Sunday, September 6, 2009

Recipe for Canned Peach Jam and Blackberry Jam

Here's what you need for the blackberry jam:

5 cups crushed blackberries (not pureed, but mashed with potato masher)
7 cups sugar
1 (1 3/4 oz) package regular powdered fruit pectin

{makes 5-6 12 oz jars, or 8-9 8 oz jars}

Here's what you need for peach jam:

4 cups finely chopped peaches (pitted and peeled)
2 tbsp lemon juice
1 (1 3/4 oz) package of regular powdered fruit pectin
5 cups sugar

{makes 6 8oz jars}

Peaches first!

1)Prepare canning jars and lids (I run them through the wash so they are hot, steamy, and sterile. Some recommend boiling the lids in water, then drying.)

2) Prepare your peaches.

3) In a large stainless steel saucepan, combine peaches and lemon juice.

4) Add the pectin, wisk until dissolved.
5) Bring to a boil, stirring frequently.

6) Add sugar and return to full boil. Boil hard for 1 minute stirring occasionally.

7) Remove from heat and skim off the foam.
8) Ladle the hot jam into the hot jars, filling to about 1/4 to 1/2 inch from the top of the rim.
9) Wipe the rim of the jars.
10) Place lids on jars and screw down the bands (finger tight).

11) Place jars in canner (large pot with boiling water with lid on) and make sure they are completely covered with water.
12)Bring to a boil and process for 10 minutes.

13) Remove lid, let cool for 5 minutes.
14) Remove jars with tongs, cool, store!

Now for the blackberries. Remember, preparing jars are the same as above:

1) Rinse your berries, measure them, then put in an 8 qt pot.
2) Measure sugar into a large bowl.
3) Add pectin to berries a little at a time, stirring occasionally.

4) Heat on high, stirring until mixture comes to a full boil.
5) Add sugar all at once, stirring.
6) Bring mixture back to full hard boil, stirring constantly.
7) Boil for 1 minute.

8) Remove excess foam from top.

(Here's our collective foam cup! haha)

9) Remove from heat, ladle into clean, hot jars, once again leaving 1/4 to 1/2 inch space at the top.
10) Wipe the rim of the jar and put lids and rings on firmly tight.
11) Process in boiling water as described above.
12) Remove and set them upright on a towel to set for 12 hours.

****After a couple of hours, you will know if your jars are sealed by pressing on top of the lid. If it clicks, it is not sealed. If it is firm on top with no give, you've done it!!!

Now the best part to making jam is when you get to TASTE it!!!

I made these heart and star shaped biscuits with bisquick (I know. CHEATER!) and cookie cutters! I double layer them so they are easy to separate in the middle.

Of course you can still put the jam on top!

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