Jill's Jams and Jellies

09/04/2026

FALL Art in the Park
Saturday September 5
Come see us at Hancock Park in Dahlonega, Ga. from 10 AM to 5 PM

Don't miss this FALL EVENT!

08/31/2026

Soup Mixture (Vegetable Soup)
-30 tomatoes (Approximately) Cored, peeled, and cut into pieces
-5 cups of cabbage, coarsely grated
-Water
-1 pound of green beans
-3 carrots
-8 medium potatoes
-3 stalks of celery
-1 medium bell pepper (or 4 sweet banana peppers)
-1 medium onion
-1 pound of okra
-1 teaspoon of hot sauce
-Canning salt (1/2 teaspoon added to each quart jar)
-Sugar (1/2 teaspoon added to each quart jar)

-With a hand grater or food processor coarse grate cabbage.
-Add 5 cups of cabbage to a thick bottomed 16 quart or larger stock pot. (Pot needs to have a thick bottom to help prevent burning).
-Add enough water to cover cabbage plus another 3/4 inch to an inch above the cabbage.
-Cook the cabbage on low to medium-low with lid on, while you prepare the tomatoes.
-Core and peel tomatoes, see video of how I did it.
-Rough chop tomatoes into medium to large pieces.
-Add tomatoes to the stock pot on top of cabbage. Do not stir. The cabbage and water will create a barrier to prevent burning.
-Place green beans on top of tomatoes.
-Continue cooking on medium-low heat with lid on.
-While the cabbage, tomatoes, and green beans are cooking chop other vegetables. Peel and chop into bite size pieces the potatoes, carrots, celery, bell pepper, and onion.
-Place the vegetables on top of green beans.
-Cook on medium-low heat until potatoes and carrots are tender. I usually leave alone with lid on for approximately 15 minutes. By now, I’m usually nervous about not stirring and stir (haha) but, once I do this. I stir every 3-4 minutes because those tomatoes can burn fast.
-Once the potatoes and carrots are fork tender, add the okra and cook until fork tender, about 5 additional minutes.
-Add the teaspoon of hot sauce. Stir!
-Remove from heat and check with Ph Tester if you have one. If you do, the soup must be less than 4.6 to be canned in a hot water bath. If more than 4.6 you MUST can in a pressure canner. If you do not have a Ph Tester I recommend canning in a pressure canner.
-Fill hot, sterilized jars 1 inch from the top with the soup mixture.
-Add 1/2 teaspoon of salt and 1/2 teaspoon of sugar to the top of each quart jar.
-Remove air bubbles
-Wipe jar rims.
-Adjust lids.
-For the hot water bath of preserving (Ph less than 4.6). Process for 45 minutes.
-For the pressure canning method (More than 4.6 on the Ph reader or if you don’t have a Ph reader) Process at 10 pounds of pressure
Pints-30 minutes
Quarts-35 minutes
Makes 13 - 32 oz. Quart Jars
My Hot Water Bath (and pressure canner) hold 7 quarts. I canned one batch and then reheated the remaining soup mixtures and canned them in a second batch.

🌟🌟. This will be heat and serve ready.
If you desire to add any protein. Add fully cooked meats during the warm up stage of cooking.

🌟🌟 Also, IN MY OPINION, I love corn BUT I don’t add corn to this during the canning process because corn takes 85 minutes in a pressure canner to be shelf stable. If I made the corn safe, the potatoes and carrots turn to mush. So, I add my corn later during the heat and serve stage. I always have corn I’ve canned separately so I mix the two together before warming and serving.

08/30/2026

Pear Butter
Yum! 😋
www.jillsjam.com

08/29/2026

Sweet Potato Butter
Delicious!
Fall will be here before we know it with all the yummy autumn flavors 😋
www.jillsjam.com

08/26/2026

Blueberry Jelly
To order this jelly or any of my other flavors, please check out www.jillsjam.com
-Make a basic shortbread dough, press a thumbprint into each ball, and fill with a half-teaspoon of blueberry jelly before baking.
-In a pan warm a 1/2 cup of blueberry jelly with a splash of white wine, a tablespoon of butter, and a pinch of chili flakes or black pepper and use to coat roasted meats.
-To make a sweet BBQ sauce: Melt the Blueberry Jelly down and mix it with apple cider vinegar, Dijon mustard, and smoked paprika.

08/24/2026

08/09/2026

Red Onion Jam
-1 & 1/2 pounds of red onions
-1 & 1/2 cups of apple juice
-3/4 cup of red wine vinegar
-1 & 1/2 teaspoons of dried rubbed sage
-1/2 teaspoon of black pepper
-Pinch of salt
-1/2 of the package of Sure-jell, dry fruit pectin (or 1/6 cup of commercial pectin)
-2 envelopes (6 oz.) of Certo liquid fruit pectin
-1 & 1/2 cup of brown sugar
-6 cups of cane sugar

-Peel and quarter red onions.
-Place in a food processor and chop until the texture and consistency you like.
-In a 4-6 quart pot, add the onions, apple juice, red wine vinegar, sage, salt and black pepper. Stir to mix together.
-Add in the 1/2 package of DRY pectin.
-Bring to a simmer.
-Add brown sugar and stir.
-Once the brown sugar has melted begin adding the white sugar one cup at a time, stirring until all the sugar has been added and melted.
-Whisk in the liquid pectin.
-Return to a full rolling boil and boil for one minute, whisking constantly.
-Remove from heat. Quickly skim off foam with a metal spoon. (If any)
-Ladle jelly into hot sterilized half-pint jars, leaving 1/4 inch headspace. Wipe jar rims; adjust lids and screw on bands.
-Process filled jars in a boiling - water canner for 10 minutes. (Start timer when water returns to boiling)
-Remove jars from canner; cool on wire racks.

🌟Makes approximately 9 - 8oz jars.

08/03/2026

What I made today
Pickles 😋

07/30/2026

Dill Green Tomato Pickles
To order this please visit my website www.jillsjam.com

07/07/2026

Mint Jelly
To order this jelly or any of my other flavors, please check out www.jillsjam.com
-Traditionally used to complement rich or "gamey" meats like roast lamb.
-Melt the Mint Jelly and use it to glaze carrots and parsnips before roasting.
-Mix together olive oil, vinegar, and Dijon mustard for a delicious salad dressing.