Yesterday evening I finally took the big plunge when it comes to food preservation, I canned my own preserves. This involves lots of multitasking, because you need to prepare and cook the preserves while sterilizing the canning jars, but I am very happy with my first attempt.
I followed this recipe from the Food Network, but changed it around a bit. I doubled the amount of lemon peel, because it is a natural source of pectin. Pectin is required in jellies to firm them up, and I felt that the recipe called for too little. I’m glad that I did, because the end result was perfect! The preserves are nice and liquidy, but definitely stay together. I’m a bit picky when it comes to jellies, because I don’t like them to be too firm, but I don’t like them to need a spoon to scoop them up with either. As Goldilocks would say : “this one is just right.”