Using Lavender in a Preserver’s Kitchen

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Lavender Blossom Banner

Lavender-Jelly Fillmore Container

We made Lavender Jelly with Pomona’s Pectin earlier this year and were happy with how easy it was and delighted in the color and flavor!

It got rave reviews by many of the Farm Show attendees, who also thought it would be perfect in an elegant brunch spread or as shower favors.

Lavender’s subtle aromatic nature makes it a lovely addition to jams & preserves and pairs beautifully with both the sweet and savory recipes.

 

 

Preserves with a nuance of Lavender that have grabbed our attention:

Red Pear Lavender Jam Food in Jars

Photo Credit:
Marisa McClellan
Food in Jars

Here are some ways to let Lavender influence that “extra” produce  that quickly gets transformed into an impromptu baked delight, and infusion or a refreshing beverage:

A few things to consider:

Quality matters!  When sourcing your lavender, be sure to get food grade. We choose to use a source as close to us – Hope Hill Lavender Farm. As it is with all produce, knowing & trusting your grower usually means a higher quality product. If you see a bulk jar of lavender that isn’t marked as food grade, don’t be afraid to ask. Chances are, if they don’t’ know where it comes from, it isn’t food grade.  Although you may need to do a little research to find your best local source, this U.S. Lavender Farm Directory may help you get started.

Go Small!  When trying new flavor combinations for the first time, or if you’re planning to gift them, it’s a wise idea to use smaller jam jars. This way, if it’s not a recipe that gets devoured upon opening, you’ll be more likely to get through it before it spoils. The same would apply for ones you’re gifting. It also allows you to share the joy of a single batch more easily.  We’d recommend the 4oz smooth-sided or 4oz Quilted jars for regular use. Many of our customers also use the 1.5oz sample jars, which are a great way to share these new flavors; however, they aren’t compatible with the 2-piece lids. (You can learn more about using lug lids or single-piece lids here.)

New Lavender Plants

 

If you’ve got a green thumb, or are just lucky enough to have thriving Lavender plants, here are tips on how to harvest and dry it, along with some other ways to enjoy those fragrant buds.

We just added some new plantings to form a hedge along our garden. I’m now looking forward to next summer when they’ll be blooming!

We’d love to hear from you! What is your favorite way to use Lavender in your kitchen?

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Low Sugar Jam Recipes and a Pomona’s Pectin Giveaway

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Pomona's Pectin & Preserving with Pomona's Pectin BookThe makers of Pomona’s Universal Pectin are jumping into jamming season with a giveaway and we’ve partnered with them by adding some vintage style jam jars and an iLid to the prize pack. Enter your chance to win at the end of this post, or over at Pomona’s.

If you aren’t familiar, Pomona’s Pectin is a sugar-free, preservative-free, low-methoxyl citrus pectin that does not require sugar to jell. It enables you to make jams and jellies with little or no sugar, allowing you to make a healthier version of your preserves. For those of us that love to jam, but are trying to reduce the amount of sugar in your diet, Pomona’s is the way to go. To learn more about making low sugar or sugar-free jam with Pomona’s read this, or consider getting the book Preserving with Pomona’s Pectin.

In honor of Pomona’s and jamming season we’ve pulled together a few of our favorite jam and jelly recipes that use Pomona’s, and check out the Pomona’s blog for a Strawberry Prosecco Jelly recipe.

Pomona’s Pectin Recipe Round-UpPomona'sRecipeCollage1

Plum-Strawberry-Rosemary Jam

Strawberry Rhubarb Jam

Strawberry Vanilla Preserves

Strawberry Jam

Low Sugar Strawberry Vanilla Jam

Blubarb Jam

Maple-Vanilla Peach Jam

Sweet Cherry Vanilla Jam

Pear-Cranberry Conserve with Almonds and Crystallized Ginger

Pear Vanilla Jam with Honey

Cranberry-Habanero Jelly

Sunrise Marmalade

Gingered Lemon-Fig Preserves

Amish Christmas Jam

Mulled Merry Merlot Jam

GIVEAWAY

Two lucky winners will receive Preserving with Pomona’s book, and a box of Pomona’s Pectin from the folks at Pomona’s; And a case (4 jars) of Vintage Style Jam Jars with bands and lids, along with an iLid for capping an open jam of jar, or storing calcium water (winner chooses iLid color) from Fillmore Container.  Enter BelowPomona's Ball iLid Giveaway1

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Wholesale Paper Straws, Party Supplies, Inspiration for Summer Celebrations and a Giveaway!

