Razberry Jam & Balsamic Red Pepper Jelly

Razberry Jam & Balsamic Red Pepper Jelly, a photo by KS Girl on Flickr.

My canning adventure continues. This time I made two different batches, and had my husbands help. Which was really nice, because when we woke up this morning we had no hot water!
As I had already been thinking about canning this morning, I knew I was going to make some sort of berry jam. I had my husband pick about 2 cups raspberries at my parents house. I used the same basic recipe as I did the last time, except I used mostly raspberries and then filled in a with a few blueberries and strawberries.
However, yesterday I had been at the grocery store and picked up a red bell pepper it was sweet and yummy. So, when I ran across the recipe for Balsamic Red Pepper Jelly it seemed like a great idea. It was even already set to be made in 4oz jars, double YEPPIE! I chopped up the red bell peppers and my husband chopped up the jalapeno peppers they sit and made a "juice." Then you cooked the juice with vinegar and pectin. It took quite a bit of sugar over 3cups. It smelled a lot like sweet and sour sauce. Aside from having to boil/heat water to clean everything. The day went really well. I am looking forward to trying it later.

Learning How to Can

Jam Day!, a photo by KS Girl on Flickr.

So, this is my third time canning, but my first time using the waterbath method. The batches of chicken stock we made earlier this spring both required pressure canning.
By comparison this was simpler.
First off, I didn't feel the need to make truck loads of jars to use throughout the year. I was satisfied with a few small jars to have on my toast or bagels, and I knew that I could make a larger variety. Besides once you open a large jar it seems like it can take forever to finish it and move on to a new flavor. I suppose if it was more than my husband and I it might be different.
Secondly, once I found a small batch recipe. I didn't feel like I needed small bushels of berries to make the jam. I only needed two cups of crush assorted berries.
After I got things set up it only took me about an hour to complete a batch of 5-6 jars. I did the three berry batch first, not knowing how long or how it would go, and then once I felt more comfortable and took a small break I made a second batch of Double Berry.
Set up and tear down wasn't to horrible either. I started out preparing my waterbath, then washed my jars. Because my jars were so small once they were cleaned I could put eight of them in my crockpot to keep warm. Because my house is also on the small side, I then prepared my berries cleaned up then prepped my canning space. The only flaw that could have been disastrous was I over filled my waterbath canner and had to carry it over filled with hot (not yet boiling) water and dump out over half of it in the sink. While I could see the potential danger all worked out ok. I used some of the hot water in the sink to clean up the dirty pots and utensils.
After they boiled away in the waterbath for 10m, and the sat in the hot water for another 5m, I pulled them out and then listened to the lids popping. "Pop! Pop!!! PopPop!" It probably took me a hour to set up, I was very slow and trying to think through the set up and process. I don't believe it will take me as long next time to set up. I had the kitchen cleaned up in about 30m, so I didn't feel like that was overly bad either. When all was said in done, later that night I had toast with jam. Not to bad a of day, if I say so myself.