Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars + Giveaway!

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Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

This post is sponsored by Mighty Nest: An online store that provides you the ability to research, get advice and buy natural, organic and non-toxic products all in one place… plus they donate 15% of your order to your local school!

It happens every year around this time – my family starts to run out of our favorite berry jam’s that we preserved in the spring and summer of the previous year. I can usually tell we’ve run out of my boys’ favorite jam when they come upstairs dragging their feet after I’ve sent them to fetch a new jar from our pantry in the basement. They usually have a sad face about them as they slowly hand me a jar of peach or apple (It’s their least favorite).

For this reason alone, a large strawberry patch is making it into my gardening plans this year. You can never have enough strawberry jam; however, grape jelly is a close second!

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

Even though you can’t do a lot of jamming in the winter time, it doesn’t mean you can’t jelly it up!

That’s right… jam or preserves is made by using crushed fruit. So it ends up being filled with the fruit pulp. Jelly on the other hand is made with fruit juice. So it ends up being clear and gelatinous. Jelly, in my opinion is a great option for winter canning (well, besides marmalade and citrus curds but I’ll save that for a later post) since you can readily buy great organic fruit juices free of sugar at your local organic markets.

My boys’ favorite juice to make into jelly is an organic concord grape juice from TJ’s. Since I use Pamona’s Universal Pectin in all of my jam and jelly making, canning in the wintertime, couldn’t be easier.

But it can get better!

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

You see I partnered with Mighty Nest. I love their online natural and organic store, especially that they donate 15% of your purchases to the local school of your choice.

They sent me the 160ml mini sized Weck jars and 1/2 liter tulip jars! I was thrilled and I’m sure any seasoned canner knows why… they’re gorgeous!

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

Weck jars are a popular canning in jar in Europe. They are unique in that they consist of a tempered glass jar, a rubber gasket, a separate glass lid, and metal clamps to hold the gasket and lid in place.

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

They’re becoming quite popular within the United States and Canada especially since their lids are BPA free – a reason why Mighty Nest carries Weck jars in their online store.

I’ve had my eyes on Weck jars for a long time but was honestly a little bit intimidated by them. I never understood how they could possibly get a good seal with a rubber gasket. So I was excited to put up a small batch of grape jelly in them. I was so pleased that the process couldn’t have been simpler.

How to Can Jelly With Fruit Juice in Weck Jars

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

If you’ve been a reader at My Humble Kitchen for awhile, you’ll know that I use Pamona’s Universal Pectin in my jam and jelly making since, in my opinion, it’s the easiest method and one that allows you to naturally sweeten or use less organic sugar in your preserve.

To make the grape jelly it literally takes about 10 minutes. I prefer to sweeten my jelly with organic sugar to ensure a thicker consistency. For jams, my sweetener of choice is honey. To make the grape jelly, all you need to do is heat up the fruit juice in a heavy bottomed sauce pan, add the calcium solution and lemon juice, and then bring that to a boil. Once the grape juice has come to a boil, add 2 cups of organic sugar mixed in with the pectin and whisk through for 2 minutes. That’s it. Simple!

You’ll know the jelly is done by giving it the spoon test. Scoop out a spoonful of the grape jelly and immediately place it on top of an ice cube to cool.

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

You’ll know the jelly is ready to can when it thickens and sticks to the spoon. (It makes a great taste test as well 😉

(For a full tutorial on using Pamona’s Pectin, click here.)

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

I was even happier to find out that using Weck Jars is just as easy as using a regular canning jar with bands and lids. Before you start using them, make sure to give the jars and lids a quick wash in the dishwasher to sanitize them.

Just like you need to heat up regular lids, you’ll want to make sure to heat up the rubber gaskets before using them. I placed them in a small saucepan simmering on my stove top while I made my jelly.

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

Once the jelly is done, fill the jars with the grape jelly and leave about a 1/2 inch headspace.

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

Once filled, all you need to do is carefully remove a rubber gasket from its simmering water and place it on the underside of the lid. It should fit right around the edge. Then all you need to do is place the lid with the rubber gasket onto the jar and snap it in place with the metal clips.

That’s it. Then process it as normal in a water bath. I processed the grape jelly for 10 minutes.

The most difficult part for me about this entire process was not being able to hear the “pop” of a sealed jar. With the Weck jars, you will need to let them cool completely before you can test for a seal.

