Homemade Jam

Hello Everyone! Today, we are making homemade Jam! If you have never made Jam, do not be discouraged or afraid to try, it’s actually super easy and it turns out AMAZING! I have made a couple different kinds of jam, ones where I let the fruit and slight amount of sugar cook for while until the natural fruit cooks and thickens into a jam- i love to do this for breakfast like when I made some amazing pancakes to go with them. (Pictured below) I have made a more traditional jam with fruit pectin and sugar more often and have made that kind for a good portion of my childhood.

I made these a couple of weeks ago with homemade berry jam and they were so good!

The jam I am making today though is jam that we will put into a mason jar, boil to seal, and keep fresh for 18 months. This jam has added fruit pectin called Sure Jell. Now, this kind of jam will have lots of sugar (it needs it to make sure that it comes together right and actually has a jam consistency). If you want to do a less sugar variety, you will need to look for a pink Sure Jell box that says less sugar. I always use the traditional yellow box and have been making Jam the exact same way for many years. I used to make jam with my mom and step-dad and now, I am teaching my daughter how to make it :)

Winter and I love to cook together and with my mom too. I love having three generations in the Kitchen at once.

Here’s what the Sure Jell package looks like. You can find it in most grocery stores in the canning and baking section.

The first thing you do for jam is to process the fruit. I chose Strawberries because I love the taste (i HATE everything Grape blech! ) Cherries were on sale so I chose them as well. Today, my flavors were Strawberry Orange and Cherry, Strawberry, and Orange. I really like to add the orange because it makes such a delicious flavor. I also add a dash of nutmeg, some lemon zest, and a dash of Himalayan Pink Salt to bring out the natural sweetness. You can add whatever flavors you want or follow the package directions exactly, whatever you want.

The first thing I do is process the strawberries (I cut the tops off and quarter them) and then pit the cherries and cut them in half. I then added 1 cup of sugar to the strawberries and 1/2 cup to the cherries. I then add 1 cup of fresh orange juice and let them macerate for 2 hours. This will let the fruit release the natural juices and become nice and flavorful.

After two hours, I mix them and then add the lemon zest, nutmeg, salt to them before using a potato smasher to crush them. I also like to get into the bowl with my hands and crush the fruit well because i don’t like a chunky jam. If you want chunkier jam, feel free to skip the crushing step.

To make Jam, you will need mason jars, lids, and rings. You can find so many different kinds these days and choose the kind that you like best. This time, I chose a cute patterned shape for mine and a good size one.

The next step is to measure out the sugar needed. Most of the time with jam you need 4-7 cups of sugar, depending on the recipe and 4-6 cups of fruit with their juice. Make sure to measure VERY well.

Here’s my little Kitchen helper, she loves to help in the Kitchen :)

You will pour the fruit into a pan and add a packet of the fruit pectin Sure Jell. I also add a tablespoon of real butter to the pan to cut down on foam. Bring this mixture to a rolling boil- when you stir the mixture and it still boils with bubbles popping. After the mixture has come to a rolling boil, slowly mix in the sugar and let it come back to a rolling boil, stirring constantly. Rolling Boil for one minute and then remove completely from heat (move the pan to a cold burner so the cooking process stops.)

While you are cooking your jam, this will take about ten minutes, process your jars, lids, and rings. This means to boil them for about ten minutes and make sure that they are sterilized. This will help to keep the jam safe to eat for 18 months.

You will need a HUGE pot to boil the jars in, a large stockpot or soup pot- they even make canning pots now.

This is what the cooked jam looks like. If it starts to foam up on you, turn the burner down and stir slowly-BE CAREFUL jam is super hot because it has been rolling boiling.

Once the jam is done boiling and your jars are processed, you will need to remove the hot jars and use a funnel to pour the hot jam into the hot jars-leaving a 1 inch gap from the top. Add the hot lid and ring and seal tightly. Use a towel to wipe down the sides and be careful not to burn yourself. Once all the jars are filled (you might not have an exact amount.) After the jars are filled, pour the rest into another container and store this in the refrigerator. It will keep for three weeks in the fridge.

Next, you will need to process the filled jars in the same boiling water stock pot on a gentle boil for ten minutes. Again, be careful with this. They make canning kits that have everything you need to do these things and they are not very expensive. Invest in one for sure.

Here is my finished Cherry and Strawberry jam with the Canning Tongs that come in the canning set.

Once you have finished boiling the jam for ten minutes, remove to a towel and let sit for 24 hours before touching them again. This is another reason why I like to put the extra in the fridge to cool so I can have some jam immediately. This is a super easy recipe, simply following the directions that come with the Sure Jell and adding to it as you learn.

Trust me, store jams will have nothing on the taste of homemade. Plus, you will be glad you did because you know exactly what is going into the jam.

Look at the beautiful quilted pattern on the mason jars I chose. These will keep for 18 months when stored in a cool dry place.