Gather together the equipment listed on the Making
Homemade Jam page and wash all jars. The method shown here is using store
bought pectin and regular sugar. I have found that cane juice crystals tends to
leave the jam watery. So when I want to make jam using a different type of
sweetener I use the Pomona Pectin.
You will need a box of pectin for each batch of jam made. I use Sure Jel but
there are other brands of pectin that will work equally well. You can find it in
the grocery store or Walmart where the canning supplies are found. Inside
the box of pectin will be the recipes you need for making jam.
Gather you canning jars together
and wash them. You will want to keep them hot while you are making jam.
You can leave them in a hot dishwasher, put them in boiling water or what I do
is to put them in my sink and fill them with boiling water and let them sit
until I need them.
Next get your canning rings and
new lids put into a pan of water. Let this get very hot, but don't boil
them
Now it is time to prepare your
fruit. Start with fresh fruit and measure out several cups into another
bowl and begin by mashing the berries with a potato masher.
Measure out your sugar ahead of
time
Measure out the amount of berries
called for in the recipe. For this batch of jam I needed 5 cups of mashed
berries. Put these in a large 4 or 6qt pot. Open the package
of pectin and sprinkle it in and stir until it is dissolved.
Put this on the stove, on high,
and bring to a full rolling boil. This is a boil that can not be stirred
down.
When you have a strong full boil
going add the sugar
Stir and mix well and bring
mixture back to a full rolling boil once again. Once it has reached the
strong boil, stir and boil for one minute. Remove from heat and begin filling
your jars. Take a hot jar and set the canning funnel on the top of the
jar. I use a clean measuring cup to fill jars.
Once the jars have been filled it
is time to use the lid wand to put lids on the jars. First wipe the jars edges
and tops with clean wash cloth. If there is jam on the rim of the jar the
lid will not be able to seal. Then put a lid on followed by a ring.
Tighten the ring until it is "just tight".
Now put the jars into your canner
of boiling water
Cover the canner and bring to a
boil. Let the jars boil for a time that is according to the size of the
jar. Half-pints you boil for 5 minutes, pints for 10 minutes.
Remove the jars and set them on
the counter undisturbed for 24 hours.
After 24 hours check to make sure
each jar has sealed. You may remove the rings and they are ready to stored
in your pantry!
