Canning Jam and Jelly
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about our  Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.
1.  Before making jam, have all
materials organized and ready
for canning.  Jars, lids, funnel
and paper towels.
 2.   When jam is ready to can,
place the boiling kettle into the
sink on a hot pad next to the
jars.
 3. Place jars on a clean towel
to avoid slippage.  Use a funnel
for filling and a sturdy cup
measure to scoop hot fruit and
fill jars, leaving about 1/2" of
headspace.
4.  Wipe the rim of each jar
clean with a dampened paper
towel.  
 5. Carefully place the lid on the
jar to avoid getting jam on the
rim.

Tighten the cap as firmly as
possible.
 6.  Since the jars are hot, use a
towel when tightening lids.

Process 5 minutes, using water
bath method at sea level, 10
minutes at elevations over
1,000 feet and 15 minutes at
elevations over 6,000 feet.

Let jars cool for 24 hours.  

Follow instructions in Labeling
and Storing.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
Follow jar and cap manufacturer's recommendations and instructions
and visit their websites for updates on a regular basis.
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A Simple Approach to Preserving Homemade Foods
To can jam, use the following step-by-step instructions or watch our free ten minute video.
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