BLUEBERRY JELLY CANNING RECIPE RECIPES

Steps:

• Prepare the fruit as needed. Remove stems, pits, seeds, and skin from the fruit as needed. Chop large fruits into small pieces. Berries can be left whole.
• Cook the fruit until it starts to break down. Transfer the fruit to a saucepan and set over medium heat. Cook until the fruit breaks down and becomes syrupy, 5 to 10 minutes. Mash the fruit with the back of a spatula or a potato masher, leaving it as smooth or as lumpy as you like.
• Stir in the sweetener and lemon juice. Remove from the heat. Stir in 1 tablespoon of the honey and lemon juice. Taste and add more honey or lemon juice as needed
• Stir in the chia seeds. Add the chia seeds and stir to combine.
• Let the chia thicken the jam. Let stand 5 minutes, until thickened. If you want it thicker, stir in more chia seeds 1 teaspoon at a time.
• Transfer to a jar or other storage container. Once the jam has cooled to room temperature, transfer it to a jar or other storage container. Store in the fridge for about 2 weeks. The jam will thicken further and become more set once completely chilled. The jam can also be frozen for up to 3 months; thaw in the fridge before using.

Steps:

• In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.