Canning Series - Fruit

We gathered once again at the Kitchen Workshop for our canning series. If you don't know how to can or forget the specifics, go to this post for a step-by-step guide.
This time, our focus was fruit. This differs from the fruit spread course because these recipes serve better as dessert toppers, not as jams or jellies. We made some seriously decadent stuff! I'll just dive right in.

Blackberries in Framboise
~Absolutely delicious~

Makes about 4 (8 oz) half pints You will need: 6 cups blackberries, divided Water 2 cups sugar 1 cinnamon stick (about 4 inches), broken into pieces 1 tbsp grated lemon zest 1/2 tsp fresh grated nutmeg1/2 cup framboise or other raspberry liqueur4 (8 oz) half pint glass preserving jars with lids and bands Directions: 1. Place 2 cups of blackberries in a stainless steel saucepan. Using a potato masher, crush slightly. Add 3 tbsp water. Cover and boil gently over medium-low heat until fruit is soft, about 2 minutes. Strain though a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a glass measure to collect 1/2 cup blackberry juice. 2. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 3. Combine sugar, cinnamon stick pieces, lemon zest, nutmeg and 2 cups water in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 5 minutes. Strain and return syrup to saucepan. Add blackberry juice, remaining blackberries and framboise. Bring to a boil over medium-high heat, stirring constantly but gently so as not to crush blackberries. 4. Pack hot blackberries into hot jars, leaving 1/2 inch headspace, using a slotted spoon. Ladle hot syrup into jar to cover blackberries lea ving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more syrup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 5. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Raspberry Chocolate Sundae Topper ~This look just like raspberry sauce but is surprisingly chocolately~ Makes about 6 (8 oz) half pints You will need: 1/2 cup sifted unsweetened cocoa powder 1 1.75-oz pkg Ball® Original Fruit Pectin 4-1/2 cups crushed red raspberries 6-3/4 cups granulated sugar 4 Tbsp. lemon juice 6 (8 oz) half pint glass preserving jars with lids and bands Directions: 1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2. Combine cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside. (Didn't the raspberries look lovely before we crushed them?) 3. Combine crushed raspberries and lemon juice in a large stainless steel saucepan . Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring const antly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam. 4. Ladle hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 5. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Peach Rum Sauce ~Another wonderful dessert item to have on hand~ Makes about 7 (8 oz) half pints You will need: 6 cups chopped pitted peeled peaches, treated to prevent browning and drained 2 cups lightly packed brown sugar 2 cups granulated sugar 3/4 cup rum 1 tsp grated lemon zest 7 (8 oz) half pint glass preserving jars with lids and bands Directions: 1. Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2. Combine peaches, brown sugar, granulated sugar, rum and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20 minutes. 3. Ladle hot sauce into hot jars leaving 1/4 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight. 4. Process filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. I'm not sure if we'll have any more canning classes this season, but if we do I'll be sure to let you know what we whipped up!