Wonder Canning Powers...activate!
Jam. And ice cream toppings. Because once you start canning, it's kinda hard to stop.
My first set:
Spiced wine peach jam and mango-raspberry jam. There's a whacking lot of sugar in jam! Yow!
No sugar added peach jam and no sugar added cherry jam. This was in direct response to the huge amount sugar in the first two batches. Next time, I'll probably just use a cup or two of sugar instead of none at all. Strangely enough, these are a little tart and considering I was using really ripe fruit that seemed odd. Those two tablespoons of lemon juice packed more of a punch than I realized!
My third set:
Pecans in praline syrup and walnuts in a maple syrup sauce. Just because.
I noticed when I jumped into the first batch that it was really easy to run a second batch immediately after you finished processing the first one, since you were already set up with everything you'd need and the water was already hot. Thus the seemingly enormous different types of jams. I have plans for shipping several of them off to my mom and sisters (Shhhh!) as early Xmas presents. Hopefully I did a good job processing them!
I'm pretty sure I did, they all did that "Ping!" thing to let you know the jar was vacuum sealed.
I found out that while I really liked making all of these different jams, it's really hot work and is better saved for cooler days. Also, that it's only possible to get through one batch before the twins wake up.
Oh and that the twins really like my jam.
It's funny how cracking out a new skill for me, which is actually a very old skill, makes me feel all industrious. Next thing you know I'll start collecting farm animals, churning my own butter, and wearing gingham aprons...
Or maybe not.
Have you ever canned before? If so, how'd it go?