“Last week I picked plums from my tree and cooked up a batch of the jam we made during our last session. It’s the first time I tried canning by myself and it turned out great” said a participant from last night’s “Canning Connections” get together.
For the past few months a group of neighbors in the Rainier Valley have been getting together to can up the goodness of the season. When possible we have been using fresh and tasty produce from City Fruit and our own burgeoning backyards to jar up jams, chutneys and pickled delights.
3 cups prepared tomatoes (about 2¼ pounds)
1½ teaspoon grated lemon rind
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
4½ cups sugar
1 box powdered pectin
¼ cup bottled lemon juice
To Prepare Fruit: Wash firm-ripe tomatoes. Scald, peel and chop tomatoes. Cover and simmer 10 minutes, stirring constantly. Measure 3 cups tomatoes into a saucepot. Add lemon rind, allspice, cinnamon and cloves.
To Make Jam: Place prepared fruit into a saucepot. Add lemon juice. Measure sugar and set aside. Stir powdered pectin into prepared fruit. Bring to a boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil that cannot be stirred down. Then boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam. Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process for 5 minutes in boiling water bath.
Yield: About 5 half-pint jars