"Cannin' and a Jammin"

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Blueberry Jam

Ingredients:

4 cups of blueberries

4 cups of sugar

1 box of sure jell (pectin)

6 – 8 ounce jelly jars with bands and lids

Large stock pot for water bath. 

Deep pot for cooking jam

Tongs

Funnel

Clean towels

Ladle

Directions:

The first thing you have to do is to sterilize your jars. Wash in hot soapy water – lids too (I also boil my jars in the large stock pot water bath for about 10 minutes.) Carefully remove them and sit them on a clean towel to dry. They will stay warm for a little while. In a saucepan, put your lids and pour hot boiling water over them and keep them in this water until you need to use them. (You have to make sure your jars are clean and sterile so no germs can get in and ruin your jams and jellies.) Remember they will keep for almost a year.

Next you need to smash your blueberries until they are pretty mushy. I use a potato masher for this. Once that’s done, add in your box of pectin. Stir well and place mixture into your deep pot and place on the stove Bring to a full rolling boil. Once this happens let it boil for one minute while stirring continuously. Once this is done, add in your sugar and bring it back to a rolling boil and allow it boil for one minute. After the one minute is up, remove your jam from the stove and get ready to pour in your jars.

Using a funnel, pour jam to about 1/8 inch from the top of your jar. Wipe any spilled jam off the sides of your jar or in the grooves. Place your lids and bands on your jars. (You don’t need to put the band on too tightly yet. Wait until they are out of the water and have cooled completely). Place your jars in your large water bath pot using your tongs. Be sure the water covers the tops of your jars by at least an inch. Bring to a boil and then start timing for 10 minutes.

Once the jars are finished boiling, carefully take them out of the water with your tongs. Place them on a clean towel and allow to cool completely. Press the tops of your jars. It shouldn't bend or give at all. If it does bend this means your jar has not sealed properly and  it will have to be refrigerated, or you can enjoy it right away. Let your jars cool down for at least 24 hours.

Lavender Jelly

Ingredients:

3 1/2 cups water
1/2 cup dried lavender flowers
Juice of 1 lemon (approximately 1/4 cup)
1 (1 3/4-ounces) box powdered pectin
4 cups sugar

8 – 4 ounce jelly jars with bands and lids

Large stock pot for water bath. 

Deep pot for cooking jelly

Tongs

Funnel

Clean towels

Ladle

Cheesecloth

Strainer

First you need to sterilize your jars. Wash in hot soapy water and you can boil them in your water bath for at least 10 minutes. In a large saucepan over high heat bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain mixture using your cheese cloth and strainer, into a deep kettle or pot, Discard the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved.


Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 5 minutes.(stirring occasionally).


After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jelly off the sides or in the grooves of your jars. Place the lids and fasten the rings around them.

Place your filled jelly jars in your water bath. Bring to a boil and start timing for 5 minutes. Once the 5 minutes is up, carefully use your tongs to remove your jelly jars. Place then on a clean towel and allow to cool. Make sure your seals are set by pressing on the top. If it bends or gives, the jelly is not preserved and needs to go in the refrigerator. Allow to cool for at least 24 hours before you enjoy your delicious Lavender Jelly.

Chicken Noodle Soup in a Jar

Ingredients:

¼ cup dried red lentils

2 T dried minced onion

1 T plus 1 ½ t. chick bouillon granules

½ t dill weed

½ t, celery seed

1/8 t. salt

1/8 t garlic powder

1 bay leaf

1 cup egg noodles, uncooked

Directions:

In a one pint jar, layer ingredients in the order listed. Seal jar and attach instructions

Instructions for Jar:

Bring 8 cups water to a boil in a large saucepan; stir in jar contents. Cover, reduce heat and simmer 15 minutes. Remove and discard bay leaf. Stir in a 10 ounce package frozen mixed vegetables and 2 cups of cooked a diced chicken. Cook 5 minutes until meat and vegetables are tender. Makes 10 cups.

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