How to Make Homemade Jam - Easily!

[Kitchen Witch]

How to Make Homemade Jam - Easily!

Making and canning your own jam is also quite easy. Here's how to do it, in 10 easy steps. These directions work equally well for strawberry, raspberry, blackberry, blueberry, peach, plum, damson plum, boysenberry, dewberry, gooseberry, loganberry, tayberry, marionberry, youngberry, etc.; by themselves or mixed berry jam.


Answers to Common Questions

* Why should cooked jelly be made in small batches?
If a larger quantity of juice is used, it will be necessary to boil it longer thus causing loss of flavor, darkening of jelly, and toughening of jelly. It really doesn't work. Trust me; I've tried many times!
* Can I use frozen berries instead of fresh?
Yep! Raspberries can be particularly hard to find fresh and are expensive! Frozen berries work just fine, and measure the same. Just be sure to get the loose, frozen whole fruit; not those that have been mushed up or frozen in a sugar syrup!
* Should jelly be boiled slowly or rapidly?
It should be boiled rapidly since long, slow boiling destroys the pectin in the fruit juice.
* What do I do if there's mold on my jellied fruit product?
Discard jams and jellies with mold on them. The mold could be producing a mycotoxin (poisonous substance that can make you sick). USDA and microbiologists recommend against scooping out the mold and using the ramaining jam or jelly.
* Why did my jellied fruit product ferment, and what do I do?
Jellied fruit products may ferment because of yeast growth. This can occur if the product is improperly processed and sealed, or if the sugar content is low. Fermented fruit products have a disagreeable taste. Discard them.