August Magic of the Month – Canned Jams

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As summer draws to an end and the weather begins to cool, I start picturing winter days snuggled in my house. Obviously, I can’t do that without having some good “comfort” food. I think toast or a biscuit with homemade jam definitely qualifies.

Dawn has been on a canning craze lately, so we thought we’d share her three favorite jams. Enjoy!

Homemade canned jams

STRAWBERRY JAM

5 cups prepared fruit (buy about 2 quarts fully ripe strawberries)
1 box SURE-JELL Fruit Pectin
1/2 teaspoon butter or margarine
7 cups sugar, measured into separate bowl

STEP ONE
Bring boiling-water canner, half full with water, to a simmer
STEP TWO
Wash jars and screw bands in hot soapy water; rinse with warm water
STEP THREE
Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
STEP FOUR
Drain well before filling
STEP FIVE
Stem and crush strawberries thoroughly, one layer at a time
STEP SIX
Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot
STEP SEVEN
Stir pectin into fruit in saucepot. Add butter to reduce foaming.
STEP EIGHT
Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly
STEP NINE
Stir in sugar and return to full rolling boil and boil exactly 1 minute, stirring constantly
STEP TEN
Remove from heat and skim off any foam with metal spoon
STEP ELEVEN
Ladle immediately into prepared jars, filling to within 1/4 inch of tops
STEP TWELVE
Wipe jar rims and threads and cover with two-piece lids
STEP THIRTEEN
Screw bands tightly and place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.)
STEP FOURTEEN
Cover; bring water to gentle boil and process for 10 minutes
STEP FIFTEEN
Remove jars and place upright on a towel to cool completely
STEP SIXTEEN
After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

BLUEBERRY JAM

4 cups prepared fruit (buy about 1-1/2 quart fully ripe blueberries)
1 box SURE-JELL Fruit Pectin
1/2 teaspoon. butter or margarine
4 cups sugar, measured into separate bowl

STEP ONE
Bring boiling-water canner, half full with water, to a simmer
STEP TWO
Wash jars and screw bands in hot soapy water; rinse with warm water
STEP THREE
Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
STEP FOUR
Drain well before filling
STEP FIVE
Stem and crush blueberries thoroughly, one layer at a time
STEP SIX
Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot
STEP SEVEN
Stir pectin into fruit in saucepot. Add butter to reduce foaming.
STEP EIGHT
Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly
STEP NINE
Stir in sugar and return to full rolling boil and boil exactly 1 minute, stirring constantly
STEP TEN
Remove from heat and skim off any foam with metal spoon
STEP ELEVEN
Ladle immediately into prepared jars, filling to within 1/4 inch of tops
STEP TWELVE
Wipe jar rims and threads and cover with two-piece lids
STEP THIRTEEN
Screw bands tightly and place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.)
STEP FOURTEEN
Cover; bring water to gentle boil and process for 10 minutes
STEP FIFTEEN
Remove jars and place upright on a towel to cool completely
STEP SIXTEEN
After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PEACH JAM

4 cups prepared fruit (about 3 pounds fully ripe peaches)
2 tablespoons fresh lemon juice
1 teaspoon EVER-FRESH Fruit Protector (optional)
1 box SURE-JELL Fruit Pectin
1/2 teaspoon butter or margarine (optional)
5-1/2 cups sugar, measured into separate bowl

STEP ONE
Bring boiling-water canner, half-full with water, to a simmer
STEP TWO
Wash jars and screw bands in hot soapy water; rinse with warm water
STEP THREE
Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
STEP FOUR
Peel and pit peaches and finely chop fruit
STEP FIVE
Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot
STEP SIX
Add lemon juice and fruit protector; stir until well blended
STEP SEVEN
Stir in pectin and add butter to reduce foaming, if desired
STEP EIGHT
Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
STEP NINE
Stir in sugar and return to full rolling boil and boil exactly 1 minute, stirring constantly
STEP TEN
Remove from heat and skim off any foam with metal spoon
STEP ELEVEN
Ladle immediately into prepared jars, filling to within 1/4 inch of tops
STEP TWELVE
Wipe jar rims and threads. Cover with 2-piece lids and screw bands tightly.
STEP THIRTEEN
Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
STEP FOURTEEN
Cover; bring water to gentle boil and process for 10 minutes
STEP FIFTEEN
Remove jars and place upright on towel to cool completely
STEP SIXTEEN
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
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