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Just in time for summer we’re introducing tons of great new paper straw designs and new pricing! Plus great ideas, from Yesterday on Tuesday, for Father’s Day and 4th of July, not to mention TWO GIVEAWAYS!Mason Jar Festive Collage

We now carry over 40 paper straw designs/colors! From polka dots, to gingham, to chevron, to stars and stripes, to camo and cow print, solid colors and so much more. BLOGNew Designs Straws Large Group

Our paper straws are made from FDA approved materials and non-toxic, food contact safe inks and made in the USA. You can learn more about why our paper straws are safe and eco-friendly here.Cow and Gingham and Solid Black Straws Fillmore Container

Our paper straws are available in a variety of quantities from single straws to wholesale bulk amounts. Bulk paper straws are perfect for complimenting drinks at birthday parties, weddings & showers, anniversaries, graduation parties or homecoming events! Or even for resale in a retail store.

Chevron, Dots, Mini Dots, Pencil Stripe Straws Fillmore Container Close

We are giving away 2 jars of 48 paper straws to two lucky winners. Winners get to choose the paper straw pattern. See details to enter at end of the post.

Our friend Malia at Yesterday on Tuesday came up with some cute ideas for celebrating the 4th of July with our patriotic straws, Mason jar mugs and beverage dispenser. Find out how she made these yummy drinks and enter to win a $50 store credit to Fillmore Container over on her blog.

4th of July Straws Mugs drink

4th of July Mason Jar Dispenser

If you want to make this ‘camotastic’ gift for Dad. You can order the camo lids and straws here, pick your mugs here, and get the free printable Father’s Day Mason Jar Labels designed by Yesterday on Tuesday.

Father's Day Camo Mug

 GIVEAWAY

Two lucky winners will receive 2 jars of 48 straws. The design and color of the straws is the winners choice. Enter below. Don’t forget to head over to Yesterday on Tuesday to enter another giveaway for $50 store credit, good towards any purchase at FillmoreContainer.com. Good Luck!

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How to Use an Atmospheric Steam Canner

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New News on the Use of Steam Canners!

There has been more research attention given to the use of Atmospheric Steam Canners recently and several reliable sources are now stating that it is indeed safe to use them under certain circumstances as an alternative to a Water bath canner.  Our local experts from the Penn State Extension Office shared this information in their most recent Newsletter and the local newspaper Lancaster Online recently covered this news and has created a wonderful video   in which Marth Zepp walks you through the process of using a Steam Bath Canner and touches on some important reminders.

If you’re close to the Lancaster Area, you may want to attend the Workshop on Steam Canning in June!

Atmospheric steam canner

Photo Credit : Penn State Extension; Lancaster

“An atmospheric steam canner can be an alternative to a boiling water canner. Use a steam canner only to process high acid foods such as peaches, pears, and apples, or acidified foods such as pickles and relishes. Foods must be high in acid with a pH of 4.6 or below.

Use a research tested recipe developed for a boiling water canner from an approved source such as USDA recipes or from Penn State Extension. The booklet accompanying an atmospheric steam canner can’t be relied on to provide safe canning instructions or process times.

Use standard canning jars with 2-piece metal lids.

Jars must be heated prior to filling just as in other forms of processing.

A rack should be in the base of the canner to lift the jars above the water.

Fill the base of the steam canner with 2 to 2½ quarts of water. Heat. As each jar is filled, place it on the rack and replace the cover until all jars are filled.

