From the Freezer to Jars

One of my Brothers is rather fond of Mulberry Jam so I was at his house this weekend making jam with the berries that he and his wife froze last summer. I mentioned before, that frozen fruit makes good jam, but I thought I would take a moment to mention some reasons why you might want to use frozen fruit.


This weekend was an example of being able to time the canning so it was convenient for me. I did not have to be at his home at the time that the berries were actually ripe. The timing was also nice because it was cold out and the heat from the stove was much more pleasant than it would have been in June or July.

Timing is also an issue if you want to use two fruits that don't become ripe at the same time. Just freeze one of the fruits and it is ready when the other fruit becomes ripe.

It is also handy if you want to use a fruit that you don't grow yourself. I don't grow blueberries, but that certainly doesn't stop me from making blueberry jam. Frozen blueberries work just as well as fresh ones.

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Canning Strawberry- Banana Jam

I was feeling inspired by the fact that I made banana-lime jam without burning it. I decided to make another jam that I really like but haven't made for a few years. The last time I made it, I quit stirring for a short while because I was distracted by something else, and it burned. I decided that one bad incident shouldn't turn me off forever.

This recipe is base on a recipe from The Illustrated Encyclopedia of American Cooking. This has some fun jam recipes in it. However, it was published in 1970 and still give instructions for canning with the paraffin wax method. Since this is not as safe as the water bath method, the canning instructions should be updated.


One time I made this with raspberry gelatin rather than strawberry. That was quite good. I suppose you could have fun trying it with all sorts of flavors of gelatin.

Strawberry-Banana Jam
(yield is about 8 half-pint jars)
(Printable Recipe)

6 cups mashed bananas
1 1/2 cups water
1 package powdered pectin
3 cups sugar
2 - 3 oz packages of strawberry gelatin

Combine first three ingredients. Heat to boiling stirring constantly. Add sugar and gelatin and bring to a full rolling boil. Remove from heat. Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


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Banana-Lime Jam

I had sort of lost interest in making jams that have bananas in them just because they seem to burn so easily. Then Retrogal sent me a recipe of her mother's. Naturally I was curious. I had never had a banana jam with lime in it before, so I had to try it.

It also had the interesting instructions to "boil until bananas turn pink." Well I cooked it down until it was the consistency of fruit butter, but the bananas still didn't look pink to me. I ended up deciding to change that to "cook until thick."



Of course if the goal is to cook it until it is thick like fruit butter, then I couldn't help but wonder if it would thicken faster if I simply started with less water. I didn't try it with less water, so I don't know. In any case, I definitely liked the taste.

Borneo Banana Jam
(Yield is approximately 4 half-pint jars)
(Printable Recipe)

6 bananas
1/2 cup lime juice
1 1/2 cups water
grated rinds of 3 limes
2 cups sugar

Chop bananas. Add other ingredients. Cook until thick. Stir frequently. It burns easily, so as it thickens, you should probably stir continuously.

Remove from heat. Fill hot canning jars leaving 1/4 inch headspace. Add lids and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


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Kiwi Gooseberry Jam

A reader asked me if I had a recipe for kiwi-gooseberry jam. Honestly the answer is, "no." None of my books had such a recipe and I had never thought of that combination on my own. However I figured I could come up with such a recipe.

I figured that I should test it first and make sure it sets. The problem is that my gooseberry picking is pretty much over for the year. I decided to buy some canned gooseberries at the grocery store, and rinse the syrup off. This may not be exactly the same as using fresh berries, but I hope it is a close enough approximation to use for a test batch.


It definitely did set. In fact it was almost too firm for spreading. I think that next time I try it I will either try using a little less sugar or a little more fruit to see if I can get a slightly softer jam.

In any case, it was a very good combination of fruits. I am glad that it was suggested to me, because I don't think I ever would have thought of that combination myself.

For now, I will print the recipe as I made it, but next year when I have fresh gooseberries, I think I will try improving it a little.

