I was so inspired by Emily’s guest post the other day, I decided to give canning a try. Mind you I don’t have the proper equipment but I did happen to have some unused Weck canning jars. I followed Emily’s instructions but used peaches and apricots instead of strawberries (because I didn’t have any) The jam itself is amazing, I just got everything out of the pot after processing for 10 minutes but don’t know if it took. I can’t tell with Weck jars. I will have to read about it. I think that I will purchase a bunch of ball canning jars and have some fun. Thank you Emily for the inspiration. The tulip jar is not full so I didn’t process, that will sit in the refrigerator and get eaten immediately. I used a deep heavy pot, first sterilized the jars and then placed a round cooling rack on the bottom of the pan and brought to boiling. I didn’t have proper tongs with rubber tips so I used my regular tongs and it worked but was a bit precarious. I will invest in proper canning equipment so I can really do this right. This was fun!!
Peach/Apricot/Ginger Jam: (Adapted from Emily’s Strawberry Cardamom Jam)
4 cups peaches and apricots (I peeled the peaches but not the apricots)
1 1/2 tsp grated ginger
1 smallish apple grated (peeled)
1 1/4 cup organic sugar
1/4 cup honey (Was wishing I had the calmer sutra ginger honey)