At a Glance One water bath method works for strawberries, blueberries, raspberries, and blackberries. Making jam and canning jam are two different steps: cook the fruit first, then process the jars. Always use a tested recipe for sugar, acid, and processing time. Never guess. RELATED: 5 Easy Jam Recipes for Beginners (Summer Fruits) One Method for the Big Four Summer Berries If your counter is covered in strawberries from a Saturday farm stand trip, or your blackberry bushes finally went wild this year, you don’t need four different tutorials. You need one solid method that works for strawberries, blueberries, raspberries, and blackberries, with a few small adjustments for each. Here’s the part that trips people up: making jam and water bath canning are not the same thing. Making jam means cooking fruit down with sugar until it sets. Canning means processing the filled jars in boiling water so they’re safe to store on a shelf, not just in the fridge. You need both steps if you want jars that last past August. For pantry storage, jams and preserves need to go into a boiling water canner using a tested recipe. That’s the rule this whole guide is built around. Before you get to any of that, let’s confirm which berries this method actually covers. What Summer Berries Can You Can This Way? Yes: strawberries, blueberries, raspberries, and blackberries all work with this same method. Each one cooks down a little differently, so here’s what to expect from each before you start prepping. Strawberries: Sweet and classic. A reliable first jam for beginners. Blueberries: Thicker juice, rich flavor. Great for preserves with whole or lightly crushed berries. Raspberries: Tart and soft. Breaks down fast, so it’s gentle on the jars and gift-worthy. Blackberries: Bold, deep flavor. Good alone or mixed with other berries. What You Need to Can Summer Berries Get your station set up before a single berry hits the cutting board. Hunting for a jar lifter mid-batch while jam scorches is how good fruit turns into a mess. Here’s the full list, from canning gear to pantry staples. Water bath canner or a large stockpot with a lid Canning rack (so jars don’t sit directly on the pot bottom) Half-pint or pint jars New lids and clean bands Jar lifter Canning funnel Ladle Bubble remover or headspace tool Sugar Lemon juice Pectin, if your recipe calls for it Thermometer, optional but helpful for gauging gel point Why it matters: A jar lifter isn’t optional gear. Pulling a boiling-hot jar out of the canner with tongs is how people get burned or drop a full jar of hot jam. With your station ready, the next step is getting the berries themselves prepped and ready for the pot. Granite Ware 8 Piece Enamelware Water bath canning Pot with Canning kit and Rack. Canning Supplies… Our products are versatile and efficient, but please note: they are NOT SUITABLE for use on GLASS COOKTOPS or INDUCTION STOVETOPS.21.5-quart water bath canning pot with lid, providing the durability and heat resistance essential for effective canning. Easy to…Five piece toolset: Featuring a bubble remover (1) and ruler: A flexible, tapered silicone scraper that efficiently releases trapped… $89.99 Buy on Amazon How to Prepare Summer Berries for Canning Each berry needs slightly different handling before it hits the pot. Here’s the prep routine for all four, one at a time. Rinse all berries gently under cool water. Don’t soak them; berries absorb water fast and that waters down your jam. Remove stems, leaves, and any soft or moldy spots. Hull and chop strawberries into smaller pieces so they cook down evenly. Lightly crush blueberries to release juice. Leave some whole if you want texture in a preserve. Handle raspberries gently. They break down on contact, so don’t over-mix them while rinsing. Check blackberries closely for seeds, soft spots, and stem fragments. Measure your prepped berries before cooking. Recipes are written by volume or weight of prepared fruit, not whatever was in the basket. Checkpoint: Before you move to the stove, your berries should be clean, trimmed, and measured to match your recipe. If you’re short on fruit, top off with the same berry type rather than guessing with a different one mid-recipe. How to Make Summer Berry Jam or Preserves This is the cooking stage, where prepped fruit turns into jam. You’re not canning yet, you’re building the jam itself. Here’s the process from raw fruit to a finished, jarred-ready batch. Add your prepared berries to a wide, heavy-bottomed pot. Wide pots help the jam reduce faster and more evenly than a narrow stockpot. Add sugar, lemon juice, and pectin if your recipe uses it. Bring the mixture to a full boil over medium-high heat. Stir often. Berries scorch fast once the sugar starts concentrating. Cook until the jam thickens to the consistency your recipe describes. Skim off any foam that rises to the top. It’s harmless, but it makes for cloudier jars. Why it matters: Jam is crushed or mashed fruit cooked smooth. Preserves keep larger pieces of fruit intact. Both can be canned the same way, the only difference is how much you break down the fruit before it goes in the pot. Once the jam is cooked and ready, it’s time for the step that actually makes it shelf-stable. How to Water Bath Can Summer Berry Jam This is the step that turns hot jam into a shelf-stable jar. Here’s the full process, from hot jars to a finished cool-down. Keep your jars hot until you’re ready to fill them. Cold jars can crack when hot jam hits the glass. Ladle hot jam into the jars using your funnel. Leave the headspace your tested recipe calls for, usually around a quarter inch for jam. Run your bubble remover around the inside edge to release trapped air. Wipe the jar rims clean. Any jam left on the rim can keep the lid from sealing. Center a new lid on each jar and screw the band on fingertip-tight, not cranked down hard. Lower the jars into the boiling water canner using your jar lifter. Make sure the water covers the jar tops by at least an inch. Process for the exact time your tested recipe lists. Don’t round down. Lift the jars out and set them on a towel to cool undisturbed. Check seals once they’ve cooled