Canning Classics: Old-Fashioned Strawberry-Blueberry Jam

The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaCanning Classics

The Technique

Old-Fashioned Strawberry-Blueberry Jam

Bright, seasonally ripe berries simply beckon to be canned. When the fruit is abundant from your garden or farm stands, it’s certainly the ideal time to capture that summer sunshine in a jar to enjoy long after the warm weather passes. Old-Fashioned Strawberry-Blueberry Jam utilizes a traditional water bath canning procedure in order to accomplish that very task. This particular recipe results in a jam much like your great-grandmother would have prepared– without any additional pectin added. All this simply means is that the cooking time will be just a bit longer before filling jars for processing & being certain the gel test has been successfully achieved. It is your cue that the jam will hold shape once processed, cooled & ready for consumption. When traditional canning methods are followed & particularly when cooking times on the stovetop & processing times during canning are a bit longer due to a reduced sugar content, expect a darker color to the final jam, however do not let the visual fool you. Although not as bright in color compared to a refrigerator jam, this formula tastes like fresh strawberries & blueberries straight out of the jar. It has a bright, clean flavor that’s lightly sweetened compared to many traditional jam formulas. The processing time is typically increased when low sugar jams are prepared so diligently follow the canning process as outlined & expect a reduced shelf life as well, approximately 6 months. Get ready to preserve the glorious seasonal gifts available now & prepare a small batch of Old-Fashioned Strawberry-Blueberry Jam for your friends & family by following my detailed instruction in your very own kitchen. 

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practicesbuttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickOld-Fashioned Strawberry-Blueberry Jam
makes 6 {4-oz} jars

Always add an extra jar to the canner as the yield may fluctuate once it comes time for filling due to many variables. The processing time offers you the option to use either quarter pint {4-oz}, half pint {8-oz} or a combination of both sized jars.

2 lbs fresh strawberries
3 cups fresh blueberries, rinsed
2 cups sugar
1/4 cup bottled lemon juice
2 Tbsp fresh lemon juice

Fill a standard-sized canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the lids, also known as seals, in a small saucepan filled with water & heat to 180 degrees over Medium heat. Set up a station that includes a wooden board or a clean dish towel on both sides of the canner. 

Rinse the strawberries under cool water. Remove the stems & coarsely chop them by hand using a chef knife. Expect a yield of approximately 5 cups, packed. Cut them to resemble a similar size as the blueberries. Layer the strawberries, 1 cup sugar, the blueberries & the remaining 1 cup sugar in a 6-quart Dutch oven. Pour the bottled & the fresh lemon juice over the fruit. Stir the mixture. Let stand 10 minutes. Adding some of the sugar directly over the strawberries will help release the juices faster. Bring the mixture to a hard boil over Medium-High heat, stirring often, 25 to 35 minutes. Do not step away from the pot as the mixture will reach within 1-inch of the top of the pan during the first bit of cooking. Reduce the temperature slightly if you feel it’s getting too high. After 15 minutes, stir the mixture all over the bottom more often to be certain it doesn’t scorch as it thickens. Skim the surface of the jam of any foam with a large spoon. Remove from the heat once the gel test proves a success by chilling a saucer in the freezer. Add a dollop of the cooked mixture to the saucer. Freeze 1 minute. Push your finger through the mixture. If it has properly thickened, expect the surface to wrinkle & leave a line through the jam.

Position the rack in the canner so it rests over the top of the pot. Remove one hot jar at a time using the jar lifter pouring out as much water as possible & back into the canner. Place the hot jar on a wooden board or dishtowel to prevent thermal shock. Ladle the hot mixture into the hot jar to within 1/4-inch of the top. Use a wooden coffee stick or plastic tool to release any air bubbles that may be in the jam. Add additional jam to within 1/4-inch of the top, if necessary. Wipe the rim with a paper towel. Using the magnetic tool, lift a hot lid, also known as a seal, from the small saucepan. Position over the center of the jar. Screw down the band until fingertip tight. Using the jar lifter, return the filled jar to the rack in the canner. Repeat the process until all of the jam has been portioned into jars. If a jar remains that is partially filled, do not process. Refrigerate the portion & consume in a timely manner.