Once cooled, snap off the metal clips and hold the jar from the top lid. It should be sealed and stay in place.

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

If the lid pops open, the seal did not work and you must save your jelly in the refrigerator. I had success with all of mine.

Weck jars are a bit more expensive than regular canning jars that we’re used to; however, they make beautiful gifts and you can use them for so many other things than just canning jam or jelly. You can use the larger sizes to store grains, legumes, or pasta. Or, you can even use the tulip jars to keep your sweeteners… really, they will refine a pantry.

Winter Canning 101: How To Make Jelly With Fruit Juice

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: Makes 4-5 pints of jelly

Winter Canning 101: How To Make Jelly With Fruit Juice

Winter Canning 101 - How To Make Jelly With Fruit Juice. This is a simple recipe to make a small batch of jelly in the winter season.



  1. Stir pectin into the sugar until completely mixed.
  2. Combine the fruit juice, lemon juice, and calcium solution in a pan and bring to a boil.
  3. Stir in the pectin-sugar mixture and return to a boil; stir vigorously for 1-2 minutes.
  4. Check firmness with a jelly test
  5. Ladle into jars and seal in a hot water bath for 10 minutes.

Giveaway From Mighty Nest!

Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars |

I’m excited to share that Mighty Nest is giving away a set of 12 Weck canning jars and a set of 6 Weck tulip jars to a My Humble Kitchen reader!

To enter, check out the rafflecopter below!! You have a lot of chances to win!!

Mighty Nest is making a difference to many local communities by donating money and supplies to schools throughout our nation. The coolest thing is that you can help support your school by signing them up to start receiving donations.

a Rafflecopter giveaway

Good Luck!!!

So, in the comments below let me know if you like to can in the winter time? Have you ever used a Weck jar? What are your favorite fruit juices to make into jelly?

This post is sponsored by Mighty Nest but of course, I only partner with companies that I fully endorse and believe in. All thoughts and opinions are my own,

101 Responses to "Winter Canning 101: How To Make Jelly With Fruit Juice and Weck Jars + Giveaway!"
  1. Kris says:

    Ooo! I was just telling my husband about these jars and how they are on my wish list! Beautiful. I don’t really can a lot in the winter – I do like to ferment stuff, though. This looks like a great recipe to try, however!

    Too bad we are homeschooling – so I won’t enter the giveaway, but thanks for offering it anyway!


    • Diana Bauman says:

      Kris, we homeschool as well, however, you can still enter a nearby school 😀

    • Sarah says:

      Great info, I am exctied to try this.
      How do we enter the giveaway?

    • Heather Hall says:

      I just saw one of these at the thrift store the other day and didn’t know what it was, maybe it’s still there! I am pretty new to canning, I have just done a deer this year with help, then I did bone broth on my own and elderberry jelly with a friend. The jelly didn’t turn out :/ but I figured out from reading I beat up the berries too much so perhaps next time! I saw some winter berries on a tree yesterday, is there any harvesting that can be done in the winter if the berries are still attached, and as long as you know what you are getting for sure? Also, I wonder if these seals are true latex type rubber or nitrile?

  2. Aw, too bad. I cannot enter the giveaway because I homeschool and I have to enter a school to unlock any other entries.

  3. Kristen says:

    I haven’t canned in the winter but love to in the spring, summer, and fall. I’ve used Weck jars before, but never for canning. What a fun giveaway!

  4. Mary K says:

    I have never canned in the winter…or summer. I am new to all of this, but I would love to give it a shot!

  5. DebbieM says:

    One thing I can in the winter is dried beans for fast food. They can be canned any time of the year! We also sometimes end up throwing fresh fruits and veg in the freezer and canning/jamming it at a later date….winter is perfect for canning in Texas! I’ve got a couple of Weck jars and have always wanted more…I’d love to learn to can with gaskets instead of typical metal bands and lids…..
    My oldest son loved grape jelly when he was a teen, I would buy organic juice and make it using Pomona’s. I always loved the way you could use much less (or no) sweetener!

    I’ve used Pomona’s since the days when it was only available at very select stores…I’d mail order by PHONE in bulk!

  6. Erika says:

    I’ve never canned in the wintertime; always a summer activity for me.

    Those Weck jars are lovely! I’ve seen them in a lot of blog posts recently, but wasn’t familiar with them.