Kiwi Gooseberry Jam

4 kiwi, peeled cut into bite size pieces and gently crushed
2 cups gooseberries, crushed
1 package powdered pectin
7 cups sugar

Combine fruit and pectin. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


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Having Fun Canning Cantaloupe

I used to think of cantaloupe as strictly a summer time treat, the idea of canning it never even occurred to me until the first time I stumbled upon a recipe for cantaloupe jam.

That recipe was in The Illustrated Encyclopedia of American Cooking by family Recipe Press. It is a fun cookbook, but it uses outdated canning methods so the canning instructions have to be updated (see my post on unsafe canning methods).

The cook book called it “jam,” but the fact that is uses citrus rind means that it would more accurately be called “marmalade.” The citrus rind gives it plenty of pectin for a nice firm set.


Here is my version of this recipe (with updated canning instructions)

Cantaloupe Marmalade

2 cantaloupes
2 oranges, ground
1 lemon, ground
1 20 oz can crushed pineapple
4 cups sugar


Chop the cantaloupe, and gently crush it with a potato masher. Add remaining ingredients and cook to a temperature of 220°F. Fill hot jars leaving 1/4 inch headspace and process in a water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


I have since found other fun things to do with cantaloupe. If you like jams and jellies that are made with no added pectin, then The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Ziedrich, has 200 recipes including 3 variations of cantaloupe jam. The Ball Complete Book of Home Preserving has a recipe for pickled cantaloupe.
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A New Experience Canning with Clear Jel

I promised to move on to vegetables, but some how jam keeps coming up.

Anyway, blogging has led me to decide that I am too much of a creature of habit. After I wrote the post about Clear Jel, I started thinking about the options available to me. On the one hand, I like the fact jam recipes that rely on the natural pectin in the fruit usually use less sugar then recipes that call for added pectin. On the other hand I definitely like the shorter cooking time of recipes with added pectin. In fact, I like the shorter cooking time so much, that I almost exclusively use those recipes.

I wrote that I had read that you can use clear jel in jam but that I had never tried it. It occurred to me that clear jel could represent the best of both worlds. Since it doesn't depend on sugar to set, you could have the low sugar recipe with short cooking time.


I got my favorite cherry jam recipe from the Ball Complete Book of Home Preserving. I cut the amount of sugar in half, stirred 7 tablespoons of clear jel in with the sugar, and ignored the pectin. I combined all of the ingredients, brought it to a boil, and started canning.

I had to try some to see how it turned out. I admit that I would have liked it to be thicker, but I can still work on figuring out the right amount of clear jel to get it thick. It did have the taste of fresh fruit (not fruit that had been cooked to death) and it wasn't over sweetened. My first attempt at canning jam with clear jel, has lead me to decide to try it some more.
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Canning Jam - Preventing Floating Fruit

Recently somebody asked me why the fruit in jam sometimes floats to the top, leaving only jelly at the bottom of the jar. At the time, the only answer that I could honestly give was, "I wish I knew the answer to that."

I just recently got a copy of 175 Best Jams, Jellies, Marmalades and Other Soft Spreads, by Linda J Amendt. It turns out that it had a section on the topic of, "Preventing floating fruit."


According to the author, the most common cause of floating fruit is fruit that was chopped rather than crushed. She says that chopped fruit contains air trapped in the cells, and it does not absorb sugar well. She reminds people to cut the fruit into small pieces and then gently crush them with a potato masher.

I have been guilty of just chopping fruit before. I have even seen recipes in cookbooks that just say to chop the fruit. This has usually been the times when my fruit ended up floating so it appears that that she knows what she is talking about. From now on, I will have to try modifying any recipe that calls for chopped fruit.

For making preserves (which have larger pieces of fruit than jam does) she says to cut the fruit up, mix it with some of the sugar, and then let it sit for a while before cooking it. She says this gives the fruit time to absorb sugar. Many of her recipes for preserves say to let it sit in sugar for 30 minutes, but some say to let it sit for 1 hour. The recipes seem to vary, based on the type of fruit.
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My Mother's Mulberry Jam Recipe

The mulberries are getting ripe.

