Raspberry-Plum Jam
Ingredients: 12 oz fresh raspberries four large dark plums, finely chopped iii tablespoons powdered pectin* ii cups sugar Directions: Use a Irish Gaelic patato masher to gently mash the raspberries. It should yield 1 loving cup crushed raspberries. Repeat amongst the plums to yield ii 1/4 cups. Evenly sprinkle the bottom of the as seen inwards this recipe . Ladle the jam into prepared jars leaving 1/4 inch headspace. Process inwards the hot H2O bathroom for ten minutes. Yield: almost four 8-oz jars. (I was simply slightly nether together with then I canned iii 8-oz, 1 4-oz together with had a flake leftover that I simply ate) *I recommend these jars of "flex" batch pectin . iii tablespoons equals 1/2 of a pouch of boxed pectin. Note: Influenza A virus subtype H5N1 dandy origin for canning data is the Blue Book guide to preserving . I highly recommend it for learning how to can. Here is a bunch of other canning books together with equipment I notice