  7. Nancy says:

    Love any glass items in the kitchen – so attractive, easy to clean, and easily display contents! I love to catch 10 or more pounds of potatoes on sale then can them. So easy and makes for quick meal preparation.

  8. Carol Fuoss says:

    About the only thing I usually can in the winter is stew meat and chicken. Other times of the year, I have made strawberry jam, blackberry jam, peach jam, but have never made jelly. No, I have NEVER used a Weck jar. I’d never heard of them until today! I love the concept! And for the record, I homeschooled for 13 years and am glad I did! I also had children in the public schools. There are benefits to both!

  9. Bryn says:

    I love weck jars for storing seasoning blends that I make.

  10. Jenny says:

    I have blackberries for the third year in a row and I can’t wait to make fresh jelly this summer. I would love to try out the Weck Jars.

  11. loRi :) says:

    I haven’t tried my hand and canning much more than pickles, and that without much luck!! Still, I am a collector of “all things canning” for when that time comes that I have the garden and space around me to make it happen! I LOVE Weck jars, but don’t own even ONE…yet. :) Thanks for the amazing things you’re doing on this website! Happy to have a couple new real-food/real-life/Jesus-loving junkies to follow on Pinterest and Facebook! To God be the glory!! :)

  12. Rita says:

    I am new to canning, started this past summer with our garden veggies and fruit – I’ve only made jam one time (blackberry jam infused with ruby red grapefruit) and I am hooked – everyone on my Christmas list received jam this year. I have never heard of the weck jars until your post today – but I am going to give them a try, I love the concept.

  13. Tara H says:

    I have never canned before but it’s on my to do list. This jelly would be the perfect start! My boys would love it!

  14. So ironic you are talking about this today and my husband and I were just having a conversation last night wondering how much jam was left from last summer. Luckily, we still have quite a bit!

  15. Katie says:

    I too can up “fresh” batches of jams and jellies in the winter. As canning season is so frantic I often put fruit in the freezer to make into sweet concoctions during the down season. Aaaand I love Weck jars. And I am a homeschooling mom but I will gladly add our community school to the list.

  16. Rori says:

    I have never canned in the winter but if I should be so lucky to win those beautiful jars I would start. They are so pretty.

  17. Jana says:

    I live in Italy and will need to look for these type of canning jars in the stores. Seems like a great way to can and they are super cute too! I canned persimmon jam this fall as it’s a fall fruit here – delicious!

  18. Judy Metty says:

    I will can broth and have never used deck jars but want to!

  19. Christine says:

    Love to can in the winter. We do a lot of meat and veggies that we didn’t get to in the summer!

  20. Melissa says:

    I have never canned in the winter, but love the idea. I have made jelly with fresh grapes from my mom’s vines. It has such amazing flavor!
    We don’t have much storage in our kitchen so these jars would help me display things beautifully!

  21. meg says:

    I make citrus marmalades. I live in the south and citrus fruits come into season in the winter

  22. cindy lassin says:

    I have never canned before, but have been wanting to give it a try.

  23. Janel says:

    This sounds great, haven’t tried the weck jars but I have some Pomona pectin I need to use!

  24. Suzanne says:

    I’ve never canned in the winter before as we live in a very cold climate. The jelly sounds easy and yummy for midwinter breakfasts and biscuits!

  25. cindy says:

    I am new to canning and hadn’t even thought about winter canning..I am definitely going to make this jelly..

  26. Katie says:

    I have never canned but I really want to and this would make a great start! I love raspberry jams!

  27. D'Ann Martin says:

    I’ve never canned before, but over the past few years we’ve been transitioning over to whole foods and going green, so starting a garden and canning are next on my list-gulp!

  28. Ruth says:

    As a teacher and caregiver to my elderly parents – summer is the only time I’ve been able to can in the past. I lost both of my parents (ages 93 & 95) over the holidays this year and as soon as I get everything settled for them, I’ll have more time on my hands. I’m excited about the recipes from My Humble Kitchen as I’m just getting back into the routine of cooking for my family again. I feel like I’m starting from scratch. Thank you for the wonderful recipes and website.

  29. Nancy says:

    I am trying canning for the first time. I plan on starting this summer. Wish me luck.

  30. Heather says:

    I’ve never actually canned but thinking of trying it out

  31. Mary says:

    Have never used Weck jars but I still have Ball and Mason jars with rubber gaskets that I have used for canning tomatoes and pickles. They were handed down to me by my mother and grandmother. I have blackberries in my freezer right now that I saved to make jelly this winter when I have a little more time! Will try your recipe.