fully. STOP POINT: Don’t process jars for “about” the right time. The National Center for Home Food Preservation is clear that acid foods like berry jam need the correct boiling-water processing time, plus a full room-temperature cool-down afterward, to be safe on the shelf. If you’re not sure of the time for your recipe, look it up before you start the canner, not while jars are already in the water. Water Bath Canning Safety for Summer Berries A handful of habits separate a safe batch from a risky one, and most of them are about what not to do. Here’s the full list to run through before, during, and after every batch. Use a tested recipe from a source like the NCHFP, Ball, or your extension office. Don’t guess the processing time based on jar size or “how it looks.” Don’t skip the lemon juice if your recipe calls for it. It’s there to keep the acid level safe, not just for flavor. Don’t reuse old lids. The sealing compound only works once. Don’t can with chipped or cracked jars. They’re more likely to fail in the water bath. If a jar doesn’t seal after cooling, move it to the fridge and use it soon, don’t try to reprocess it days later. Store sealed jars somewhere cool, dark, and dry. Light and heat break down quality faster than almost anything else. Can You Make Berry Jam Without Pectin? Yes, you can. Pectin is a natural starch found in fruit that makes jam gel and thicken. Some berries have plenty of it on their own, others don’t, which is why most recipes add extra pectin to guarantee a firm set. Skipping it isn’t unsafe, it just changes the texture, and some people prefer the more old-fashioned, fruit-forward result. Here’s what to expect if you go that route. No-pectin jam relies on the berries’ own natural pectin, sugar, lemon juice, and a longer cook time to set. It usually sets up softer than jam made with added pectin, more like a spoonable preserve than a firm jam. Strawberries and raspberries tend to make a looser, softer set without added pectin. Blueberries and blackberries usually give a bit more body on their own. Use a tested no-pectin recipe before you water bath can it. Skipping pectin doesn’t mean skipping the rest of the safety rules. Why it matters: Pectin changes how fast jam sets, not whether it’s safe to can. The acid level, from the fruit and the lemon juice, is what makes water bath canning safe, regardless of whether you add pectin. Best Berry Combinations for Summer Jam Farm stand baskets rarely come sorted by type. These combinations let you use what you’ve got without changing your method. Here are four pairings that work well together. Strawberry + raspberry: Bright, tart, classic summer flavor. Blueberry + blackberry: Deeper, thicker, almost wine-like. Strawberry + blueberry: Sweet and kid-friendly. Raspberry + blackberry: Bold and good for gift jars. How Many Pounds of Berries Do You Need? It depends on the batch size you’re going for, but a good rule of thumb is 2 pounds for a small test run and up to 12 or more for a bulk gifting batch. Here’s how that breaks down by batch size so you can plan your shopping list before you head to the farm stand. 2 pounds: A small test batch if this is your first time canning anything. 4 pounds: A solid weekend batch, usually 6 to 8 half-pint jars. 8 pounds: A farm stand haul batch for stocking the pantry. 12+ pounds: A bulk batch for gifting or a full season’s worth of jam. Yield depends on the berry type, how much sugar and pectin you use, and how long you cook it down. Treat these numbers as a starting point, not a guarantee. Best Jars for Summer Berry Jam The right jar size and shape just makes the whole process easier, from filling to storing. Here’s how the options stack up. Half-pint jars: Best for gifts. Small enough to use up before mold has a chance. Pint jars: Best for a family that goes through jam fast. Wide-mouth jars: Easiest to fill and easiest to get a spoon into later. Regular-mouth jars: Fine for simple jam, and usually a bit cheaper. Ball Jar Quilted Crystal Jelly (Case of 12), 8 oz Premium Quality Jars: Crafted by Ball, a renowned brand in preserving, these Quilted Crystal Jelly Jars boast exceptional quality and…Classic Quilted Design: The iconic quilted pattern on the jars not only adds a touch of vintage charm but also provides a non-slip…Perfect Size for Preserving: With an 8 oz capacity, these jars are ideal for preserving smaller batches of jams, jellies, sauces, and… $11.98 Buy on Amazon How to Store Canned Summer Berry Jam Good storage habits protect the work you just put in. Here’s what to do once the jars come out of the canner. Let jars sit undisturbed for 12 to 24 hours after processing. Check each lid. It should be slightly concave and not flex when you press the center. Label every jar with the berry type and the date. Store sealed jars in a cool, dark pantry or cupboard. Refrigerate any jar once it’s opened. For best quality, use home-canned jam within a year. It’s usually still safe after that if the seal held, but the flavor and texture fade. FAQs About Canning Summer Berries Do I need to water bath summer berry jam? Yes, if you want jars that sit safely on a pantry shelf. If you only want fridge jam to use up in a few weeks, you can skip the water bath step and just refrigerate it after cooking. Is making jam the same as canning? No. Making jam is cooking the fruit down with sugar until it sets. Canning is the separate step of processing the filled jars in boiling water so they’re safe to store outside the fridge. Can I use this tutorial for all summer berries? Yes. This method works for strawberries, blueberries, raspberries, and blackberries, with small prep changes for each one, like crushing blueberries or handling raspberries gently. Do I need a pressure canner to can summer berries? No. Berries are high-acid fruit, so jam and preserves made from them only need a water bath canner, not a pressure canner. Pressure canners are for low-acid foods like most vegetables and meats. Can I make berry jam without pectin? Yes, but stick to a tested no-pectin recipe. It usually needs a longer cook time and sets up softer than jam made with added pectin, more like a spoonable preserve.

