Make your own homemade jam with fresh berries.
The difference between jam and jelly is that jelly is made with fruit juice, while jam is made from the crushed fruit and often has a thinner texture. Homemade jams do not contain preservatives and other artificial ingredients. You can make a wide variety of flavored jams such as blueberry, strawberry, blackberry or raspberry. Canning your own jam at home requires proper preservation techniques to prevent spoilage and food-borne illnesses. Preserving your own jams at home will save you money and allow you to enjoy the fresh fruit throughout the year.
Instructions
1. Sterilize the canning jars in the water bath canner on the stove top. The boiling water must cover the jars completely, and you need to boil them for at least 10 minutes.
2. Rinse 8 cups of berries under cool running water and remove the green leaves and stems. If you are using strawberries, you need to hull them before you can process them. You can prepare only 6 cups of jam at a time due to the distribution of pectin, so once you crush the berries, you will have 6 cups to use to make jam.
3. Crush the berries in a bowl with a potato masher. If you want to remove the seeds from the berries, you can crush them in a food mill. You can leave large chunks in the berries if you desire, but they need crushed to release the natural pectin in the fruit.
4. Reserve 6 cups of the crushed fruit and set it off to the side. Follow the instructions that come with the pectin box to determine how much sugar to add to the jam. Different fruits will require a different amount of sugar.
5. Follow the instructions on the pectin box to determine the amount of crushed berries and pectin that you need to use for the jam. Place the ingredients into a large pot over medium heat on the stovetop. Stir the ingredients until the pectin and sugar dissolve, and allow them to come to a full boil.
6. Place the canning jar lids in a saucepan with warm water. This will clean the lids and soften the gummed surface.
7. Add the remaining amount of sugar that the pectin box suggests when the ingredients reach a full boil. Bring the ingredients to a full boil for 1 minute. Skim off the excess foam with a ladle.
8. Test the thickness of the jam with a metal tablespoon. Place the metal spoon in a glass of ice water, and then scoop a spoonful of jam from the pot. Allow it to cool to room temperature. If the jam appears too runny for your personal tastes, you can add 1/4 to 1/2 package of pectin and bring it to a full boil again for 1 minute.
9. Fill the canning jars with the jam. Leave 1/4 inch of head space in the jars. Wipe the rims with a damp washcloth. Place the lids on the jars and tighten the screw rings on them.
10. Prepare your water bath canner according to the manufacturer's instructions. Place the jam jars in the canner. They need to be completely covered with 2 inches of boiling water.
11. Boil the jam for 5 minutes or the recommended time on the pectin box. Higher altitudes will require a longer processing time, which will be listed on the pectin box.
12. Remove the jars from the canner after they process. Allow the jars to cool at room temperature on a flat surface. Do not allow them to touch each other and keep the jars away from drafts.
13. Allow the jars to cool completely overnight. Remove the rings, and check the lids to ensure that they sealed properly. Press on the center of the canning jar lids. If the lids dent or you hear a popping sound, then they did not seal properly. Store these jars in the refrigerator and use the contents soon. Store the processed jars in a cool and dark location for up to 12 months.
Tags: full boil, jars cool, Allow jars, Allow jars cool, allow them, amount sugar, bath canner