Why I make homemade jam: It’s a great way to use excess fruit. My own fruit is at its peak ripeness at this time so it has wonderful flavor. It’s also nearly organic – it’s received few or no sprays. Homemade jam also makes a great gift! – Joyce Larson
Materials:
Sugar 0-3 cups (I use 3)
4 cups crushed fruit (If fruit has skin – remove skin by dipping in boiling water for 30 seconds and then placing it in the sink with very cold water. The skin will come off easily if the fruit is ripe.)
3 tablespoons low sugar pectin
Canning jars, canning lids (new), canning jar rings
2 large pots – one for jam and one to sterilize canning jars
Ladle, canning funnel, wooden spoon, canning jar grabber and a bowl for sugar
Directions:
One. Check the top edge of your canning jars for chips – only use perfect jars. Sterilize the jars by boiling them in hot water for 10 minutes. Leave them in the water, turning off the burner.
Two. Crush fruit until you have exactly FOUR cups.
Three. Measure sugar into a separate bowl.
Four. Place crushed fruit in empty pot and add 3 tablespoons pectin. Stir with a wooden spoon until mixed, stirring frequently. Bring fruit to a full rolling boil over high heat – a boil that cannot be stirred down.
Five. Add sugar, stir to mix. Return the jam to a full rolling boil. Boil hard for three minutes, stirring constantly.
Six. Remove from heat. OPTIONAL: Skim foam off the top if desired.
Seven. Take a jar out of the water using the jar grabber. Drain water out.
Eight. Use funnel and ladle to fill the jar with jam. Leave 1/4″ air space at the top of the jar. After, make sure the top of the jar is clean – wipe with a damp paper towel if necessary.
Nine. Place a new lid on the jar then screw the jar ring onto the jar until it is “finger tight.” (That’s pretty tight, but not screwed on with all of your strength.)
Ten. Fill all of the jars in this same manner. (If the last jar isn’t filled all the way, you may place it in the fridge, unsealed, ready to eat!)
Eleven. Place the jars back into the pot. Add extra water until the top of the jars are covered. Bring to a boil, then boil for 10 minutes.
Twelve. Remove from pot and place on towel on the countertop to cool. The lids will make a “plink” sound as they seal and the center of the lid will appear flat or indented. If the jar doesn’t seal you have two options:
- Let it cool, cover, and place in fridge.
- Reprocess the jar: Remove ring and lid, clean off the rim of the jar, check edge of jar for imperfections (if chipped, discard the jar and use another sterilized jar), place another new lid on the jar (can use the same ring), screw on finger tight and place in pot. Follow directions from #11 on.
Enjoy!