At a Glance: Home Canning Equipment for Beginners A basic water bath canning setup costs $80 to $150 for beginners. You only need a handful of must-have tools to can your first batch safely. Pint jars are the most useful all-around size to start with. RELATED: 7 Canning Recipes for Beginners Start Canning Without Overspending You’ve got fruit ripening on the counter, a garden that’s giving you more than you can eat, or a deal on produce at the farmers market. Canning is how you keep that food from going to waste. The good news: you don’t need a fancy setup to start. A simple gear list, used the right way, is all most beginners need. Start small, stay safe, and only buy what you’ll actually use. Here’s exactly what that looks like. What Equipment Do I Need to Start Canning? You need nine basic items to start canning safely: a water bath canner or large stockpot, a canning rack, mason jars, new lids and reusable bands, a jar lifter, a funnel, a bubble remover, clean towels, and a tested recipe. That’s the full list. You don’t need a pressure canner, a fancy canning kitchen, or a dozen gadgets to make your first batch of jam. Below, we’ll break down the must-haves so you know exactly what each tool does and why it matters. Must-haves: Water bath canner or a large stockpot with a lid Canning rack (keeps jars off the bottom of the pot) Mason jars New lids and reusable bands Jar lifter (keeps your hands away from boiling water) Funnel Bubble remover or headspace tool Clean towels A tested recipe book or guide Essential Canning Equipment Checklist Use this as a quick scan list. Each line tells you what gear matches what kind of canning. Best for jam: water bath canner, jars, lids, pectin Best for tomatoes: water bath canner, lemon juice, jars Best for vegetables: pressure canner, jars, tested recipe Best safety tools: jar lifter, thermometer, headspace tool How Much Does It Cost to Start Canning? Most beginners spend $80 to $150 to start water bath canning. That covers your canner, jars, lids, and basic tools. Pressure canning costs more, usually $250 or more, because the pressure canner itself is the big purchase. Here’s how those costs break down by tool, plus what you can expect to spend if you decide to upgrade later. Water bath canning is the cheapest way to start. Most beginners spend about $80 to $150 on basic tools, jars, and lids. Pressure canning costs more. The pressure canner itself is the big purchase, and it can run anywhere from $80 to $200 or more on its own. Good news either way: jars can be reused year after year if they’re in good shape. Lids should not be reused. Always buy new lids for each batch to make sure your jars seal properly. Best Canning Jars for Home Preservation Jar size matters more than people think. Here’s how to match the size to what you’re making. Half-pint jars: jams, jellies, gifts Pint jars: pickles, fruit, salsa Quart jars: tomatoes, juice, larger batches Wide-mouth jars: easier to fill and clean If you’re not sure where to start, pint jars are the most useful size for a beginner’s first few batches. Ball Jar Quilted Crystal Jelly (Case of 12), 8 oz Premium Quality Jars: Crafted by Ball, a renowned brand in preserving, these Quilted Crystal Jelly Jars boast exceptional quality and…Classic Quilted Design: The iconic quilted pattern on the jars not only adds a touch of vintage charm but also provides a non-slip…Perfect Size for Preserving: With an 8 oz capacity, these jars are ideal for preserving smaller batches of jams, jellies, sauces, and… $11.98 Buy on Amazon Where to Buy Canning Supplies Online vs. Local Buy bundles, bulk jars, and hard-to-find tools online. Buy individual jars in person at a local store so you can check for chips or cracks before you pay. Most canners end up doing both. Here’s how to split your shopping list between the two. Online is the better choice for bundles, bulk jars, and tools that are hard to find in stores. You’ll usually get a better price per item when you buy in bulk. Local stores are better for checking jar condition in person and avoiding broken or chipped glass. Look for canning supplies at farm stores, hardware stores, grocery stores, Walmart, Tractor Supply, and local co-ops. A lot of canners do both: buy jars and basics locally, then order specialty tools or bulk lids online. Do I Need a Pressure Canner or Water Bath Canner? It depends on what kind of food you’re canning. High-acid foods like fruit, jam, and pickles only need a water bath canner. Low-acid foods like vegetables and meat need a pressure canner, because water bath heat alone isn’t enough to make them safe. Here’s how to tell which category your food falls into before you buy either one. Water bath canner: use for fruits, jams, jellies, pickles, and other high-acid foods. Pressure canner: use for green beans, corn, meats, and other low-acid vegetables. Here’s the safety rule to remember: low-acid foods need pressure canning. High heat from a water bath alone is not enough to make them safe. This isn’t a step to guess on. If you’re not sure which category your food falls into, look it up in a tested recipe source before you start. Beginner Canning Safety Tips Before You Start A few simple habits keep your canned food safe to eat. Use tested recipes only. Don’t change ingredient amounts or substitute on your own. Use the right canner for the food. Water bath for high-acid, pressure for low-acid. Check jars for chips or cracks before you use them. Use new lids every time you can. Label jars with the date and what’s inside. Never guess at processing times. Use what the recipe tells you. These steps take a few extra minutes. They’re worth it. See our top picks for budget-friendly canning tools and trusted brand options: HOMKULA Stainless Steel Canning Pot with Rack and Lid, Large Water Bath Canner, Full Home Canning... Supa Ant Canning Supplies - USA Assembled & Certified Food Grade Stainless Steel Starter Set Canning... Granite Ware 8 Piece Enamelware Water bath canning Pot with Canning kit and Rack. Canning Supplies... Buy on Amazon Buy on Amazon Buy on Amazon HOMKULA Stainless Steel Canning Pot with Rack and Lid, Large Water Bath Canner, Full Home Canning... Buy on Amazon Supa Ant Canning Supplies - USA Assembled & Certified Food Grade Stainless Steel Starter Set Canning... Buy on Amazon Granite Ware 8 Piece Enamelware Water bath canning Pot with Canning kit and Rack. Canning Supplies... Buy on Amazon Ready to Start Canning? You don’t need a full pantry of gear to start canning. A water bath canner, a handful of jars, and a few small tools are enough to put up your first batch safely. Start with high-acid foods like jam or pickles, get comfortable with the process, and add a pressure canner later if you want to branch into vegetables and meat. The biggest mistake beginners make isn’t spending too little. It’s overbuying before they know what they’ll actually use. Start with the must-haves, follow a tested recipe, and build your kit from there. FAQs What canning equipment do I need as a beginner? A water bath canner or large stockpot, a canning rack, jars, new lids and bands, a jar lifter, a funnel, a headspace tool, clean towels, and a tested recipe. That’s a full starter kit for high-acid canning. How much does it cost to start canning? Budget setups run about $80 to $150 for water bath canning. Mid-range setups with better tools can run $150 to $250. A full pressure canning setup, including the canner, often runs $250 or more. Can I start canning without a pressure canner? Yes. You can can high-acid foods like jams, fruit, and pickles using only a water bath canner. Pressure canners are only needed for low-acid foods like vegetables and meat. What size jars are best for beginners? Pint jars are the best all-around size to start with. They work for pickles, fruit, salsa, and most beginner recipes without being too big or too small. Are canning kits worth it? Yes, if the kit includes tools you’ll actually use, like a jar lifter, funnel, and headspace tool. Skip kits padded with extras you don’t need just to raise the price. Can I reuse canning jars and lids? Jars and bands can be reused as long as they’re free of chips and cracks. Lids should not be reused. Always use a new lid each time you seal a jar.

