I believe you’re looking at MAX NF565/16 SuperFinisher 16 Ga Finish Nailer, right? This was found in Amazon.com MAX NF565/16 SuperFinisher 16 Ga Finish Nailer I think that may be what you want. Because buying MAX NF565/16 SuperFinisher 16 Ga Finish Nailer on Amazon.com mind you, it certainly would have been. MAX NF565/16 SuperFinisher 16 Ga Finish Nailer with MAX NF565/16 SuperFinisher 16 Ga Finish Nailer Of course not. If interested, see the Terms and Conditions before buying. MAX NF565/16 SuperFinisher 16 Ga Finish Nailer every time.

>> Click For See Product Details & Image <<

Description of MAX NF565/16 SuperFinisher 16 Ga Finish Nailer

MAX NF56516 SuperFinisher | Product Features

• Switchable fire mechanism tool can be single or contact fire with a switch of a lever.
• This tool is the most powerful tool in it’s class will shoot into harder woods.
• Applications include door and window casing, cabinet assembly, finish work, case back, furniture assembly

The NF565/16 SuperFinisher is the newest tool MAX has to offer. It shoots 16 Ga. Straight finish nails from 1 1/4″ to 2 1/2″ in length. The tool has a dial adjustable depth control, no mar tip, easy jam clear door, belt hook, easy twist exhaust defle…

Can be contact or single fired with switch lever. Features dial adjustable depth control, easy jam clearance system, belt hook and easy twist adjustable exhaust deflector. Specs: Drives from 1-1/4″ up to 2-1/2″ nails, 100 nail load capacity, 70-100 p…

>> More Detail & Check Price <<

Tags: MAX NF56516 SuperFinisher BEST BUY ,Best price MAX NF56516 SuperFinisher ,Cheap MAX NF56516 SuperFinisher , MAX NF56516 SuperFinisherfor Sale , MAX NF56516 SuperFinisher Review, MAX NF56516 SuperFinisher shopping & for sale, MAX NF56516 SuperFinisher Brand ,Buy price MAX NF56516 SuperFinisher, Best sale MAX NF56516 SuperFinisher

If you’re need to buy the MAX NF665/15 SuperFinisher 15 Ga Finish Nailer at lower price. We’re so confident you’ll find the cheap price, discount prices, free shipping for MAX NF665/15 SuperFinisher 15 Ga Finish Nailer here. This site is where to buy online for MAX NF665/15 SuperFinisher 15 Ga Finish Nailer best price or special promotion discount. You can read MAX NF665/15 SuperFinisher 15 Ga Finish Nailer description & customer reviews and check prices before you buy with easy.

>> Click For See Product Details & Image <<

Description of MAX NF665/15 SuperFinisher 15 Ga Finish Nailer

MAX NF66515 SuperFinisher | Product Features

• Switchable fire mechanism tool can be single or contact fire with a switch of a lever.
• This tool is the most powerful tool in it’s class will shoot into harder woods.
• Applications include door and window casing, cabinet assembly, finish work, case back, furniture assembly

The NF665/15 SuperFinisher is the newest tool MAX has to offer. It shoots 15 Ga. Straight finish nails from 1 1/4″ to 2 1/2″ in length. The tool has a dial adjustable depth control, no mar tip, easy jam clear door, belt hook, easy twist exhaust defle…

Tool can be contact or single fired with switch lever. Features dial adjustable depth control, easy jam clearance system, belt hook and easy twist adjustable exhaust deflector. Specs: Drives from 1-1/4″ up to 2-1/2″ nails, 100 nail load capacity, 70-…

>> More Detail & Check Price <<

Tags: MAX NF66515 SuperFinisher BEST BUY , MAX NF66515 SuperFinisher Brand ,Buy price MAX NF66515 SuperFinisher ,Best price MAX NF66515 SuperFinisher ,Cheap MAX NF66515 SuperFinisher , MAX NF66515 SuperFinisherfor Sale , MAX NF66515 SuperFinisher Review, Best sale MAX NF66515 SuperFinisher, MAX NF66515 SuperFinisher shopping & for sale

Since most jams and jellies are full of corn syrup, and I couldn’t get to Trader Joe’s yesterday, I decided to make a quick jam out of fruit I already had.

It turned out delicious and fit perfectly in the jelly jar I almost threw out.

