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:
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.
Follow manufacturers' recommendations
and instructions and visit their websites
for updates on a regular basis.
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1. Clean, seed or pit and clean fruit
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2. Heat water to a simmer
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3. Add sugar
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4. Squeeze and add deseeded lemon halve(s)
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5. Heat until liquid reaches 250 degrees F
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6. Add fruit
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7. Bring to a slow boil for recipe cook time, stirring often.
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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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