Come learn how to make homemade fruit leather – a tasty, chewy, all-natural snack! My flexible recipe is easy to make with any of your favorite fruits. Using only two or three ingredients (and no refined sugar) this recipe is much more natural and nutritious than store-bought fruit leathers or fruit roll ups too. I’ve included tips to make fruit leather in the oven or a dehydrator, though I’ve found using a dehydrator is the most efficient and easy option. I love to use this recipe to preserve fresh fruit from our garden – including peaches, plums, apricots and more. Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission. Tips to Make the Best Fruit Leather For the best flavor and texture, I recommend using ripe or even slightly overripe fruit. Juicy, soft fruit will be the easiest to blend! While fresh fruit is ideal, you can also make fruit leather with defrosted frozen fruit. To make the most visually appealing fruit leather, I suggest using colorful fruit (like strawberries, peaches, apricots, plums, or nectarines) and/or mixing them with more bland-looking ones that are prone to turning brown (like apples, bananas, or pears) instead of using those alone. The National Center for Home Food Preservation also suggests adding a little applesauce to the mix, which can decrease tartness, extend shelf life, and make homemade fruit leather more smooth and pliable. Spice it up! Beyond the basic recipe, I enjoy adding warm spices to my fruit leather – such as cinnamon, ginger, nutmeg or pumpkin pie spice. Start with just 1/4 to 1/2 a tsp. You could also add 1/2 a tsp. of vanilla or almond extract. RELATED: Love drying fruit? Get tips on how to dehydrate apples (hellooo cinnamon apple chips and chewy rings!), how to dry apricots, or the the best dried persimmons. Best Fruits to Use Here are some of the best fruit ideas for homemade fruit leather. Try this recipe using just one type of fruit, or have fun mixing two or more! Stone Fruit: Peaches, apricots, plums and nectarines are some of my personal favorites to use – especially homegrown. They’re sweet, juicy, high in natural pectin, and create a perfectly smooth and pliable fruit leather. Berries: Strawberries, blueberries, raspberries, blackberries, and mulberries make beautiful, vibrant-colored fruit leather. Some berries can be a bit tart on their own but pair perfectly with sweeter fruits. Berry seeds may yield a more rustic texture unless you strain the puree before drying. Apples and pears are both popular bases for fruit leather, often combined with other fruits to enhance the flavor and texture (to make it more thick, sweet and smooth). Tropical fruits: Try pineapple, mangoes, papaya, guava, and more! Mangoes and papayas are especially thick, smooth and creamy – perfect for fruit leather. Overripe bananas are a great addition to our fruit leather recipe (an excellent thickening/binding agent) though their color isn’t quite as pleasant on their own. Try mixing banana with blueberries, strawberries, or other colorful fruit. Other: I also love to use our homegrown persimmons, pineapple guavas, and soft, juicy figs (they’re nothing like the hard dry figs you find in the grocery store). Finally, I DON’T recommend using extra-watery fruit like watermelon, grapes, or oranges on their own. The puree will be too runny (and take an extra long time to dry) but can be mixed with other thicker fruits. Supplies Needed Blender or food processor Food dehydrator (preferred), or oven and baking sheets. A 13×18″ rimmed baking sheet works well. Parchment paper or silicone tray liners* – like these silicone baking mats for the oven, or these silicone liners for Excalibur dehydrators Air-tight container for storage *I’ve tried both and found that parchment may wrinkle and look a little more rustic compared to silicone mats, but is easier to peel off once dried. Homemade fruit leather will also dry a little faster on parchment since it’s more breathable than silicone. Parchment tends to wrinkle as the fruit puree dries and shrinks, but peels off easily after drying! Ingredients YIELD: This recipe will make enough fruit puree to fill two 15×15″ dehydrator trays or one 13×18″ baking sheet of fruit leather. Scale up or down as desired! I often double the recipe. 4 cups fresh ripe fruit, chopped 1 Tbsp lemon juice. Don’t skip this! The lemon juice helps to brighten and balance flavors, and also prevents darkening and preserves the color of the fruit. Optional: 1-3 Tbsp honey, maple syrup, or agave syrup for a little extra sweetness* *PRO TIP: When I have them on hand, I sometimes like to use 1 or 2 pitted dates or half a banana instead of (or in addition to) honey or syrup. Dates and bananas sweeten and thicken the fruit leather, which is especially helpful when I’m using extra-juicy fruit like plums or grapes! Instructions 1) Prep and Blend Gently wash the fruit under cool water, and remove the peel if needed (such as bananas, kiwi, or other fruit with inedible skin). Otherwise, I like to leave the skin on for things like peaches or apples. It’s all going to get blended up anyway, and the skins add a lot of good fiber and other nutrients! Cut and measure out 4 cups of chopped fruit into a blender or food processor, along with 1 tablespoon of lemon juice and 1 to 3 tablespoons of optional honey or maple syrup. Blend the fruit into a smooth puree. When working with thick or less juicy fruit, use your blender tamper to press down as needed. 2) Spread On Trays This fruit leather recipe should fill about two dehydrator trays or one standard baking sheet. Line the dehydrator trays or baking sheets with parchment paper or a silicone mat. (Do not use waxed paper or tin foil.) Use a flat spatula to spread the fruit puree evenly across the lined dehydrator trays or baking sheet, aiming for about 1/8 to 1/4″ thick. Keep in mind it will get much thinner as it dries and excess moisture evaporates! PRO TIP: Since the fruit leather tends to dry from the outer edges of the tray first, be sure to spread the fruit puree just as thick around the sides as you do in the center of the tray. I’ve found that keeping the outer edges nice and thick also makes it much easier to peel up once it’s dry. (Thin edges are more prone to splitting or sticking.) 