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)
- 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.
- Sterilize the jars and lids in stock pot full of boiling water for at least 5 minutes.
- Pack the jam into the hot, sterilized jars (fill the jars to within 1/4 inch of the top).
- 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.
- 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.
- 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).
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)!