Several readers will probably disagree with me, but I have never been able to relate to people who consider mulberry trees to be nothing more than nuisances. The main complaint seems to be that they lead to purple bird poop on your windshield. I have asked why purple poop is worse than white poop. After all, the birds are going to poop on your car regardless of whether or not they have been eating mulberries. The answer that I get is usually something to the effect of, "It just is."

It seems to me that not enough people have tried my mother's mulberry jam. Perhaps a nice warm biscuit with mulberry jam on it would convince some people that mulberry trees have their advantages too.


My mother taught me to collect the berries by laying old sheets on the ground and shaking the tree. This doesn't work in the case of a wild tree that is not mowed underneath. That is OK, because I have easily picked enough berries for a batch of jam just from the lower branches of a large tree.

By the way, I have never understood why the children's nursery rhyme says, "here we go around the mulberry bush." After all, mulberries don't grow on bushes, they grow on trees.

I have always eaten mulberries stem and all.The first time I came across a mulberry jam recipe that was printed in a published cookbook(the Ball Complete Book of Home Preserving), I was surprised to see that it said to stem the berries. It seems to me that taking the time to cut the stems off from all the berries would be far more bother than it is worth.


My Mother's Mulberry Jam Recipe

My mother's recipe relies on the natural pectin in the fruit. Mulberries are not particularly high in natural pectin, so you want to include some berries that still have a bit of a pinkish tinge to them

Wash, crush, and measure berries. For each cup of berries add 1 cup sugar and 1 Tablespoon of lemon juice. You may also add an optional 1/2 teaspoon of ginger. Cook to 220°F. Fill hot jars leaving 1/4 inch headspace. Add lids and process for 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


Charlotte's Mulberry Jam Recipe
Yield is about 5 half-pint jars.

In case you like the shorter cooking time of jam with added pectin, I also will print my mulberry jam recipe. In order to get it to set, I had to increase the sugar, and lemon juice. When I decided that I wanted to convert my mothers recipe into one that uses added pectin, it was the first time that I tried experimenting with a jam recipe. It took me several tries to get it to work.

4 cups mulberries
1/2 cup lemon juice
6 cups sugar
1 pouch liquid pectin

Combine berries and lemon juice and sugar. Bring to rolling boil over high heat. Add pectin and boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

See high altitude instructions above.
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Two Pineapple Canning Recipes

Pineapple is in season. Obviously I don't have a local source, for pineapple, but I have to pick some up at the grocery store while it is in season. I was looking through the index of one of my canning recipe books trying to decide which pineapple jam recipe I wanted to use this year. For some reason, the word "raspberries" jumped out at me. Suddenly those two sounded like a great combination to me. Since I couldn't find a recipe that had them both, before you knew it I was experimenting again.


It set well, so my experiment was a success in that area. As for taste, it was ok, but it really didn't turn out quite the way I expected. I think I might try it again with more pineapple, and less raspberry.

Pineapple-Raspberry Jam
Yield is about 6 half pint jars.

2 cups finely chopped pineapple
2 cups crushed raspberries
1 package powdered Pectin
5 cups sugar

Combine pineapple, berries and pectin. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes



I also decided to make some pineapple pickles this year. The recipe is based on a recipe from the Ball Blue Book. Their recipe infuses the brine with flavor by boiling the seasonings in the brine for a while, then discarding the seasonings before canning. I happen to like the method of putting the seasonings in the jar and letting the flavor gradually infuse while the pickles sit on the shelf. I also had some ginger root on hand and decided to throw that in too.

