Have you ever canned? One of my favorite cooking memories from my childhood is of making strawberry jam with my mom. It was hit and miss and wasn’t something we did each season, but it was always fun. As far as I’m concerned canning is the most elusive cooking prospect and the most magical.
Jam also happens to be the ONLY thing I’ve ever canned. Why? Because there is just SO MUCH to learn about canning! That is why I was thrilled when Ball® Fresh Preserving recently contacted me and asked if I would like to help spread the word about their upcoming LIVE broadcast from NYC this Saturday, August 17th for National Can-It-Forward Day.
Would I? You bet I would. In fact, you could pretty much say that my kitchen is decorated in Ball. Seriously. (Just look at my window sill ledge below! And those are only the jars not stashed up on ledges!) I’m ridiculously excited to watch the broadcast on Saturday and learn about canning and home preserving. This could be the year I branch out from my jam making escapades. Though I’ll never stop my jam making escapades. It’s too much fun.
The National Can-It-Forward Day webcast will begin at 10am EST on August 17th live from Union Square Greenmarket in NYC. You can participate in the live webcast of canning demos and ask questions that will be answered in real-time! There will also be additional giveaways from the Ball brand offered for those who are tuned in. Viewers can also participate via Twitter using the hashtag #canitforward .
When we went on our vacation to Idaho I was lucky enough to bring back some fresh huckleberries which are my husband’s favorite! I decided to make some of the berries into jam. At one of our favorite restaurants in the Far North we had a ‘Struckleberry’ smoothie. It was frozen yogurt, strawberries and huckleberries. And we loved it, so I decided that using some strawberries to complement and help stretch those hucks would be a good idea. It definitely was as this jam is insanely good. It’s a bit on the spoon worthy, spreadable side, but that is fine by us. If you can’t find huckleberries (since they are tough to find, though in season right now (briefly!) then you could use blueberries instead – small wild ones preferably).
This jam is fabulous on whatever you want to use it on, but if you feel like seeing me make these Individual Dutch Baby Pancakes on live TV today on KSL Studio 5, well, the jam is pretty fantastic on these as well (or on crepes… or french toast… or biscuits… or on a spoon… –> I think you get the idea!) Once the broadcast is over I’ll update this post with the link to the recipe!
The nice folks at Ball sent me some goodies to use with my canning projects, including some of their blue heritage jars (of which I’ve also already bought at least 3 boxes! I can’t help myself!). Among those goodies they sent over were their Canning Discovery Kit as well as the Ball Blue Book Guide to Preserving! I’m so excited to be able to offer a GIVEAWAY of those same fabulous items!
Below are the items that will be included in this giveaway (US residents only, please):
- The Ball Canning Discovery Kit
- The Ball Blue Book Guide To Preserving
- One coupon for a free case of Ball brand canning jars
You can find the Ball brand on Facebook, Twitter, Pinterest and their online retailer www.freshpreservingstore.com. Remember, you can watch National Can-It-Forward Day this Saturday, August 17th from the live webcast on www.freshpreserving.com! Viewers can also participate via Twitter using the hashtag #canitforward and following @BallCanning.
Recipe from phemomenon.com adapted from Ball®
- 2 2/3 cups barely pureed huckleberries or blueberries (about 1 qt of fruit)
- 3 1/2 cups barely pureed chopped strawberries (about 1 lb of fruit)
- 1 teaspoon butter
- 6 tablespoons Ball Classic Pectin
- 5 1/3 cups sugar
- PREPARE boiling water canner. Wash jars, lids and bands in hot soapy water. Heat jars and in simmering water until ready for use. Do not boil. Set lids and bands aside.
- PREPARE the berries by either crushing them a layer at a time in a very large saucepan or you can coarsely chop/puree them in a food processor or blender a bit if you like your jam more smooth. The crushed berries will make a jam with bigger chunks of fruit that is thicker, the processed jam will be more smooth and thinner.
- COMBINE berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
- PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
- PROCESS jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
Disclaimer: I received product from Ball Fresh Preserving and no other compensation. My opinions are 100% my own as always.