Learn how to can Marionberry jam, a delicious fruit jam for toast, biscuits and scones. Recipe yields 5 pint-sized jars, ready for pantry storage.

Marionberries are delicious eaten fresh AND are totally awesome used in cobblers, crisps, pies, turnovers, scones and JAM! They’re from the same “family” as blackberries but have a couple slight differences.

Marionberries are primarily grown here in Oregon (where I live). This variation of a traditional blackberry was developed in Oregon, as well.

They’re similar to a traditional blackberry but are slightly longer and larger. Marionberries also tend to be firmer in texture than a traditional blackberry.

Today I want to share how to make delicious homemade jam using this fruit, step by step. Here’s how to make Marionberry jam.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Picking Fresh Marionberries

In late June, I went on an EARLY morning berry-picking adventure with one of my neighbors. We went to the first day a local U-Pick farm was open for the season. She wanted to get there in the cool morning air.

She picked me up at 5:45 a.m. and I truly thought we would be the only ones crazy enough to get to the farm at 6:00 a.m. when they opened.

When we arrived at about 6:05 a.m., I was shocked to see LOTS of people already out in the fields picking berries! Oregonians love their U-Pick farms, especially on a nice dry day!

When ripe, marionberries turn from red to a deep purple in color. You can see in the 2 photos below the fresh marionberries on the vines and my marionberry haul for the morning (I also picked lots of blueberries and raspberries!).

Making Jam Requires A Little Prep First

Before you begin cooking the jam, make sure you have all of your ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go. Wash the jars in soapy hot water and drain.

Fill a water bath canner half full of water and bring the water to a low simmer. Place the jars on an elevated rack in the canner and let the low simmering water keep them warm while you make the jam.

You can also put the empty jars on a dish towel-lined cookie sheet and put them in the oven at 250°F. for 20 minutes to keep them warm.

It’s important to only fill warm or hot jars with the hot jam (cold or room temp. jars might crack or break when hot jam is added).

Before beginning I also measure out the full amount of granulated sugar into a huge bowl or pot, because it needs to be added all at once at the right stage of the jam-making process.

How To Can Marionberry Jam

For this recipe you will need 6 cups of finely crushed ripe marionberries, which should be measured AFTER they have been crushed! I recommend crushing them one cup at a time, using a potato masher, which works very well!

After you crush the berries, measure them to make sure it is 1 full cup, then add those berries to the large water bath canner you’ll be using.

Continue crushing and measuring one cup at a time to get accurate measurements and 6 cups total of finely crushed berries, which you’ll need to make this jam.

Add Pectin And Sugar

Once you have all 6 cups of crushed berries in the canner, stir in a box of powdered pectin until combined. Turn the heat to HIGH, and bring the mixture to a full rolling boil, stirring constantly.

NOTE: A full rolling boil is when it’s boiling so hard it doesn’t stop bubbling, even when it is stirred.

Once the berries reach the full rolling boil stage, stir in the granulated sugar quickly and all at once! Stir the mixture very well to combine the ingredients and dissolve all of the sugar. 

Bring the jam mixture back to a full, rolling boil. Once it has reached that stage, set a timer and boil it for EXACTLY 4 minutes, stirring constantly.

When the time is up, remove the pan from the heat, and skim off any accumulated foam that has appeared on top (discard).

Filling the Jars

I always put a dish towel under the hot canning jars before filling, because it helps to catch any drips. Ladle the hot jam into hot drained jars, leaving 1/8″ (one-eighth inch) of headspace in each jar. I suggest using a canning funnel to do this, because it is much easier (and less messy!).

Insert a plastic knife down into each jar a couple times to help remove any air bubbles that may be present, then adjust the headspace to 1/8″ by removing or adding jam, if necessary.

Use a damp dish cloth or paper towel to wipe down the rim and edges of the jar. You need the jars to have clean edges and clean rims so the flat lids can seal properly.

Add the flat lids, then screw on the jar rings to fingertip tightness (don’t overtighten). Place the filled jars on an elevated rack in the canner with the simmering water. 

Processing The Jars Of Marionberry Jam

Lower the elevated rack of jam jars into the simmering water. The jars will need to be fully covered by the water, with at least an inch of water above the top of the jars.

Add more boiling water, if necessary so the water line is 1″ above the top of the jars. Cover the canner.

Bring the water in the canner to a gentle boil (not a rolling boil). Once the water is boiling, process the jam for 10 minutes. When done, wait a couple minutes then remove the canner lid (lift it away from you because of steam).

Carefully lift each jar out of the water using canning tongs. Set the jars on a dish towel to cool (don’t put HOT jars directly on the kitchen counter because temperature variances could cause the jars to crack).

As the jars cool, you should hear a “ping” sound as each jar seals. Let the jam cool for 12-24 hours without disturbing the jars.

Once cool, check to ensure each jar sealed properly. The jar lid should not spring back when pressed lightly in the middle.

If you find a jar lid that did not seal (and the lid springs or pops back when pushed), you will need to refrigerate (and use) that jar of jam because it cannot be safely stored long term in a pantry. 

Storing And Enjoying Homemade Marionberry Jam

Store the properly sealed (and labeled) jars of marionberry jam in a dark pantry for up to a year (or more). Remove the screw band (outer jar ring) when you store the jars.

I love to give jars of jam to our friends and family to “spread the love”, but my favorite thing to do is to eat it!

When you’re ready to enjoy some delicious marionberry jam, open a jar and serve it on toast, biscuits or English muffins, etc.

It is absolutely delicious and is a great taste and reminder of Summer that can be enjoyed even in the cold wintertime!

I hope you’ve enjoyed learning how to make marionberry jam and trust you (and those you love) will enjoy it as much as we do! It really is a delicious berry jam, and I love having jars of it available year-round in our pantry.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More HOMEMADE JAM Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of jam recipes to choose from, including:

• Bing Cherry Jam
• Peach Jam
• Italian Plum Jam
• Orange Marmalade
• Raspberry Jam

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from instructions found in a box of MCP Powdered Pectin

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How To Can Marionberry Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Learn how to can Marionberry jam, a delicious fruit jam for toast, biscuits and scones. Recipe yields 5 pint-sized jars, ready for pantry storage.

Category: Canning and Preserving

Cuisine: American

Keyword: how to can marionberry jam

Servings: 5 pint jars (44 calories per Tbsp.)