What you’ll need
1 16 oz container of strawberries
1 Granny Smith Apple
1 Tablespoon lemon juice
2 Tablespoons sugar (you can use white, brown or even honey)
If you have organic fruit even better!

How to
Cut and hull strawberries and core and cut one apple. They don’t have to be uniform pieces as they will breakdown anyway.
Add the sugar and lemon juice and stir to coat.
Cook in saucepan on medium heat until fruit breaks down and becomes like a thick applesauce. About 20 minutes.
You can use a potato masher and mash the fruit or leave chunky if you like.
I mashed mine a little so I’d still get a good amount of fruit with each bite.

Let cool completely, then place in a jar or container.

This will yield 10oz of delicious, kid approved homemade jam.

Ps. You can easily get away with using only 1 cup of sugar, the berries are so sweet on their own that cutting back on the sugar is a great choice.

This super easy freezer jam only takes three ingredients: fruit, instant pectin (make sure it has the 30 minute jam label on the top right corner) & sugar or Splenda

After you crush the fruit, you add the fruit to the sugar/splenda & pectin. I did it backwards but it worked out

Next you stir the combination for 3 minutes and laddle into jam jars.

Then let stand for 30 minutes and ENJOY!

We use Splenda to reduce carbs but sugar works too! According to the package, this will last 3 weeks in the fridge or up to 1 year in the freezer. No worries, it won’t last that long around here!

Enjoy

Oh yes my olive pitter. Last used 2 years ago when I first arrived in Italy, picked up some gorgeous olives for an aperitivo and discovered they had seeds..not what I wanted to serve. My limited Italian did not let me read the label and check if they were `senza semi’. So voila – off I go and buy an olive pitter!  My guests enjoyed the olives, I learned some Italian and the pitter stayed where it was – at the bottom of a basket full of kitchen geegaws.

Until today – when the kids and I harvested our cherry tree for the second time this season, and landed up again with about 4 kgs of cherries. We’ve been enjoying the  plump sweet-sour cherries – not as perfectly unblemished and shiny as the supermarket stuff, but still delicious and so very fresh! The thought of it is as much fun as eating the fruit  - fresh, natural, pesticide-free cherries from your own garden.

But there’s only so many cherries you can eat – after all it is summer and there’s a lot of fruit eating to get done! So today I decided to do something mad – make cherry jam. Me? Jamming? Good Lord. When did I get to be this domesticated?! But if life hands you cherries….you get creative! So I thought back to Mom’s occasional jamming sessions, added on my logic and concepts of what a process for jam might be like, and finally, checked out Google (which, along with time zone differences, is rapidly putting mothers and aunties out of business in the recipe sharing department).

Long story short, I loved every bit of the process. It was pretty easy, very creative and wonderfully satisfying. At the end of this post. I’ll share with you my net-net take on it. For the moment, let me share with you the process. I did not follow a recipe, just read up a few of them and followed my instinct. Turned out well, so here it is.

FRESH AS FRESH GETS CHERRY JAM (Prep time 30 mins, cooking time 25 mins)

* Cherries – about 1/2 kg (Pitted ! This is where my olive pitter came in handy. Would have been a crazy job without it). Once pitted, chop roughly – I did this directly in the pan, slashing away with a pair of kitchen scissors.

* White sugar – approx 3/4th of volume of cherries (I just eyeballed it, no measurements). Yes – that’s a lot of sugar, and yes, that’s why regrettably, for me, jam has to be a weekend treat only!

* Juice and zest of 1 lemon. To set, jam needs a gelling agent (otherwise cooked fruit would stay as juice or pulp). Typically they use a substance called pectin which is found in the rind of citrus fruits. I wanted to make a simple jam without getting into the hassle of buying pectin (don’t ever remember Mom using any) so using lemons would give me the gelling quality I sought

In the pan! Meet Mr. Zester…one of my successful tools, used at least once a week for various jobs, not just zesting

- In a deep pan, put in cherries, lemon juice and rind and cook over medium heat for about 10 mins until the fruit has softened.

- Add the sugar and cook on medium-high heat until the mixtures boils and then reduces.It is important to stir frequently at this stage.  Once the foam settles and the bubbles disappear, the mixture will come together and  start to lightly coat the back of a spoon. Take it off the heat and let it cool even though it does not look very jammy at this stage – it tends to thicken as it cools. If it is already jammy when you take it off  the heat , it will become plasticky, like gummy bear candies!

