Kitchen Meets Culinary Clutz

Hi Friends,

I am so excited because I finally learned how to make jam! It took years of convincing myself that "I can do this!". The instructions to this recipe can be used with all five fruits selections. Please note that the Bumbleberry recipe does not require lemon juice, however, it's so stinkin' sweet I think it could stand use a little tartness added to it, or maybe even less sugar!

These recipes have been tested and given my stamp of approval. Total prep and processing time is less than an hour! It's the perfect recipe for newbies like me!

Enjoy!

-Bec




QUICK JAMS

Apricot
Makes about six 8-oz jars

3 1/2 cups finely chopped pitted fresh apricots
1/3 cup lemon juice
5 3/4 cups granulated sugar
1 pouch (3-oz/85mL) liquid pectin
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Strawberry
Makes about eight 8-oz jars

3 3/4 cups crushed hulled strawberries
4 Tbsp lemon juice
7 cups granulated sugar
1 pouch (3 oz/85 mL) liquid pectin
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Berry
Makes about eight 8-oz jars

4 cups crushed blackberries, boysenberries, dewberries or youngberries
2 Tbsp lemon juice
7 cups granulated sugar
1 pouch (3-oz/85mL) liquid pectin
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Blueberry
Makes about eight 8-oz jars

4 1/2 cups crushed blueberries
4 Tbsp lemon juice
7 cups granulated sugar
2 pouches (each 3-oz/85mL) liquid pectin
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Bumbleberry
Makes about five 8-oz jars

1 cup crushed blueberries
1 cup crushed raspberries
1 cup crushed hulled strawberries
6 cups granulated sugar
1 pouch (3oz/85mL) liquid pectin
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Directions:
1. Prepare canner, jars and lids. Wash lids & jars in hot soapy water. Place jars mouth side up in canner and fill with water about 2/3 full or until jars are completely immersed in water. Cover canner and set burner to medium heat, bringing water to simmer (180*F). It is not necessary to boil jars, keep hot until ready to use. (Quicker method below in **Notes)

2. In large, deep stainless steel saucepan, combine fruit, lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.

3. Ladle hot jam into hot jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in boiling-water canner, ensuring they are completely covered with water (about 1-inch above lids). Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, lifting them out of the water without tilting them; cool and store.

Note: Allow any water on jars to dry on its own, this prevents the jars from being disturbed while the seal is being formed. When processed jars have cooled for 24 hours, check lids for seal. Remove the screw bands. With your fingers, press down on the center of each lid. Sealed lids will be concave (they'll curve downward) and will show no movement when pressed. If you are still uncertain of the seal, grasp the edges of the lid and lift the jar while supporting the jar with your other hand. A cooled, sealed lid will stay firmly attached to the jar, regardless of its weight. Jars that have not sealed properly must be refrigerated or reprocessed immediately. Use unsealed refrigerated product within a few days.

**When prepping jars, throw them in the top rack of your dishwasher and set them on the quick rinse cycle (while cooking the jam) making sure to select "Heat" dry option. When ready for use, grab one jar at a time out of the dishwasher, making sure the door is closed so as not to let the other jars cool while ladling the jams into the hot jars.