Last week I tried my hand at making jam for the first time. It went really well, and I was surprised by how easy it was, and how yummy. My recipes are reduced in sugar, in part because I'm looking to cut back on calories where I can but also because I love the natural taste of fruit, especially in a jam. Here are the basic steps and tools needed...
sterilizing: jars are first washed in sink or dishwasher, ensure all soap residue has 
been rinsed off. Bring a large pot of water to boil, I actually use my canning pot for this. Put jars in boiling water, ensure there are 3-4 inches of water to cover the tops, and boil for 10 minutes. Leave jars in water until you are ready to fill. Fill jars while jar and jam are hot, and if needed, wipe rims with a paper towel dipped in boiling water. Use the same method for your jar lids and screw bands, tongs and the ladle you'll be using to scoop your jam with.
been rinsed off. Bring a large pot of water to boil, I actually use my canning pot for this. Put jars in boiling water, ensure there are 3-4 inches of water to cover the tops, and boil for 10 minutes. Leave jars in water until you are ready to fill. Fill jars while jar and jam are hot, and if needed, wipe rims with a paper towel dipped in boiling water. Use the same method for your jar lids and screw bands, tongs and the ladle you'll be using to scoop your jam with.
canner: large deep kettle or pot with a rack or false bottom that keeps jars off the bottom of the pot, used to "process" jars in the "boiling water bath" method boiling water bath: fill canner with water, place jars in rack and ensure there is 2-3 inches of water to cover tops. Cover, and bring to boil. Set a timer for the allotted time required to process the jam or food being canned. Lower the heat a little, but ensure a boil is maintained, add more boiling water as needed. Note that some foods cannot be canned in this method, and require a pressure canner. Always consult the recipe carefully for canning instructions.
tongs: use to lift lids and screw bands from hot water. In the pic here, you'll see a variety of tools for canning, I bought this set for about $13, it was really helpful.pectin: natural starchy substance found in fruit that causes jams/jellies to set. Not necessary in all recipes, but I found it helped create a smooth consistency. Available in liquid or crystal form.
METHOD:
- put all jam ingredients into large cooking pot
- start the process of sterilizing your jars/lids/screw bands
- as jars/lids/screw bands are being sterilized, cook your jam
- the jam will be ready about the same time as the jars
if not, bring it back to boil before filling
- remove a jar from the hot water, using sterilized tongs
- place funnel in mouth of jar, fill with jam, leave 1/4" header
- clean rim of jar as instructed above, if needed
- remove metal lid and screw band from boiling water
- place carefully on jar, tighten the screw band
- put jars in canner
- set timer
- remove jars once done processing
- listen for the lids to "pop", or check the tops of your jars, they should be concave (dip inwards) to show a tight seal has been achieved.
- any jars that have not sealed properly should be put in the fridge and used immediately
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