  32. Julie says:

    I would love to get some of those jars! I have been pondering what kind of treat I may buy next time I have some spare $$$ and I think this may have to be it!

  33. Anita says:

    I have not canned in the winter. When I was in high school, my mom taught me to can. But I have never done it on my own.

  34. Deanna says:

    I have never used Weck jars, but I can’t wait to try them…
    Love your website :)

  35. Jennifer says:

    I have just this past Christmas canned some jam. I have red currant bushes and put a ton in the freezer. I finally got around to making jam with them. I use Pomona pectin also. I thought my jam tasted really great, but at Christmas my great nephew pointed to my sister’s rosehip jelly to have because the other one (mine) was too sour! I guess my taste buds have become more accustomed to less sweet. I have canned a lot of salmon in the past as well. I have never even heard of these jars before, but am thrilled to know there is one with glass lids and no bpa! I can’t wait to check out what other sizes are available. Thank you for this opportunity.

  36. Ramie says:

    I can year round. In the winter, it is mostly beans, beef, chicken or venison. My favorite winter jelly is Christmas Jelly. It is a wondefrul strawberry/cranberry jelly.

  37. Starla says:

    I’m planning to make pizza sauce tomorrow, using tomato juice I froze last summer. But I’ve never done jellies. Our favorite is strawberry JAM. Every few years I make peach jam too. But so far, no jellies.

  38. Judy Lancaster says:

    I have never canned in the winter, in fact, the first time I have ever canned is this past summer. I canned apples and made apple butter. What fun!

    I have never used Weck jars, but love their look and would love to try them!

    Our favorite jellies are grape and apple. Jams are strawberry and peach preserves……

    Thanks for the opportunity to try and win these jars. I love your newsletter!!

  39. Cari says:

    Ooo! Love Weck jars but have never been able to splurge for them!! I love making strawberry chia jam with the frozen berries I purchased in the summer. Also apple butter is a family favorite. In the past I have also canned spicy asparagus, dilly beans and pickles. Fermentation (sauerkraut) is always good too! o jellies to date but I will definitely have to try making some if I have these beautiful jars! Thanks for the opportunity to possibly win!

  40. Krista Laman says:

    I do all my canning in the summer. My family only likes my fresh strawberry jam, so I make several batches. I made grape jam this summer, but it was not very popular. I have never used these jars, but they look really great. Can you use the lids over and over? That would be a huge savings over time. I have never used Pomona pectin, so I will have to try it next time.

  41. Deb says:

    I do some canning in the winter…I usually try to go into the busy time of the year (spring, summer and fall) with enough canned dried beans to make it through as well as bone broth. (gotta get going on that soon, or spring will be here before I get started on it! LOL) I’ve also made jam out of frozen strawberries, if I run out although I am hoping to make a bunch come this berry season so I won’t have to do that again! :-)) …Deb

  42. nancys1128 says:

    I’ve actually never canned, regardless of time of year. My husband, on the other hand, did some tomato sauce and various pickled things this summer. Making jelly from juice sounds like something I might even be able to manage. I’m the meal planner (when it actually happens) and hubby is the meal preparer.

  43. El says:

    I have yet to try canning but it’s very much on my mind. I definitely feel it’s time to return to being more self-sufficient like our Grandparents were and less consumer driven. These jars are lovely and I’ll be looking for them as I start my canning journey!

  44. Alesha Klein says:

    have never used the jars before but would love to try them.

  45. Vickie says:

    Yes! I just canned a batch of tomato sauce! I threw the tomatoes in the freezer this summer – whole! Then last week I took them out of the freezer and let them begin to thaw. As they thaw, the skins crack and peel – just like they would fresh tomatoes that you dip into boiling water! It was so cool! And, I was able to do the canning when my garden was asleep, the holidays were done, and I needed to heat up the house with some cooking! 😉 Thanks for the chance to win this giveaway!

  46. Heather says:

    Winter is for eating up the canned goods. I feel like if it’s not home-grown or foraged that canning it would be “cheating”. But I don’t have nearly the quantity of fruit that we consume, so I can see myself bending this rule. I’ve never made jelly; don’t use it much. I’ve never used Weck.