Once the canner contains all of the filled jars, gently lower the rack being certain 1 to 2 inches of water covers the jars adding additional, if necessary. Place the lid on the pot & increase the heat to High. Once steam is pouring from the lid, after approximately 5 minutes or so, start the timer & process the jars for 15 minutes. Remove the canner lid. Let stand 5 minutes. Using the jar lifter, carefully remove each jar from the canner being certain to lift directly upright. Place them on a kitchen towel-lined wooden board. Do not remove any water over the surface of the lids as it will evaporate. Do not disturb the jars for 24 hours while the seals are forming & the food is cooling.

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & bands with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & rinse well with clean water. Allow them to dry. Label the contents including the date. Store in a cool dark place up to 6 months. Refrigerate any jars that do not seal properly & consume the food in a timely manner. 

Note: The recipe was tested & processed using a time based on an altitude of less than 1000 feet. You will need to find out the elevation of where you live & adjust the processing time, if necessary, by adding additional time to the time already called for in the recipe.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK

{testing notes}

Cooking & Baking Essentials. Blueberries By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Editorial Director Digital Culinary Photo Journalist Party Menus Southern Entertaining Southern Hostess Southern RecipesHow To Make Old-Fashioned Strawberry-Blueberry Jam

Preserving food in jars with a water bath canner heat processes foods to 212 degrees & holds that temperature for a specified amount of time based on jar size, contents & altitude in order to destroy harmful microorganisms. When executed properly & a successful seal is formed on each jar, Old-Fashioned Strawberry-Blueberry Jam can be consumed safely within six months. Be sure to label jars with the contents & the date prepared so the jam is consumed in a timely manner. For additional valuable pointers & instructions, reference The Beginners Guide To Water Bath Canning & Home Food Preservation.
 How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

You will need to gather a few tools & pieces of equipment before beginning however many items may be used time & again. A standard canner & rack can be purchased from general super centers along with an essential set of tools that includes a jar lifter, a magnetic wand for retrieving lids from hot water, a funnel & a plastic stick to remove air bubbles although I prefer to use wooden coffee stirring sticks. The main take away it to avoid using metal utensils so as not to damage the glass jars when filling them. A candy thermometer will come in handy to check & maintain the temperature of the hot jars & lids during filling. Purchase the proper sized jars needed in order to prepare the recipe. Here’s what your should know.

The Basics. Strawberries By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Party Ideas Game Day Tailgating & Entertaining Party Punch How To Hull StrawberriesNo. 1

The Strawberries, The Blueberries & The Preparations

Jam is essentially fruit & sugar that is cooked down to a spreadable consistency. When it’s prepared without pectin, expect a softer texture & just know the thickness will slightly vary each time you prepare it as the juiciness from the fruit & berries will vary throughout the season thus the cooking time may be slightly longer or less to achieve desired results. Adjust accordingly & look to the gel test as an indicator of when the mixture should be pulled from the heat.

When choosing fruit for jams that will utilize canning methods, purchase ripe, blemish-free berries & plan to use them right away, within a day or two. Since this recipe does not use pectin, it’s important that the fruit not be chopped in a food processor as it can damage the natural pectin in the fruit which will be necessary to aide in thickening. Cut the strawberries so that they are relatively uniform in size to the blueberries for even cooking & an even consistency to the jam.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices1a

Rinse the strawberries under cool water. Remove the stems & coarsely chop them by hand using a chef knife. Expect a yield of approximately 5 cups, packed. Cut them to resemble a similar size as the blueberries. Layer the strawberries, 1 cup sugar, the blueberries & the remaining 1 cup sugar in a 6-quart Dutch oven.

1b

Bottled lemon juice offers a more stable acidity level compared to freshly squeezed juice. The addition of a bit of fresh juice simply offers added taste notes.

Pour the bottled & the fresh lemon juice over the fruit.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices1c

Stir the mixture.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices1d

Let stand 10 minutes. Adding some of the sugar directly over the strawberries will help release the juices faster. 

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaNo. 2

The Canner & Equipment Preparations

 Jars, lids & screw bands must be properly prepared before filling. Wash them in hot soapy water & rinse them well. Place the jars in the canner & heat the water to 180 degrees while you prep the recipe. Lids will need to be held in a separate small saucepan at the same temperature while the screw bands can be left at room temperature until needed. The important note during this particular step aside from sterilizing the jars is that hot food must be added to hot jars.

Fill a standard-sized canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the lids, also known as seals, in a small saucepan filled with water & heat to 180 degrees over Medium heat. 

