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I’m still finding sticky spots of purple and pink this morning from last night’s jam/jelly fest.
It started with the grandkids picking beautyberries for jelly and when shopping for pectin, Publix was having a good sale on blackberries. So 12 - 4 ounce jars of beautyberry jelly and 8 - 8 ounce jars of blackberry jam later, I have enough for gifts and some for us.
Of course I donated all my canning supplies when we retired, so last night was a makeshift affair, but it was fun. The grandkids pronounced the Beautyberry jelly the best, but they have a vested interest.
Beautyberry bush pics on bottom for those unfamiliar with this southeastern native. The berries are tasteless off the bush, even the birds leave them for later, but they make a good jelly.
So much fun for everyone. Even though we are long retired we still enjoy our canning as a family. My daughters, and granddaughters and I can and do the jam thing every summer. We just finished a few weeks ago. If nothing else, everything does look so pretty and it makes a fun gift to give to friends and family if they are not feeling well or just to be generous.
It is fun and I’ll likely go to a thrift store to find a deeper stock pot. This is the second year of making do with what I have, which takes more time and effort.
We gave a jar of both to our neighbors across the street this morning. Both are lifelong FL and neither knew about making beautyberries into jelly. They had no idea they were edible.
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That looks absolutely amazing. That is one of the things I miss being prediabetic. Hot buttered toast/biscuits with jam, especially home made jam on it. Yours looks great! And the grandkids helped. What fun!
I’m still finding sticky spots of purple and pink this morning from last night’s jam/jelly fest.
It started with the grandkids picking beautyberries for jelly and when shopping for pectin, Publix was having a good sale on blackberries. So 12 - 4 ounce jars of beautyberry jelly and 8 - 8 ounce jars of blackberry jam later, I have enough for gifts and some for us.
Of course I donated all my canning supplies when we retired, so last night was a makeshift affair, but it was fun. The grandkids pronounced the Beautyberry jelly the best, but they have a vested interest.
Beautyberry bush pics on bottom for those unfamiliar with this southeastern native. The berries are tasteless off the bush, even the birds leave them for later, but they make a good jelly.
I did not know that! I just planted a callicarpa this year, so no berries yet.
I made peaches in a bourbon syrup (they should be ready to eat in a couple weeks after marinating ... ), peach habanero jam, peach pie filling, peach salsa, and plain old peaches in a light syrup.
Also crushed tomatoes, tomato jam, salsa, tomato juice, and pizza sauce.
Gotta tackle the zucchini and the summer apples this weekend ... Summer apples last about two days after picking, I swear, before they turn to vinegar on the kitchen counter.
Bumping this up to ask a question.
First of all I read the whole thread about a month ago. Familiar names, some no longer post, one sweet lady, well she's missed.
I've been getting some canning equipment since last year a little at a time. Canned a few pickles but that's about it.
I need an electric hot plate for pressure canning. I have a smooth top stove and it doesn't like to boil water.
Any suggestions? I'll be using it out on a back porch that's why I prefer electric.
I just need something to do the job.
Thanks
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