Jars must be processed in pure steam at 212°F. Watch for venting prior to starting the processing time. Turn the heat on high under the canner, and watch for a full column of steam 6 to 8 inches long flowing from the vent hole(s). Once you see full venting, begin timing the process. Steam has to flow freely from the canner vent(s) during the entire process or the food is considered under-processed and unsafe.

Regulate burner heat so that the canner maintains a steady flow of steam and a temperature of 212°F. A canner that is boiling too vigorously can boil dry within 20 minutes. If a canner boils dry, the canner can be damaged and the food is considered under-processed and potentially unsafe.

Adjust processing time for higher elevations as required by a tested recipe.

Processing time must not exceed 45 minutes including any modification for elevation because the canner could boil dry.

Do not open the canner during processing— steam will escape and the temperature will be lowered.

When processing time is complete, remove the lid. Allow jars to sit in the canner for five minutes; then remove to a towel covered counter away from drafts. Allow jars to cool naturally—don’t force cool jars.

Before canning your first load of food, do a dry run to practice maintaining a steady stream of steam.

As with any canning, steam will be produced. It is best to have adequate ventilation to allow excess steam to escape from the room.”

 

 

The National Center for Home Food Preservation also put out a statement on the practice.

You can find the full Let’s Preserve Newsletter from our local Penn State Extension Office which includes many other tips on preserving and food safety here.

Gift Ideas for Teachers

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The school year is soon coming to a close, and we’ve been on the hunt for some fun ways to say “thank you” to the teachers who encourage our kids to love learning all school year long.

Teacher Thank You Gifts

Sweet Treats

This Ice Cream themed teacher’s gift is the perfect way to send that special teacher sailing into summer vacation. Malia of Yesterday on Tuesday used our Heritage Hill Jars to put together this ice cream themed gift. Plus, she has free printables so you can put this gift together in a snap!Ice Cream Themed Teacher Appreciation Gift and Printables

Dig in the Dirt

Get your kids digging in the dirt and make a Terrarium for that special teacher. It’s a low maintenance gift that any Teacher can enjoy at home, or in their classroom when school starts again. Use a jar you have on hand, or chose from one of these. A little gnome or kid painted rock can transform the terrarium into a customized garden that sums up a year of thanks. Get step-by-step on how to make a teacher terrarium here. If you have multiple teachers to gift too, a smaller planting project, might be the way to go.InglenookTer1 - Containers

Get Cooking

If  your kid’s teachers like to grill? Then make him/her some Spice rubs. This project is so easy the kids can do it. Have them make a double batch and your pantry will be stocked for grill season too.Cocoa Spice Rub RecipeLet There be Light

Take the kids on a nature hunt in your back yard and make a Mason jar lantern for that teacher that plans to hang out on their back porch all summer. Fill it with Citronella to keep those pesky bugs away!
Mason Jar Sea Shell Lantern

Make Some Jam

Whip up a batch of your favorite jam and have the kids make some homemade labels. Need some jam recipe ideas? You’re sure to find something in our recipe file.

kid decorated jar labels

Smelling Sweet

What teacher doesn’t want to pamper herself over the summer? Gift her some homemade bath and body products to recharge over the summer. Don’t have time to make your own, we have a few favorites here.
Candle Bath & Body Fillmore Container

Want more ideas? Check out our Teacher Appreciation & Classmate Ideas board on Pinterest.

eacherPinterest Board

Plum Strawberry Rosemary Jam Recipe

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Adapted and contributed by Vivian Solomon, who was inspired by a recipe in The Blue Chair Jam Cookbook by Rachel Saunders, Plum-Strawberry-Rosemary Jam is a low-sugar cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.

Plum Strawberry Rosemary Jam

Photo Credit: Vivian Solomon

 

Vivian says: “The Plum-Strawberry-Rosemary Jam is a big hit!” It came out perfectly jelled with deep color and a bit of tartness.

