If you've ever been curious about how to make jam, I hope this post inspires you enough to try it! I can't think of a better time to make your own jam than the peak of summer, when most fruits are at their freshest.
The recipe below outlines how to make jam using fresh strawberries, raspberries and blackberries. It is deliciously, perfectly sweet, and I highly recommend it! If, however, you choose to use a different type of fruit, the equipment and ingredients remain the same, and the recipe can easily be adjusted for other types of fruit. The box of pectin will tell you exactly how much fruit, sugar and pectin to use for different types of fruit (it varies based on the fruit's natural pectin levels and acidity).
**Just so you know what to call your amazing fruity concoction once it's finished, Wikipedia states that "the term jam refers to a product made with whole fruit, cut into pieces or crushed. The fruit is heated with water and sugar to activate the pectin in the fruit. The mixture is then put into containers." Therefore, this recipe is for jam, not to be confused with jelly which doesn't actually contain any pieces of fruit :)
Contrary to what you may have read, a canning kit is not required. I did not have one and my jam turned out just fine. Delicious, in fact. You do need some basic kitchen supplies though, listed below. If you do decide to buy a canning kit, you can find these online at Amazon.com and at your local hardware store.
Ok, let's get started! Here's what you'll need:
Equipment:
- Glass mason jars; the recipe below requires 8 8-ounce jars (I picked some up at the local hardware store; also available at most supermarkets and Target type retail stores)
- Lids and rings (come with the jars, but if you re-use the jars, you'll need new lids and rings)
- 1 large pot (to heat the jars)
- 1 large pot (to cook the jam)
- 1 ladle
- Tongs or some other contraption to pick up the (very) hot jars after they've been boiled
Ingredients:
- 4 cups fresh strawberries (frozen works as well)
- 1 cup fresh raspberries
- 1 cup fresh blackberries
- 3 cups sugar
- Juice from one small lemon (about 1/4 cup)
- 1/4 teaspoon butter or margarine (to prevent foaming)
- 6 Tbsp No sugar-needed pectin
You'll need 6 cups of mashed-up fruit for this recipe, in whatever combination you like, though I used roughly a 4/1/1 mix. Whatever you decide, make sure to get a bit more strawberries than you think you'll need. The reason is that you'll need to hull them which of course removes part of the strawberry, leaving you with the need for a bit more.
Step 1: Clean the jars
This is an important first step that can be be easily overlooked in your excitement to start cooking. But it's important, as a dirty jar can lead to contaminated jam, making for a very frustrating post-jam situation.
Fill your sink with hot water and wash the jars and lids in the hot, soapy water. You can also put in the dishwasher on the "sanitize" setting. Either fill the jars with hot water or leave in the dishwasher until you're ready to use them. The jars you buy should have instructions, so follow those (or the simple directions here) and you'll be set.
Step 2: Prepare the fruit
Always wash the fruit and remove any brown or rotten areas. For strawberries, be sure to cut off the stems and hull them.
Step 3: Mash the fruit
Once the fruit is cleaned and ready to go, mash the fruit with a potato masher or a large fork. Use your judgement here - if you like large chunks of fruit in your jam, light mashing should be fine. If you want to puree the fruit a bit more, keep mashing to your desired consistency level.
Step 4: Measure out the sugar
Mix 1/4 cup sugar with the pectin and set aside the rest for step 7.
Step 5: Mix the pectin and lemon with the berries and bring to a boil
Add the pectin-sugar mixture and lemon juice, heat the berry mixture on medium to high heat, and bring a hard boil (the kind that won't go away when you stir). This should take about 5-10 minutes and you should stir constantly to prevent burning.
Step 6: Heat the lids
If you can multi-task well enough, this can be done along with step 5. You'll want to place the lids in a medium pot over low heat, just enough to heat the water and carefully enough so that it does not boil (which may ruin the seal). This will clean the lids and get the seal ready.
Step 7: Add remaining sugar and bring to a boil
Once the berry mix is at a hard boil, add the remaining sugar and 1/4 teaspoon butter (to prevent foaming), and bring it back to a hard boil for one minute. I've been told that if you bring it back to a boil on medium rather than high heat, it will prevent foaming, but I still saw some foam. I just used a large spoon to skim it off the top and then threw it away, as it was only a tablespoon or so of foam. The foam won't ruin the jam but just doesn't taste or look as good as the jam itself, so most people choose to skim it off the top, if needed.
Step 8: Test for "jell" factor: the BEST part!
This is when you realize whether or not you've successfully learned how to make jam! Take a tablespoon (you can chill it beforehand to speed up this process) of jam and test it's "jell" factor. If the jam is already at your desired consistency, remove from heat and move on to step 9. If not, you can add more pectin (try 2 tablespoons at first) and bring to a hard boil again for one minute.
Step 9: Fill the jars and seal
Using a ladle, scoop jam into the jars, one by one, leaving about 1/4 inch at the top. To prevent trapped air bubbles (which can lead to spoiling), use a small spatula or spoon and run it around the jar. Clean the top to catch any spilled jam, place the band part of the lid (the flat, circular piece) on the jar, and then tighten the ring around it.
Step 10: Put jars in boiling water bath
Bring water to a boil and place the jars (as many as you can fit) in at least a few inches of water. Let the jars boil for 5-10 minutes and remove. If you live at sea-level, five minutes is sufficient. If you're at 1,000 - 6,000 feet above sea level, ten minutes is ideal, and if you're above 6,000 feet, leave the jars in the boiling water for 15 minutes.
Many recipes say you need special equipment here, but I just used a normal pot and repeated the process a few times since I didn't have a wide enough pot for all eight jars. I also used regular tongs to remove the jars from the boiling water.
This step is very easy, however, if you choose to skip it, jars will last about one month in the refrigerator, and indefinitely in the freezer.
Step 11: Cool the jars and test the seal
Place the jars on a towel on the counter and let them cool for 12-24 hours. Check the seal by pressing on the lid. If it moves up or down, it is not sealed and you should put in the refrigerator and eat within one month, or freeze it. You can also heat the contents back up, re-jar (with a new lid) and re-seal.
Step 12: Enjoy your jam!
The jam is now ready to store (and/or use as gifts!) and lasts up to 12 months. These jars serve as great holiday gifts as is, or by adding a stick of cinnamon or some allspice for some holiday spice!
Lastly, congratulate yourself for learning how to make jam!
