left from cherry picking a few weeks ago and they were still good. So I made cherry plum jam. I ran out of white sugar so I made it with brown sugar. It tastes great! But it’s not quite as pretty. I think I made 11 1/2 quarts of jelly today. Now to count the days until the boy decides he doesn’t like it anymore… 🙄 #plum #jelly #cherries #canning #backyardfruit #preserving #foodinjars #waterbathcanning #waterbath #homemade #theboy (at Oakland, California) https://www.instagram.com/p/CQVETxehIhn/?utm_medium=tumblr
(via Hot Sweet Pepper Jelly)
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(via Canned Rotel Style Tomatoes)
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This Apple Ginger Jelly is a delightful combination of sweet apple and zesty ginger flavors. It's perfect for spreading on toast, pairing with cheese, or using as a glaze for meats. The waterbath canning process ensures its long shelf life, making it a great homemade gift as well.
Ingredients: 4 cups of apple juice. 1/2 cup of freshly grated ginger. 1/4 cup of lemon juice. 1 package 1.75 oz fruit pectin. 5 cups of granulated sugar.
Instructions: Sterilize jars, lids, and bands, and set up a waterbath canner. Combine apple juice, lemon juice, and grated ginger in a big pot. Add the fruit pectin and stir continuously as you bring the mixture to a boil over high heat. When the mixture is boiling, immediately add the powdered sugar and stir until it dissolves completely. Bring the mixture to a hard boil for one to two minutes, or until it reaches the gel point, which is 204F or 220C. If any foam appears on the surface, skim it off. After sterilizing the jars, ladle the hot jelly into them, leaving a 1/4-inch headspace. The jar rims should be cleaned before sterilized lids and bands are added and tightened until fingertip tight. Make sure the jars are submerged in at least one inch of water by processing them for ten minutes in the waterbath canner. After taking the jars out of the canner, place them on a cooling rack or clean towel to cool. After the lids have cooled, use a pressure gauge to inspect the seals. They are properly sealed if they do not pop back. For up to a year, label and keep the sealed jars in a dark, cool place.
Prep Time: 30 minutes
Cook Time: 15 minutes
Moon Mist Valley
Canning 101: Water Bath Canning and Strawberry Jam Elevate your culinary skills with Canning 101. Dive into the secrets of Water Bath Canning and learn to create mouthwatering Strawberry Jam. Explore the richness of English canning techniques and savor the sweet rewards of your labor.
Strawberry Jam and Water Bath Canning 101 Unlock the art of preserving your favorite fruits with Canning 101. Learn the timeless technique of Water Bath Canning and indulge in the luscious sweetness of homemade Strawberry Jam.