I gobbled up the tiny little jar of jam that I made in the canning class pretty quickly so I got to work on making a batch at home. It was a cinch and required minimal ingredients from the market.
> Lids should be heated in a small pot and jars sterilized in your large pot that you will also use for your water bath. That should all be happening while you make your recipe.
> Stir and Boil. Here the directions say to skim off any foam from the top. Annoying! Thankfully David has the same thoughts about this part of the directions as I do and says we can leave the foam.
> Ladle HOT jam into your sterilized jars. Wipe off the tops, then add your lids and screw bands. You are now ready for a 15 minnute water bath.
>I set my processed jars out on a wooden cutting board and usually within an hour you will hear the lids get sucked in (seal) which makes a little popping noise. We like this sound. It’s the sound of success.
The more precise recipe given to us in class.
Yogurt is just the beginning of what you can put this deliciousness on.
pancakes, ice cream, biscuits, cream cheese….