First I made Peach Pluot Jam. The ingredients were pretty simple...peaches, pluots, and the usual jam ingredients. Let me know if you want any of these recipes.
Cooking the pluots and peaches
Adding the surejell and sugar
Bringing the jam back to a boil...starting to clarify
Washed the jars - always a happy step.
So a little "small jar" canning tip...if you have a taller pressure canner, you can double layer your jars by putting a cookie rack above pint or 1/2 pint jars, and then put the smaller ones on top. As long as the actual jars aren't touching, everything's good. I think I canned about 14 jars at once this way...(happy face)
When I found some more preserving time....out came the strainer for a batch of pluot jelly. I don't usually go to the extra work for jelly....and I remembered why. It is a multi-day operation.
First you cook the processed pluots for a little while.
This step was pretty easy, bring to boil and add pectin.
Next, wash the jars
Fill and skim the foam off the top of the jars
Yabba Dabba Done!
I don't have pictures of the process of making the Pear Pluot Jam, suffice it to say that it was quite similar to making the Peach Pluot Jam. It is my personal favorite. The sweet tang of pluots melds wonderfully with the smooth texture of pear jam.
|Pear Pluot on the left, Peach Pluot on the right, and the adorable Jelly in the center|
I have some extra jars available for sale on my facebook Aria Gardens page. As always...it's limited edition, first come first sold.