home canning fruits

How To Make home canning fruits

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  1

  Butter:
  Fruit Butter is made by cooking fruit pulp and sugar to a thick consistency that will spread easily. Spices may be added. Butters are cooked slowly until thick enough to round up on a spoon.
  Example:www.justapinch.com/recipes/sauce-spread/jam/sour-cherry-vanilla-butter.html
  Example:www.justapinch.com/recipes/sauce-spread/jam/monkey-butter.html
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  2

  Conserve:
  Conserves are jam-like products made with a combination of two or more fruits, nuts and raisins. Conserves are cooked until they round up on a spoon. If nuts are used, they can be added during the last five minutes of cooking.
  Example:www.justapinch.com/recipes/sauce-spread/jam/apple-cranberry-conserve.html
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  3

  Jam:
  Jams are made by cooking crushed or chopped fruits with sugar until the mixture will round up on a spoon. Jams can be made of one fruit or a combination of fruits. They should be firm but spreadable; jams do not hold the shape of the jar.
  Example:www.justapinch.com/recipes/sauce-spread/jam/orange-pear-jam.html Example:www.justapinch.com/recipes/sauce-spread/jam/cherry-jam.html Example:www.justapinch.com/recipes/sauce-spread/jam/cranberry-orange-jam-with-crystallized-ginger.html Example:www.justapinch.com/recipes/sauce-spread/jam/blueberry-lime-jam.html
  
  Freezer Jams:
  Example:www.justapinch.com/recipes/sauce-spread/jam/strawberry-lavender-honey-freezer-jam.html Example:www.justapinch.com/recipes/sauce-spread/jam/rhubarb-freezer-jam.html Example:www.justapinch.com/recipes/sauce-spread/jam/strawberry-freezer-jam.html Example:www.justapinch.com/recipes/sauce-spread/jam/sugar-free-strawberry-freezer-jam.html
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  4

  Jelly:
  Juice strained from fruit is used to make jelly. It is usually prepared in a way that keeps the juice crystal clear and shimmering. Jelly is gelatinized enough to hold its shape when removed from the jar, yet soft enough to spread easily.
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  5

  Marmalade:
  Marmalade is a soft jelly containing small pieces of fruit and peel evenly suspended in the transparent jelly. Marmalade is cooked in small batches and brought rapidly to (or almost to) the gelling point. Marmalades are similar in structure to jam.
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  6

  Preserve:
  Fruit is preserved with sugar so it retains its shape, is transparent, shiny, tender and plump. The syrup varies from the thickness of honey to that of soft jelly. A true preserve does not hold its shape when spooned from the jar.
  Example:www.justapinch.com/recipes/sauce-spread/jam/sour-cherry-preserves.html
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  7

  I missed getting pics of Noah and his taste testing but did get my other nephew Brendan having fun trying all the jams, jellies and preserves.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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