Calories Per Serving: 44 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6 cups finely crushed marionberries rinsed. **SEE NOTE BELOW)
• 2 ounces powdered fruit pectin =1 box (some boxes are 1.75 oz.)
• 8½ cups granulated sugar

US Customary - Metric

Instructions

Make sure to have all ingredients and equipment (canner, jars, lids, utensils, etc.) ready to go.

1. 1) Wash and drain jars. Prepare flat lids and screw bands.

   2) Fill canner ½ full of water, simmer water on Low.

   3) Get the jars warm/hot: Place jars on rack in the canner; let simmering water keep them warm while cooking jam OR put empty jars on a dish towel-lined cookie sheet; warm in oven at 250°F. for 20 minutes. *Important-only fill warm or hot jars with hot jam (cold/room temp. jars may crack when hot jam is added).

   4) Measure total amount of sugar into a huge bowl; it must be added all at once at the right stage of the jam-making process.

2. Crush marionberries (need 6 cups finely crushed berries- measured AFTER they're crushed! Crush 1 cup at a time, using a potato masher. Add crushed berries to a large (separate) stockpot.

3. Stir in pectin until combined. Turn heat to HIGH- bring berry mixture to a full rolling boil, stirring constantly. NOTE: A full rolling boil is when it's boiling so hard it doesn't stop bubbling, even when stirred. Once it reaches a full rolling boil, stir in sugar all at once! Stir well to combine and dissolve the sugar.

4. Bring berry mixture back to a full, rolling boil on High. Once fully boiling, set a timer- boil jam for EXACTLY 4 minutes, stirring constantly. When time is up, remove stockpot from the heat. Skim/discard any foam on top.

5. Put a dish towel under hot canning jars before filling (helps to catch drips). Ladle hot jam into hot, drained jars using a canning funnel, Leave1/8" (one-eighth inch) headspace in each jar. Insert a plastic knife down into each jar a couple times to remove air bubbles, then adjust headspace to 1/8" (if necessary) by removing or adding jam. Use a damp cloth or paper towel to wipe down rims and edges of each jar (need to be clean so flat lids can seal properly). Add flat lids, then screw on jar rings to fingertip tightness (don't overtighten). Place jars on elevated rack in the canner. 

6. Lower rack of jars into the simmering water. Jars must be fully covered with water, with at least 1" of water above the top of the jars. Add more boiling water, if necessary so water line is 1" above the top of the jars. Cover the canner. Bring water in canner to a gentle boil. Once water is gently boiling, process jam for 10 minutes. When done, wait 2-3 minutes then remove canner lid (lift it away from you because of steam).

7. Carefully lift jars out of the water with canning tongs. Set jars on a dish towel to cool (don't put HOT jars directly on the kitchen counter because temperature variances could cause the HOT jars to crack). As jars cool, you should hear a "ping" sound as each jar seals. Let jam cool for 12-24 hours without disturbing. Once cool, check to ensure each jar sealed properly. The jar lid should not spring back when pressed lightly in the middle. If a jar did not seal properly (lid springs or pops back when pushed), you need to refrigerate (and use) that jar of jam because it cannot be safely stored long-term.

8. Wipe down, then label the jars. Remove the screw band before storing jars. Store jam in pantry for up to a year (or more). Enjoy!

Recipe Notes

NOTE: Plan ahead... total amount of berries needed is 6 cups CRUSHED. Make sure to have a couple cups of extra whole berries before beginning to ensure you have the correct amount of crushed berries necessary for this jam!

Nutrition Facts

How To Can Marionberry Jam

Amount Per Serving (1 Tablespoon ( 5 pint jars total))

Calories 44 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.001g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.003g

Sodium 1mg0%

Potassium 9mg0%

Carbohydrates 11g4%

Fiber 0.3g1%

Sugar 11g12%

Protein 0.1g0%

Vitamin A 12IU0%

Vitamin C 1mg1%

Calcium 2mg0%

Iron 0.05mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

I love keeping mandarin oranges in our pantry and use them in several dishes we eat occasionally. They add sweetness, color and flavor to green salads, a Classic 5 Cup Salad, and are a colorful addition to my recipe for Hawaiian Meatballs and Rice.

When I go shopping, canned mandarin oranges are typically not a staple ingredient on my list. That’s why I find it very convenient to can several jars at a time every 4-5 months to keep stocked in our pantry.

I assume you are still reading because you’d like to know how to can mandarin oranges if you haven’t done so before. Well… you’re in the right place!

I’ve been canning mandaring oranges for several years and am happy to walk you through the step-by-step process.

For this recipe, you will need a water bath canner, 5 half-pint canning jars and corresponding 2-piece lids.  Here’s how to can mandarin oranges for long-term storage.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Things First

Gather all the canning necessities together before starting. Prepare your canner, jars, lids, etc. according to manufacturer instructions before beginning and prepare the oranges and light syrup.

Prepare The Mandarin Oranges For Canning

For this recipe I buy a 3-pound bag of mandarin oranges (this bag shown below contained 17 mandarin oranges). This number of oranges will be enough to yield about 5 half-pint jars of canned mandarins.

Place the oranges in a large bowl and remove all the peels (and stem ends) from them. Once you have all the peel removed, separate each mandarin orange into segments.

Remove any white “pith” or ” stringy pieces” you find on the segments (they have a bitter taste, and you do not want that). I sit down in front of the TV and do this while watching (or “listening”) to a show.

Yes, it takes a small amount of time to “clean up” all of the mandarin segments, but the pretty orange mandarin orange slices you end up with are the reward!

Make A Light Syrup For Canning Mandarin Oranges

When canning mandarin oranges, I make a light sweet syrup to add to the jars which slightly sweetens the canned oranges. It only has two ingredients and is really simple to make.

NOTE: Yes, you can use plain old water instead of a syrup, but the mandarins won’t taste too sweet at all. I heartily recommend canning them in this very “lightly sweetened” syrup.

In a small saucepan, heat water and granulated sugar until the sugar has fully melted. Keep this light syrup warm while you fill the canning jars with the mandarin orange segments.

Fill And Cover The Jars

Pack the mandarin oranges tightly in sterilized, hot canning jars, leaving ½” headspace in each one. Pour the hot syrup mixture over the mandarin oranges into each jar, again leaving ½” headspace.

Use a plastic canning utensil to remove air bubbles from each jar by inserting it several times around the edges of each jar. Once you do that, check the headspace to make sure it is still ½”.

Add or remove syrup as necessary to maintain the correct headspace. Use a damp cloth to wipe the rims of each jar to remove any syrup or fruit that would prevent the jars from sealing.

