- Fruit – Preferably fresh without syrup works.
- Pectin – It is a natural produce accessible at grocery supplies and local stores.
- Jar funnel – It comes as a part of kit along with the grabber.
- Sugar – Approx. 4 cups of granulated dehydrated table sugar. You can alternate an equal amount of agaves or honey.
- Lemon juice – 1/4 cup each batch.
- At least 1 large pot
- Large spoons and ladles
- 1 Canner
- Ball jars
- Jar grabber- to pick up the hot jars. After being sanitized.
Jam can be prepared in slightly small sets about 5 cups at one time like guidelines on pectin says do not add too much to the recipes or else jam would not “set”. It’s simpler and quicker to obtain an equal heat division in smaller sets. It requires about 7 cups of unprepared, raw berries for each batch. For a jam of triple berry you must take 4 cups of crushed strawberries, 2 cups raspberries and 2 cups blackberries. For only strawberry jam; you require 6 cups of crushed strawberries.
Prior to crushing you must rinse the fruit with cold water. When using strawberries you have to take out the hulls and just remove any leaves and stems. For preparation of seedless jam you might have to run them through Foley food mill.
Depending on the kind of jam that is being made raspberry, blackberry, strawberry, grape, peach, apricot, etc. you would require to utilize different quantity of jam, pectin and sugar. The exact quantity present in every pack of pectin. For the majority of fruits; similar to berries, which contain less sugar pectin you would require 4 cups sugar. With normal pectin, approx. 7 sugar cups. Jumble the dehydrated pectin with 1/4 of a sugar cup and place this apart from remaining sugar. If you are not using sugar, you’ll just have to stir more vigorously to prevent the pectin from clumping. This helps to keep the pectin from clumping up and allows it to mix better.
Mix the pectin with the berries then jumble in a large container on oven over average to elevated heat (mix sufficient). It must take 5 -10 minutes to boil it whisk pectin with berries and pour the mixture to large vessel on the oven in medium to full heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil (the kind that can not be stirred away).
Foam is formed after sometime… What’s it? Jam with plenty of air since the boiling. However it flavors more similar to well foam so the majority people get rid of it. A few people put in 1 teaspoon margarine or butter to the mixture to decrease foam, however food specialists discuss whether that it might add to quicker spoilage.
Let it chill at room temp. on metal spoon. If thickens up at uniformity then the jam is set. If its no set add a little pectin and boil once more for a minute. Then can the jam