Cranapple Cinnamon Jam

• 2 cups fresh cranberries
• 2 cups chopped apples
• 2 cups apple juice or water
• 2 - 3" cinnamon sticks
• 2 T. bottled lemon juice
• 1 1/2 cup sugar
• 2 T. Ball flex batch low sugar no sugar pectin

Prepare 4 half pint jars, lids, and rings.

In a stainless steel pot combine cranberries, apples, and juice/water. Bring to a boil stirring occasionally. Once at a boil reduce heat and cook for 20 minutes until cranberries start popping and apples are becoming soft. Add cinnamon sticks and cook an additional 15 minutes stirring occasionally at a simmer. Add sugar and bottled lemon juice to the mixture and bring back to a boil. Remove cinnamon sticks.  Add pectin and boil for an additional minute without stirring. Turn off heat and remove from flame. Stir recipe and it should be thicker than before.

Ladle into your sterilized jars and fill to 1/4" headspace. Remove air bubbles and refill to proper headspace if needed. Wipe rims, add hot lids and rings and place jars in water bath canner. Process jars in canner for 10 minutes once the water come back to a full rolling boil.

Remove jars and let cool on the counter overnight. The next day label top of lid with "Cranapple Cinnamon Jam" and the date canned. Remove the ring for long term storage.

SOURCE:  Canning Homemade

Cranberry Orange Marmalade

Cheryl's Cranberry Orange Marmalade

• 2 medium oranges 
• 1 lemon 
• 3 cups water 
• 2 cups fresh or frozen cranberries 
• 4 cups granulated sugar

1. Remove thin outer rind from oranges and lemon with vegetable peeler and cut into very fine strips with scissors or sharp knife; or use a zester. Place rind and water in a large stainless steel or enamel saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes.

2. Remove and discard remaining white rind and seeds from oranges and lemon. Finely chop pulp and cranberries in a food processor or blender and add to the saucepan. Bring to a boil over high heat; reduce heat, cover and boil gently for 10 minutes, stirring occasionally.

3. Add sugar to fruit mixture. Return to a boil over high heat and boil rapidly, uncovered, until mixture will form a gel, about 20 minutes, stirring frequently. Remove from heat.

4. Ladle into hot jars leaving 1/4" headspace, remove air bubbles and refill to headspace if necessary. Wipe rims with wet papertowel and add hot lid/ring and process for 10 minutes (boiling water canner).

Makes about 5 cups

SOURCE:  Canning Homemade

Strawberry-Kiwi Jam

• 3 lbs Strawberries (4 cups sliced)
• 2 cups of diced kiwi
• 4 cups cane sugar
• 2 packages of liquid pectin
• 2 T. lemon juice

Put all ingredients into a dutch oven or stainless steel pot and cook until mixture comes to a boil. With an immersion blender continue to puree the mixture till smooth or pulse if you like it chunky. Continue to cook on medium heat for an additional 10 minutes. Bring the mixture 

to a hard boil so that you can not stir it down. Add the liquid pectin and bring mixture back to a boil for 1 minute . Remove from heat and ladle the jars to a 1/4" headspace into 7 half pint jars. Remove air bubbles and refill if necessary to the headspace. Add hot lids/rings and process in water bath for 10 minutes at a full boil.

SOURCE:  Canning Homemade

Pear Butter

Pear Butter

6 to 7 lb pears (about 20 medium)
4 cups sugar
1 t grated orange peel
1/2 t nutmeg
1/3 cup orange juice

To prepare pulp: Wash pears. Core, peel and slice pears. Combine pears and 1/2 cup water into large saucepot. Simmer until pears are soft. Puree using a blender or food processor, being careful not to liquefy. Measure 2 quarts pear pulp.

To make butter: Combine pear pulp and sugar in a large saucepot, stirring until sugar dissolves. Add remaining ingredients. Cook until thick enough to round up on a spoon (30+ minutes). As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canned.

Recipe from Ball "Blue Book - Guide to Preserving"