Blueberry Lime Jam

Yeild: about 6 half-pints

4 1/2 cups blueberries
1 package (1.75oz) powdered pectin
5 cups of sugar
1 tablespoon grated lime peel
1/3 cup lime juice

Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large sauce-pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/4" headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Source: Ball Blue Book of preserving

Mom's Apple Pie in a Jar - aka Apple Jam

If you're a fan of apple pie - and who isn't? - you will love this luscious apple jam. Serve it on bread or use it more creatively in mini-tarts or as a dessert topping. You're certain to receive rave reviews for its good taste.

3/4 cup raisins or dried cranberries (I used dried cranberries)
6 cups chopped peeled Granny Smith or other tart apples (I used Jonathan)
Grated zest and juice of one lemon
1 (1.75oz) regular powdered fruit pectin
9 cups granulated sugar (yeah, that'd be NINE. *craaazy*)
1 tsp cinnamon
1/2 tsp ground nutmeg

1. Prepare canner, jars and lids
2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside.
3. In a large, deep stainless steel saucepan combine apples and lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.
4. Ladle hot jam into hot jars, leaving 1/4" headspace. Remove airbubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Source: Ball Complete Book of Home Preserving - 400 delicious and creative recipes for today.

Nora's Dilly Beans

These are seriously the best dang pickled green beans I've ever had. Nora is this wonderful old woman who's been gardening and canning going on seven or eight decades now. I'm pretty sure she knows best and I can only hope to follow in her footsteps. These beans are both at once sharp and tangy. Such a delightful way to capture the summer harvest!

4 Pint canning jars (do not use quarts!)

In each Pint put:
Fill each pint half way with straight beans (Kentucky Wonder are recommended), then add
2 clove garlic
1 teaspoon cayenne [be sure your cayenne is fresh]
1 head fresh dill weed
Finish stuffing with beans

Make liquid of:
2 1/2 cups water
2 1/2 cups cider vinegar
1/4 cup pickle salt
Bring to a "boil" and pour over beans leave 1/4 inch room at top of jar.

Prepare canning lids and pot. Put hot lids on jars, add rings to finger tight.
Process in hot water bath for 10 minutes .
BE SURE THE WATER IS BOILING when you start the time
If you double the liquid it could cover 9 pints and that would be a canner full.

Have fun - READY TO EAT IN 2 WEEKS
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Nora Beardsley's recipe