Jam and Jelly Recipes

For great jam and jelly recipes, check out the Ball and Sure-Jell sites. I made jam a couple years ago, but it didn't turn out right because I didn't process it long enough. This year, I tried my luck at strawberry and cherry ('cause I couldn't find a cherry pitter). Both are EXCELLENT! You never know what you can do until you try - so try! You just might like it. Happy canning!

SURE.JELL Strawberry Jam Makes: About 8 (1-cup) jars* or 128 servings, 1 Tbsp. each 5 cups prepared fruit (about 2 quarts fully ripe strawberries) 1 box SURE.JELL Fruit Pectin 1/2 tsp. butter or margarine (optional) 7 cups sugar, measured into separate bowl BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot. STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

* I used pints

SURE.JELL Cherry Jam Makes: About 6 (1-cup) jars*

4 cups prepared fruit (about 3 lb. fully ripe sweet cherries) 1/4 cup fresh lemon juice 1 box SURE.JELL Fruit Pectin 5 cups sugar, measured into separate bowl 1/4 tsp. almond extract

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

STEM and pit cherries. Finely chop or grind fruit. Measure exactly 4 cups of the prepared cherries into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR pectin into fruit mixture in saucepot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar and extract. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat; skim off any foam with metal spoon.

LADLE immediately into prepared jars*, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

*I used pints

Wednesday Prep Day

Life is crazy right now! Although, I'm positive I'm not the only one who can say this. Just keep going, no matter how difficult things may become; because eventually, they will get better. It may take a while, but the Lord loves us and never forgets us.

How is your 72 hr. kit coming? I debated having a catch-up week this week, and I think that's what we are going to do; but, I also think a small sewing kit is pretty easy to throw together, so lets do both. If there is anything, highlighted in red on the right, that you haven't been able to grab, see if you can find it. And then, grab a little bag and fill it with: a needle, some thread, a few buttons, and a small pair of scissors. You may want to have a couple of these just in case.

How is your three months of storage coming? Do you have a plan? If so, keep pluggin' along. You'll get it. If you don't have a plan for your three month supply, lets make one together. To start, make a menu: seven breakfasts, seven or fourteen dinners. Seven's easier to plan, fourteen gives you more options. (As we continue our Sample BASIC Menu on the right, you can use it for ideas. More of that to come later...).

1. Write the recipes for each breakfast and dinner down.
2. If you do seven meals, multiply the ingredients by 13 to find out exactly how much of each item you need for three months. If you do fourteen, you can multiply all of the meals by seven or half by seven and half by six. It's up to you.
   
3. Make a master shopping list.
   
4. Begin shopping always remembering to stick to your budget. Little by little you will cross all the items off. Just be persistent and patient.

This month, we are collecting Beans for our long-term storage. Beans are awesome and we all need a few, o.k. a lot, in our storage. Liesa Card suggests a food storage program that fits the way we collect long-term storage on this site; although, there are many ways to go about gathering your storage.

Another way that makes sense is gathering a one year supply for one person at a time. (When you have one year gathered, just do it again). If you have one year for one person, you will also have a six month supply for two people, a four month supply for three, and so on. Isn't that COOL?! (I thought you might like it)! Happy collecting...

Here's an important note:

Never spend what you do not have. If you do, your things will own you, and that's just not the way preparedness, or anything else, should be done. Always be persistent, never running faster than needed; because, as you "Do the best you can, the Lord will provide the rest." (President Dieter F. Uchtdorf)

Tuesday's Cookin'

For today's recipe, I made a link from the Sample BASIC Menu on the right, to the Burritos-a-Go-Go from I Dare You to Eat it. They are excellent! Try 'em!

Motivational Monday, One Day Late

"You are a child of God with great strength. You have the ability to choose righteousness and happiness, no matter what your circumstances."

The Church of Jesus Christ of Latter-Day saints, For the Strength of Youth, Copyright 2001, P. 5

Canning Butter

I recently taught how to can butter at Enrichment Night. Even though our current focus is the Sample Basic Menu, I wanted to include it. I realize butter is not a BASIC, but oil is necessary for cooking, and is recommended as storage. If you are going to can butter, I recommend saving it for spreading. You can use it to cook with; but personally, I'd rather use oil, shortening, and apple sauce, and save the butter to put on hot home made rolls and toast. This recipe is from End Times Report, and is the same method Windy DeWitt uses and has published on page four of this booklet.

CANNING BUTTER

Now you can purchase canned butter from The Internet Grocer http://www.internet-grocer.net/butter.htm or make it yourself using the directions below.

1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.

2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.

3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.

4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.

5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar! Leave in the refrigerator for an hour.

7. Canned butter should store for 3 years or longer on a cool, dark shelf. [It does last a long time. We have just used up the last of the butter we canned in 1999, and it was fine after 5 years.] Canned butter does not "melt*" again when opened, so it does not need to be refrigerated upon opening, provided it is used within a reasonable length of time.

*It melts. It just doesn't melt and separate like butter sometimes does when left out for long periods of time.

Sample Basic Menu: Day One - Breakfast

Old Fashioned Oatmeal

2 c. water
1/4 t. salt (optional, more if desired)
1 c. oats
Milk (optional)
Butter (optional)

Bring water and salt to a boil. Add oats and stir. Cook two minutes, stirring occasionally. Add sugar, honey, milk, and butter to taste, if desired.