The surface of Mars? Naah – just the just-complete jam in the pan

- If you can resist, wait for it to cool before enjoying it on bread or toast.

- Once it is cool, scoop it into a clean and dry glass jar with a tight lid, and it should last for a couple of weeks.

Would I do it again? Yep – if there was something special enough (like a glut of fruit) that would justify it. It is not much effort but it is easy to think about how much easier it is to jump out and buy a jar of top quality jam. It’s a recreational thing – and was fun for me because I was feeling creative. My kids loved it – again, the concept plays an important part here. Tiny sweet-sour cherry jam sandwiches made for  a fabulous summer dessert!

A spoonful of summer

• 1-2 Kg of Organic Strawberries ( I got mine from a Campo shop, which is Spanish for farmers shop)
• 1/2 litre of Juice (I used a sweet grape juice with no added sugar
• 1 Whole vanilla Pod
• 2 Lemons diced

You will need: pot or pan, spoon, juicer, scales, ladle, 3-4 small jam jars (sterilised)

Ingredients:

• 1kg of raspberries (fresh or defrosted)
• 2 lemons (juice of)
• 1kg of granulated or preserving sugar

Cook the raspberries until soft and stir regularly over a gentle heat. Add the lemon juice and sugar, whilst stirring, until dissolved, increasing the heat slowly. Boil for 15 minutes or so, until setting point has been reached, ladling off any scum as it appears. To check setting point, place a saucer in the freezer  before you make the jam, and then when you think it’s done, place a small amount on the saucer and allow to cool for 2 mins before poking (technical term!!) and if it wrinkles, it’s done. Fantastic gift, or keep it for yourself and fill cakes, tarts and cover toast in it.

Rosemary Infused Strawberry Jam

I’m not gonna lie. I’ve become completely and unabashedly obsessed. My shameless ways have me thinking about all the ways my tongue is going to react upon the first taste. How the hair on my neck is going to stand at attention when I breathe it in. How my stomach is going to heat up like there’s a warm fire glowing inside of it. I close my eyes and imagine… magic.

OF COURSE I’m talking about jam! I had so much fun making it the other day I had to repeat!! And if there’s one thing I love more than a re-do ’cause something sucks, it’s a re-do because something was grrrreat. Oh! Did I said the ‘L’ word? Shucks… well… might as well say the whole sentence. I think I’m falling in love with Jam. Yes yes… I know it seems too soon to get into another relationship but it’s just so damn sweet. It knows how to dress too. Sure… people may stare when we go to the cinema together, and it’s formidable display of ambivalence when I want to discuss… well… anything, could be considered ‘red flags’ but I’m going to overlook those for the moment – at least until the give of my pants tells me otherwise. In any event, I think this could be the beginning of a very long lasting relationship. Don’t judge me.

So this is what’s on the docket today: Rosemary infused Strawberry Jam. Honestly, I just wanted to use the word ‘infused’. Check!

Ok, so I was at the market and visited my herb dude… the other herb dude with the basil and such… sheesh. How crazy do you think this market is? Anyhow, due to said visit, my fridge was graced with a largefreshandlovely bundle of rosemary wondering what it’s fate was going to be next. Then yesterday while daydreaming out a car window I got to thinking about eating and somewhere in there came the thoughtspew (yes I just made that word up), “yum rosemary… yum strawberries last night… good cookies… super yummy jam… oh fun!” I’m beginning to feel like the chemist of sweet preservation. Eegads… I like it. Which leads me to the following recipe:

Main Ingredients

Rosemary infused Strawberry Jam

1 Kg Strawberries

1 Lemon

5-6 Sprigs Rosemary

Sugar

Begin by removing the tops and cutting up the strawberries in various sizes. I left my pieces larger and left some pretty small ones halved or whole. Place the strawberries in a large pot considering that when it’s cooking it should be able to double in size. Next, zest the whole lemon and squeeze the juice into the pot with the strawberries. Break the leaves/needles off of 1-2 sprigs of rosemary and add as well along with the remaining whole sprigs.

Place a small plate in the freezer. Stir the mixture of strawberries and sugar together and cook for about 10 minutes stirring once or twice until the fruit is soft and the juices have all come out. Measure out the amount of liquid you have in the pot and add 3/4 of this amount of sugar. I ended up with 1 L, so added 750ml of sugar. Bring this mixture to a boil on high and stir with a heat proof spatula often to ensure it doesn’t burn on the bottom of your pot.