The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham Alabama2a

Gather the essential canning tools together & set up a station that includes a wooden board or a clean dish towel on both sides of the canner. Use one side for filling & the other to place the jars after processing that will not be disturbed for 24 hours while the seals are being formed. When removing jars from the canner during filling & after processing it’s important to prevent thermal shock which could potentially lead to jars breaking due to the variation in temperature. 

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning PracticesNo. 3

The Jam Cooking Procedure

Bring the mixture to a hard boil over Medium-High heat, stirring often, 25 to 35 minutes.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices3a

Do not step away from the pot as the mixture will reach within 1-inch of the top of the pan during the first bit of cooking. Reduce the temperature slightly if you feel it’s getting too high.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices3b

After 15 minutes, stir the mixture all over the bottom more often to be certain it doesn’t scorch as it thickens. Skim the surface of the jam of any foam with a large spoon.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices3c

Remove from the heat once the gel test proves a success by chilling a saucer in the freezer.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices3d

Add a dollop of the cooked mixture to the saucer. Freeze 1 minute. Push your finger through the mixture. If it has properly thickened, expect the surface to wrinkle & leave a line through the jam.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices3e

The hot jam is ready to be filled into hot jars. 

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning PracticesNo. 4

The Jar Filling Procedure

Position the rack in the canner so it rests over the top of the pot. Remove one hot jar at a time using the jar lifter pouring out as much water as possible & back into the canner. Place the hot jar on a wooden board or dishtowel to prevent thermal shock. Ladle the hot mixture into the hot jars to within 1/4-inch of the top.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices4a

Use a wooden coffee stick or plastic tool to release any air bubbles that may be in the jam. Add additional jam to within 1/4-inch of the top, if necessary. Wipe the rim with a paper towel.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices4b

Using the magnetic tool, lift a hot lid, also known as a seal, from the small saucepan.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices4c

Position the lid over the center of the jar.

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices4d

Screw down the band until fingertip tight. Using the jar lifter, return the filled jar to the rack in the canner. Repeat the process until all of the jam has been portioned into jars. If a jar remains that is partially filled, do not process. Refrigerate the portion & consume in a timely manner.

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaNo. 5

The Processing, The Canner Removal & The Forming Of The Seal

Once the canner contains all of the filled jars, gently lower the rack being certain 1 to 2 inches of water covers the jars adding additional, if necessary. Place the lid on the pot & increase the heat to High.

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham Alabama5a

Once steam is pouring from the lid, after approximately 5 minutes or so, start the timer & process the jars for 15 minutes. Remove the canner lid. Let stand 5 minutes. Using the jar lifter, carefully remove each jar from the canner being certain to lift directly upright. Place them on a kitchen towel-lined wooden board. Do not remove any water over the surface of the lids as it will evaporate. Do not disturb the jars for 24 hours while the seals are forming & the food is cooling.

Canning Classics. How To Make Bread & Butter Pickles. Safe Canning & Home Preservation Techniques By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Techniques Pastry Chef Food Researcher Digital Culinary Photo Journalist Writer Food Stylist Editorial Director Creative Director TV Cooking Personality Modern Southern Socials Parties Southern Entertaining Southern Recipes Southern Hostess Menu Planning Game Day Entertaining Birmingham AlabamaNo. 6

The Jar Inspection, The Cleaning, The Labeling & The Storage

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & seals with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & rinse well with clean water. Allow them to dry. 

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning Practices6a

Label the contents including the date. Store in a cool dark place up to 6 months. Refrigerate any jars that do not seal properly & consume the food in a timely manner.  

How To Make Strawberry-Blueberry Jam No Pectin. Water Bath Canning. Home Food Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Traditional Water Bath Canning Pastry Chef Writer Food Researcher Recipe Tester TV Cooking Personality Culinary Expert Digital Culinary Photo Journalist Editorial Director Modern Southern Socials Southern Entertaining Southern Hostess Birmingham Alabama Summer Entertaining How To Make Old-Fashioned Jam Recipes Safe Canning PracticesNo. 7

The Old-Fashioned Strawberry-Blueberry Jam

Old-Fashioned Strawberry-Blueberry Jam can be served over Party Biscuits, Cornmeal Scones & Buttermilk Biscuits for certain but it’s certainly a wonderful accompaniment to beautifully crafted cheese & cracker platters when entertaining.

The Tune
“It’s Too Hot For Words” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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