  47. Carol says:

    I just learned how to can this past summer and loved it! My family runs out of jelly often so I would happily try your recipe and the wreck jars. Thank you!

  48. Carol says:

    Oops! I meant Weck jars :)

  49. Karen Strong says:

    I have not tried the jars before. I also didn’t realize jelly was/sounds so easy. I have only made blueberry and blackberry jam before. It was wonderful but those darn seeds in the blackberries were frustrating (I started with blackberry). I tried pickles this fall but have been too chicken to try them even though I boiled them…..forever. Its new to me. Our spring garden and berries last year (and partially the year before) were destroyed by inch worms. Hopefully I will have a more successful post soon…. Jars or no jars.

  50. I love meeting other people who use Pomona’s Pectin! I’ve been using if for a couple of years now and LOVE it!
    I’m also pretty intrigued by those Weck jars… aside from the fact that they are beautiful, I love the glass lids… and the seals are reusable, too…?
    Believe it or not, we still have a *ton* of jam in our pantry (I may actually have a bit of a jam making problem) … but I may need to try this jelly anyway! 😉
    ~ Christine

  51. Jennifer says:

    I’ve never canned in the winter before, but plan to start very soon! I’ve never used Weck jars, have been searching for an alternative to the traditional canning jars. Thanks for the info! I would love to win them, they are beautiful!!

  52. Cherry Pittman says:

    I have never canned using fruit juice in the winter. But this sounds like a wonderful idea that I will try. I am in love with these jars! They would look so pretty in my new pie cabinet. Love your site!

  53. Lorna says:

    Must admit I have never canned in the winter however I have used weck jars love them. Love your post. Always willing to try something new.

  54. Bobbi says:

    I’m pretty new to canning, but last summer I made apricot and plum jam. These are my two least favorite fruits so I was grumbling about the work just knowing how much we wouldn’t like these jams. Boy,was I wrong, they are delicious. I’ve never made jelly, for some reason I thought it was difficult,but you’ve shown me I was wrong! Love the jars,even if I don’t win;)

  55. Tammy says:

    I’ve never really canned in the winter. I am, however, intrigued by these Weck jars; they remind me of the old fashioned Ball jars with glass lids and rubber gaskets!

  56. Stephanie says:

    I am completely new to it all. I’ve never made jam or jelly before. I am excited to give it a try at some point in time. Sorry for the silly question, but what is the difference between summer and winter canning…is it because of the types of fruit and vegetables that ate in season.

    Steering away from processed food is definitely a process (no pun intended). I have been taking your advice and replacing items in my pantry as I use up what I have (I.e. grains, sugar, flour, etc.).

  57. Oh yes! I prefer to can in winter because it gets SO hot in the summer where I live! I’m canning pinto beans right now, and it’s warming the house nicely!

    I’ve never used Weck jars, but they are SO intriguing! I would love to win them! Thanks for the opportunity!

  58. De Peaslee says:

    I can year round, especially now that I have a pressure canner. I’ve never used a Weck jar (not sure if I’ve evn seen them for sale here–Maine) but they remind me of the bail-n’-wire jars that my grandmother used and I still have a few of. I do lots of jams and jellies, but my ‘favorite’ jelly is my Elderberry Jelly. I have two good size bushes and make as much jelly as I can, its so good..and good for you!!

  59. Heather says:

    I have not done much canning in winter, but last year I made a very delicious citrus marmalade with brown sugar and vanilla! Friends loved it too!

  60. Kelly E. says:

    I love to can with Weck jars! During the long winter months, I like to can with the bright flavors of citrus – lots of lemon curd and blood orange marmalade. I have not tried to can with fruit juices and am excited to try this grape jelly. Thank you so much for the chance to win!

  61. Julie says:

    I am new to canning so I have not done any winter canning. Although last year I did make a tomato jam with a big batch of Yellow grape tomatoes. It was yummy. I would really like to make try the grape jam you make.

  62. I didn’t even know you could do this. So cool!

  63. Brenda says:

    I never thought about canning in the winter but it would certainly warm up the kitchen! The Weck jars are on my wish list as I just recently learned about them. Thanks!

  64. Amanda says:

    I have never canned before but have used Weck jars before. I stored my daughter’s homemade baby food in them.

