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pot with the raspberries.
    Bring the works to a boil over high heat. Maintain a full boil for 2 to 3 minutes, stirring frequently. Stir in the pectin powder and keep boiling for another minute. Stir in the sugar and return to a full foamy boil, stirring constantly. Maintain a full foamy boil for 1 minute. Remove from the heat.
    Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
    TIP Raspberries are very tender and can deteriorate quickly if not properly stored. Keep fresh raspberries in the fridge, and don’t rinse them until you’re ready to use them. Fresh berries can be frozen for making preserves another day. Simply spread them out on a baking sheet in the freezer, then transfer the frozen berries to freezer bags and store for up to 6 months. This method keeps the berries separated so you can take out just what you need for a batch of jam.





C ORONATION G RAPE J ELLY
    Grape jelly is a kid classic that some of us never outgrew. Crown roasted meats with a glaze of grape jelly or slide a spoon into a jar of richly coloured grape goodness to make the best peanut butter and jelly sandwich you’ve ever had.
    MAKES SIX 250 ML (1 CUP) JARS
    3 lb (1.4 kg) Coronation or Concord grapes
    1½ cups (375 mL) water
    1 package (57 g) regular pectin powder
    4½ cups (1.125 L) granulated sugar
    Pluck the grapes from their stems and rinse under cool running water. Crush the grapes well with a masher in a large, heavy-bottomed pot. Pour in the water and bring to a boil over high heat. Reduce the heat to medium, cover, and continue cooking for 10 minutes.
    Scoop the hot grape mixture into a jelly bag (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 4 cups (1 L) of juice. (This can take a few hours.)
    Pour the juice back into the rinsed pot. Stir in the pectin powder. Bring to a rolling boil over highest heat, stirring frequently. Stir in the sugar. Return to a full boil, stirring constantly. Maintain a full foamy boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.
    Ladle into 6 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water bath canner for 15 minutes using the Processing Checklist on page 17 .
    TIP Canning traditionalists say you shouldn’t squeeze the jelly bag. But if after a few hours you’re just short of enough juice, go ahead and give the jelly bag a gentle squeeze.





T ART G REEN A PPLE J ELLY
    Tangy and sweet, this classic jelly gets its sunny, cheerful flavour from tart green apples and freshly squeezed lemon juice. Use it to add a touch of bright flavour to crackers and cheese or roasted meats, or simply spread generously onto fresh bread.
    MAKES FIVE 250 ML (1 CUP) JARS
    5 lb (2.25 kg) tart green apples, such as Granny Smith
    7 cups (1.75 L) water
    ½ cup (125 mL) lemon juice
    5 cups (1.25 L) granulated sugar
    Rinse the apples under cool running water. Cut into quarters, including the pectin-rich skins, cores and seeds, and place in a large, heavy-bottomed pot. Pour in the water. Bring to a boil over high heat. Reduce the heat to medium and simmer, covered, for 10 minutes.
    Crush the softened apples with a masher. Pop the lid back on and simmer for another 10 minutes.
    Scoop the pulp into 2 jelly bags (or a colander lined with a double layer of dampened cheesecloth) suspended over a large bowl. Let it drip until you have 5½ cups (1.375 L) of juice, about 2 hours.
    In the rinsed pot, combine the apple juice, lemon juice and sugar. Bring to a hard boil over highest heat. Maintain a full foamy boil, stirring frequently, until it reaches the gel stage, about 10 minutes (see “How to Test a Gel Set” on page 7 ). Remove from the heat. Skim off any foamy scum.
    Ladle into 5 clean 250 mL (1 cup) jars, leaving a ¼-inch (5 mm) headspace. Process in a boiling water