Once the bubbles subside and the jam looks like it’s thickened, take the pot off the heat, place a small amount on your cold freezer place, place the plate back into the freezer and wait a few minutes. Remove the plate and push the jam with your finger. If you see wrinkles, it’s finished! If not, bring the jam back to a boil and wait until it thickens a little bit more then repeat the cold plate test.

Once the jam is cooked and passed the cold plate test, remove the whole sprigs of rosemary and spoon the jam into clean jars. Once they have cooled at room temperature, you can put them into your fridge. Control yourself… or don’t really… either way it’s delicious…

Cherry Jam

Have mercy I LOVE Friday!!! This Friday is the last Friday I have completely free from work and I’ve decided to dedicate it to the things I love the most: Friends and food! Yesterday was relatively painless at the courthouse. All I had to do was sign a couple papers and take my mind to another dimension of puppy dogs, open bars, and 99% off Prada clothing while I sipped on my expresso across the table from my soon-to-be ex-husband.

Today – I celebrate a new day!

I still had a load of cherries in my fridge giggling away waiting for enlightenment and I have a thank you gift pending for a couple sweet individuals who supplied me with cookies and almond essence in the last couple of weeks so I decided to make cherry jam which I will insert into some kind of cookie this weekend. Nothing like sharing calories to express gratitude – because somewhere deep inside every person who loves to cook, regardless of their sex, is a mother who wants to feed the ones she loves.

I’ve never made jam before and I found some really easy instructions on the Internet this afternoon. In the end, it was as easy as it sounded and most importantly – it tastes good. I didn’t use a ton of cherries because I only wanted to use what I had and it was enough to fill a sizable jar once finished which is perfect because I have a tiny fridge and no particular urge to stockpile foodstuffs.

Main Ingredients

Cherry Jam

1 Lemon

3 1/2 Cups Cherries (This is a really rough approximation… there were approximately 55 cherries all pictured above… if you actually count them from the picture this could tell you something about yourself)

Almond Essence

Sugar

Here’s how it’s all going to go down:

First, change into something you don’t mind getting stained. Next, pit the cherries using a cherry pitter. If you don’t have one, I highly recommend one because they make life easier and honestly, I have no clue how to remove the pit of a cherry otherwise.

Next, chop up the cherries and add them to your pot. Zest the lemon and squeeze a half a lemon’s worth of juice onto the cherries.

Cook the cherries on medium until their juices come out and they’re soft. This should take between 15-20 minutes. If you like coffee, put a pot on in the meantime. You’ll only need to stir the cherries once or twice with a rubber spatula.

Once the cherries are ready, pour them into a measuring cup and calculate 3/4 of the amount of cherries you have. This is how much sugar you’re going to have to use. At this point, you’re probably going to raise your eyebrows at the amount of sugar, but I’m going to suggest that you don’t think about it now, or when you consume the jam. Like so many other things in life, it’s better if you don’t think about it and just put it in your mouth. If you just had a dirty thought – that’s on you… not me.

Ahem. Place a small clean plate in the freezer.

The cherries and the sugar should be back inside the pot. Leave quite a bit of margin in the pot you use because this mixture is going to bubble up A LOT. Turn the heat on mid-high to high while mixing the sugar and cherries. Keep stirring the mixture with your spatula while it boils. You’re not going to want this to burn.

As you stir the mixture, there will come a point when the bubbles begin to decrease and you notice that the jam is beginning to thicken. At this point, take the pot off the heat, and spoon some of the jammy liquid onto the cold plate from the freezer. Put this plate back in the freezer and take 5 minutes to enjoy the coffee you were making. If you don’t like coffee, call your mother or best friend and spend 5 minutes telling them why you think they’re the coolest.

Take the plate out of the freezer and push the liquid with your finger. If it wrinkles up, your jam is ready. If not, continue cooking your jam until it thickens a bit more and repeat this process. Don’t overcook your jam. Little by little…

Once your jam is finished, add one or two drops of almond essence (no more than this because it’s strong) and spoon the jam into a clean jar*, let it cool on the counter and once it’s cool place it in your fridge. Now you’re ready to rock!

If you would like to know what I do with this jam, you’re going to have to check back again in the next couple of days!

