Jamming experts Brent Prindle and Joanne Wojtusiak.
Home kitchen jam and jelly makers of the best kind.
At the end of the day we would go home with four types of jam and jelly.
Strawberry Rhubarb Jam
Blueberry Jam
Rhubarb Ginger Jam
Green Apple Jelly
Green Apple Jelly
3 1/3 pounds green apples
4 2/3 cups granulated sugar
6 1/3 cups water
Juice of one small lemon
Rinse the apples in cold water. Remove the stem and cat the fruit into quarters without peeling them.
Put them in a pan and cover them with water. 
When the apple mixture comes to a boil, simmer for half an hour over on low heat.
Collect the juice by pouring the preparation into a fine chinois sieve and pressing lightly on the fruit with the back of a skimmer.
Now filter it a second time though cheese cloth, which you have wet and wrung out.
Pour 4 1/4 cups of the juice into a preserving pan with the lemon juice and the sugar. Bring to a boil, skim, and continue cooking on high heat for 5 to 10 minutes. Skim again if necessary. Return to a boil. Check the set. Pour the jelly into jelly jars and seal.
This jelly is used as pectin for low pectin fruit.
Ginger Rhubarb Jam
4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice
Combine rhubarb, sugar, ginger and lemon juice in a large saucepan. Let stand until sugar is moistened by juices, about 20 minutes.
Place over medium-high heat and cook, stirring, until thick and clear. 
Skim off foam. Ladle into hot sterilized canning jars and seal immediately.
Blueberry Jam
Blueberries are low in acid and equal amounts of blueberries and sugar will not set without added pectin. Pectin packages contain recipes that are really sure fire and easy to follow. The one on the Ball powdered pectin product follows:
4 cups crushed blueberries (use a potato masher)
2 tablespoons lemon juice
1 package of dry pectin
4 cups sugar
Combine blueberries and lemon juice and gradually add pectin. Stirring constantly, bring mixture to a full rolling boil that cannot be stirred down. Add entire measure of sugar and stir to dissolve. Return mixture to a rolling boil and cook for 1 minute, stirring constantly.
Remove from heat and skim off foam. Ladle into clean, warm jars taking care not to spill any jam on rim.
Place hot lid on top and apply ring, but not too tightly. Turn jars upside down for 5 minutes to seal. Turn right side up and check for seal by pressing down on the lid, there should be no give.
According to Joanne there are three must have books.
Home kitchen jam and jelly makers of the best kind.
At the end of the day we would go home with four types of jam and jelly.Strawberry Rhubarb Jam
Blueberry Jam
Rhubarb Ginger Jam
Green Apple Jelly
Green Apple Jelly
3 1/3 pounds green apples
4 2/3 cups granulated sugar
6 1/3 cups water
Juice of one small lemon
Rinse the apples in cold water. Remove the stem and cat the fruit into quarters without peeling them.
Put them in a pan and cover them with water. 
When the apple mixture comes to a boil, simmer for half an hour over on low heat.
Collect the juice by pouring the preparation into a fine chinois sieve and pressing lightly on the fruit with the back of a skimmer.
Now filter it a second time though cheese cloth, which you have wet and wrung out.Pour 4 1/4 cups of the juice into a preserving pan with the lemon juice and the sugar. Bring to a boil, skim, and continue cooking on high heat for 5 to 10 minutes. Skim again if necessary. Return to a boil. Check the set. Pour the jelly into jelly jars and seal.
This jelly is used as pectin for low pectin fruit.
Ginger Rhubarb Jam
4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice
Combine rhubarb, sugar, ginger and lemon juice in a large saucepan. Let stand until sugar is moistened by juices, about 20 minutes.
Place over medium-high heat and cook, stirring, until thick and clear. 
Skim off foam. Ladle into hot sterilized canning jars and seal immediately.
Blueberry Jam
Blueberries are low in acid and equal amounts of blueberries and sugar will not set without added pectin. Pectin packages contain recipes that are really sure fire and easy to follow. The one on the Ball powdered pectin product follows:
4 cups crushed blueberries (use a potato masher)
2 tablespoons lemon juice
1 package of dry pectin
4 cups sugar
Combine blueberries and lemon juice and gradually add pectin. Stirring constantly, bring mixture to a full rolling boil that cannot be stirred down. Add entire measure of sugar and stir to dissolve. Return mixture to a rolling boil and cook for 1 minute, stirring constantly.
Remove from heat and skim off foam. Ladle into clean, warm jars taking care not to spill any jam on rim.
Place hot lid on top and apply ring, but not too tightly. Turn jars upside down for 5 minutes to seal. Turn right side up and check for seal by pressing down on the lid, there should be no give.According to Joanne there are three must have books.