3) Dry (Dehydrator or Oven) Dry in a food dehydrator set to 135-140ºF (medium heat) for 6 to 8 hours. OR dry in the oven on the lowest temperature setting (150-200ºF) for up to 8 hours or longer. If baking multiple sheets, rotate the trays every 2 to 3 hours. Drying times can vary depending on your oven (or food dehydrator), temperature, type/thickness of fruit, etc – so start checking the doneness of your fruit leather after 3 to 4 hours. The fruit leather is done once it’s fully dry but still pliable. The surface will appear shiny, and it will feel slightly tacky to the touch but not overly sticky, wet or gooey. Remember that the outside edges will dry faster than the center. Allow the homemade fruit leather to fully cool before removing it from the trays. 4) Roll and Store Gently peel the fruit leather away from the silicone mats or parchment paper and use a knife, pizza cutter or kitchen scissors to cut the sheet into strips of your desired size. You could also use cookie cutters to create fun shapes for the kiddos! Roll up the leather strips into individual rolls. You can roll them with a strip of parchment paper to prevent sticking, though I haven’t found that necessary. Instead, I lay pieces of parchment paper between stacks of several rolls in my storage container – see the photo below. Store in an airtight container or ziplock bag in a dry, cool, dark location. Homemade fruit leather should last at least 1 month stored in the pantry at room temperature. In my experience they can stay good for several months or longer, though we usually eat them before then! Refrigeration can also help extend the shelf life. Wrapping individual rolls with parchment is great for packable, on-the-go snacks. My favorite storage method: placing the rolls between layers of parchment paper in an airtight glass container with a lid. Enjoy! I hope you enjoy making homemade fruit leather just as much as I do, and have fun experimenting with various flavor combinations. Please leave a review below once you give the recipe a try! You may also like: The Best Peach Butter Recipe Simple Low Sugar Apricot Jam Strawberry Rhubarb Jam Recipe Spiced Apple Butter Recipe Easy Fruit Shrub Recipe (Drinking Vinegar) Print Easy Homemade Fruit Leather (Roll Ups) Use a dehydrator or the oven to make delicious, chewy, all-natural fruit roll ups! It's easy to make homemade fruit leather with only two or three ingredients: fresh fruit, lemon juice and optional honey or maple syrup – no refined sugar added. Course Preserved Food, SnackKeyword fruit leather recipe, homemade fruit leather Prep Time 15 minutes minutesDrying Time 6 hours hours EquipmentBlender, or food processorFood dehydrator (preferred), or oven and baking sheetsParchment paper or silicone tray linersAir-tight container for storage Ingredients4 cups fresh fruit, chopped (peeled only if needed) The best fruit options include peaches, plums, apricots, nectarines, strawberries, blueberries, mangoes, and papaya. Apples, pears, and overripe bananas are also a great addition to enhance flavor and texture, often mixed with more colorful fruit. Avoid watery fruit like watermelon, grapes or citrus unless mixed with thicker fruit.1 Tbsp lemon juice helps preserve the color of the fruit, prevent darkening, and enhance flavor1-3 Tbsp honey, maple syrup or agave syrup (optional) or add 1-2 pitted dates or 1/2 an overripe banana as a natural sweetener InstructionsPrepGently wash the fruit under cool water, and remove the peel if needed (I like to leave the skin on most fruit)Cut and measure out 4 cups of chopped fruit into a blender or food processor, along with 1 tablespoon of lemon juice and 1 to 3 tablespoons of optional honey or maple syrupBlend the fruit into a smooth puree.Line the dehydrator trays or baking sheets with parchment paper or a silicone mat. Do not use waxed paper or tin foil. (4 cups of fruit puree should fill about two dehydrator trays or one standard baking sheet)Use a flat spatula to spread the fruit puree evenly across the lined dehydrator trays or baking sheet, aiming for about 1/8 to 1/4″ thick. Make it just as thick around the edges as in the center, and keep in mind it will get much thinner as it dries and excess moisture evaporates! DryDry in a food dehydrator set to 135-140ºF (medium heat) for 6 to 8 hours OR dry in the oven on the lowest temperature setting (150-200ºF) for up to 8 hours or longer as needed. If baking multiple sheets, rotate the trays every 2 to 3 hours.Drying times can vary so start checking the doneness of your fruit leather after 3 to 4 hours.The fruit leather is done once it’s fully dry but still pliable. The surface will appear shiny, and it will feel slightly tacky to the touch but not overly sticky, wet or gooey. The outer edges will dry faster than the center. Roll and StoreOnce it fully cools, gently peel the fruit leather away from the silicone mats or parchment paper and use a knife, pizza cutter or kitchen scissors to cut the sheet into strips of your desired size. Roll up the leather strips into individual rolls. You can roll them with a strip of parchment paper to prevent them from sticking together, though I haven’t found that necessary. Instead, I lay pieces of parchment paper between stacks of rolls. Store in an airtight container or ziplock bag in a dry, cool, dark location (room temperature is fine) where it should stay for at least 1 month, possibly several months. Refrigeration can help extend the shelf life. The post Easy Homemade Fruit Leather Recipe (Dehydrator or Oven) appeared first on Homestead and Chill.