*As a side-note… I’m sure there is some more elaborate process behind sterilizing your jam jar, but I don’t know what this would entail, and since I plan on using the jam – all of it tomorrow, I didn’t research this step further. That said, I imagine it can’t be more difficult than sterilizing a baby bottle which is basically just boiling it in a pot of water… If you’re going to keep your jam in the fridge for a while, I would suggest googling how to do this step properly. No one likes being sick!

This past Saturday, we canned 4 batches of strawberry jam, and 2 batches of triple berry jam, which equated to around 48 half-pints of canned jam. We play for quantity when it comes to canning. 12 hour canning marathons are the norm, and no matter how many times we say that we won’t go overboard “next time,” we always do.

So since we were already committed to the jam trenches for the next 12 hours, we decided to do 2 batches of strawberry freezer jam also–just for grins.  Now I freeze a lot of things, but I have never once made freezer jam. I have no idea why…I guess sometimes I’m just a little late to the party.

You know what I discovered? Making freezer jam is super easy! Who knew?!  While I still prefer the taste of cooked jam, for making a small amounts in a hurry, freezer jam is the way to go.

I’ll post our jam canning methods at a later date–likely after canning cherries, and cherry jam. If you are nervous about canning, then I hope to take a little of the anxiety out of the process. Until then, why not give freezer jam a try? You won’t believe how simple the process is for this no-cook jam.

First, you’ll need something to put the jam in.  We bought these plastic freezer jam jars because they were cute. You can use any clean plastic container with a tight fitting lid.

Adding pectin to the sugar in jam helps the jam to “set” quickly when cooked.  Freezer jam requires the use instant pectin for the jam to firm up without cooking.  Of course, sugar is also necessary.

Naturally, you will need a whole mess o’ strawberries. In season fruit picked at the peak of ripeness is crucial to good tasting jam. If you don’t feel like growing or picking your own fruit, buy some good stuff at a local farmer’s market–that’s what we did.

Rinse  the strawberries well to remove any dirt, then cut the leafy green tops (called the hull) off.  To streamline the process, I fill up a clean sink with cold water, then dump all of the berries in the water so that they soak off any dirt while I am hulling them. Farm strawberries are significantly smaller than the big-agriculture grown strawberries usually found in the grocery store. They also have a more intense flavor. With that in mind, 1 quart of farm strawberries should equate to about 1 1/2 cups of crushed berries.

Once the strawberries have been cleaned and hulled, you can crush them one of two ways: in a large bowl with a potato masher, or in a food processor.  I prefer the food processor method because I like chunks of berries in the jam, and the berries turn out less watery than with the potato masher method.

Place the berries in a food processor and pulse 5 or 6 times, until berries are chopped, but not pureed. Continue this process until you have 4 cups of chopped berries.  Pour the chopped/crushed berries into a large bowl, and set them aside.

Measure the sugar and instant pectin into a small bowl.  Stir the instant pectin into the sugar with a fork until well blended.

Pour the sugar mixture onto the crushed strawberries.

Stir the sugar mixture into the strawberries until well blended. Continue to stir the berry mixture for a full 3 minutes.

Ladle the jam into plastic jars, leaving between 1/2 to 3/4 inch head space to allow the jam to expand during freezing.  A handy-dandy canning funnel helps to keep the jam from slopping all over the sides of the jar.  Cap the jars, and let them sit at room temperature for 30 minutes while the jam thickens.

Serve immediately, or refrigerate for up to 3 weeks, or freeze for up to 3 months.

Easy Strawberry Freezer Jam

http://comfortablydomestic.com

(Recipe from the Bar Freezer Jars package label)

Makes 5 (8 oz.) half pints

4 C. crushed strawberries

1 ½ C. granulated sugar

5 Tbs. Ball RealFruit Instant Pectin

1. In a small bowl, stir together sugar and Instant Pectin with a fork until well combined.
2. Rinse the strawberries well, and remove the leafy green hulls.
3. Crush the strawberries in a large bowl with a potato masher, or pulse 5-6 times in the bowl of a food processor until you can measure 4 cups of crushed fruit.
4. Place the crushed strawberries in a large bowl and pour the sugar mixture over top.
5. Stir the sugar mixture until blended into the strawberries, then continue to stir for 3 minutes.
6. Ladel the jam into clean jars, leaving ¾ inch headspace for jam expansion during freezing.
7. Secure the lids onto the jars, and let jam stand for 30 minutes at room temperature, or until thickened.
8. Serve immediately, or refrigerate for up to three weeks, or freeze for up to 3 months.

