Homemade Berry Jam

I know that when I think of canning, the first thing that comes to mind is my grandma.  But, you can can too!  This week I decided to can some fruit for the first time.  I made two batches: strawberry jalopeno jam, and strawberry-raspberry-blueberry jam.

To get started, you need a few basic ingredients, a stock pot with lid, canning jars and a few canning tools that can be purchased at your local grocery store for less than $10.

Berry Jam Ingredient List:

Berries (5 cups crushed)

7 cups sugar

1 package jelling pectin (powder or liquid)

1 lemon

 

November 2013 - Canning Ingredients

  1. Place the crushed berries, lemon juice, and pectin into a large saucepan and bring to a boil over high heat (if using powdered pectin, cook the pectin according to package instructions before adding the jam ingredients). Once simmering, stir in the sugar until dissolved.  Return to a boil and cook for 1 minute.
  2. Sterilize the jars and lids in stock pot full of boiling water for at least 5 minutes.
  3. Pack the jam into the hot, sterilized jars (fill the jars to within 1/4 inch of the top).
  4. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  5. Place the sealed jars into the stock pot of boiling water (add more water if necessary, making sure the water covers the jars by 1 inch). Cover the pot and allow to boil for 10 minutes.
  6. Remove the jars from the stockpot and place onto a cloth-covered surface. Allow to cool, then press the top of each lid with a finger to ensure that the seal is tight (lid does not move).

November 2013 - Canning

Homemade jam makes a wonderful gift for friends and family.  Show others how much you care about them with a gift from your heart (and kitchen)!

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