I was intimidated by making jam, till I tried it and it really is easy. Here’s the recipe I used to make Blueberry and Strawberry Jams:
Blueberry Jam4 cups prepared blueberries (1 1/2 quart fully ripe) 1 box of sure jell pectin 1/2 tsp butter 4 cups sugar, measured into separate bowl Stem and crush blueberries with potato masher Measure exactly 4 cups prepared fruit into 6-8 quart saucepan. Stir pectin into fruit in saucepan. Add butter to reduce foaming. Bring mixture to full rolling boil, stirring constantly. Stir in sugar. Return to full boil, and boil exactly 1 minute stirring constantly. Remove from heat and skim off any foam with metal spoon. ( I did this and I didn’t have any foam to remove!) Ladle immediately into prepared jars. fill to 1/4 inch of top Process 10 minutes in water bath Note: a full rolling boil is when it is still boiling while you are stirring Strawberry Jam 5 cups prepared fruit (2 quarts fully ripe) 1 box sure jell pectin 1/2 tsp butter 7 cups sugar Instructions are the same as blueberry jam above I realize I am not putting canning directions itself on these posts, but I figure if your canning you already know them, so I am just putting the recipes I am using to can things. More to come!