Content

• Ingredients
• To step
• Part 1 of 3: Prepare the ingredients
• Tips
• Warnings
• Necessities

In today's world of 24-hour shops and everything ready to eat, it is easy to forget that jam didn't always come from the shop. Homemade jams taste fresher than store-bought jams and make a very thoughtful gift. If you want to know how to make your own jam, follow these instructions.

Ingredients

• 2 pounds of sweet, fresh fruit (such as strawberries, blueberries, or apricots)
• A packet of pectin powder (optional)
• 1 kilogram of sugar (use 1.3 kilograms for bitter fruits such as oranges)
• 65 ml lemon juice
• 1/2 teaspoon butter or margarine

To step

Part 1 of 3: Prepare the ingredients

1. Check that the jars are sealed. The vacuum created when the contents cooled down should pull the "convex" lid down strongly. If you can still press in the center of the lid, it is not sealed. It shouldn't jump back. If any of the jars are not sealed, you can put a fresh lid on and go through the whole process again. Or you can put those jars in the fridge and use the contents in the short term.
   • Wash the jars in cool, soapy water to remove any sticky residue on the outside. You can take the rings off at this point as the seal will hold itself tightly. Let the rings and pots dry thoroughly before putting the rings back on to prevent rust.

Tips

• Peaches, nectarines and some plums can be peeled by "sliding" the skin off. Bring a large pot of water to a boil. Dip the fruit in the boiling water and leave it there until the skin cracks and splits. Then use a strainer or grooved spoon to transfer the fruit to a pot of cool water for safe handling. The skin should slide right off now.
• If you're reusing old pots, check them visually for cracks or chips. Run a finger gently around the edge to make sure it is smooth and undamaged.
• You can "crush" the fruits by putting them in a blender. This will save you time and energy.
• Apricots make a delicious jam, but they don't always set well. If your apricot jam hasn't turned into gel after two weeks, serve it warm over vanilla ice cream and call it a sauce. It is also very tasty over hot pancakes and waffles.
• You will get out what you put in it. Use firm, under-ripe fruit. If you are buying a large amount of fruit, ask to taste first - fruit should be slightly sour / tart, not too sweet.
• Refer to the most recent USDA guidelines or the Ball of Kerr books for processing times, depending on content and sizes, especially if you are using an old recipe. Processing times have changed over the years as we have learned more about safety, and in some cases, because food is grown differently.
• The rings and pots can be reused. The rubber rings must be replaced as the soft sealing compound deforms with use.
• Make a high-quality jam by using 750 grams of sugar for every kilogram of extra ripe fruit - don't use pectin. Bring it to a slow boil and simmer well for 30 minutes to an hour, stirring every now and then. Place a ceramic plate in the freezer. Jam has cooked long enough if you can trace a spoonful of jam that you place on the cold plate. Much more fruit flavor and less viscous sweetness when using this method.
• Discard any rings that are dented or corroded.
• If your jam didn't turn into jelly (density after cooling) then you can redo the batch by taking the failed jars, pouring the contents back into the jar and adding pectin again.
• You can sterilize jars by putting them in your dishwasher on the "hot" program.
• If you are left with half a jar at the end of a batch, you can either add it to the next batch (add it to the fruit at the beginning), or pour it into a smaller jar, or drop this portion into put the refrigerator and use it immediately. It's a great opportunity to sample your hard work.
• Try jam on muffins, fresh rolls, cupcakes, scones and bagels (with or without cheese spread) to complement classics like toast and rusks.
• Keep jars sterile until filled by placing them in an oven at 150 ° C on a sheet of parchment paper, covered with a terry cloth. Take out one at a time if they are needed.
• Jam is different from jelly. Jam is made from crushed fruit, while jelly is made from fruit juice.
• Keep closed jars on a shelf, avoiding exposing them to a lot of heat or light. Keep in the refrigerator after opening.
• It is possible to make jam without adding pectin, unlike what is already naturally contained in the fruit. Some old (or just plain old-fashioned) recipes may tell you to work like this. Pectin ensures that the jam will thicken faster and with more certainty. Try the old-fashioned methods if you want, but be warned you'll have to stir a lot more and wait longer.
• Jam can also be made from frozen fruits. Defrost it before you start.
• If a batch of jam or jelly yields more than you can use in 1-3 years, give away a few jars as gifts. Preserved foods are good for a long time, but not forever.
• Label your pots where you at least mention the year. Also consider mentioning the content, as apple and peach can be difficult to distinguish after a month. Write your name on it too, if you are giving the jars away as gifts. You can use a sticker or a permanent marker. In both cases you have to make sure that the surface is completely dry. Mark your jars on the seal if you want to easily reuse the jars.
• If you see the opportunity to get blackberry and raspberry hybrids, fresh or frozen, give them a try. Logan berries, marion berries, olallie berries, and boysen berries all taste great as jam.

Warnings

• Homemade foods can harbor deadly diseases if they spoil or are mishandled. Always handle food during the recommended time, clean and sterilize jars thoroughly before use, and always throw away any jar with non-vacuum content. Also, throw away jars with contents that smell or smell musty or discolored.
• Avoid placing cold glass in hot water or vice versa. Sudden changes in temperature can shatter the glass.
• Keep in a cool place.
• "Open jar preservation", a once popular method of sealing jars by placing them upside down so that the hot contents create the vacuum is not seen as safe. Paraffin methods are also debatable. It is best to use metal lids and place the jars in a pot of boiling water for the recommended amount of time.
• Although you can save up jars of purchased products that have a ring around them, real canning jars are best. They are designed with glass that is thick enough to withstand repeated processes and canning by hand. Instead, use those saved pots to store dry food and as a piggy bank.
• Don't try to double the jam or jelly recipe. If you have multiple batches to do, do them separately. Doubled batches are less likely to bulge.

Necessities

• Saucepan or pot for 6 to 8 liters.
• A dozen mason jar jars, in the size of your choice.
• Mason jar rings and rubbers. They are included with new pots, but they can also be purchased separately.
• Glass tongs (for safely removing hot pots from boiling water).
• Small pliers.
• Weck pot or large stockpot.
• Wire flame spreader, if you cook electrically.
• Wooden spoon with long handle.
• Colander.
• hopper.
• Ladle.
• Apron (optional but recommended).
• Small spoon for scooping off foam. A soup ladle like the one used at the table is about the right size.
• Small container to put the foam in.
• Old but clean towels.
• Potato masher.
• Kitchen timer.
• Washing-up bowl and washing-up liquid.
• Measuring cup.