How To Can Mandarin Oranges

Place flat lids on top of each jar, then add the screw bands (or rings), and screw them on, tightening them to fingertip tightness. Position the jars onto the canning rack and carefully lower the rack into the pot of simmering water.

Make sure the water level is 1″ above the very top of the jars, and add additional water, if necessary. Turn the heat up to Medium High. If you have a lid for your water bath canner, put it on at this time.

Bring the water to a gentle rolling boil, then set the timer and process the jars for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes.

When done, turn off the heat and remove the lid. Let the jars sit in the hot water for 2-3 minutes then remove them from the pot, one at a time, using canning tongs.

Transfer the very HOT jars out of the canner and onto a dish towel on the countertop. NOTE: Do not put the hot jars directly on the kitchen counter because temperature variances could cause the jars to crack and you DO NOT want that!

Let the jars cool completely (overnight is best). As they begin to cool, you should hear a “ping” or “popping” sound as each of the lids seal. It is best to not disturb the jars while they cool.

Storing Your Canned Mandarin Oranges

After the jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, the jar didn’t seal properly so you will need to refrigerate that particular jar and use it fairly soon.

Carefully unscrew the bands of the sealed jars (for storage), then wipe down the jars to remove any sticky residue. Label the jars and then store them in a dark closet or pantry.

That’s it! You’ve learned how to can mandarin oranges and should be very proud of yourself for stocking your cupboards with this delicious fruit!

I hope you’ve enjoyed learning how to can mandarin oranges and hope you will have the chance to do this, too! They are a wonderful resource to keep stocked in your pantry!

Thank you for stopping by and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day!

Looking For More WATER BATH CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes using the Water Bath Canning method to choose from, including:

• How To Can Applesauce
• Canning Sliced Peaches
• How To Can Strawberry Jam
• How To Can Pineapple
• Pear Butter (no pectin)

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from Victoria at “A Modern Homestead”: Water Bath Canning Mandarin Oranges using Sugar or Honey

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How To Can Mandarin Oranges

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

 

Learn how to can Mandarin oranges in a water bath canner for long-term storage! Recipe yields 5 half-pint jars from a 3 lb. bag of oranges.

Category: Breakfast, Canning, Condiment

Cuisine: All Cuisines

Keyword: , water bath canning, how to can mandarin oranges

Servings: 5 half-pint jars (approx.)

Calories Per Serving: 236 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 17 mandarin oranges approx. 3-pound bag

For Light Syrup:

• 1 cup water
• ½ cup granulated sugar

US Customary - Metric

Instructions

1. Prepare your canning jars, water bath canner with simmering water, screw bands and flat lids per manufacturer instructions.

2. Place oranges in large bowl; remove peels (and stems). Separate each mandarin orange into segments. Remove any white "pith" or "stringy pieces" you find on the segments (they have a bitter taste, and you do not want that). Set aside.

3. Make syrup: In a small saucepan, heat water and sugar until sugar has melted. Keep syrup warm while you fill canning jars with mandarin orange segments.

4. Pack orange slices tightly in sterilized, hot canning jars, leaving ½" headspace. Pour warm syrup mixture over mandarin oranges, again leaving ½" headspace. Use a plastic knife or utensil to remove air bubbles from jars by inserting it several times around inside edges. Check headspace to make sure it is still ½". Add or remove syrup as necessary to maintain correct headspace. Use a damp cloth to wipe rims of each jar to remove any residue that would prevent jars from sealing.

5. Place flat lids on each jar, then add screw bands (or rings), and screw them on, tightening to fingertip tightness. Put jars on canning rack, then lower rack into the pot of simmering water. Make sure water level is 1" above the top of the jars. Add additional water, if necessary. Turn heat up to Medium High. Cover canner.

6. Bring water to a gentle rolling boil, then set timer; process for 10 minutes once boiling. If you live above 1,000 feet elevation, process the jars for 15 minutes. When done, turn off the heat; remove lid. Let jars sit in the hot water for 2-3 minutes then remove them, one at a time, using canning tongs.

7. Transfer HOT jars onto a dish towel on the countertop. NOTE: Do not put hot jars directly on countertop because temperature variances could cause jars to crack. Let jars cool completely (overnight is best). As they begin to cool, you should hear a "ping" or "popping" sound as each of the lids seal.

8. After jars have cooled completely, make sure they have all successfully sealed. Use a fingertip to press down in the middle of the jar lid. If it pops back or is raised in the middle, that jar didn't seal properly. Refrigerate and use it fairly soon. Carefully remove screw bands off the sealed jars for long-term storage. Wipe jars to remove any sticky residue. Label jars; store in a dark closet or pantry. Enjoy!

Nutrition Facts

How To Can Mandarin Oranges

Amount Per Serving (1 half-pint jar)

Calories 236 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.2g

Sodium 9mg0%

Potassium 497mg14%

Carbohydrates 60g20%

Fiber 5g21%

Sugar 52g58%

Protein 2g4%

Vitamin A 2038IU41%

Vitamin C 80mg97%

Calcium 112mg11%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.

Today I want to share how to can applesauce for long term storage. The recipe is fairly simple (especially if you already are familiar with water bath canning)!

You will make homemade applesauce using apples, water and sugar (if desired), and can add cinnamon and/or nutmeg to taste, for more flavor.

I’ve made several batches already and am grateful we now have many jars of delicious homemade applesauce available in our pantry to enjoy year-round.

Here’s how to can applesauce for long term storage.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Before Beginning

Before you begin getting the apples ready, prepare a water bath canner, hot canning jars, lids and screw bands according to the manufacturer’s directions.

This will include heating the clean jars and bringing water to a simmer in the canner, and gathering items like a canning funnel, air bubble remover, labels, etc. Save yourself some time and have all these items ready to go before you start!

Prepare The Apples

I typically use a variety of sweet, crisp apples when I make applesauce (there are so many varieties available year-round). For this particular recipe the recommended amount of apples needed is 2½ – 3½ pounds of apples per QUART jar or for every two PINT jars.

I had a couple varieties of apples (about 6½ pounds) that needed to be used and decided to make four PINT jars of applesauce instead of quarts (which my photos reflect). NOTE: The processing time is the same for pint or quart jars.

Wash and drain the apples well before beginning. Cut each apple in half, then remove the seeds and core. You can leave the peel ON or you can remove it (your choice). Weigh the apples so you know the weight of the apples you are using.

