Method (for processed jam with packaged pectin and full sugar):
If using pectin, read instructions thoroughly. I used Sure Jell MCP pectin for my rhubarb jam. The pectin instructions will have specific recipes depending on what method (freezer or processed), and fruit you are using.
Begin with washing jars, lids and rims with hot soapy water, rinse. Set aside lids and rims. Place jars in a large pot of water and bring to a boil. Boil gently for 10 minutes to sterilize. Carefully remove jars from water and place on a towel.
Prepare your fruit according to the recipe. Rhubarb isn’t something you can mash and measure before cooking, so to prepare fruit for measurement, I first cooked it a bit with water and the lemon juice to soften it up. I then measured out the amount needed for the recipe. With other soft fruits, such as berries, you’ll just need to wash and chop/mash fruit. If using lemon, add to prepared fruit.
Measure out sugar, and set aside.
Stir pectin into prepared fruit in saucepan. Add ½ tsp of butter to reduce foaming, if desired. I didn’t. I thought I'd live on the wild side. My jam almost boiled over. I quickly realized the wild side isn’t so fun when dealing with the possibility of cleaning boiled fruit from my stove top. Next time I’ll add butter.
Bring mixture to a rolling boil, on high heat, stirring constantly.
Add sugar to fruit mixture in saucepan. Return to a rolling boil; boil exactly 4 minutes. Remove from heat. Skim off any foam with spoon.
Ladle immediately into prepared jars, filling to within a ¼ inch of top. Wipe jar rim and threads with a clean cloth. Cover with two-piece lids. Place jars on an elevated rack in the canner. Lower rack into filled canner, making sure water covers jars by at least 1-2 inches. Cover, bring to a gentle boil. Process jams for 10 minutes. Remove jars and place upright onto a towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. If the lid springs back, the jar is not sealed and can be refrigerated. Let prepared jars stand at room temperature for at least 24 hours. Store unopened jams in a cool, dry, dark place up to 1 year.
Looking for something a bit easier?
Freezer jam may be the way to go for you. There’s no cooking, or heat processing involved.
Equipment:
Freezer safe containers
Large mixing bowl/ spoon
Ingredients:
Prepared fruit
Sugar
Pectin
Lemon
Method:
Prepare fruit according to recipe, stir in lemon juice if listed in recipe.
Measure sugar, set aside.
Stir pectin into fruit. Mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
Stir in sugar gradually. Stir constantly until sugar is completely dissolved and no longer grainy.
Pour into prepared containers, leaving ½ inch of head space at the top of each for expansion during freezing. Cover with lids.
Let stand at room temperature 24 hours or until set. Freeze up to 1 year.
Looking for a low sugar method?
Most pectin manufacturers offer a low/no sugar pectin. You can try Pomona’s or Bernadin for no sugar pectin.
Looking for a method with no pectin?
You can make jam with high pectin fruits, or low pectin fruits and lemon juice. You’ll cook the fruit with sugar, stirring constantly until it’s set. An easy way to test if the mixture is set, is to dip a very cold spoon into the mixture. If the jam sticks to the spoon, it’s set! This is a great method if you have a smaller batch of fruit that you’d like to use up quickly.
Looking for additional resources?
Click these links for preservation and jam making books available through Overdrive.
The most important part of making jam is to have fun, and enjoy your hard work!