Recipes For Jam Preserves

Jams preserve excess fruits and have that wonderful taste ready for a morning slice of toast. Jams can be canned in jelly canning jars or you can make freezer jams that only require a container that can be sealed. Jam is defined by the use of crushed fruit, sugar and pectin to make a thick consistency.

Ingredients and Equipment

For most jams, the only ingredients you will need are the fruit, sugar, packaged pectin and possibly lemon juice. You will need a large saucepan or stockpot to make the jam. If you plan to process the jam in jelly jars, you will need a second large stockpot, a canning funnel, a ladle, a jar lifter and new lids for the jars. For freezer jams, any container with a tight-fitting lid that is freezer safe will work fine.

Strawberry Jam

Strawberry jam is a perennial favorite as strawberries go on sale often at the grocery store during season. You will need 4 quarts of strawberries, 7 cups of sugar, 1/4 cup of lemon juice and 1 package of powdered pectin. In a large saucepan or small stockpot, crush the berries with your hands or a potato masher. Turn the heat beneath the pot to high and stir in 1/4 cup of lemon juice and the powdered pectin. Use a wooden or long-handled spoon to stir the pectin into the fruit. Bring the fruit to a boil, stirring constantly. Add the 7 cups of sugar, bring back to a boil and stir for 1 minute. Ladle the thickened jam into jelly jars for processing or into freezer containers. Process the jars immediately. If freezing, allow the jam to set up and then place in the freezer. If you will be using the jam within three weeks, you can store the jam in the refrigerator.

No-Cook Blackberry Freezer Jam

No-cook blackberry freezer jam gets its name from the fact that the blackberries are not cooked, but a small amount of cooking is involved. You will need 2 cups of blackberries, 4 cups sugar, 1 package of powdered pectin and 1 cup water. Place the berries in a large bowl and crush. Add the sugar and mix well. Let the berries sit for 20 minutes. In a small sauce pan mix 1 cup water and 1 package of powdered pectin, bring to a boil and cook for 1 minute. Pour the boiling mixture over the berries and stir for 2 minutes. Ladle the mixture into jelly canning jars or freezer containers. Place the lids on the containers and let the jam sit for 24 hours at room temperature. Freeze the containers or store for up to 4 weeks in the refrigerator.

Processing in a Canner

To keep jams safe to eat outside the refrigerator or freezer, process the closed jars in a boiling water bath for 10 minutes. If you don't have a boiling water bath canner, a large 12 quart stockpot will work. Fill the water level to 2 inches above the top of the jar lids.

Tags: will need, powdered pectin, cups sugar, lemon juice, package powdered, package powdered pectin