Yield: 4 to 5 cups  

Note: This is a two-day jam. The berries and plums are prepared and mixed with some of the sugar, then macerated for 12 or so hours.

 

Before You Begin:

Prepare calcium water.  To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s Pectin) with ½ cup water in a small, clear jar with a lid. Shake well.  Extra calcium water should be stored in the refrigerator for future use.

Wondering what calcium water is? Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. You can read more about calcium water here.

Plum-Strawberry-Rosemary Jam Ingredients

2 cups mashed strawberries

2 cups unpeeled, pitted, chopped, and mashed sweet plums (Vivian used Santa Rosa)

2 cups sugar, divided

3 teaspoons calcium water

2 Tablespoons lemon juice

2½ teaspoons Pomona’s Pectin powder

2 10” sprigs of fresh rosemary

 

Plum-Strawberry-Rosemary Jam Directions

1. Prepare strawberries by washing, hulling, and mashing.

2. Prepare plums by washing, pitting, cutting into small dice, and mashing. Don’t peel.

3. Measure out 2 cups of mashed strawberries and 2 cups of mashed plums into a bowl or container with a lid. (If you have extra, save for another use.) Add ½ cup of the sugar and mix well. Cover and put in refrigerator to macerate for 12 to 14 hours.

4. The next day, when ready to make the jam, wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

5. Transfer macerated fruit into a sauce pan; add calcium water and lemon juice, and mix well.

6. Measure remaining sugar (1½ cups) into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

VIvians plum-strawberry-rosemary jam on spoon

Photo Credit: Vivian Solomon

7. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

8. Lay the rosemary sprigs into the hot jam, and gently mix.  Allow to steep, covered, for 1-2 minutes. After steeping, taste if you like – the rosemary flavor will not be as strong in the finished jam as it is at this stage. Remove the rosemary sprigs, and stir the jam.

9. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

Option from Mary Lou at Pomona’s:  I made this jam recently, with a few small changes that I want to share. I only had 1½ cups of mashed plums. I used Flavorosa, which is called a Pluot or Plumcot as that is what was available at my local farmers’ market. To make up for the missing ½ cup of mashed plums, I used 2½ cups of mashed strawberries, also from my farmers’ market. The strawberries were sweet, but the plum skins were quite bitter, so I put some plum skins in but not all. I prefer more tart, less sweet, so I did macerate the fruit in ½ cup of sugar (for 9 hours), but then stirred the pectin into only ½ cup of sugar – for a total in the jam of 1 cup of sugar, not 2 cups. And finally, I added a small pinch of salt (never more than 1/8 teaspoon) to the fruit mixture and I steeped the rosemary in the fruit for 2 minutes.

I am happy to report that this may be the most delicious jam I have ever tasted! (My next favorite is Merry Mulled Merlot.) The texture, the color, and the taste are absolutely wonderful. Thank you Vivian!Thawing strawberries

If you’re interested in learning more about preserving with less sugar, you can find more delicious recipes in the cookbook Preserving with Pomona’s Pectin by Allison Carroll Duffy.

Looking for more ways to preserve those Strawberries? We’ve pulled together some of our favorites here.

 

Homemade Vinaigrette & Dressing Recipes

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Dill Vinaigrette reCap Salad with spaceIt’s easy to get caught up in the glory of fresh greens, fruits & herbs in the spring and summer when everything is new & fresh! Here are some of our favorite ways to make even the humblest of salads shine! Psst…GIVEAWAY at the end of the post.

Most vinaigrettes also take your grilled or roasted vegetables to another level of goodness.  We’ll let you in on a little secret…you can enjoy these all year ‘round if you stash some fruits & herbs into your freezer or dehydrate them!

