As we round the corner towards fall, we find ourselves already wanting to savor ever last second this summer has to offer. That's why we've started thinking about stashing away a little of this spectacular season. With all its fresh flavors and bright colors, summer produce should be savored all the time. Break out your jars, rings and lids and let's get creative with canning!
So, tell us...
What are your favorite CANNING recipes?
Share 'em all in today's Recipe Round-Up!
An herbal twist on an old favorite, this recipe comes from the kitchen of Sharon Demers of Dolores, Colorado and appears in 101 Farmhouse Favorites. Sharon writes, “I love the taste of strawberries and fresh thyme, and this is a refreshing jam that’s oh-so good on buttermilk scones or hot biscuits.”
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Strawberry-Thyme Jam
Fresh strawberries and bright thyme join forces to make one of the best jams you'll ever taste...like summer in a jar!
4 pts. fresh strawberries, hulled and crushed
1 T. fresh thyme, chopped
1-3/4 oz. pkg. powdered fruit pectin
Optional: 1/2 t. butter
7 c. sugar
8 1/2-pint canning jars and lids, sterilized
Place strawberries into a large stockpot; add thyme. Stir in pectin and mix well. Add butter, if using, to reduce foaming. Bring mixture to a rolling boil over high heat, stirring constantly. Add sugar all at once. Return to a rolling boil; boil for one minute. Remove from heat; skim off foam. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on a towel to cool completely; check for seals. Makes 7 to 8 jars.
Click here for a printable version of this recipe.
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Perfectly pinnable!
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