Canning Jam Recipes
It’s that time of the year again, canning season is here. It’s time to can vegetables and fruits to last us all year! Do you have a overabundance of tomatoes, cucumbers or strawberries in the garden right now? Are you picking them by the pound and then nervously staring at them in the kitchen? We’ve all been there. During the Summer my once empty countertops become home to bowls of tomatoes, tomatillos, peppers and watermelon. If you want to cook or use a appliance then you’ll have to rearrange the vegetables for at least a minute to get some clear space to work with. With fresh harvest comes the idea of “What the heck am I going to make?”. We’ve all been there too. (Our strawberries have a pretty nice view on the roof!)
Canning is a great way to make sure your Summer time treats don’t go to waste. By canning them you are going to make them last months! That means you can have fresh tomato sauce, pickles or strawberry jam in January during the middle of a Winter snow storm. How cool is that? Very! Below you will find 3 recipes for 3 of my favorite jams; Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jam. All of these jams can be used for a traditional peanut butter and jelly sandwich or become part of delicious pie or crepes. Be sure to share in the comments how you love using these jams!
Sour Cherry Jam
Bumbleberry Jam
Raspberry and Plum Jam
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