Pickled Pineapple
Yield is 4 Pint Jars

2 cups packed brown sugar
1 cup vinegar
1 cup water
4 cinnamon sticks (about 2 inches long)
12 allspice berries
12 cloves
4 slices ginger root
2 pineapples (cut into spears)

Combine brown sugar, vinegar, and water. Heat to simmering. Place one stick cinnamon, 3 allspice berries, 3 cloves, one slice ginger root in each jar. Pack pineapple into jars, and add brine leaving 1/2 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
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Canning Gooseberry Jam

I think that growing up on a farm with a variety of wild berries contributed to my desire to try new foods. If nature planted it and it wasn't poisonous, then I had to try it.

Wild gooseberries are pretty small compared to their cultivated cousins. When you are picking a berry this small, it can take a while to get enough to make batch of jam or a gooseberry pie. I suppose that if it kept me out of trouble, then it was time well spent.

Most people that I talk to, say that they have never even tried gooseberries. I think they are missing out. If you like tart fruits, then I would suggest planting a gooseberry bush in your garden.


Gooseberries are interesting in that they can be eaten green or ripe, either way. I like to use a mixture of both.

Today's recipe is my own, I have found that it sets quite well, but as I said, I use a mixture of both ripe and green berries. I am not sure how it would work with only ripe berries (which have less natural pectin in them). I am guessing that the powdered pectin would still be enough to make it set, but I have never tested that. Yield is about 6 half-pint jars.

4 cups crushed gooseberries
1 package powdered Pectin
6 cups sugar

Combine berries and pectin. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes
Read more...

Strawberry and Black Raspberry Jam Recipe

In Iowa, wild black raspberries (not the same thing as black berries) are quite abundant. You can even pick them for free along side hiking trails. I figure that with such an abundant supply, there is no excuse for me not to include raspberries in my canning.


Since strawberries and black raspberries are the most plentiful berries at my house, I decided some time ago that I wanted a jam recipe that used both of these. At that time, I didn't find a recipe I liked so I halved the ingredients in a recipe for strawberry jam and also halved ingredients for a recipe for black raspberry jam, and then combined them. This initially created a recipe that called for 3 cups crushed strawberries, and 2 cups crushed black raspberries.


I have since decided that it doesn't really matter what ratio I use. As long as I have a total of 5 cups crushed berries, the jam sets ok. Therefore, I am choosing not to specify the quantity of each berry in today's recipe.

I believe that the recipe would probably turn out equally well with red raspberries.


Strawberry and Black Raspberry Jam (Yields about 8 half-pint jars)

Enough strawberries, and black raspberries to make a total of 5 cups crushed berries
1 package powdered pectin
7 cups sugar


Combine berries and pectin. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

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Rhubarb Canning Recipes

As one of the first items that can be harvested, I can’t help but think of rhubarb as a symbol of spring.

The other day I overheard a woman tell an elderly man "Grandpa, this rhubarb sauce was made with the rhubarb from your garden, so you have to taste it and tell me if it tastes right." The conversation made me feel warm inside.

Spring is here!

I think most anybody with a rhubarb plant in their yard looks forward to the first rhubarb sauce for the year. You can also can the sauce so you can have some in the middle of winter.


Since Rhubarb is acidic, you can safely preserve rhubarb sauce using the water bath method. Fill hot half-pint jars with hot rhubarb sauce, leaving 1/4 inch headspace and process for 10 minutes in a hot water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

If there is anybody who has never made rhubarb sauce, I suggest that you give it a try. Even a very simple sauce with nothing but rhubarb and sugar makes a nice topping for ice cream or pound cake.

I only use about 2 tablespoons of sugar for each cup of chopped rhubarb, but you can use more or less according to your taste. Cook the rhubarb until soft stirring frequently. A little bit of water in the pan helps keep the rhubarb from sticking until the liquid starts cooking out of the rhubarb. When the rhubarb is soft, add the sugar and cook to boiling, stirring constantly. Of course, you can spice it up with cinnamon, nutmeg, ginger, or whatever spice sounds good to you.

