(Blackberry, Blueberry, Boysenberry, Dewberry, Gooseberry, Loganberry, Raspberry, Youngberry)
(7 or 8 half-pint jars)
Jams usually contain about 60% sugar, which is enough to stop most microorganisms growing.
The lemon juice lowers the pH of the jam mixture, which helps neutralizes the negative charges on the strands of pectin, so they can assemble into a network that will “set” your jam. (https://www.thekitchn.com/why-do-you-have-to-add-lemon-juice-when-making-jam-223840).
Ingredients
After the jellied products have cooled for 12 hours, check the seal (lid should be sucked down, concave, tightly and not bounce when pushed down), remove the screw band, label and store in a cool, dry, dark place. The shorter the storage time, the better the product.
(7 or 8 half-pint jars)
Jams usually contain about 60% sugar, which is enough to stop most microorganisms growing.
The lemon juice lowers the pH of the jam mixture, which helps neutralizes the negative charges on the strands of pectin, so they can assemble into a network that will “set” your jam. (https://www.thekitchn.com/why-do-you-have-to-add-lemon-juice-when-making-jam-223840).
Ingredients
- 2 lbs (4.5 cups) crushed berries or other fruit
- 1 - 1.5 lbs (approx 3 cups) sugar
- 1 cup pectin solution
- Juice of one or two lemons (When using low-acid fruits, add 1 tablespoon lemon juice or 1/3 teaspoon citric acid for each cup of fruit.)
- Sterilize canning jars.
- Sort fruit to remove the overripe or the undesirable.
- Wash fruit in cold running water or by lifting from several changes of cold water.
- Combine berries, sugar, pectin, and lemon juice.
- Bring slowly to a boil, stirring occasionally until sugar dissolves.
- Cook rapidly to gelling point (220°F).
- As mixture thickens, stir frequently to prevent sticking.
- Test for doneness
- Temperature Test: Take the temperature of the jam/jelly with a candy or jelly thermometer. When done, the temperature of the jelly should be 220°F (8°F above the boiling point of water).
- Refrigerator/Freezer Test: Pour a small amount of boiling jelly on a plate. Put it in the freezing compartment of the refrigerator for a few minutes. If the mixture gels, it should be done. Remove jelly mixture from heat while conducting this test, otherwise the mixture will overcook.
- Pour boiling hot jam into hot jars, leaving 1⁄4-inch space below rim.
- Wipe jar rims and place lid on carefully, tighten screw band snugly. Do not over tighten or lids will not let air out when necessary.
- Place on a rack in a canner filled with boiling water. The water should cover the jars by one or two inches. Cover the canner. Bring the water back to a boil and boil gently for 5-10 minutes. Then remove the jars to a protected surface and cool away from drafts.
- Do not move jellied products, especially jellies, for 12 hours after they are made. Moving them could break the gel.
After the jellied products have cooled for 12 hours, check the seal (lid should be sucked down, concave, tightly and not bounce when pushed down), remove the screw band, label and store in a cool, dry, dark place. The shorter the storage time, the better the product.