2617251019948 Easy Jam Recipes for Beginners! - Believe in the Basics
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Easy Jam Recipes for Beginners!

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Jam, Easy to Make!

Who doesn’t love homemade jam! Did you know jam is easy to make? In fact, jam is a great introduction to canning and preserving. Why? Because, most jam recipes require just a few ingredients.

Jam is one of my canning favorites. Actually, it is one of my whole families favorites. šŸ˜‰

Homemade Jam tastes so much better than store-bought jam. As a matter of fact, most store-bought brands contain more sugar than fruit! šŸ™ And actually, when you make homemade jam you can control the amount of sugar used in it. After all, enjoying the taste of the fruit is the whole reason for putting jam, jelly or preserves on your favorite type of Ā bread! Yum! Did someone say “Biscuits?”

There are two ways to store your homemade jam: Canning and Freezing.

Jam Recipes, Canning

Preserving Method:Ā Water Bath Canning
  1. PREPARE boiling water canner.Ā Heat jars in simmering water until ready for use. Do not boil. Ā Wash lids in warm soapy water and set bands aside.
  2. COMBINE berries in an 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
  4. LADLE hot jam into hot jars, one at a time, leaving 1/4 inch head space. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
  5. PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
  6. PROCESS jars for 10 minutes,Ā adjusting for altitude.Ā Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.

HOMEMADE STRAWBERRY JAM from Fresh Preserving

Preserving Method:Ā Water Bath Canning

Makes about 8 (8 oz) half pints

Try out this recipe, then make it your own as you discover new twists to this favorite canning recipes. Strawberries, lemon juice,BallĀ®Ā RealFruitā„¢Ā Classic PectinĀ ,and sugar combine to create this homemade strawberry jam.

YOU WILL NEED

DIRECTIONS
  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Ā Wash lids in warm soapy water and set bands aside.
  2. COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
  3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  4. LADLE hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Preserving Method:Ā Water Bath Canning
PRE-HEAT YOUR EMPTY JARS
  1. REMOVE inner pot from appliance. Remove rack; set aside. Fill inner pot with warm tap water to fill line. Return inner pot to appliance. Place rack back into inner pot. Place empty jars onto rack in inner pot. Set preserving lids and bands aside in your work space. Close and lock appliance Lid.
  2. PRESSĀ Pre-HeatĀ button, then pressĀ Start.Ā The red pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars. In the meantime, you can start making your jam. Jars will be pre-heated when the green Ready light is flashing. Keep jars in Appliance, with Lid closed and locked, until ready to fill with jam.

MAKE YOUR JAM

  1. WASH, stem and pit sweet cherries. Coarsely chop cherries using kitchen scissors or chefā€™s knife, and then crush one layer at a time using a potato masher. Measure required quantity of crushed cherries. Measure remaining ingredients for your recipe; set aside.
  2. PLACE crushed cherries and lemon juice in an 8-quart saucepan. Gradually stir in BallĀ® brand RealFruitā„¢Ā Classic Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam.

PRESERVE YOUR JAM

  1. UNLOCK and open Appliance Lid.
  2. REMOVE one hot jar. Close Lid, but do not lock, to keep remaining jars hot. Ladle hot jam into hot jar, leaving 1/4-inch head space. Wipe any jam from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot.
  3. REPEAT step 2 until all jars are filled with jam and returned to Inner Pot. Close and lock Lid.
  4. PRESSĀ Jams & Jellies, then pressĀ Recipe 1. PressĀ StartĀ to begin preserving.
  5. THE APPLIANCE will start sensing your recipe, indicated by the orange Sensing light. Then, the preserving phase will begin, indicated by the orange Preserving light. When your appliance beeps and the green Ready light is flashing, your jam has been successfully preserved! PressĀ Stop. Unlock and open Lid.
  6. REMOVE jars from Inner Pot using jar lifter and place upright on a towel. Allow to cool, undisturbed, for 12 to 24 hours. Check lids for seal. Label and store your jars.

Jam Recipes, Freezer

  1. COMBINE prepared fruit* with lemon juice in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
  2. COMBINE water and BallĀ®Ā RealFruitā„¢Ā Classic Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
  3. ADD cooked pectin mixture to fruit mixture stir for 3 minutes.
  4. LADLE freezer jam into clean BallĀ®Ā freezer jars leaving 1/2 inch head space. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year

*To Prepare Strawberries: Hull and crush one layer at a time using a potato masher.

BLACKBERRY FREEZER JAM – CLASSIC PECTIN from Fresh Preserving

Preserving Method:Ā Freezing
  1. PLACE prepared fruit* in a large bowl. Add sugar, mixing thoroughly. Let stand 10 minutes.
  2. COMBINE water andĀ BallĀ®Ā Real FruitĀ®Ā Classic Pectin in a small saucepan. Bring to a full rolling boil that cannot be stirred down, stirring constantly. Boil hard for 1 minute, continuing to stir.
  3. ADD cooked pectin mixture to fruit mixture stir for 3 minutes.
  4. LADLE freezer jam into clean BallĀ® freezer jars leaving 1/2 inch head space. Apply caps and let jam stand in refrigerator until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.

*To Prepare Blackberries: Crush one layer at a time using a potato masher.

Sooner or later you will want to give one of these or one of the many recipes that are available online a try! Homemade Jam is easy and once you tried it the store-bought brand will never be the same! Happy Jamming!
Have you made homemade jam? What are your favorite recipes? Drop me a line and tell me all about it!

 

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