Slice each apple half into 1″ thick slices and place them into a large saucepan or soup pot that has a lid. Add just enough water (usually about ½ cup) to keep the apple slices from sticking to the pan.

Cook the apple slices (and small amount of water) on Medium-Low heat until they are soft (about 12-15 minutes), stirring often.

Make Apple Purée

Once the apples are soft, use an immersion blender in the pan to puree the apples. The apple mixture should be fairly thick and pulp-like in texture.

TIP: If you don’t have an immersion blender, you can use a food mill OR process the apples in a blender (in batches), then return the processed apple pulp to the saucepan.

If you prefer plain applesauce without added sugar or spice, then the applesauce is ready to be canned. If you prefer it slightly sweetened, see the note below.

Add Some Sugar And Spice!

TIP: If you want to add some additional flavor and sweetness to the applesauce, stir in granulated sugar, ground cinnamon and a pinch of ground nutmeg (optional) to the puree until combined.

Bring the applesauce to a FULL boil (approx. 212°F.). Stir often so the apples don’t stick to the pan.

NOTE: The amount of sugar added can vary depending on how many pounds of apples you are using, but the recommended guidelines (from the Ball Blue Book of Canning) is to use about ¼ cup of sugar per pound of apples used. Add enough sugar, cinnamon and nutmeg as desired. Sometimes if you use a really sweet variety of apple, it may require less sugar overall to suit your taste.

How To Can Applesauce

Keep the temperature constant (boiling) under the apple puree while you fill each canning jar with applesauce. Use a ladle to add the applesauce into clean, hot canning jars, making sure to leave a ½” headspace. Repeat with remaining jars.

Remove the air bubbles from each jar by inserting a plastic knife or plastic spatula into each jar several times. Wipe the rims well with a wet cloth to remove any jam residue, then place flat lids and screw bands on the jars, adjusting the bands to fingertip tight.

Lower jars onto a canning rack over simmering water in the canner. Make sure the hot water covers the jars by at least two inches. Bring the water to a gentle rolling boil, then process the jars for 20 minutes (once water is boiling). 

Once Done Canning

When done, turn off heat and let jars rest 4-5 minutes before removing them from the hot water. Remove jars and place them on a dish towel on the counter.

Don’t place boiling hot jars directly on the counter because temperature variances could cause the jars to crack. Let jars cool undisturbed for 12-24 hours, then wipe clean.

Check each jar to ensure it has sealed properly, then label and store in your pantry (remove the screw bands before storing). If a jar has not sealed properly, keep it in the refrigerator and use it within a week or so.

Serve and Enjoy The Applesauce Or Store In Pantry

When you are ready to enjoy some home-canned applesauce, simply pop open a jar and enjoy it! I love cinnamon-flavored applesauce so much I sometimes grab a spoon and eat it right out of the jar. It is absolutely delicious!

Other ways to enjoy applesauce (besides just gobbling it up!) is to use it on top of pancakes or waffles (or even vanilla ice cream). It also tastes amazing when it’s mixed into Greek yogurt for a quick snack!

I really hope you have the opportunity to make homemade applesauce for yourself and those you love. It’s a great way to store lots of delicious applesauce to enjoy throughout the year!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More CANNING Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few water bath AND pressure canning recipes to choose from, including:

• How To Can Mandarin Oranges
• Ham and Bean Soup (and how to can it)
• Bread and Butter Pickles
• How To Can Strawberry Jam
• Canning Cranberry Juice

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source (and adapted from): “The Ball Blue Book of Canning”, page 17, published in 2013 by Hearthmark, LLC, dba Jarden Home Brands

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How To Can Applesauce

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

Learn how to can applesauce for long-term storage! A variety of sweet crisp apples, sugar, cinnamon and nutmeg provide great flavor.

Category: Canning and Preserving, Condiment

Cuisine: All Cuisines

Keyword: how to can applesauce

Servings: 64 Tablespoons (about 4 pints total)

Calories Per Serving: 42 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 6½ pounds apples (ie. Gala, Fiji, Golden Delicious, Braeburn, etc.) or combo (different types)
• ½ cup water approx.-to prevent sticking
• 1½ cups granulated sugar (approx.) more or less, to suit your taste
• ground cinnamon to suit your taste
• nutmeg (optional) to suit your taste

US Customary - Metric

Instructions

1. Before beginning, prepare water bath canner, canning jars (heated), flat lids/screw bands according to manufacturer directions.

2. Wash and drain apples. Remove seeds and core. Leave the peel ON or OFF (your choice). Weigh apples so you know their weight (for added sugar calculation). Cut apples into 1" thick slices; put them in a Dutch oven or soup pot that has a lid. Add enough water (about ½ cup) to keep apple slices from sticking. Cover and cook on medium heat until apples become soft (12-15 minutes), stirring often.

3. Use an immersion blender to purée apples. TIP: No immersion blender? Use a food mill OR process apples in a blender (in batches), then return applesauce to saucepan.

4. Add sugar, cinnamon and nutmeg to taste (if using). Stir to combine; bring applesauce to a FULL boil (approx. 212°F.), stirring often. NOTE: Amount of sugar can vary depending on how many pounds of apples you are using, but recommendation from Ball Blue Book of Canning is to use ¼ cup of sugar per pound of apples. Add enough sugar, cinnamon and nutmeg as desired. If using lots of naturally sweet apples, it may require less sugar overall.

5. Keep temperature constant under apple puree while filling each jar with applesauce (1 at a time). Use a ladle and funnel to add applesauce to hot canning jars, leaving a ½" headspace. Repeat with remaining jars.

6. Remove air bubbles by inserting a plastic knife or spatula into each jar. Wipe the rims well with a wet cloth to remove any jam residue, then place flat lids and screw bands on the jars, adjusting bands to fingertip tight. Transfer jars to a canning rack placed in simmering water in the canner. Make sure water covers jars by 2". Bring water to a gentle rolling boil; process jars for 20 minutes (once water is boiling).

7. When done, turn off heat; let jars rest 4-5 minutes before removing from canner. Put hot jars on a dish towel on the counter. Don't place jars directly on counter because temperature variances can cause jars to crack. Let jars cool undisturbed for 12-24 hours, then wipe clean. Check each jar to ensure it has sealed properly. Label and store in your pantry (remove screw bands before storing). If a jar has not sealed properly, refrigerate and use it within a week.

Recipe Notes

Note: The amount of sugar you use is dependent on the types of apples used and your own personal taste. The sweeter the apples are, the less sugar you may want to use. The caloric calculation per Tablespoon is an estimate and will vary depending on the type and weight of apples and the quantity of sugar used.

