Water Bath Canning - Peach, Pear, and Cinnamon Jam with Pomona's Pectin

Recipe:

1 Teaspoon of Cinnamon
3 Teaspoons of Pomona's Pectin
1 Cup of Sugar
1/4 Cup of Bottled Lemon Juice
4 Teaspoons of Calcium Water (Comes with the box of Pomona's Pectin)
2 Pounds of Pears
2 Pounds of Peaches

Pre-Requisites:

Prepare Calcium Water: Add 1/2 Teaspoon of Calcium powder to 1/2 cup of water. Mix thoroughly.
Put a spoon in the freezer.

Step 1: Prepare your jars and lids!

Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner.

After giving them a good rinse, you can put them in the water bath canner to keep them warm.

Step 2: Prepare your fruit!

Wash, skin, and cut up your pears.

Wash, skin, and cut up your peaches.

Mash up your fruit to a consistency you enjoy. I really like chunky jam, so I am using a potato masher.

In the left-hand measuring cup is the calcium water and the lemon juice. In the right-hand measuring cup is the sugar, pectin, and the cinnamon powder.

Bring your fruit up to a boil.

Add the lemon juice mixture to your boiling fruit. Stir, and bring it back to a boil.

Dump in your sugar, pectin, and cinnamon mixture. Bring it back up to a boil that you cannot stir down. Boil the mixture for 1 minute while stirring frequently.

Take your spoon out of the freezer, and dip it in the boiled mixture. You know the pectin has activated when the mixture coats the back of a spoon and you can run your finger through it.

Step 3: Process your jars!

Take a jar out of your canner.

Put your funnel in the jar and fill it up with your hot mixture.

Fill your jar to 1/4 inch headspace.

Wipe the rims with a clean rag soaked in Vinegar. This will cut through the sticky jam and ensure a good seal.

Put on the lid and ring. Finger tip tight!

Put the jars back in the canner, and bring it to a rolling boil. Process for a minimum of 10 minutes. Add 1 additional minute for every 1000 feet above sea level.

Step 4: Check your lids!

Once processing is done, take the canner off the heat. Leave the jars in the canner for 5 minutes. Then take out the jars. Leave them in a safe place to cool for 24 hours.

Step 5: Label your jars!

Check your lids after they have cooled completely. Wash, dry, and label your lids. Store in a safe place and enjoy at your leisure!

-Regards,
A Caffeinated Engineer

Comments

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