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Planning to can blueberry jam and plum chutney

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Santa bought me a pressure cooker / canner (All-American 10-1/2-Quart Pressure Cooker/Canner) because I would love to can blueberry jam and plum chutneys when blueberries and plums are in season.

Questions:

1) Which month would you recommend I do this given when blueberries and plums are at their peak?

2) Do you have any "tried and true" favorite recipes that you have used with success for jams or chutneys that would probably adapt well using blueberries and plums as the fruit?

3) In a given jam / chutney recipe, have you ever tried substituting Agave nectar for the sugar? How did it turn out?

(I do realize the substitution ratio is:
"For each cup of white sugar replaced, use 2/3 of a cup of agave and reduce other liquids by 1/4 to 1/3 cup." -- http://www.allaboutagave.com/substitu...

)

This is my first time canning too, but I'll probably get all the basic canning info from the Ball site.

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