Read the original post "Unleavened Bread Recipe (Communion Bread)" on A Modern Homestead. This simple unleavened bread recipe is perfect for communion, Passover, or any time you need a quick bread that uses just a few pantry ingredients! With no yeast and no rising time, it comes together in minutes and bakes up with a simple, slightly crisp texture that is just right for breaking and sharing! Make... Read More The post "Unleavened Bread Recipe (Communion Bread)" appeared first on A Modern Homestead.

If you’re looking for a fun new way to preserve fresh peaches, you’re in the right spot! Come learn how to make homemade peach butter – a delicious, smooth, velvety fruit spread that’s amazing with toast, yogurt, and more. It’s easy to make peach butter on the stovetop, though you can also make this recipe in a slow cooker or crockpot too. Inspired by my garden, this recipe blends the best parts of my favorite peach jam recipe and our spiced apple butter recipe. It’s low in added sugar and includes optional warm spices that make it taste like peach cobbler! Peach Jam vs Peach Butter You may be wondering, “what’s the difference between peach jam and peach butter?” so here’s the scoop: Peach jam is usually more brightly-flavored, chunky, and has more sugar added. In contrast, peach butter is silky smooth, uses less sugar, and has deeper, rich fruit flavors – often with caramelized notes and warm spices like cinnamon and ginger added. Also, peach jam is cooked for less time and relies on a reaction between sugar, pectin (natural or added) and acid to help thicken it. Peach butter thickens solely via evaporation during an extended cooking time, which also helps to concentrate the natural fruit flavor. YUM! Tips to Make the Best Peach Butter Choose peaches that are as ripe and soft as possible. Ripe peaches offer the best flavor and natural juices, and peeling underripe peaches is a pain in the bum! If you can’t find good ones at the grocery store, try your local farmer’s market in the summertime. If your peaches are slightly firm and underripe, let them macerate overnight (mixed with sugar and rest, step 2 below) to help them soften and release their juices as much as possible before cooking. You can use a knife to help peel less ripe fruit as needed. I highly recommend using the optional spices in this recipe – they really elevate the peach butter! It reminds me of peach cobbler. Homegrown tree-ripened peaches are hard to beat… but try your local Farmer’s Market! Supplies Needed Large stainless steel stock pot (at least 6 quarts) OR a 6 to 8 quart crockpot or slow cooker Immersion blender (preferred), regular blender or food processor Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc. Here is a handy canning kit with everything you need! Ingredients YIELD: This recipe makes approximately 40-48 ounces of homemade peach butter (about 3 pint jars or 6 half-pints) depending on long you reduce it. 4 pounds of fresh ripe yellow peaches* – peeled, pitted and chopped 2 Tbsp bottled lemon juice* 1/2 cup to 1 cup organic cane sugar or white sugar (sliding scale based on personal preference and how sweet your peaches are.) Even if you use 1 full cup, our recipe is still FAR lower in sugar than traditional canning recipes! See FAQ about using even less sugar below. Optional Spices 1-2 tsp cinnamon 1/4-1/2 tsp ground ginger powder  1/8 tsp ground nutmeg or allspice *CANNING SAFETY NOTES: If canning, do not use white peaches; they have a higher pH and aren’t acidic enough to safely can. Do not skip, reduce, or change the lemon juice-to-fruit ratio. I recommend using bottled lemon juice instead of fresh-squeezed for pH safety. Since I’m an REHS trained in food safety, you can trust that my recipe is pH-tested and safe for canning – but you can also freeze it too. (I’ve unfortunately seen many other “peach butter recipes for canning” online that are NOT actually suitable or safe for canning.) FAQ: Can I use less sugar? Technically, you can reduce the sugar in this recipe even more, but I don’t recommend doing so if you plan on canning it. According to USDA canning experts, “it is safe to make fruit butter without added sugar but the quality really suffers.“ Sugar plays an important role in preserving the color, flavor, and nutrients in peaches that otherwise quickly degrade over time. Without added sugar, canned peach butter will darken considerably and not taste nearly as fresh within a few months – rather than a typical 1-2 year pantry shelf life. On the other hand, storing peach butter in the freezer will naturally slow down the degradation process more than canning, so it’s okay to reduce the sugar if freezing. Stovetop Instructions 1) Blanch and Peel Peaches For the most smooth and velvety peach butter, I suggest blanching and peeling the peaches first (especially if you don’t have a great blender). However, you don’t have to peel them! Instead, you can skip this step, leave the skins on, and make a more rustic homemade peach butter. It may not be as silky smooth, but the skins contain extra nutrients and natural pectin to make it even thicker. Wash the peaches well, and cut a small shallow X in the bottom of each fruit. Bring a large pot of water to a boil, and quickly blanch the peaches in hot water for 1 minute. Carefully remove the peaches from the hot water using a large slotted spoon and immediately transfer them to an ice bath (bowl of ice water) for 60 seconds, then move them to a dry bowl or cutting board. Work in batches as needed, and return the pot to a boil between batches. Once they’re cooled, the skins should slip right off! 2) Chop and Sugar Peaches Chop the peaches and remove the pits. Add the chopped peaches to a non-reactive mixing bowl and combine with sugar. Mix well. Ideally, allow the peaches and sugar to sit for at least 30 minutes. This process is called “maceration” – where sugar softens and draws juices out of fruit, exponentially improving the flavor and texture! (I like to get my canning supplies out and ready while I wait.) PRO TIP: When I’m working with slightly underripe fruit, I like to let the sugared peaches sit (macerate) for several hours or even overnight in the fridge to help improve the overall texture and flavor of the peach butter. 