Berries & Fruits:

From the Herb Patch:

  • Chives are blooming now in my herb patch, so it’s time for Chive infused Vinegar which can then use to make some Chive Vinaigrette, or to add some kick to other cooking or pickling.
  • This Dill Vinaigrette (adapted from thekitchn) is incredibly addicting and may just be the perfect way to enjoy & get the most out of those first weeks of the garden, when pickings may be on the smaller side! I put this together in a pint jar with no fuss and capped with a reCap for easy storing & pouring.Chopped Dill challot onion
    • Dissolve 1 tsp of salt into 4 T of white vinegar
    • Add the following:
      •  2 T Dijon mustard (or brown mustard)
      • ½ to ¾ C  of Chopped Dill
      • 1 – 2 tsp minced shallot or spring onion
      • 1 C olive oil (or salad oil of your choice)
      • Cap the jar and Shake well to blend all ingredients. Be sure to shake well before serving as well.

      For a creamier version – try Molly Watson’s Buttermilk Dill Salad Dressing.

    mason-jar-Italian-salad-dressing

     

 

Rhubarb:

Finishing Off Jam Jars:

  • Theresa shares her versatile Balsamic N’ Jam Vinaigrette and Jam’n Asian Salad Dressing here.

Other Tips:

Speed things up with your blender by trying this cool mason jar blender trick from Theresa over at Living Homegrown!

If you’re feeling rather empowered with creativity, the folks over at the kitchn have put together an amazing post that includes the basic Vinaigrette Formula plus other options for Olive Oils and Vinegars!Dill Vinaigrette on salad

Do you have an amazing dressing recipe you’d love to share? We’d love to hear from you!

GIVEAWAY

We’re having a nice little giveaway that will make your salad dressing adventures a little more enjoyable!

One lucky winner will get a pair of reCap Pour Caps – for those vinaigrettes; and a reCap Flip Cap for those creamy, spoonable dressings. Winner gets to choose the color! Enter below.
a Rafflecopter giveaway

Rhubarb Recipe Round-Up

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Rhubarb -redDepending on which growing zone you’re in, rhubarb season may already be in full force, or it may just be beginning to show up in smallish bundles at the market. Often, the Red Variety of Rhubarb is most popular – that rosy hue just pops in those gorgeous foody posts- so it’s no surprise.

However, did you know that the Green Variety is the more productive one? The color doesn’t seem to have an impact on the flavor or sweetness, so if your family really loves rhubarb, you may want to consider the green variety for your garden. If you prefer your preserves to have a little more redness, Martha Zepp, our local Master Canner suggests that you can add a few cranberries or lingonberries.

Prepare rhubarb. Measure fruit into sauce pan.Rhubarb weds so nicely with many fruits when it comes to preserves. We were so inspired by the delightful Blubarb Jam recipe from Preserving with Pomona’s Pectin, that we went digging for more Rhubarb deliciousness! Here are just a few of those lovely combinations that we think will be sure to please the pallet!

Rhubarb Preserves

Marisa’s generous selection of recipes on her Food in Jars blog is almost always my first stop when it comes to sweet-sided preserves. Sweet Cherry Rhubarb Jam with Pomona’s Pectin brings together the perfect blend of sweet while using less sugar.  Her Honey Sweetened Rhubarb Compote with Ginger is another great one if you’re looking to avoid the refined sugar. I made a small batch of this Vanilla Rhubarb Jam last year with my green rhubarb. I was delighted in the taste as well as the way the lighter hue showed off those flecks of vanilla. Vanilla Rhubarb Jam

We enjoyed this low sugar Strawberry-Rhubarb Jam last year.  Linda Ziedrich, author of The Joy of Jams, Jellies, and Other Sweet Preserves, and The Joy of Pickling, shared this Blueberry-Rhubarb Jam recipe with us a couple seasons ago.

blubarbjam - pomonas

If you’re looking for a more traditional larger batch recipe to deal with a surplus of fresh produce, this Strawberry Rhubarb Jam from Simply Canning will make 6 half pints.Rhubarb Stalks & Strawberries

Make a Salad

If eating salads and enjoying them more is one of your goals this summer, you might like this Rhubarb Vinaigrette from Diary of a Tomato or this honey sweetened  Rhubarb Vinaigrette from Dinner with Julie. You can streamline your vinaigrette making if you’ve got some of this Rhubarb Syrup on hand.