Nutrition Facts

How To Can Applesauce

Amount Per Serving (1 Tablespoon)

Calories 42 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.003g

Sodium 1mg0%

Potassium 49mg1%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 0.1g0%

Vitamin A 25IU1%

Vitamin C 2mg2%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Learn how to can delicious Strawberry Rhubarb Jam for long term storage! The recipe will yield approx. 9 jars of yummy, sweet and tangy jam!

I love to make jars of homemade jam and fill our pantry with them! Many, many years ago I started making homemade strawberry jam and canning it as my first “project” when I learned to can. It was delicious, and I’ve been canning ever since!

Today I want to share a delicious recipe for canning strawberry rhubarb jam. I grow both of these fruits in our little backyard raise bed garden and absolutely love this sweet, tart combination of flavors!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Do I Need For This Jam Recipe?

For this recipe you need 4 cups of crushed strawberries, 2 cups of sliced rhubarb, lemon juice, granulated sugar and a standard sized box of powdered pectin. **You can also use ½  teaspoon of butter to reduce foam, if desired (optional).**

Place the strawberries in a large bowl (or food processor). Crush them well before measuring, but don’t puree them. I find it convenient to use a potato masher to crush them! The rhubarb should be thinly sliced before measuring, as well.

You also need a water bath canner (or large covered stockpot with a lid and a rack), canning jars, flat lids and screwbands, all prepped according to manufacturer instructions. Prep these items while you get the jam ready for canning.

Prepare The Ingredients For Cooking

Measure the exact amount of finely crushed strawberries (4 cups) and sliced rhubarb (2 cups) into a large stockpot or Dutch oven.

Add ¼ cup fresh or bottled lemon juice and 1 standard sized box of powdered pectin. If desired, you can also add ½ teaspoon of butter to help reduce the foam as the jam cooks, but this is optional. Stir to fully combine these ingredients.

In a separate large bowl, measure out the granulated sugar. You need to have it ready to go as soon as the jam is hot and ready for it! Set this big bowl of sugar aside.

Cook The Strawberry Rhubarb Jam

Bring the fruit mixture to a FULL ROLLING BOIL on HIGH heat. NOTE: A full rolling boil means the fruit doesn’t stop boiling, even while stirring. Stir the fruit constantly while it cooks.

As soon as the fruit comes to a full rolling boil, dump ALL of the sugar in at once, and stir very well, to combine. Bring the jam back to a FULL ROLLING BOIL, stirring constantly, and let it boil for 4 minutes.

When done, remove the pan from the heat source. If there is any foam found on top, simply skim it off and discard.

Canning The Jam

Ladle the hot strawberry rhubarb jam into clean, pre-heated jars. This recipe yields enough jam to fill nine ½ pint jars. Fill each hot jar with the hot jam (using a canning funnel if possible). Leave 1/8″ headspace remaining at the top of each jar.

Remove air bubbles from the jam by inserting a non-metallic utensil down the inside walls of the jar several times. Wipe the rim of the jars very well with a wet paper towel or dishcloth to remove any jam residue that could cause the jar lids to not seal properly.

Cover the jars with prepared flat lids, add the screwband and tighten to fingertip tight.

Processing The Strawberry Rhubarb Jam

Once sealed, place the jars carefully on the canning rack. Lower the rack into the simmering water in the canner. Make sure the water covers the top of the jars by 1-2 inches, adding more hot water, if necessary.

Cover the canner with a lid. Bring the water in the canner to a gentle boil Once the water is gently boiling, set a timer and process the jam for 10 minutes.

When done, turn off the heat, remove the lid from the canner, and let the jars sit undisturbed in the hot water for 5 minutes before removing them.

I’ve Canned The Jam… Now What?

Remove the hot jars carefully, and place them upright on a dish towel on the counter until they’ve cooled completely. Do NOT place the HOT jars directly on the countertop because temperature variances could cause the jars to crack.

Let the jars cool, undisturbed, for 12-24 hours. As the jars seal, you should hear a “ping” sound. Once the jars have completely cooled, make sure to test the seal on the jars before storing them in your pantry.

To test seal: press top/middle section of each lid with your index finger. If the lid springs back, the jar did not seal properly, so you will need to refrigerate the jar of jam. It is still perfectly wonderful for eating, but cannot be stored long term in a pantry.

If the jars sealed properly, wipe them clean, gently remove the screwband for storage, label the jars and place them in your pantry for long term storage.

Time To Enjoy Some Strawberry Rhubarb Jam

When you’re ready to enjoy this delicious strawberry rhubarb jam, pop open a jar! The jam should be a beautiful ruby color, with tiny pieces of strawberries and rhubarb inside. Store leftover, opened jars of jam in the refrigerator.

Enjoy the jam on toast, English muffins, peanut butter and jelly sandwiches, or even use as a topping for pancakes. It’s delicious!

I hope you enjoy this yummy fruit jam as much as we do. Happy canning AND eating, and thanks for visiting my blog.

I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More JAM Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious jams and marmalades to choose from, including:

• Marionberry Jam
• Bing Cherry Jam
• Raspberry Jam
• Orange Marmalade
• Blackberry Jam

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Instagram: jbatthegratefulgirlcooks

Adapted from: “Ball Blue Book – Guide To Preserving”, page 35, published by Hearthmark, LLC in 2013

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Strawberry Rhubarb Jam

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Learn how to can delicious Strawberry Rhubarb Jam for long term storage! The recipe will yield approx. 9 jars of yummy, sweet and tangy jam!

Category: Jam / Canning and Preserving

Cuisine: American

Keyword: strawberry rhubarb jam

Servings: 144 Tablespoons (approx. 9 half-pints)

Calories Per Serving: 48 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 cups crushed strawberries
• 2 cups sliced rhubarb
• ¼ cup fresh lemon juice
• 1 box powdered pectin
• 8½ cups granulated sugar
• ½ teaspoon butter (optional) to cut down on foaming

US Customary - Metric

Instructions

1. Begin heating water in canner, and prep/heat jars, lids and rings per manufacturer instructions, so they're ready when the jam is ready.

2. Place strawberries in large bowl; crush them well before measuring. Rhubarb should be thinly sliced before measuring, as well.

3. Measure exact amount of crushed strawberries and sliced rhubarb into a large stockpot or Dutch oven. Add fresh or bottled lemon juice and pectin. If desired, add butter to reduce foam as jam cooks (optional), Stir to combine ingredients.

