It’s been snowing here in Maine since November, so we’re immersing ourselves in seed ordering and seed starting just to see a glimmer of warmth on the horizon. Something else we’re looking forward to is spring planting (You can read all about how to handle spring plants by following this link)! We’ve picked up several new varieties of spring plants this year, so we put together this blog post to talk about them a little bit.
To ensure that you get the varieties you want, place your orders for spring plants by the first week of May! Our spring plants sell out fairly quickly, so it’s best to order as soon as possible.
Basic Jam Recipe (adapted from http://www.freshpreserving.com)
About 4 cups crushed berries
4 1/2 TBSP pectin
1/2 TSP butter (to cut down on or even eliminate foam)
3 cups sugar
1/4 cup lemon juice
- PREPARE boiling water in a large pot that can hold at least 6 8 oz. canning jars. Fill pot with enough water to fully cover jars. Heat jars in simmering water until ready for use. Do not boil.
- BOIL your lids and rings in a separate pot for five minutes. Use your lid lifter to remove them from the water when they are ready to be used.
- COMBINE berries, butter and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- ADD sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- REMOVE jars from simmering water with your jar lifter.
- LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims with a damp cloth. Center lids on jars. Apply bands and adjust to fingertip tight.
- PLACE filled jars in canning pot ensuring jars are covered by 1 to 2 inches of water. Bring water to gentle, steady boil.
- PROCESS jars for 10 minutes, adjusting for altitude. If the water level at any point drops below the lids, the pot must be refilled, brought back to a boil, and the timer restarted. Turn off heat and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.