Best Sundae In A Jar Recipes

PEACH FONDUE--CANNING RECIPE

Steps:

• Prepare canner, lids and jars.
• In a large stainless steel saucepan combine peaches, lemon juice 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 liqueur.
• Remove from heat and skim off foam if needed.
• Ladle hot jam into hot jars leaving 1/4 inch head space.
• Wipe rim, center lid, adjust band and screw down to finger tip tight.
• Place jars in boiling water bath canner.
• Process 10 minutes.
• Remove lid and let stand in canner for 5 additional minutes.
• Remove jars, cool and store.

SUNDAE IN A JAR

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)

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.