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Jul 18, 2011 at 03:15PM vs Jul 18, 2011 at 03:17PM
Jam - Raspberry or Strawberry
canning fruit
- 1: Wash and sterilize jars, flat part of lids, tongs, scoop, funnel by boiling in water for 5 min. Don't let the seal part of the lids touch the bottom of the pot. - 2: crush berries with a potato masher and add 1 cup of sugar and one packet of pectin for every 4 cups of berries. - 3: Heat to a boil, stirring constantly. - 4: cook at a boil for 2 min for strawberries and 10 minutes for raspberries, stirring regularly. - 5: pour jam into jars, leaving 1/3 inch of space between the top of the berries and the top of the jar. Put flat part of lid on jars and screw on the round things. - 6: Boil full jars in hot water for 5 min with the lid on, to melt the seal on the lids. Water should cover the bottom 3/4 of the jars. - 7: Take jars out and put them on a cooling rack. After an hour or so the lids should pop down, indicating that the jars are sealed. - 8: wait until they cool, then store sealed jars at room temperature. Put any jars that didn't seal in the freezer, or eat them first. #Tips - use jars of all the same height so the water comes up to the same level on every jar, - use jars of different volumes so that you can have as little leftover jam as possible - lids can be used 3-4 times, unless they have cracks in the brown seal, or scratches on the bottom (these last can allow bacteria in). - don't move or open jars as they are cooling, as this could disrupt the setting process - a funnel helps with pouring the jam into the jars quickly - don't get any jam on the rims of the jars, this could prevent the seal from forming - make sure boiling water won't overflow full jars or move the lids while the seals are softening. - Use a variety of sizes so that you can have as little leftover jam as possible. Don't let the seal part of the lids touch the bottom of the pot. - 2: crush berries with a potato masher and add 1 cup of sugar and one packet of pectin for every 4 cups of berries. - 3: Heat to a boil, stirring constantly. - 4: cook at a boil for 2 min for strawberries and 10 minutes for raspberries, stirring regularly. - 5: pour jam into jars, leaving 1/3 inch of space between the top of the berries and the top of the jar. Put flat part of lid on jars and screw on the round things. - 6: Boil full jars in hot water for 5 min with the lid on, to melt the seal on the lids. Water should cover the bottom 3/4 of the jars. - 7: Take jars out and put them on a cooling rack. After an hour or so the lids should pop down, indicating that the jars are sealed. - 8: wait until they cool, then store sealed jars at room temperature. Put any jars that didn't seal in the freezer, or eat them first. #Tips - use jars of all the same height but different volumes - lids can be used 3-4 times, unless they have cracks in the brown seal, or scratches on the bottom (these last can allow bacteria in). - don't move or open jars as they are cooling, as this could disrupt the setting process - a funnel helps with pouring the jam into the jars quickly - don't get any jam on the rims of the jars, this could prevent the seal from forming - make sure boiling water won't overflow full jars or move the lids while the seals are softening. - Use a large pot relative to the amount of berries. Volume increases by half very quickly when the mixture comes to a boil. - Make sure your tongs can pick up a full hot jar without touching the lid - Good Luck!