Nothing beats homemade jam, especially if you have some of Monica’s Famous Rolls to go with it! Jam makes everything better, but the only problem is once you start making it there is no going back. Your friends, your kids and the hubby will keep begging you to make more. So go ahead if you dare, make some, but don’t say I didn’t warn you!
Before You Start:
- Use firm ripe fruit for best flavor and set. Over-ripe fruit makes a soft set. Under-ripe fruit makes a firm set.
- Buy new, flat jar lids for a good seal.
- Always use clean jars. Thoroughly wash jars or containers before starting.
- Get out your canning tools to make the job easier!
- You will need a Water-Bath Canner with Rack so get it ready.
- Measure ingredients exactly.
- Some jams and jellies may take up to 2 weeks to set.
COOKED JAM RECIPES:
- APRICOT – BUY – 3 1/2 lb apriocts, 2 lemons – Discard pits (do not peel) and finely chop apricots. ING. – 5 c finely chopped apricots, 1/4 c fresh lemon juice, 7 c sugar (Makes 9 cups)
- BLUEBERRY – BUY – 3 pt. berries – Discard stems and crush blueberries. ING – 4 c crushed blueberries, 4 c sugar (Makes 6 cups)
- CHERRY (Sour) – BUY – 3 lb sour cherries – Discard stems, pit and finely chop cherries. ING – 4 c finely chopped cherries, 4 3/4 c sugar (Makes 6 cups)
- HOT PEPPER RELISH – BUY 2 med green peppers, 3 med red peppers, 10 large jalepeno peppers – Protect hands with rubber gloves while preparing jalepeno peppers. Stem and halve all peppers; discard seeds. Finely chop peppers. ING – 4 c prepared peppers, 1 c cider vinegar, 5 c sugar (Makes 6 cups)
- PEACH – BUY – 3 lb. peaches, 1 lemon – Peel, pit and finely chop peaches. ING – 4 c finely chopped peaches, 2 Tbsp fresh lemon juice, 5 1/2 c sugar (Makes 7 cups)
- PEAR – BUY – 3 lb. pears, 1 lemon – Peel, pit, and finely chop pears. ING – 4 c finely chopped pears, 2 Tbsp fresh lemon juice, 5 c sugar (Makes 6 cups)
- PLUM – BUY – 4 lb. plums – Discard pits (do not peel) and finely chop plums. Place plums and 1/2 c water in saucepan. Bring to boil. Reduce heat; cover and simmer 5 minutes. ING – 6 c cooked plums, 8 c sugar (Makes 10 cups)
- STRAWBERRY – BUY – 4 pt. strawberries – Discard stems and crush strawberries. ING – 5 c crushed strawberries, 7 c sugar (Makes 8 cups)
- TRIPLE BERRY – BUY – 3 pt. strawberries, 1 1/2 pt. raspberries, 1 pt. blackberries – Stem and crush strawberries. Crush raspberries. Crush blackberries. ING – 2 1/2 c crushed strawberries, 1 1/2 c crushed raspberries, 1 c crushed blackberries, 7 c sugar (Makes 8 cups)
COOKED JAM INSTRUCTIONS:
(Instructions taken from Sure Jell, which is some of the best fruit pectin around)
1. Bring boiling-water canner, half-full with water, to simmer.
2. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
3. Prepare fruit as directed. For berries, crush 1 cup at a time, using a potato masher for best results. If using a food processor, pulse to chop. DO NOT PUREE. Jam should have bits of fruit.
4. Measure exact amount of prepared fruit into 6 or 8 quart saucepaot. Stir in lemon juice and water (if required) as indicated.
5. Measure exact amount of sugar into separate bowl. (REDUCING SUGAR OR USING SUGAR SUBSTITUTES WILL RESULT IN SET FAILURES.)
6. Stir in 1 box pectin into fruit in saucepot. Add 1/2 tsp butter or margarine to reduce foaming, if desired.
7. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
8. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
9. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wip jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process jams 10 minutes. Adjust processing time according to Altitude.
- 1,001 – 3,000 ft – Add 5 minutes
- 3,001 – 6,000 ft – Add 10 Minutes
- 6,001 – 8,000 ft – Add 15 Minutes
- 8,001 – 10,000 ft – Add 20 Minutes
Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
10. Let stand at room temperature 24 hours (or time indicated). Store unopened jams in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Years ago I had my teenage sons help me make some small batches of different jams we planned to give to my mother for Christmas. My sons decided we needed to make peach jam on a daily basis because of how awesome it smelled.
I see you are using a water bath canner on a flat top electric stove. Is this the stove you use to can on and do you use a pressure canner on this also? I have a flat top and was afraid I couldn’t can on it.
Jamie S. says
They recommend not using a flat top stove with pressure canners, but I’ve known plenty of people to do it. I haven’t had anyone have problems with it that I’ve heard of.