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IPFS News Link • Canning

Jam 101: How to Make Jam with Whatever Fruit You Have on Hand

•, by Daisy Luther

It's not very expensive, it's simple, and once you've learned how to make jam from one fruit, others just cooperatively fall into place for you.  It's a great way to get started canning. These instructions include the use of commercial pectin but if you'd prefer to take it up a notch, here's how to make jam without any pectin at all.

The instructions for basic jams are all pretty much the same – you only need to make minor modifications for different fruits.  So, because we're all creative people, I'm laying out the basic how-to, giving you a chart with special instructions fruit by fruit, and you can take it from there.

8 cups of fresh or frozen fruit
1 packet of pectin + ¼ of a package (I like to use the no-sugar-needed, but then still add sugar – just less!)
4 cups of sugar
2 tbsp- 1/4 cup of lemon juice
1.      Prep your fruit by washing it and cutting it up if necessary.

2.     Smush your fruit.  You can do this with a potato masher, food processer, blender or food mill.  For some fruits I like to puree them and have a smoother jam and for others I like chunkier jam – it's up to personal preference.

3.     In a small bowl, use a fork to mix ¼ cup of the sugar with one packet of pectin.

4.     In a saucepan, stir the fruit, lemon juice and pectin together well.

5.     Bring the mixture to a boil over medium heat, stirring frequently.

6.    Once it is boiling, stir in the sugar and return to a boil for one minute.

7.     This is important:

Jam Making Rule of Law:

Always test your jam!!!!