Whole Plum Jam (No Peeling)

Plum Jam with little or no work . Impossible you say ! Not anymore. I searched the website and with the help of Natashas Kitchen we have a no peeling Plum Jam. Natasha's was a bit more work but with a bit of boiling and cooking which she did over a 2 to 3 day period. Personally I do not have 2 or 3 day's to stir any jam.

I spent a few hours and a box of pectin and this jam was heavenly. And in one afternoon no less. This is simple and absolutely beautiful. Let's get started


12 pounds of plum
5 cups of sugar
3 whole cinnamon sticks
1 box of powder pectin

Clean your plums and take out the stems. Remove any brown spots on the skin. Plums do sometimes have brown leather like spots on them and are easily removed with a sharp knife. Take your plums split them and take out the pits.

 Once the plums are pitted place them into a large bowl. Cover the plums with 2 of the 5 cups of sugar and coat them until tossing and turning until the sugar dissolves.


If you would like to you may chop you plums parts smaller if needed. I like mine to dissipate as they cook and use a immersion blender to thin them out in the final cooking time

You have a smooth syrup texture covering the plums halves and a lovely syrup on the bottom of the bowl.

Let this mixture sit for 40 minutes it allows the sugar to dissolve even more. Get a large stainless steel stock pot to cook your plums. You will be cooking them over the next 3 hours. Slow and steady. 

Once the plums have soaked up there sugar pour them into your stock pot and simmer to a rolling boil. Keep an eye on the mixture and stir often. Next add you box of pectin and bring back to a rolling boil.

If your plums have not broken down the the size you would like them take an immersion blender and run it through slowly don't pulverize it. We love chunks of fruit in our jam's. That is the beauty of Jam's.

Once you have the right consistency bring it back up to a rolling boil add the last 3 cups of sugar. Have your jar's and water-bath ready to process the jam. Take the pot off the heat skim the foam and fill you jars ¼ inch from the top. Wipe the rims of your jars clean. Do make sure you prep your lids.

Add cap on the lids and the bans and give them a well deserved bath for 15 minutes. Now when you take them out let them sit over night. Prior to storing the jars remove the twist part of the lid, make sure the jar's have sealed. Wipe your jars clean there is nothing worse than opening a jar and having it all sticky. EUUU

Store in a cool and dry place . Remember to remove the bands when storing.
 Replace once you have opened the jar. 

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes


Canarella Summer Giveaway

 Well it has been a while since I have done a giveaway and it is about time! What do we have here?

Ok look to the right of this post. See where it say's Summer Giveaway Link ? Enter there just run you mouse over the words. Get it? Problem Email me at Canarella@sbcglobal.net

Good Stuff

The Ball Blue Book guide to preserving.
This is a 128 page book by the Ball Company that will be your go to for all thing's preserving.

Mine has post-its highlighters and sticky messy pages. I have had it for over 15 years and would be lost without it.

It is beautifully illustrated. This book cover everything from Jams, Jelly, Pickles. Tips Tricks and How to's.

 A box of Kerr regular mouth lids. We always need lids. A box of the ever famous tattler reusable wide mouth lids. If you have not tried these it is time.  I only discover them 3 year's ago but just love them.

 And yes last but not the least a jar of my ever so famous, Blue Ribbon winner Boysenberry Jam. 

 Good Luck and have fun. Please Email me with any questions you may have at Canarella@sbcglobal.net.

Way's to get entered. Join as a follower to this website, Tweet the giveaway and start to follow us on twitter. Get your friends to like our FB page at Canarella.

Entries must be within the United States for shipping ! ;-)


Strawberry Jam

Strawberry Jam this is an original and you can not go wrong. It only took me 7 years to get back to the basic jam's. This last week I have made plain jam's. Plain ole Strawberry Jam. These are really the best and most loved and anyone can make them.


The ingredients are simple with this I just followed the Ball Blue Book a classic book to always have on hand. I have over 30 preserving and canning book's . I rummage through them all and in the end  this is the book I always seem to end up in.

At the end of the ingredients I am going to give you a few of the things I add to help make it even better. To ensure a gel point you have the option to add a package of powder pectin. Your choice. 

Ingredients for Disappearing Jam

9 cups of crushed Strawberries
6 cups of  sugar.

My options: I add a little less than 1/4 cup of lemon juice. Also,  if it does not gel I add some powdered pectin. It is OK to do this prior to filling your jars. Just bring it back up to a rolling boil and add the pectin. Keep it at a rolling boil for about 3 minutes to ensure the pectin is evenly distributed. You are going to find your own tricks for your jam.

Combine berries and sugar into a large stock pot. Bring the ingredients to a boil slowly and keep stirring until the sugar has dissolved.

I use a potato masher to crush the berries to the consistency I like. I do enjoy a nice piece of berry in my bite of jam.

 Now bring it up to a hard rolling boil. Keep this going you want a boil you can not stir down. Stir and stir more.

Once you have reached your gel point 220 turn off the heat and let the jam sit for 5 minutes. I do this with all my berry jams it help to get the fruit to evenly distribute once they are bathed.

Ladle the jam into the jars leaving a 1/4 inch of head space. Wipe the rims. Cap and water bath process for 15 minutes.

 How did we go from this to that ...

Sounds like a new hit song.

This is one way to enjoy your jam with cheese and cracker's. Oh Yes Mama!

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes


How to Know if your Jam Set?

Getting your jam to set is really a hit and miss. I had found when I first started to make jam's that some set better than others. Here are some of the encounters I had

Some set
Some set like concrete
Looks like syrup to me
Some use pectin
Some do not use pectin
Monday the same jam set but not Wednesday
The temperature was perfect but the jam did not set
I had to use more pectin

The list goes on and on and I can only tell you you can go to a million websites on jam and even get an expert's opinion but this is something you are going to learn as you go. Any jam that does not set can become a wonderful syrup and your guest will never know. 

