Wednesday, September 2, 2009
In a JAM...
(pun intended) Jam is suppose to be easy to can. I'm thinking that it may be IF one were to follow the instructions that come with the box of Pectin. Those instructions were NOT the way that my mom has always canned or the way her mom taught her to can. So, when we called Mom (who was out of state for her sister's wedding)- we took a detour on the instructions and tossed caution to the wind. Needless to say my sister, Mirriam, and I are feeling pretty lucky that the jam indeed tasted yummy and even more fortunate that all ten jars seemed to seal well. Sorry for the very unprofessional recipe that follows. This is what we did:
Plum Raspberry Jam (one batch= 5 pints jam)
5 3/4 cup fruit: (3 lbs. plum, pitted and peeled + 18 oz. frozen raspberries)
1 pkg. Pectin
8 1/2 c. sugar (measure out into a bowl so it can be dumped all at once)
1/8 c. lemon juice
1/2 tsp. butter
DO NOT DOUBLE THE RECIPE
Instructions: Put jars in dishwasher to sterilize and heat. Put the seals in a small pot of water on the stove, so they are ready when it's time to heat them. In a large pot mix fruit, pectin and lemon juice. Cook over high heat stirring constantly, until it comes to a full, rolling boil. Turn heat on underneath the pan with the seals. Dump the sugar into the fruit mixture and stir quickly. Let the fruit mixture come to a rolling boil again, stir constantly. Boil for exactly 4 minutes. (Meanwhile: keep an eye on the saucepan of seals- heat to a boil and turn off) Remove from heat. Add 1/2 tsp. butter and then skim off the foam. Pour the jam into hot or warm jars. Clean threads and top of jars with a damp towel to remove any jam residue. Top each jar with a seal. After seals are on you can screw on a lid. Try not to move jars. They should seal on their own, if they don't you'll have to do a water bath.