How do i make homemade jam?!
How do i make homemade jam?
e.g. what ingredients ?
Answers:
NO - COOK STRAWBERRY FREEZER JAM
4 c. ripe strawberries
4 c. granulated sugar
1 box Sure-Jell powdered pectin
3/4 c. water
Wash and hull the berries; crush them completely, a few at a time. (Should end up with 2 cups.) In large bowl, mix together the berries and sugar. Let stand 10 minutes. Combine pectin and water in saucepan. Bring to boil; boil 1 minute, stirring constantly. Stir hot pectin into the fruit bowl; continue stirring. Don't worry if sugar is not completely dissolved. Ladle jam into freezer containers. Put lids on immediately. Let stand at room temperature 24 hours or until set. Refrigerate for a few weeks or freeze for up to a year.
http://www.pickyourown.org/jam.htm...
Here's how I do it, which is a bit different from conventional methods.
For example...let's make blueberry jam.
Take two boxes of blueberries (12 oz. or so) and blend them with 1/4 cup of white grape juice concentrate and 1 tbsp fresh lemon juice (for vitamin C and citric acid which preserves the blueberries' color and help keeps it from spoiling quickly).
After pureeing the fruit in the juice concentrate. Pour it in a pot and bring to a boil. Simmer until the mixture becomes gelatinous. Test by putting a hot drop of the jam on a cold spoon. If it is a jelly, then it's done. (You can add pectin if you want.)
When the jam is done, let cool and transfer to a plastic container. The jam will keep for 1-2 weeks in the refrigerator. If you need to store it longer, freeze it.
Conventional jams, which have a much higher sugar content than the recipe I described above, keep much longer. To get a higher sugar content, you either have to add more concentrate or sugar (I prefer concentrate, because white sugar has no nutrition) or boil it longer to concentrate the sugar (which will leave you with less jam). To figure out how long to boil to get the desire sugar concentration see Harold McGee's On Food and Science. He gives a conversion chart for the temperature and the jam and the sugar content. (As the jam boils and becomes more concentrated, the boiling point of the jam increases, so the sugar content can be determined from the temperature.)
CHRISTMAS JAM
1 cup fresh cranberries
1-16oz. pkg. frozen strawberries, thawed
2 cups sugar
Put cranberries in blender or food processer. Cover and chop by pulsing. Empty into a sauce pan; add strawberries (can slice if needed) and bring to a boil.
Add sugar and boil until thickened. Pour into hot, sterilized jelly glasses amd seal.
This can be doubled, just use a larger pot.
BLUEBERRY JAM
4 c. prepared fruit
2 tbsp. lemon juice
4 c. sugar
1 pkg. fruit pectin
Crush ripe blueberries, one layer at a time. Measure into 6-8 quart sauce pot. Add lemon juice. Measure sugar, set aside. Mix fruit pectin into fruit in pan. Place over high heat and stir until mixture comes to full boil. Cook gently 1 minute. Immediately add measured sugar and stir. Bring to full, rolling boil and boil for 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon, ladle into hot jars to 1/8 inch top of jars. Cover and process in boiling water bath 5 minutes. Makes 5 2/3 cups. SPICED Jam: Add 1/4 teaspoon each cinnamon, cloves and allspice to fruit along with lemon juice