  65. Tina says:

    Strawberry jam and grape jelly…..mmmmmmmm! :)

  66. Michelle S. says:

    I can orange marmalade in the winter and I make and pressure can chicken, turkey and beef stock in the winter, as well. I have long coveted Weck jars, but the cost and the fear of the seal has kept me from buying them. I would so love to win these! They are gorgeous.

  67. Stephanie says:

    I have canned home made chicken broth in the winter. I’ve made jelly out of grape juice before, but maybe I’ll try one of the unusual flavors- strawberry kiwi maybe? Thanks for the giveaway!

  68. Jaye L. says:

    I am new to canning but have fond childhood memories of my mom and grandmother spending days in the kitchen canning. I’ve had these Weck jars on my Amazon wish list forever! Fingers crossed:-)

  69. Cindy says:

    I would love to try these jars! I recently canned chicken broth and blackberry ice cream sauce, so yes I do can in the winter and love any ideas – I plan to can beans next week! P.S. – love your site!

  70. Martha B says:

    I have blackberries in the freezer that I wanted to try to make jelly with, but haven’t yet. I would love to try out the Weck Jars.

  71. Kim Campbell says:

    I have always wanted to try these canning jars!!!! I would make raspberry jelly, yum!

  72. Tricia says:

    I too do only jam/jelly canning in the winter. I give a lot of jams for Christmas gifts. I freeze the fruit in the summer in the correct amount for batches of jam. Thaw and make is all I have to do. I only ever tried concord grape juice for jelly. I’ve never used the wreck jars but would love to try them!

  73. I feel like an idiot that I just threw out a bottle of grape juice because we don’t drink it – but I definitely like grape jelly!

  74. Marcy says:

    I canned for the first time this past year. Strawberry rhubarb jelly per my husbands request and I used Weck jars. I did not leave enough head room and lost a couple of jars to the fridge but otherwise I loved them! I also made a batch of pickled green beans.

  75. Brenda Thompson says:

    WOW!! I’ve been wanting to start canning. This would be a great way to start!

  76. Karen Walker says:

    Plum jam and Pepper Jelly!

  77. Tanya P. says:

    I have never used these jars…but I would love to try them!

  78. Yvonne says:

    I canned a ton of green salsa. Outside of that, I am new at canning.
    Thank you for the opportunity!

  79. I would love to start canning. With maybe now I can finally learn how.

  80. Carrie R says:

    I was just given a couple of wreck jars. Going to try this recipe this weekend.

  81. Mandy P says:

    I just canned cranberry jam a few weeks ago:)

  82. Jan H. says:

    No, haven’t canned yet in the winter. I am new to the canning world. No, have not used or heard of Weck jars before. I like the way they look in your pictures. Can’t wait to try them, hope I can find them local. I would use cherry, black cherry and grape juice to make my jelly. Possibilities are endless! thank you for posting. I love learning, about canning!

  83. Anni Jensen says:

    We have a few jars and they are great!

  84. Chabree says:

    I’ve never thought to can in the winter time…and I have heard of these jars but never used them, never even seen them. We LOVE chokecherry jelly in my family!

  85. Marci H. says:

    We haven’t thought about canning in the wintertime. It seems we’re pretty busy with Cub Scouts and church. I have heard about Weck jars before and would love to win some. We can goodies from our garden in the fall.

  86. Erin says:

    I can everything that doesn’t move and a few that do! I’ve never tried these jars, but really like the older-styled jars. I really love making jellies in the winter when heating up the kitchen is actually a bonus! I just made some black current jelly, which is one of our favorites. Thanks for the introduction to these jars!

  87. Kacey says:

    I’ve only made jam and apple sauce in the summer. I would love to try the jars and the jelly recipe! Exciting!

  88. Tara E says:

    can Canadians enter if we have a US shipping address? thanks.

  89. Maggie W says:

    I love to can, any time, any where. I make marmalade, olive spread, preserved lemons, jalapeno jelly, pear honey. I want to branch out to vegies. Those jars would have been wonderful for the preserved lemons!

  90. Tanya says:

    I’m new to canning and would love to see his these cans work :)

  91. jennifer says:

    I have never canned but always buy the Trader Joes Grape jelly. Could this recipe be refrigeratede? for how long? Frozen??

  92. Kim says:

    I do a lot of canning and I have used this jelly and I am going to try some other flavors also!! I use caning jars for lots of things and I have never seen these! I would love to try them out! Please send a Web sight that I can find them! Please keep all of your wonderful ideas coming!!

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