3) Initial Cook and Blend In a large pot on the stovetop, combine the peach and sugar mixture, lemon juice, and optional spices. (See slow cooker instructions below.) Bring to a rolling boil, and then reduce to medium heat and simmer uncovered until the peaches have significantly softened and are falling apart (about 15 to 20 minutes). Stir regularly to prevent scorching! Next use a blender, food processor, or food mill to process the mixture into a smooth peach puree. I find it’s easiest to use an immersion blender (aka stick blender) right in the pot, though you could also carefully transfer the peach mixture into a traditional blender as needed. 4) Reduce to Thicken Return the pureed mixture to a light boil and then reduce to medium-low heat to gently simmer for another 30 to 45 minutes, until it reaches your desired consistency. (Or cook and reduce in a crockpot on low heat for 2-4 hours.) During this time, the peach butter will reduce, darken and thicken. Remember it will also thicken significantly as it cools! Again, stir frequently to prevent burning. I like to use silicone spatula that can help stir and scrape the bottom and sides of the pot. Once the peach butter is cooked to your liking, proceed to canning or freezing instructions below. (Get your canning supplies ready while the peach butter is reducing on the stove, including pre-heating the water bath.) CAUTION: I like to place the lid partially over the pot, which helps to block hot splatters while still allowing steam to escape so the peach butter can reduce. (I also use the lid as a “shield” while I stir.) How to Make Peach Butter in a Slow Cooker Combine the peeled, chopped peaches, sugar, lemon juice, and spices in a 6-quart crock pot (or larger) and stir to combine. Initial Cook: Turn crockpot on high and allow it to cook for 3 to 4 hours while covered (or 6 to 8 hours on low) until peaches are completely soft and juicy, stirring on occasion. Blend: Use an immersion blender or carefully transfer it into a regular blender or food processor to puree into a smooth texture. Final Cook: Let the peach butter continue to cook and reduce on low heat (uncovered or with the lid propped open) for another 2 to 4 hours, until desired texture and thickness is achieved. Stir as needed to prevent scorching, especially on the bottom. Canning Instructions Remove from heat, and transfer the hot peach butter into hot sterilized canning jars with the assistance of a clean canning funnel.  Fill jars nearly full, leaving 1/4 inch head space. This handy tool makes it easy to measure headroom as well as carefully remove air bubbles from the jar. Use a damp paper towel to wipe the rims of the jars clean before adding canning lids and rings. Screw on the rings to finger-tight only, not overly tight. Use a jar lifter to carefully transfer the jars to a pre-heated canning pot, cover with a lid, and vigorously boil. The jars should be covered by 2 inches of water. Add more boiling water if needed. Process for 15 minutes at sea level (see chart below to adjust for altitude.) Remove the canner lid, then wait 5 minutes before removing the jars from the canner. Transfer the jars to a cooling rack and leave undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.) Recommended process time for Peach Butter in a boiling water canner.Process Time at Altitudes ofStyle of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ftHotHalf-pints, Pints or Quarts15 min2025Table from National Center for Home Food Preservation Freezing Peach Butter To freeze homemade peach butter, allow it to cool to lukewarm in the pot before transferring it into your freezer-safe containers of choice. Leave at least a half-inch of head space to allow for expansion. We love these durable, reusable BPA-free freezer containers that come in a variety of sizes. You can also freeze peach butter in wide mouth pint or half-pint glass jars (not regular mouth or quarts, as jars with “shoulders” are prone to cracking in the freezer). Don’t forget to label and date your containers! Defrost in the fridge overnight or at room temperature for a few hours before use. Storage and Shelf Life Store canned, sealed jars of peach butter in a cool dark location – such as a pantry, cellar, or kitchen cabinet. For the best quality, use within one year. Storing jars without canning rings reduces the risk of false seals. Frozen peach butter will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Once open, store unsealed jars in the refrigerator and plan to use them within one to two months. Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has gone bad. Ways to Use Peach Butter My favorite way to use our homemade peach butter is on top of plain yogurt for breakfast, along with sourdough granola, hemp hearts, nuts and seeds. It’s also amazing in oatmeal. Spread on bread, toast, bagels, biscuits, English muffins, or PBJs. On top of vanilla or coconut ice cream. On waffles, pancakes, or sourdough pancakes. I love to top my pancakes with fruit preserves and pumpkin seeds, pecans or walnuts instead of syrup. With sweet-and-savory snacks or charcuterie boards, paired with goat cheese or cream cheese on sourdough discard crackers or sliced baguette. You could even add a spread of peach butter inside a grilled cheese sandwich! As a part of a glaze, topping, or filling for baked goods. Peach butter is delightful in thumbprint cookies, scones, muffins, or cheesecake. Peach butter compliments savory meat dishes or sandwiches, such as a glaze for pork, turkey, or chicken. Mix it with your favorite barbecue sauce! You can also mix peach butter into homemade salad dressing, marinades, cocktails, mocktails or other beverages. Enjoy! If you try this recipe, please leave a review below! You may also enjoy my spiced apple butter recipe, low sugar peach jam recipe, easy apricot jam recipe, zucchini relish recipe, or my ever-popular cowboy candy recipe (aka candied jalapeños). Print Best Peach Butter Recipe (Canning or Freezer) Full of rich peach flavor