Christine's Homemade Jam
Making jam is a wonderful way to immerse yourself in the summer spirit. While it may seem daunting at first, with the right recipe and a few key tips, you’ll soon find yourself confidently creating delicious homemade jam. I’m known for my strawberry and raspberry jam and I’m delighted to share the recipe with you, as long as you promise to share at least one jar with a loved one. 😉 After all, they make wonderful gifts and are sure to bring a smile to the recipients’ face!
Print
Pin
Rate
Servings: 10 cups of Jam
Ingredients
Strawberry Jam Ingredients
- 8 cups Strawberries will make 5 cups of crushed strawberries
- 7 cups Sugar
- 1 package Sure-Jell Premium Fruit Pectin
- 1 Tbsp Lemon juice
- ½ tsp butter or vegetable spread to reduce foaming optional
Raspberry Jam Ingredients
- 8 cups Raspberries will make 5 cups of crushed raspberries
- 7 cups Sugar
- 1 package Sure-Jell Premium Fruit Pectin
- 1 Tbsp Lemon Juice
- ½ tsp butter or vegetable spread to reduce foaming optional
Instructions
- Prepare your fruit of choice by discarding any stems. Then crush the fruit to your desired consistency.
- Using a large Dutch oven or pot- set stove to medium high heat.
- Use a dry measuring cup to measure the exact amount of prepared fruit, then place into a large Dutch oven. Stir in lemon juice.
- Measure the exact amount of sugar into a separate bowl. (Do NOT reduce the sugar in the recipe, that will result in set failures)
- Stir 1 package of Sure- Jell Premium Fruit Pectin into the prepared fruit. Add ½ teaspoon of margarine or butter to reduce foaming, if desired.
- Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred.)
- Leave on a high heat, and stir constantly.
- Add sugar to the fruit mixture. Return to full rolling boil; boil for minute exactly, stirring constantly. Remove from heat, then skim off any foam.
- Ladle immediately into prepared jars. Fill each jar until you reach ¼ of an inch from the top. Wipe jar rims and cover with a two-piece lid.
- Place your jars on an elevated rack in your canner. Lower the rack into the canner. (Water must cover jars by 1-2 inches and you can add boiling water if need be.) Then cover the canner.
- As your cans sit, bring the water to a gentle boil. You should process your jam for 10 minutes.
- Remove your jars and place upright on a towel to cool completely. After the jars cool, check the seals by pressing the center of each jar. If the lid springs back then it is not sealed and it must be refrigerated.
- Let the prepared jars stand at room temperature for 24 hours. Store the unopened jars in a cool, dark place for up to a year.
- Refrigerate your opened jars of jam and they can last up to 3 weeks.