Monday, January 21, 2013

Homemade Jam

Today was a day to make more homemade jam. We ran out early this year and boy is it good!

Homemade Jam
Yield: 8 jars

Assorted berries (1 ½ quarts strawberries, mashed up, 1 bag frozen raspberries,
 and 1 bag frozen Wyman’s blueberries) which will equal 5-6 cups when mashed
1 box Sure-gel
½ tsp butter
7 cups sugar, measured and ready

  1. Mash fresh berries to 5-6 cups; do not mash frozen berries. Put these in a stockpot; mix in the box of Sure-gel, and butter. Heat on high to a rolling boil (this means you stir it and it keeps boiling). Be sure to stir it as the frozen fruit melts so it won’t burn. When it reaches a rolling boil, add the sugar all at once and stir to mix thoroughly. Keep mixing and bring up to a rolling boil again. Cook at a rolling boil for 2 minutes (1 minute if all the berries are fresh). Remove from heat.
  2. In the meantime, bring a small pan of water to a boil. Turn off burner and add your lids. Be sure to separate each lid in the water; don’t leave them in a stack. Let these sit while you’re making the jam.
  3. Also, wash glass jars and metal rings. Put in a very clean sink submerged in the hottest water you can get.
  4. When the jam is done use a glass measuring cup to scoop out the jam. Be careful this is VERY hot! Pour jam into HOT glass jar to within ½ inch of edge, wipe clean the edges, place a hot, dry lid on top with a magnet rod, and then screw on metal ring. Place upside down on towel. After about 5 minutes turn jar right side up you should hear the jars popping (sealing) within a few minutes to an hour.
  5. Let the jars rest for 24 hours before storing. Tighten lid more, if necessary and store in a cool, dry place.

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