canning
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Cherry Jam
This recipe was a mix of the University of Georgia’s home canning instructions and the internet. I used Rainier cherries for the cherry jam, but did not use pectin, which is the primary deviation from the initial recipe. I started… Continue reading
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Blackberry Jam
For this jam, I took my inspiration from the LOTRO Cook’s Recipes. Blackberries are not a particularly popular item in my home, but I did make an effort to purchase quality berries from a local vendor, Annie’s Fun Farm. Like… Continue reading
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Raspberry Jam
Raspberry jam is my favorite flavor of jam. I have wonderful memories of my grandmother gifting our family jars of homemade raspberry jam, and happily consuming it on sandwiches and toast. This year, I got the privilege of making and… Continue reading
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Apricot Jam (no pectin)
Apricot jam has been a staple in my family as long as I can remember because most of my family loves apricot anything. My kid, like my parents and sister, loves having it on pancakes, biscuits, toast, and waffles. I… Continue reading
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Apricot Butter
For this recipe, I started with the Silky Apricot Butter recipe from Ball. However, due to the way that I prepare my apricots, there are some slight differences. Because I puree my apricots after removing the skins rather than putting… Continue reading
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Prepping Apricots
WARNING: Do NOT transport fresh home-grown fruit from a quarantine area into or through a pest-free area. Preparing apricots for canning can be quite the process, and individuals definitely have preferences. I prefer to rinse and pit the apricots before… Continue reading
Krista Cooks 