Canning Recipes from Marisa McLellan

Honey Lemon Apple Jam

Makes 6 pints

12 cups chopped apples

2 cups lemons juice

2 cups honey

3 1/2 cups sugar

zest of three lemons

Prepare your canning pot, as well as 6 pint jars, lids and rings.

Combine the chopped apples and lemon juice in a large, non-reactive pot and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.

Bring the fruit to a boil and cook for at least 10 minutes at a simmer (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Test set using a cold saucer or spoon, or by looking carefully at the way it runs off a spatula. When it seems nice and jammy, turn off the heat and stir in the lemon zest.

Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water bath for ten minutes.

Notes:

• This recipe can be halved if 6 pints seems like too much. I don’t recommend increasing the size of the batch though, as it will be hard to cook down with any more volume in the pot.
• If you are above 1,000 feet in altitude, adjust your processing time accordingly.
• Choose a variety of apples for the best depth of flavor. Make sure to include a couple under-ripe ones if you can, as they will help boost the amount of natural pectin in the jam.
• Feel free to add spices like cinnamon, nutmeg or cloves to this recipe for a more autumnal flavor.

Peach Lime Jam

Makes 6 pints

10 cups of peaches, peeled and chopped

6 cups of sugar

2 limes, zested and juiced

2 packets (1 box) liquid pectin

Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.

Add peaches and sugar to a large, non-reactive pot. Bring to a boil let jam cook for about fifteen minutes. If the fruit hasn’t broken down much after that time is up, use a potato masher or immersion blender (taking care not to burn yourself with hot jam) to break down the chunks. Add lime zest and juice and stir well. Add pectin and bring to a rolling boil for a full five minutes.

Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Eat immediately or store in a cool, dark place.

Notes;

• This recipe can be halved if 6 pints seems like too much. I don’t recommend increasing the size of the batch though, as it will be hard to cook down with any more volume in the pot.
• If you are above 1,000 feet in altitude, adjust your processing time accordingly.
• When buying peaches, look for the freestone variety. They’ll make the prep work much easier.
• Feel free to add spices like cinnamon, nutmeg or cloves to this recipe for a more autumnal flavor.

Garlic Dill Pickles

Makes 6-7 pints

2 overflowing pints of pickling cucumbers, cut into spears

4 cups distilled white vinegar

4 cups water

4 tablespoons pickling salt

16 garlic cloves, peeled (2 per jar)

¼ teaspoon crushed red pepper per jar (2 teaspoons total)

1 teaspoon dill seed per jar (8 teaspoons total)

½ teaspoon black peppercorns per jar (4 teaspoons total)

Prepare jars and canning pot. Put lids in a small pot and set to a bare simmer.

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don’t want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving ½ inch headspace.

Wipe rims, apply lids and rings and process in a boiling water bath for 10 minutes.

When 10 minutes are up, promptly remove the jars from the pot and allow them to cool on the countertop. When the jars are cool, check the seals (by pushing/tapping on the lid).

Pickles can be stored in a cool, dry place for up to a year.

Notes;

• If you are above 1,000 feet in altitude, adjust your processing time accordingly.
• Start with the freshest cucumbers you can find. The sooner you get them from vine to jar, the crisper the finished pickle will be.