More freezer jam recipes can be found by clicking here and scrolling to the bottom of the page.

Happy jamming!

The problem for me, when considering jam, is that I don’t have a family cook from which to learn. My Nan used to cook, but by the time I was old enough to learn anything useful she was bed bound and could only teach me the basics of home cooking.

So you can imagine how much I’ve wanted to learn to make jam, but how worried I’ve been that, without someone there to guide me, I’d mess it up and end up in casualty with burns resulting from boiling sugar!

Finally, I think I’ve found the answer, thanks to Nigel Slater. On occasion, I like him, on occasion, I really don’t, but I cannot fault this jam recipe! Except, perhaps to state that he says it makes a runny jam that will not set, but both times I have made it, it has set nicely. Perhaps I cooked it for too long, but the easiest way to describe it is, should you want a runnier jam for scones etc, don’t cook it for so long, should you want a thicker jam for toast etc, cook it a bit longer!

Strawberry & Gooseberry Jam Recipe

400g Strawberries
150g Gooseberries
250g Granulated Sugar
2 tbsp Lemon Juice

If you’ve ever made jam before, you’ll see that this contains a lot less sugar than you’d expect. This, I would assume, would be the reason that he states it will be runnier, but in practice it’s all about how long you cook it for.

Rinse the strawberries, but do not dry them, the water on them will help later. Place them in a large saucepan.
Top and tail your gooseberries and add them to your pan, followed by the sugar and lemon juice.
Crush the fruit with your hands or a potato masher, until all of the fruits’ skins have burst and place it on a medium heat.
Cook, stirring occasionally, for approximately 15-20 minutes, or 20-25 minutes should you want a thicker consistency, until the jam has a thick enough consistency that it slowly falls from the spoon, like syrup. If you want it to be thicker, leave it until it drops off of the spoon in thick drops.

Leave it to cool slightly an enjoy! This is the easiest jam recipe I’ve ever seen, and tastes wonderful. The gooseberries give it a great little citrus zest that you don’t notice until it isn’t there.

It’s wonderful on scones with whipped cream (see my scones post for an easy-to-make recipe). Enjoy as long as the strawberry season lasts.

Top Tip! When storing, if you take a jam/ pasta sauce pot and place a small amount of boiling water inside, shake, and empty, it becomes a sterilised jar, in which the jam will last for a very long time. If you use a pasta sauce jar, you’ll know it has worked by the way the seal button (that pops up and can be pushed down when the seal is broken) reverts back to it’s pre-opened state! It’s a great little trick.

Store in the fridge for maximum life expectancy.

When I was growing up, I spent a lot of time with my grandma. She lives on the farm beside my dad’s, so my brother and I would go to her house after school, during the day in summer, and any other time we needed babysitting. My grandma is an old-school farm lady, so spending time with her meant doing farm stuff. We’d collect eggs, feed the cats and work in the garden. In the spring she’d let me help her plant seeds, and in the summer I’d pick (and stuff myself with) strawberries, rasperries and peas. I’d help her pull up carrots and potatoes. She made pots and pots of jam from the berries in her garden, the saskatoons at the end of the lane, from the neighbour’s rhubarb, and I’d eat gobs of her jam smeared on fresh-baked bread. Sometimes simple things are the most satisfying.

Homemade jam is obviously close to my heart. My second attempt was better than my first, because I followed my grandma’s advice and added sugar by taste.

simple strawberry jam
1lb strawberries
1-2 c sugar
1/8 c lemon juice

Hull and slice the strawberries.

Put small amounts at a time in a bowl, and crush them. When they are smashed up, it releases their natural pectin, which helps the jam jell. Crush them up more than this though, because my jam turned out a bit runny.

Combine the crushed strawberries, 1/2 c sugar and the lemon juice in a pot over medium-high heat and bring to a boil. Stir often and add sugar until desired taste is reached. Boil until the mixture reaches 220F/105C.

Pour into hot, sterile jars. Scoop out any foam on the top. Leave 1/4-1/2 inch head space and cap. If you plan to eat it soon, you don’t need to process it in a hot water bath.