Christmas Traditions Part Two - Canning

In a previous article, I wrote about my family's "freebie" tradition, wherein my mom and her siblings no longer buy each other gifts but rather collect free items throughout the year to give each other at Christmas (see "A Way to Give at Christmas at No Cost"). Another tradition my mom and aunt started is to make canned goods every year to create gift baskets for teachers and friends. Every year they spend one Saturday in the kitchen making jars of cranberry-orange sauce and peach pie preserves. These jars are then placed in baskets with crackers and delivered around town.

After we got married, my husband, his brother, my brothers, and I decided to no longer buy each other gifts. We were all tired of wasting money on things the others didn't even want. Since then, I have started canning various items for our families and friends. The first year, we made pumpkin butter and homemade Christmas ornaments. Last year we made raspberry almond jam and peach cobbler preserves. In the weeks leading up to Christmas I start searching for various jam and butter recipes to find something new and different to make as gifts. The gifts generally cost much less than buying each person a gift, plus these gifts end up enjoyed while past gifts end up in a closet, unused.

I haven't yet decided what to make this year. When I started my search for new recipes, I was inspired to share my recipes with others searching for easy canning ideas. None of the recipes are my originals, but I have tried them all and thoroughly enjoyed them.

Pumpkin Butter (from AllRecipes.com)
This pumpkin butter is easy to make and tastes wonderful on English muffins and biscuits.

Ingredients:
3 ½ cups pumpkin puree
4 cups white sugar
1 tablespoon pumpkin pie spice
1 (.25 ounce) envelope unflavored gelatin

In a 2 quart saucepan combine the pumpkin, sugar, pumpkin pie spice, and gelatin - mix well. Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes. Transfer to sterile containers and seal.

Raspberry-Almond Jam (from CookingLight.com)

Ingredients:
5 cups fresh or frozen raspberries
2 cups sugar
½ cup amaretto (almond-flavored liqueur)
2 tablespoons fresh lime juice
¼ teaspoon salt
¼ teaspoon almond extract

Combine first four ingredients in a large saucepan; bring to a boil. Reduce heat and simmer, uncovered, 40 minutes or until thick, stirring frequently. Remove from heat and stir in salt and extract. Cool before pouring into sterile containers and sealing.

Peach Cobbler Preserves
These preserves are very sweet. My husband loves them on toast, though I think they go much better as dessert on top of cheesecake or ice cream.

Ingredients:
5 cups diced ripe or frozen peaches
4 tablespoons fresh lemon juice
4 cups scant granulated sugar, divided
1 scant teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon unsalted butter
1 pouch liquid fruit pectin
1 ½ teaspoons vanilla

In a large deep kettle, combine the peaches with the lemon juice and 2 cups of the sugar; cover and let stand for one hour. After one hour, add the remaining sugar, cinnamon, nutmeg, and butter. Heat uncovered over medium heat, stirring often, until sugar is dissolved. Bring to a simmer for five minutes, stirring frequently. Increase the heat to medium-high. Stirring constantly, bring the mixture to a full rolling boil. Add the pectin and bring once again to a full rolling boil. Boil for exactly one minute longer. Remove from heat and skim excess foam from the mixture. Stir in vanilla and let the mixture cool five minutes, stirring occasionally, before placing in sterilized jars.

To sterilize jars, fill a deep pan half full with water. Place empty canning jars in the pan and bring to a boil. Reduce heat to low to keep the jars hot. In a separate saucepan, bring water to a boil. Reduce heat before adding the lids - do not boil the lids.

When filling the jars, leave about ¼ inch space at the top. Wipe the rims clean then place lids on jars. Place jars into the water and bring to a boil. Boil gently for 10 minutes (15 for 16-ounce jars). Remove jars from the water and let cool. The lids should "pop" to seal (as jams and jellies in the grocery store are sealed). Any jars that do not seal should be refrigerated and used within about 2 weeks.

Citations:

Sara "Pumpkin Butter II." AllRecipes.com
Mark Scarbrough "Raspberry-Almond Jam." CookingLight.com
Diana Rattray "Peach Cobbler Preserves with Spices and Vanilla." About.com