Making Jam
When canning jam, we want to bring out the natural pectin which is the
thickening agent, rather than adding store bought pectin.  The pectin can
be forced to react using citrus juice plus sugar to further sweeten the fruit
and provide an additional thickening agent. We make most jams using this
procedure, regardless of the fruit:
Click here to find out more about our  
Technical Guide, If I Can, You Can!™ It will
provide you with simple, step-by-step
instructions for canning with each step
illustrated using photographs.
Our canning
techniques follow
USDA guidelines.  

We use this guide
when recommending  
processing times and
methods.

For more advanced
canners, the USDA's
guide is a bit
technical, but makes
a very handy tool for
the library.
For canning use the following techniques:
Canning Jams.
Processing with a Water Bath for 5 minutes at 212 degrees.  
For elevations above 1,000 foot level see Altitude Time Adjustments.
After processing, remove from boiling water and place the jars on a towel, separated by 1” to cool
naturally as quickly as possible.
Labeling and Storing
Click here to go to jam recipes
Return to Main Table of Contents for other recipes and canning information
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© 2004 David G. Blackburn
Follow manufacturers' recommendations
and instructions and visit their websites
for updates on a regular basis.
1.  Clean, seed or pit and clean fruit
 2.  Heat water to a simmer
3. Add sugar
 4. Squeeze and add deseeded lemon halve(s)
5. Heat until liquid reaches 250 degrees F
 6. Add fruit
7. Bring to a slow boil for recipe cook time,
stirring often.
 8.  Check to make sure liquid resembles a thick
syrup by placing on a plate, letting it cool then
turning it slightly.
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Video 1:
Making and Canning Jam
and Infused Fruit
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