Pickle it!

You might consider adding some Pickled Rhubarb like these Rhubarb Lactopickles from Phickle, or these from Joel at Well Preserved as a side kick to your salads.

For Dessert

Need to take a dessert to a potluck? Any of these are sure to be a hit! Cherry Rhubarb Crisp, Rhubarb Pudding Cake, Strawberry Rhubarb Crisp Bars

Thirsty?

This Rhubarb Shrub from Autumn Makes & Does; author of a great new book Beyond Canning sounds like a very refreshing way to unwind after a long day. A tall glass of Homemade All-Natural Pink Lemonade with Rhubarb, or a Rhubarb Cordial might also do the trick.

rhubarb-shrub-2-1024x682

Rhubarb Shrub
Photo Credit: Autumn Makes and Does

 

 

Sale on Canning Tools

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Canning Sale - Fillmore ContainerWe’re celebrating farmer’s markets, roadside stands and gardens of every shape and size with 10% savings on our most basic and popular “must haves” for the home food preserver.

Items included in this special sale:

Canning Sale

Shop NowEnter Coupon Code CANMORE at checkout. Here’s to canning more this year!

 

Blubarb Jam Recipe with Pomona’s Pectin

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The combination of blueberries and rhubarb is less common than the typical strawberry-rhubarb pairing, but it really shouldn’t be—this lovely, deep blue jam is a delicious, tangy treat. This recipe was adapted from one by jam-maker Kirsten Jennings, who first tried it at a local restaurant and liked it so much that she figured out how to make it at home herself.blubarbjam - pomonas

The recipe is in the book Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013), but they’ve let us share it with you below.

Blubarb Jam

Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)

Yield: 4 to 5 half-pint (8-ounce) jars

Before You Begin: Pomonas Calcium Water Label
Prepare calcium water.  To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.  Extra calcium water may be stored in the refrigerator for future use.

Wondering what calcium water is? Calcium water is a solution of the monocalcium phosphate powder (food-grade rock mineral source) that comes in its own packet with every purchase of Pomona’s Pectin. The Pomona’s Pectin directions tell you how to make calcium water with the calcium powder. Pomona’s Pectin recipes call for calcium water because the pectin is activated by calcium, not by sugar. You can read more about calcium water here.

IngredientsPomona's Pectin & Preserving with Pomona's Pectin Book

1 pound blueberries
1 pound trimmed rhubarb stalks
½ cup water
¼ cup lemon juice
2 teaspoons calcium water
1¼ cups sugar
2½ teaspoons Pomona’s pectin powder

Blubarb Jam Directions

1. Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use. (If you’re using newer Ball lids, you may skip this part. However, I am in the habit of dipping my lids into the water bath before applying them.)

2. Rinse blueberries, remove stems, and mash in a large bowl. Set aside.

3. RhubarbRinse rhubarb, slice stalks lengthwise into thin strips, and then dice. Combine diced rhubarb in a saucepan with the ½ cup of water. Bring to a boil over high heat, reduce heat, and then simmer, covered, for 5 minutes, or until rhubarb is soft, stirring occasionally. Remove from heat and mash rhubarb.

4. Measure out 2 cups of the mashed blueberries and 2 cups (473 ml) of the mashed rhubarb (saving any extra for another use), and combine the measured quantities in a saucepan. Add lemon juice and the calcium water, and mix well.

5. In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.

6. Bring fruit mixture to a full boil over high heat. Slowly add pectin sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Can Your Jam: Remove jars from canner and ladle jam into hot jars, leaving 1/4 inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes. (Add 1 extra minute of processing time for every 1000 feet above sea level). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.

TIP: Frozen Ease!
You can substitute frozen berries for the fresh, and if you don’t have a lot of time, this is a good option. Simply defrost the berries, and then mash them as the recipe calls for. After defrosting, the berries will be in a lot of juice, but don’t drain them—simply incorporate all of the juice into the mashed berries.