09/13/2026
Hot jars are filled, leaving space at the top for the lids to seal. (If you look carefully in the picture, you can see the blurping...) Each jar is wiped, and the rings and threads are cleaned to ensure the lids make contact with the glass to seal, rings are finger tightened, and the jars are submerged in boiling water and boiled for 10 minutes. When the jars come out of the canner, they sit undisturbed for 24 hours.
I love this part of the process. The jars make a popping noise as they seal, and it's fun to listen to them PLINK as they cool and seal. š¤£
Once they are sealed, we label each with a letter code. On any jelly day, we may do 6 or 8 different kinds of jelly, and they can look very much alike. (Think strawberry, strawberry rhubarb, strawberry apple, strawberry jalapeno.) The letter on the lid is covered with a label the next day, but the coding helps me make sure they don't get mixed up!
And that's the day! Between batches, all the pots and tools are washed and sanitized, and the counters and stove top are scrubbed and wiped with clorox wipes. I check the seal of every jar at the end of the day. And the next day we start again!
I love making jelly and jam, and I do my very best to make sure that every jar that comes to you is the freshest and highest quality. Thanks for loving our jams and jellies! ā¤ļø