4. In a separate large bowl, put the granulated sugar. You need it ready to go as soon as the jam is boiling hot. Set aside.

5. Bring fruit mixture to a FULL ROLLING BOIL on HIGH heat. NOTE: A full rolling boil means fruit doesn't stop boiling, even while stirring. Stir fruit constantly while it cooks. As soon as fruit comes to full rolling boil, dump ALL sugar in at once. Stir very well, to combine. Bring jam back to a FULL ROLLING BOIL, stirring constantly, and let it boil for 4 minutes. When done, remove pot from the heat. If there's any foam on top, skim it off and discard.

6. Ladle jam into clean, pre-heated jars. Fill each with jam (using canning funnel if possible). Leave 1/8" headspace remaining at the top of each jar. Remove air bubbles from by inserting a non-metallic utensil down the sides of the jar several times. Wipe jar rims very well with a wet paper towel or dishcloth to remove any jam residue that could cause jar lids to not seal properly. Cover jars with prepared flat lids; add screwband and tighten to fingertip tight.

7. Once sealed, place jars carefully on canning rack. Lower rack into simmering water in canner. Make sure water covers top of the jars by 1-2 inches, adding more hot water, if necessary. Cover the canner. Bring water to a gentle boil. Once gently boiling, set a timer and process jam for 10 minutes. When done, remove pan from heat, remove cover, and let jars sit for 5 minutes in the hot water.

8. Remove hot jars; place upright on a dish towel on the counter. DON'T place HOT jars directly on countertop; temperature variances could cause jars to crack. Let cool, undisturbed, 12-24 hours. As jars seal, you should hear a "ping" sound. Once jars have cooled, test the seal before storing jars in pantry. To test seal: press center of each lid with an index finger. If lid springs back, jar did not seal properly, so you must refrigerate that jar of jam. It's fine for eating, but cannot be stored long term in pantry. If jars sealed properly, wipe clean, remove the screwband for storage; label jars. Place jars in pantry for long term storage.

Nutrition Facts

Strawberry Rhubarb Jam

Amount Per Serving (1 Tablespoon)

Calories 48 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.01g0%

Trans Fat 0.001g

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.01g

Cholesterol 0.04mg0%

Sodium 1mg0%

Potassium 12mg0%

Carbohydrates 12g4%

Fiber 0.1g0%

Sugar 12g13%

Protein 0.04g0%

Vitamin A 3IU0%

Vitamin C 3mg4%

Calcium 2mg0%

Iron 0.04mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions are included.

Today I want to share a recipe for making homemade pear butter and have included instructions for canning this delicious spread for storage.

One of my favorite fruit butters to make and can has always been apple butter, because I love the flavor of apples and cinnamon. Guess what? Pear butter is equally awesome, and it’s filled with cinnamon and nutmeg flavor, too!

My husband and I were blessed to receive a large bag of ripe pears last summer from one of our neighbors who grows them. I knew immediately I wanted to make pear butter, so I got my canning “stuff” together and got busy!

As a result, we’ve been enjoying it for almost a year now! Even if you don’t want to “can” it, you can make several jars to give to family or friends for immediate enjoyment. Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pears For Cooking

Peel the pears and remove the core from each one (discard core). Slice the pears, then place them in a large Dutch oven or a large stockpot. 

Add granulated sugar, ground cinnamon, lemon juice, and nutmeg to the pot, and stir to combine them with the pear slices.

Cook this pear mixture for 10 minutes on medium heat, stirring occasionally to prevent sticking, then remove the pan from the heat.

Puree The Pears (Two Methods)

Now you will need to puree the soft pears in order to make the pear butter. There are two methods for pureeing the pears.

FIRST METHOD: If you have a hand-held immersion blender, you can puree the pears and juice right in the stockpot after cooking.

SECOND METHOD: If you don’t have an immersion blender, you can use a standard blender. Here’s how: Use a SLOTTED spoon to remove the hot pears out of the pot and transfer them to a large bowl. Leave the bulk of the “juice” still in the stockpot.

Transfer the pears to the blender and blend. NOTE: You may need to do this in a couple batches, due to the number of pears. Fill the blender about halfway with hot pears.

Put the lid on (hold it down securely), and begin blending on low speed for a few seconds, then increase speed until the pears are pureed.

Blend just until the pears are smooth and liquified, then pour the “puree” back into the pot with the reserved juice. Repeat until all pears have been blended and added back into the pot.

Continue Cooking

 Finish cooking the pear butter in the pan on LOW heat, stirring it occasionally, for approximately 60 minutes.

How Do I Know When It Is Done?

Pear butter is done when it can be lightly mounded on a spoon (without running) OR by using the method I call the “Frozen Plate Thing”. The frozen plate method is a great way to test for doneness when no pectin has been used to thicken jams or fruit butter.

Plan ahead, because you will need to put a plate in the freezer for an hour before using this method. For this recipe I put it in the freezer when I start preparing and peeling the pears.

What Exactly Is This “No Plate Thing”?

Basically, it is a tried-and-true method to check and see if the jam has thickened enough to be ready to be consumed. To do this, grab the plate out of the freezer.

Put a teaspoon of the hot pear butter onto the frozen plate. If the pear butter “sets up” and doesn’t run on the plate within the first minute, it’s ready. If it is too runny, put the plate back in the freezer.

Continue to cook the pear butter a few more minutes. Try again, and once the pear butter will set up, it’s ready, and can be refrigerated for immediate use.

Canning Pear Butter For Long Term Storage

To can pear butter for long term storage, follow manufacturer instructions for preparing water bath canner, pre-heating jars, flat lids and screw bands. This recipe will typically yield between 5-6 cups of pear butter.

Use any combination of half-pint or pint-sized jars that you have. Ladle the hot pear butter into pre-heated jars, being sure to leave a ¼” headspace.

Insert a plastic knife several times to remove air bubbles, then wipe the rims of the jars until clean with a damp cloth. Add the flat lid and screwband (ring) to each jar, and tighten the ring to fingertip tightness.

Place jars on wire rack and lower rack carefully into simmering water in canner. Make sure the water level is 1″ OVER the top of the jars (add more hot water if necessary). Turn the heat up and bring to a gentle, rolling boil.

Process the jars for 10 minutes after the water comes to a boil. When done, use canning tongs to safely remove jars from the canner, and set jars on a dish towel (not directly on counter) to cool.

