Sundae In A Jar Toppingjam Food
SUNDAE IN A JAR
This is a really easy jelly recipie is great over ice cream.
Provided by Debbie Hardy
Categories Jams & Jellies
Time 50m
Number Of Ingredients 5
Steps:
- 1. prepare canning jars. Add your strawberries, raspberries, and sugar. Bring to a full rolling boil stirring constantly, to prevent burning, boil for 1 min. hard. Remove from heat add pectin and return to a full boil for 1 min. Add your chocolate liquor stir well. remove from heat and add to hot canning jars. process at 10 lbs of pressure for 5 min.
- 2. Note: you can also use pineapple in place of the raspberries. If using canned crushed pineapple use juice and all.
SUNDAE IN A JAR (TOPPING/JAM)
A delicious ice cream topping. Don't forget to add a sliced banana. Check your package of pectin for the expiration date and use only fresh pectin. Products that have expired may not set properly.
Provided by gailanng
Categories Raspberries
Time 40m
Yield 6 8 ounce jars, 24 serving(s)
Number Of Ingredients 5
Steps:
- Prepare canner, jars and lids per safe canning practices.
- In a large, deep stainless steel saucepan, combine strawberries raspberries, and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in chocolate-flavored liqueur. Remove from heat and skim off foam.
- Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Clean rim. Center lid on jar. Screw band (ring) down until resistance is met, then increase to fingertip-tight.
- Place jars in a water bath (boiling-water) canner, ensuring they are completely covered with at least 1" water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 202.2, Fat 0.1, Sodium 0.7, Carbohydrate 52, Fiber 0.8, Sugar 50.9, Protein 0.2
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