JAM UP AND JELLY TIGHT

I like to make hot pepper jelly every year. You know the kind you serve on a cracker with some cream cheese. It looks like a jewel.  
For a printable recipe click here.

 I added a small amount of food coloring to get the nice green color.

FOODIE FRIDAY - BLUEBARB JAM

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My BB guy brought some rhubarb back from the cabin last week so I had to find something to do with it. The rhubarb here has been over for weeks but the cabin is in a different zone.
I had blueberries on hand from my road trip to the berry farm last weekend so the obvious thing to do was to make Bluebarb Jam.

The first thing to do is to wash your jars and lids to get all the spiders out. You will need to sterilize the jars by boiling in water for 10 minutes.

I doubled the recipe so here is 7 cups of chopped rhubarb. Add 1 cup of water and bring to a boil, cover and simmer for 5 minutes stirring often. Now you add in the rest of the ingredients and bring it back to a boil. Boil for 1 minute stirring constantly.

Remove from heat and ladle into the sterilized jars. Clean the edges of the jars of any spills. You will want to have the lids and the seals in very hot water. This will soften the sealant. Place on jars and just tighten the screw lids slightly. Too tight and you may squish the sealant out of place. Place in the boiling water and when the water comes back to a boil process them for 5 minutes counting from the time the water is boiling again. There should be about 2 inches of water above the jars.

I had a little extra so I just put it into some cups when it had cooled slightly. These will be put into the fridge and consumed first.

This is also linked to Friday Feasts @ Momtrends