Storing And Using Home-Canned Pear Butter

Let the jars cool for at least 12 hours (or overnight) without moving them. You should hear the jars “pop” as each jar seals. If they’ve sealed properly, there should be no give when you press on the middle of the lid with a finger after jars have cooled.

Test the seal on each jar and if there is a “good seal”, then the pear butter can be stored safely long-term.  Any jars that do not properly seal are not safe to store long-term but can be refrigerated and used as needed.

Pear butter is delicious as a spread for toast and biscuits, and it also tastes WONDERFUL served on plain yogurt or vanilla ice cream! The cinnamon flavor really makes this topping shine, and I believe you will love it as much as we do.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a great day!

Looking For More JAM or FRUIT BUTTER Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of jam recipes for you to enjoy, including:

• Strawberry Jam
• Bing Cherry Jam
• Blackberry Jam
• Peach Jam
• Orange Marmalade

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: https://chasingvibrance.com/old-fashioned-pear-butter/

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Pear Butter (no pectin)

Prep Time

20 mins

Cook Time

1 hr

Canning Time

10 mins

Total Time

1 hr 30 mins

 

Make several jars of pear butter for yourself or to give to friends! Delicious on toast, yogurt or ice cream! Canning instructions included.

Category: Jam

Cuisine: American

Keyword: pear butter

Servings: 80 Tablespoons (5 cups total)

Calories Per Serving: 24 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 12 cups sliced fresh pears (RIPE!) peeled, cored & sliced
• 1 cup granulated sugar
• 2 Tablespoons fresh lemon juice
• 1 Tablespoons ground cinnamon
• ¼ teaspoon ground nutmeg

US Customary - Metric

Instructions

1. Peel, core and slice pears; place them in large Dutch oven or stockpot. Add sugar, cinnamon, lemon juice, and nutmeg; stir to combine. Cook 10 minutes on medium heat, stirring occasionally; remove pan from heat.

2. Use slotted spoon to remove pears from pan; transfer to large bowl. Leave "juice" in the stockpot.

3. Fill blender halfway with hot pears (do this in batches). Hold the lid on securely; blend on low speed for a few seconds, then increase speed just until pears are pureed and smooth. Pour "puree" back into the pot with the juice. Repeat until all pears are blended and added back to pot. Continue cooking on LOW heat, stirring occasionally, for approx. 60 minutes.

4. Pear butter is done when it can be mounded on a spoon (without running) OR by using a method I call the "Frozen Plate Thing". Frozen plate method is a way to test thickness when no pectin has been added. Plan ahead, as you need to put a plate in the freezer for an hour before you need it. After cooking pea butter, grab the plate out of the freezer. Put a teaspoon of hot pear butter onto frozen plate. If pear butter "sets up" and doesn't run on the plate within the first minute, it's ready. If it's too runny, put plate back in the freezer; Continue to cook pear butter a few more minutes. Try again- once pear butter will set up, it's ready, and can be refrigerated in airtight containers or jars for immediate use.

CANNING INSTRUCTIONS FOR LONG-TERM STORAGE

1. To can pear butter for long term storage, follow manufacturer instructions for preparing water bath canner, heating jars, flat lids and screwbands. This recipe will yield between 5-6 cups of pear butter.

   Use any combination of half-pint or pint sized jars that you have. Ladle hot pear butter into pre-heated jars, being sure to leave a ¼" headspace. Insert a plastic knife or utensil several times to remove air bubbles. Wipe rims of jars until clean with a damp cloth. Add flat lid and screwband (ring) to each jar; tighten ring to fingertip tightness.

   Place jars on wire rack; lower rack carefully into simmering water in canner. Make sure water level is 1" OVER the top of the jars (add more hot water if necessary). Turn heat up; bring to a gentle, rolling boil. Process jars for 10 minutes after water comes to a boil. When done, use canning tongs to remove jars from canner. Set hot jars on a dish towel (not directly on counter) to cool.

2. Let jars cool for 12 hours (or overnight) without moving them. You should hear jars "pop" as they seal. If sealed properly, there should be no give when you press down on the middle of the lid with a finger after jars have cooled. Test seal on each jar- if there is a "good seal", then jars can be stored safely long-term.  Any jars that do not properly seal are not safe to store long-term, but can be refrigerated and used as needed.

Recipe Notes

NOTE: Caloric calculation was made assuming 5 cups is total quantity of pear butter made, with each serving equal to one Tablespoon.

Nutrition Facts

Pear Butter (no pectin)

Amount Per Serving (1 Tablespoon)

Calories 24

% Daily Value*

Fat 0.05g0%

Saturated Fat 0.01g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.02g

Sodium 0.3mg0%

Potassium 29mg1%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 5g6%

Protein 0.1g0%

Vitamin A 6IU0%

Vitamin C 1mg1%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.

A good friend of our family brought us an incredibly HUGE number of Italian plums last summer. He had been given so many by one of his neighbors there was no way he could eat them all. So he blessed us with them!

We ate some, and I made several jars of this delicious jam AND used the rest to bake an incredible Italian Plum Shortbread Tart!

I’ve made literally HUNDREDS of jars of jam over the years but had never tried making plum jam until I tried this recipe. It is so very good!

The small batch recipe is convenient, especially if you don’t eat lots of jam! This way, you can just try it, and you won’t be overwhelmed with prep work or make “too many to eat” jars of jam!

It is a pectin-free jam made with only THREE ingredients! I’ve also included the instructions to safely can this jam, if you don’t plan on eating it right away, or want to make a few jars for storage in your pantry.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Italian “Prune” Plums

Behold… the humble Italian prune plum. Black/grey in color, oblong shaped, and typically harvested in late August, they’re very unassuming, as far as fruit goes.

But let me tell you… they taste wonderful! NOTE: Plan ahead to make this jam, because the prepared plums need to be refrigerated overnight!

To prepare the plums for jam, begin by cutting each one into quarters, and removing and discarding the seeds. Place the quartered, pitted plums into a large bowl.

You will need a total of 2 pounds of plums for this small batch recipe, so get cutting! The insides of the plums are a brilliant golden hue (before cooking). 

Add granulated sugar and the juice of a lemon to the plums, and stir well, to combine these ingredients. Once combined, cover the bowl with plastic wrap, and place in the refrigerator.

Allow the plums to refrigerate overnight or at least 8 hours for the very best results.

Cooking The Italian Plum Jam

Since this Italian plum jam is being made without pectin, before you begin cooking the plums, place a small plate into your freezer to get it really cold. NOTE: You will use the freezing cold plate to test the jam for doneness later on, so this is an important step!

