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.Step-by-Step Guide to Making Jam




Source of Recipe


From "Blue Ribbon Preserves" by Linda J. Amendt

After reading through the recipe and organizing the equipment needed, you will need to get all of the ingredients that you will be using together. Have a clean, cleared off work area to use. Now you are ready to go.

1. Wash jars, lids and screw rings. The jars can be washed in hot, soapy water or in the dishwasher. The lids and screw bands should be hand-washed in hot, soapy water. Rinse completely.

2. Boil water in a small pan. Remove from heat and add the lids. Let the lids stand in hot water until it is time to use them.

3. Prepare the water bath canner. Fill the canner with water and begin heating on medium-high heat.

4. Use the recipe and prepare the jam or jelly. Follow the directions carefully and measure exactly. (When making a jam, it should always have little bits of the fruit still intact. Do not use the purée button on the food processor. Either cut the fruit by hand or use the pulse button on the food processor to chop the fruit. Also, when the recipe says "full rolling boil," it needs to be a full, rolling boil. Don't get into a hurry. Recipes for jams and jellies tend to say 'quickly' a lot. Don't rush. You'll have time to do it without making mistakes by rushing.

5. Skim off any foam after boiling with a metal spoon.

6. Now ladle the cooked mixture into the prepared jar. Make sure you leave the right amount of headroom for your specific recipe. Wipe the rims and screw threads of the jars off with a clean, damp cloth. Wipe off any other spilled fruit on the jars.

7. Lift the lids out of the hot water with a pair of tongs. Position the lids on the jars and tighten the screw bands on.

8. Process the jars in a water bath according to the directions for the processor and correct times mentioned in the recipe.

9. Take the jars out of the processor when done. Place the jars on a towel or wire racks to cool. Let the jars cool for 24 hours.

10. Check the seals on each jar after 24 hours. Press down on the center of each lid to check if the lid is sealed correctly. If the lid stays down, then you have sealed the jars.

11. Wipe off the jars and label them. Label the jars with the name of the product and when made. (Example: Peach Jam, August 2, 2001.)

12. Store the jars in a cool dark place until use.