Homemade Jams and Jelly Recipes
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Some fruit has a higher sugar content, depending on ripeness and variety.
How to Make Jams and Preserves
If your mixture tastes way too sweet, adjust it with a touch of acid. Give it a spritz of lemon juice or even a splash of fruit vinegar right before you remove it from the heat, and your jam will go from flat to kick-out-the-jams bold. We get it: Canning may seem intimidating—the equipment!
Start with sterilized jars boil them for 10 minutes.
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Ladle in hot jam or pickling liquid, or use a wide-mouth funnel, leaving headspace based on recipe. Clean the rim with a damp paper towel. Line the bottom of a large pot with a kitchen towel to protect the jars , and fill it with about 4" of water. Bring to a simmer, then carefully lower jars into the pot, spacing about 1" apart. If water does not cover jars by 1—2" after adding them to the pot, have a kettle going and add more boiling water to submerge them.
Remember, you want to sterilize the entire jar, including the lid. Simmer jars for 10—20 minutes, depending on the recipe for fruit jams, 10 minutes will do. Remove with a jar lifter that has a rubber grip and place about 1" apart on a towel-lined surface. Let cool.
Tighten the band on the jar, label, and store in a cool, dark place for up to a year. Stir in sugar. Return to full rolling boil and boil exactly 1 min. Remove from heat.
Skim off any foam with metal spoon. Wipe jar rims and threads. Cover with two-piece lids.
Screw bands tightly. Place jars on elevated rack in canner.
In a Jam: Delicious Homemade Jams and Jellies | LDS Living
Lower rack into canner. Water must cover jars by 1 to 2 inches. Add boiling water, if needed. Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger.
Making Jams and Jellies
If lids spring back, lids are not sealed and refrigeration is necessary. Add To Shopping List. Save to List. Create List.
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