Canning Recipes




Berry Jam
Ingredients:


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups crushed strawberries or blackberries
(abt 1 quart berries)
4 cups sugar
1 package powdered pectin
1 cup water

To prepare fruit. Sort and wash fully ripe berries. Drain. Remove caps
and stems; crush berries.

To make jam. Place prepared berries in a large mixing bowl. Add sugar,
mix well and let stand for 20 minutes, stirring occasionally.

Dissolve pectin in water and boil 1 minute. Add pectin solution to berry
and sugar mixture; stir for 2 minutes.

Pour jam into freezer containers or canning jars, leaving 1/2-inch space
at the top. Cover containers and let stand at room temperature for 24
hours or until jam has set. Store in refrigerator or freezer.

If jam is too firm, stir to soften. If it tends to separate, stir to
blend. If it is too soft, bring it to a boil. It will thicken on
cooling.

This recipe yields 5 or 6 half-pint jars.

Comments: Uncooked jams and jellies must be stored in the refrigerator or
freezer. Store no longer than 3 weeks in refrigerator or a year in
freezer. Freezer storage is best for maintaining natural color as well as
flavor. If kept at room temperature, uncooked jams or jellies will mold
or ferment in a short time. Once a container is opened, use within a few
days.





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