and optional warm spices, our easy peach butter recipe is velvety smooth and exceptionally delicious. It's safe for canning or freezing, and can be made on the stovetop or in a crockpot. It's also low in added sugar and can be made without peeling the peaches if you wish! Course Condiment, Preserves, Side DishKeyword homemade peach butter, peach butter canning, peach butter freezer, peach butter recipe Prep Time 15 minutes minutesCook Time 1 hour hourCanning (adjust for altitude) 10 minutes minutes Servings 5 pints EquipmentLarge non-reactive pot (at least 6-8 quart)OR a 6-8 quart crockpot or slow cookerBlender, or food processor (immersion blender preferred)Canning supplies including jars, lids, a canning pot, rack, jar lifter, etc.Cutting board, knife and measuring cups Ingredients4 pounds ripe yellow peaches, peeled and chopped (do NOT use white peaches if canning)1/2 – 1 cup white cane sugar (sliding scale based on personal preference)2 Tbsp bottled lemon juice (not fresh-squeezed if canning)Optional Spices1 – 2 tsp cinnamon 1/4 – 1/2 tsp ground ginger powder1/8 tsp ground nutmeg or allspiceNOTE: You can safely modify the seasonings or reduce the sugar, but DO NOT change the amount of peaches and lemon juice if canning InstructionsPeel Peaches (Optional)Wash the peaches well, and cut a small shallow X in the bottom of each fruit.Bring a large pot of water to a boil, and quickly blanch the peaches in hot water for 1 minute. Work in batches as needed, and return the pot to a boil between batches.Carefully remove the peaches from the hot water using a large slotted spoon and immediately transfer them to an ice bath (bowl of ice water) for 60 seconds. Work in batches as needed, and return the pot to a boil between batches. The skins should now slip right off! PrepChop the peaches and remove the pits.Add the chopped peaches to a non-reactive mixing bowl and combine with sugar. Mix well, and let sit (macerate) for at least 30 minutes. You can also let the peach-sugar mixture sit for several hours or overnight in the fridge, which is especially helpful to soften and improve flavor of underripe peaches. Stovetop InstructionsIn a large pot on the stovetop (or in a slow cooker), combine the peach and sugar mixture, lemon juice, and optional spices. Bring to a rolling boil, and then reduce to medium heat and simmer uncovered until the peaches have significantly softened and are falling apart (about 15 to 20 minutes). Stir regularly to prevent scorching. Next, use a blender, food processor, or food mill to process the mixture into a smooth peach puree. I find it's easiest to use an immersion blender (aka stick blender) right in the pot. Return the mixture to a light boil and then reduce to medium-low heat to gently simmer for another 30 to 45 minutes, until it reaches your desired consistency. During this time, the peach butter will reduce and thicken significantly. Remember it will thicken even more as it cools too!CAUTION: I partially cover the pot with the lid (about halfway on) to block hot sputters as it bubbles and cooks, but still allow steam to escape so the peach butter can reduce as desired. Stir regularly and thoroughly to ensure the sides and bottom don’t burn, especially as it gets thicker.Once the peach butter is cooked to your liking, proceed to canning or freezing instructions. Get your canning supplies ready while the peach butter is reducing on the stove, including pre-heating the water bath.Crockpot or Slow Cooker InstructionsCombine the peeled, chopped peaches, sugar, lemon juice, and spices in a 6-quart crock pot (or larger) and stir to combine.Initial Cook: Cook on high for 3 to 4 hours while covered (or 6 to 8 hours on low) until peaches are completely soft and juicy, stirring on occasion.Blend: Use an immersion blender or carefully transfer it into a regular blender or food processor to puree into a smooth texture.Final Cook: Let the puree continue to cook and reduce on low heat (uncovered or with lid propped open) for another 2 to 4 hours, until desired texture and thickness is achieved. Stir as needed to prevent scorching, especially on the bottom.Canning InstructionsRemove from heat, and transfer the still-hot peach butter into hot sterilized canning jars with the assistance of a clean canning funnel. Leave 1/4-inch of head space. Remove air bubbles as needed using a bubble remover or small knife. Use a clean damp paper towel to wipe the rims of the jars clean before adding lids Add sterilized canning lids and rings. Screw on the rings to finger-tight only, not overly tight.Use a jar lifter to carefully transfer the jars to your pre-heated water bath canning pot, cover with a lid. The jars should be covered by 2 inches of water. Add more boiling water if needed.Once the canner returns to a rolling boil, process for 15 minutes. (To adjust for altitude, process 20 minutes at 1000-6000 feet above sea level, and 25 minutes at 6000+ feet.)When the time is up, remove the lid and turn off the heat, but let the jars sit in the canner for another 5 minutes before carefully transferring them to a cooling rack. Leave jars undisturbed for at least 12 hours before checking seals. (Do not stack or press on the top of the lids.)Freezing TipsAllow the peach butter to cool to lukewarm in the pot before transferring it into freezer-safe containers of choice. Date and label. Leave at least a half-inch to an inch of head space to allow for expansion as it freezes. Frozen peach butter will stay good in the freezer for about a year, though it’s best if used within 6 months.Defrost in the refrigerator overnight or for a few hours at room temperature.Storage and Shelf LifeStore canned, sealed jars in a cool dark location for 1 to 2 years – such as a pantry, cellar, or kitchen cabinets. For the best quality, use within one year.Once open, homemade peach butter should stay good in the refrigerator for one to two months, possibly longer.Signs of spoilage include mold growth, off odors or taste. Discard immediately if you suspect it has spoiled. The post The Best Peach Butter Recipe for Canning or the Freezer appeared first on Homestead and Chill.