|Pint jars cooling on the kitchen table.|
It is not difficult to make jam. Unless you consider actually having to measure things trickier than necessary, and maybe math isn't your best subject. In the past I've foolishly believed that I could just throw a few fruits in a pan with some sugar and a box of that stuff and everything would work out. (Last year I made a pretty spectacular super adhesive from several pounds of precious wild Michigan blueberries.) So this time, I put on my apron, got out the Ball Canning Chart, a kitchen timer, and my oversize calculator.
I planned on two batches: plum and strawberry hibiscus-honey. Thanks to the totally unfair fractions used by the Ball Canning Chart it was touch and go there for a while (major props to The Husb here for not just leaving when I was following him around with my giant calculator and shrieking "but does that make SENSE?!!"), but through some dark magic both batches set up perfectly, and every single airlock sealed. Yes.
The best news is that for once I remembered to write it all down, so next time shouldn't put either my fragile brain or my marriage in any danger. Or maybe the real best news is that now I have 10 pints of freaking delicious homemade jam on my kitchen counter. I did my best to translate them into a normal person recipe, and you can find both of them, plus canning instructions, after the jump.
Important News! There are only two days of August left...don't miss out on the State-on-a-Cozy sweepstakes going on. Details HERE.