You can also add, pineapple, strawberries, raspberries, or blueberries. All of these are high acid so the canning instructions remain the same. I will write more next time about how to tell if a modification to a recipe changes the canning method that needs to be used in order to ensure food safety.

Rhubarb Jam

This recipe is adapted from Culinary Arts Institute Encyclopedic Cookbook. This cookbook was written in 1950 (when the "Open Kettle" method of canning was still considered safe.) Any canning recipes that you get that use the open kettle method, should be updated in order to ensure food safety. I plan to have a post soon on unsafe processing methods.

The recipe depends on the pectin in the orange peel so use the peel and all. Yield is about 6 half-pint jars

2 oranges
6 cups chopped rhubarb
3 cups sugar

Process oranges in a blender or food processor. Combine with remaining ingredients. Cook to 220°F (on a candy thermometer). Fill hot jars leaving 1/4 inch headspace. Add lids and process in a hot water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


Rhubarb-Blueberry Jam

This recipe is adapted from The Complete Book of Small Batch Preserving Yield is about 6 half-pint jars.

31/2 cups chopped Rhubarb
1/2 cup water
21/2 cups crushed blueberries
1 Tbsp lemon Juice
1 package powdered pectin
51/2 cups sugar

Combine rhubarb and water and heat to boiling. Cover and simmer for 5 minutes, stirring often. Mix in blueberries, lemon Juice and pectin. Heat to boiling. Add sugar and return to boiling. Boil for 1 minute stirring constantly. Fill hot jars leaving 1/4 inch headspace. Add lids and process in a hot water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

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Two Strawberry Jam Recipes

Berry season will be upon us in a few weeks (in Iowa, anyway). I figure that the month of May is a good time to share recipes for various jams, sauces, and syrups that can be made with all those delicious berries. In June, I plan to move on to vegetables.

Even if you don't grow your own berries, frozen berries actually make just as good of jam as fresh ones. In fact, if you don't seem to have the time to make jam as you pick the berries, one idea is to freeze the berries, and make jam later.

Now, on with the recipes.


Strawberry -Rhubarb Jam
This recipe adapted from the Ball Blue Book. I admit that my copy of the Blue Book is getting kind of old, so if I am going to be blogging about it, maybe I should buy a new copy and see what changes have been made. This recipe yields about 6 half pint jars.

4 cups crushed strawberries
2 cups chopped rhubarb (about 4 stalks)
1/4 cup lemon juice
1 package powdered pectin (more about pectin in my next post)
51/2 cups sugar

Combine strawberries, rhubarb, lemon juice and pectin in a large sauce pot. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process for 10 minutes in a hot water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes



Strawberry-Kiwi Jam
An adaptation of a recipe from the National Center for Home Food Preservation website. Yield is about 6 half pint jars.


3 cups crushed strawberries
3 kiwi (peeled and chopped)
1 tablespoon lemon juice
1 package powdered pectin
5 1/2 cups sugar


Combine strawberries, kiwi, lemon juice and pectin in a large sauce pot. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a hot water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


The green color from the kiwi actually doesn't show up in the finished product. However, the flavor of the kiwi shows up in the taste. Read more...

My Favorite Jam Recipe: Kiwi Jam

Kiwi Jam
Printable Recipe

This recipe yields about 5 half-pint jars. Select fruit that is slightly under-ripe (still firm when you squeeze it).




Ingredients
5 kiwi (peeled and chopped)
1 Package Powdered Pectin
1 cup unsweetened pineapple juice
4 cups sugar

Combine kiwi, pectin, and pineapple juice in a large pot. Bring to a boil, stirring constantly. Add sugar, stirring until dissolved. Return to boiling. Boil 1 minute, stirring constantly. Remove from heat. Fill hot canning jars, leaving 1/4 inch headspace. Add lids and process in a hot water bath for 10 minutes.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


I like to give this jam as a Christmas gift. If you give canned good as gifts, then a decorative jar topper kit is an easy way to make your canning jars look fancier.







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