Pour the refrigerated plum mixture into a medium-sized saucepan. Turn the heat to MEDIUM and bring this mixture to a boil.

Once boiling, continue to cook the plums for about 2 minutes, stirring often. As they cook, the plums will perform magic and turn into a bright red color… isn’t that awesome?

Now turn the heat down to LOW and continue to cook, stirring often for another 15- 20 minutes. Skim off and discard any white foam that rises to the surface as it cooks

How Do I Know If It Is Done?

To check to see if the jam is ready, grab the plate out of the freezer. Put a teaspoon of hot jam onto the frozen plate. If the jam “sets up” within the first minute, the Italian plum jam is ready.

If the jam is too runny, put the plate back in the freezer and continue to cook the jam a few more minutes. Try again, and once the jam will set up, it’s ready. Remove the saucepan from the heat.

Canning Italian Plum Jam

Canning jars and lids will need to be clean, sterilized and hot, following recommended USDA guidelines for safe canning. The total amount of jam (as written) this small batch yields is approximately 3 cups.

Because this is a small batch, I usually get about 3 half pint jars for canning (sometimes a little extra for the refrigerator), but you can easily double or triple the recipe.

Spoon or pour jam through a canning funnel into sterilized jars, leaving a headspace of 1/8″. Use a plastic utensil to remove air bubbles in the jars, then wipe the rims of the jars clean with a damp towel.

Attach prepared flat lids and add screw bands, then tighten to fingertip tightness. Process the jars of Italian plum jam (in boiling water at least 1″ above the top of the jars) in a water bath canner for 10 minutes.

When The Canning Process Is Done

Remove hot jars with tongs and place on a dish towel on the counter. NOTE: Do not place boiling hot jars directly on countertops because differences in temps. could cause jars to crack.

Let the jars sit undisturbed for about 12 hours. The jam will thicken slightly as it cools, and jars should seal during this time (you should hear a pinging sound as they seal).

If sealed correctly, lids should have no give when tested by gently pressing down on the lid with a finger after jam cools. Any jars that do not correctly seal should be refrigerated. Label sealed jars, and store in pantry (or refrigerator, if desired).

Italian Plum Jam Is Ready To Enjoy!

Keep jam refrigerated, once the jar has been opened. Italian Plum Jam tastes fantastic straight out of the jar or spread on toast or English muffins.

It is also really yummy mixed into plain Greek yogurt for breakfast or a snack, and it can also be enjoyed as a warmed topping for vanilla ice cream. YUM!

The recipe as written is estimated to yield about 48 Tablespoons (or servings) of jam, so even this small batch should last for a little while.

I hope you have the opportunity to make a small batch of this Italian plum jam for yourself and those you love. It is delicious and I’m confident you’ll enjoy it, too!

Thanks for stopping by today, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking for More JAM Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious homemade jam recipes to choose from, including:

• Strawberry Jam
• Orange Marmalade
• Peach Jam
• Blackberry Jam
• Bacon Jam (for burgers)

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: Lora at: savoringitaly.com/italian-plum-jam/

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Italian Plum Jam (small batch)

Prep Time

10 mins

Cook Time

30 mins

Refrigeration Time (inactive-overnight)

8 hrs

Total Time

8 hrs 40 mins

 

Make yummy, pectin-free Italian Plum Jam with prune plums! Small batch recipe makes about 3 half pints, and canning directions are included.

Category: Condiment

Cuisine: American

Keyword: Italian plum jam

Servings: 48 Tablespoons (approx. 3 cups total)

Calories Per Serving: 33 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 pounds Italian prune plums pitted, quartered
• 1½ cups granulated sugar
• 1 lemon, JUICE only

US Customary - Metric

Instructions

Prepping The Plums:

1. NOTE: Plan ahead- prepared plums need to be refrigerated overnight!

   Cut each plum into quarters: remove/discard pits. Put plums into large bowl. Add sugar and lemon juice; stir well, to combine. Cover bowl with plastic wrap, and place in refrigerator. Refrigerate overnight or at least 8 hours for best results.

Cooking Jam:

1. Before you cook the plums, place a small plate into your freezer. NOTE: You will use freezing cold plate to test jam for doneness later, so this is an important step!

   Pour refrigerated plums into medium-sized saucepan. Turn to MEDIUM eat; bring mixture to a boil. Once boiling, continue cooking plums for 2 minutes, stirring often. Turn heat down to LOW. Continue to cook, stirring often, for 15- 20 minutes (plums will turn red). Skim off/discard white foam that rises to surface,

2. To see if jam is ready, remove plate from freezer. Put a teaspoon of hot jam on plate. If jam "sets up" within first minute, jam is ready. If jam is too runny, put plate back in freezer; continue to cook jam 2-4 more minutes. Try again, and once jam will set up, it's ready. Remove saucepan from the heat.

Canning Instructions:

1. Canning jars and lids need to be clean, sterilized and hot, following recommended USDA guidelines for safe canning. This small batch will yield approx. 3 cups ( about 3 half pint jars), but you can easily double or triple recipe.

   Spoon or pour jam (using a a canning funnel) into sterilized jars, leaving a headspace of 1/8". Use a plastic utensil to remove air bubbles in jars, then wipe rims of jars clean with a damp towel. Attach prepared flat lids and add screw bands; tighten to fingertip tightness. Process jam (in boiling water at least 1" above top of jars) in a water bath canner for 10 minutes.

   Remove jars with tongs; place on a dish towel on counter. NOTE: Do not place boiling hot jars directly on countertop because temperature variations could cause jars to crack. Let jars sit undisturbed for about 12 hours. Jam will thicken as it cools, and jars should seal; (you hear a pinging sound as they seal). If sealed correctly, lids should have no give when tested by gently pressing down on the lid with a finger after jam cools. Any jars that don't seal should be refrigerated. Label sealed jars; store in pantry. After opening jar, keep refrigerated.

Nutrition Facts

Italian Plum Jam (small batch)

Amount Per Serving (1 Tablespoon)

Calories 33 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.003g0%

Polyunsaturated Fat 0.01g

Monounsaturated Fat 0.03g

Sodium 0.1mg0%

Potassium 30mg1%

Carbohydrates 8g3%

Fiber 0.3g1%

Sugar 8g9%

Protein 0.1g0%

Vitamin A 65IU1%

Vitamin C 2mg2%

Calcium 1mg0%

Iron 0.04mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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