The reason can go from the size of your pan, amount of sugar, the temperature and timing.  Here are some tips on how to get your jam to set.

* The 1st and easiest way to see if your jam has set is the plate test. It cost you nothing! Take two to three small saucers and put them into the freezer prior to starting your jam. Prior to filling your jars, take the saucer out of the freezer and plop a dabble of jam onto the saucer let is sit a minute. If it is gooey and jam like you did it. If it is still like syrup cook it for a little longer.

* Make sure your pot you are making you jam in is large a large stock pot. And make sure it is 
 able to have high sides and wide you want to keep that rapid boil that you can not stir down and evaporation is key to good jam.

Temperature is key and the one way I always cook my jam. I use a candy thermometer. I do not recommend using a meat thermometer. And no not the one you use for a common cold. Funny Jammer!

This subject is a long one but I am doing my best to keep it simple for you. It is a learning curve that can throw you any time. Not all jam's set alike. Go with the flow and do not let anything stop you. xoxo


Whole Grape Jam

These grapes were a gift from one of the girls that attended one of my canning classes. She grows grapes and they are delicious based on the jam that I made. It turned out great. I decided to make this jam with the whole grape. I did not use a food strainer with this jam like I had with grape jelly we made last year.

I do have to say that using the whole grape makes a big difference and we all love texture in our jam.

I started by rinsing the grapes and stemming them. I did not peel them I wanted the tart of the peels and they are very fine peels thus so many cooked down. Simmering the grapes in a large pot. I mushed a lot of them but made sure some were left whole for the jam.

Here are your Ingredients

5 cups of fresh grapes
1 lemon squeezed in the  mixture
1 tablespoon of lemon zest (you can use less I like a little tart to mine)
5 cups of sugar
1 box of pectin

Once the grapes were to the consistency I wanted I added the lemon juice and zest (mine was frozen that is why it looks like more in the picture) Then I brought the jam up to a boil that could not be stirred down.

Next you add your pectin mixture. * Put the pectin and the same amount sugar into a measuring cup and mix it up it makes it easier to add and dissipate into the mixture when added.
Bring it back up to a boil and add your sugar. Return the mixture to a rapid boil and stir until it reaches a boiling point of 221 or it has reach the set point. Use the spoon test to make sure.

Spoon test. Purrrfect

 Turn the heat off and let your jam sit for 5 minutes while you get your warm jars ready. Ladle the jam into the jars leaving 1/2 inch of head room. Wipe the rim clean and cap. Water bath for 25 minutes.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.


Orange Marmalade

Orange Marmalade this is one great jam. This is not your Mama's jam. Most people are a bit leery of marmalade but once you put a bit of this jam on toast than nothing will stop you.


6 cups orange pulp
2 lemons sliced thin about a cup
1 cup thinly sliced orange peel and lemon
¼ tsp baking soda
3 to 4 cups of water 
4 to 5 cups of sugar again to taste I like 4

Pectin this is not necessary you can use it but I strongly think you should do some research prior to adding. The reason I say that is that Citrus has a lot of acid and natural pectin so if it is done right it will naturally gel. 1 packet of pectin if you insist or make your own

So thinly slice your 2 lemons and 1 oranges this is the pulpy stuff. It comes to about a cup + give or take.
Now take the slices and cut them into quarters. Put the slices and 2 cups of water, baking soda into the pot bring it to a boil . Turn it down and let it simmer on low for 20 minutes this tenderizes it.

In the mean time cube up your oranges and this is without the peel cut enough to have 6 cups of chunky but like all my tips you make it the consistency you like after all its your jam

Once the slices have simmered add the rest of the water and the orange chunks. Bring this to a rapid boil foamy like.  5 to 7 minutes stirring all the time this is when a friend or husband saying
“Oh my gosh that smells so good”

Next add the sugar slowly
(Have your sugar measured out and ready)

Bring to a boil to dissolve sugar then to a rolling boil just to gel point.

Ladle into jars. Wipe the rims clean put on the lids and screw top's. 

Give them a water bath for15 minute is my standard time

Pressure Canning Potato Soup

Pressure Canning Potato Soup goes from the Kettle to the Jar in no time. This recipe for the Potato Soup is at Heavy Metal Spatula.

The Pressure Canning How to of this delightful soup is here!

 Pressure Canning Quart Jars of Potato Soup.

First let us talk about why we do not add thickener's to our soups in general. Adding flour or other thickening agents to a canned soup prevents heat from penetrating to the center of the jar. This is going to interfere with the safe processing which would destroy the bacterial spores that cause botulism. Never add thickening agents to home canned products.

 Wait until you are ready to prepare the soup or food for eating time. When you open and prepare it you can add the flour, cornstarch or other thickening product to it. 

Once you have made your Potato Soup Recipe make sure the soup is boiling prior to canning
Have your pressure canner prepared
Sanitize the canning jars and lids
Ladle soup into clean sanitized jar  leaving 1" head space
Wipe the rims off the jars clean and cap with twist cap
Tighten them so they are secure but not super tight. Taunt is good
Process the jars in your pressure canner for 75 minutes for quarts 60 minutes for pints

When finished allow the pressure canner to release the pressure naturally and remove top carefully. Remove jars place on a towel and let them cool overnight. Watch it they are HOT. Once cooled wash and wipe your jars clean remove twist lid and store for 6 months in a cool dark pantry or spot.
Return the twist lid after the jars have been opened.