Oh my was I in over my head with all the canning this week! I still consider myself a beginning in the world of canning, but you have to start somewhere right?
I canned blueberry jam first. I was so nervous it wasn't going to set right and would be runny! I adjusted the recipe and used some honey in place of the sugar. I don't remember the exact amounts but for the blueberry jam I believe I used 3 cups of honey and 3 cups of Turbinado sugar. For the peach-blueberry I think it was 4 cups honey 2 cups sugar. But use at your own discretion because I really don't remember...
Having altered the recipes, I was thrilled when I realized it would be a jam-like consistency.
We don't eat a lot of jam but I'm very excited to give much of these away. Our first delivery will be to our chiropractor for our appointment tomorrow and then maybe we'll take some to the firehouse with a loaf of homemade bread.
While I was pleasantly surprised with my jam, my peaches left much to be desired.
The cans sealed just nicely and I'm sure they will taste fine but they were a pain to peal and were not as pretty as I hoped. Also, instead of making a sugar syrup I used honey (about half of what was called for) and water. It was heavier than the peaches therefor all my peaches rose to the top of the jar. Again, nothing wrong with them but just not the 'look' I hoped for, but nobody will really see them but me :)
I mix and matched recipes but here are a few good recipes and helpful instructions.
How to Make Homemade Blueberry Jam-Easily!
Blueberry Peach Jam
How to Make Homemade Canned Peaches
A little homemade jam on my soaked grain bread...yum!