HOW TO MAKE JAM
ripe on the cane
to a boil (caution!)
|2 cups perfectly ripe berries,
2 cups granulated sugar
|2 cup measure
one gallon pot with lid
two pint mason jars with lids
1/2 gallon stainless steel pot
thermometer, reads 120 to 240 F (-10 to 110 C)
|1) Pick a pint of fresh
berries, fully ripened.
||8) Place the stirred
mixture of sugar and berries on the stove, add a thermometer and apply
medium heat with stirring.
|2) If necessary pick
through the berries to remove less than perfect berries, leaves, stink
bugs, etc... (;-)
REQUIRES CAREFUL ATTENTION!:
9) Bring the mixture to a boil. Reduce the heat and heat until the "oily" liquid rises to near the top of the pot.
DO NOT BOIL OVER!
|3) Place the Mason jars
with lids and rims in a gallon pot. Add an inch of water to the
bottom, cover securely, bring to a boil for 10 minutes.
||10) The temperature should
be 104 C if the proportions of sugar and berries was correct. If
the temperature is less than 104 C, you may add sugar tablespoon by
tablespoon full until it does
boil at 104 C. Be aware that boiling sugar solutions will burn
you quickly and seriously!
|4) Pour the berries into a
Measure an equal volume of granulated sugar to the berries you have (one pint in this case).
||11) CAUTION: BOILING HOT JAM!:
With great care (again, this boiling mixture can burn the heck out of you!) pour the boiling hot mixture into the sterilized jars. A canning funnel (not used here) makes for less mess. My canning funnel is aluminum, and because of the acid of the jam, I choose not to use it.
|5) Pour the sugar over the
||12) Immediately cover the
boiling hot jam with a sterile lid, secure lightly with a rim.
Allow to cool about 10-15 minutes. The lid will pop down.
|6) With a stiff whisk,
thoroughly mix the sugar into the berries. Stir into the corners
of the pot to wet any pockets of sugar hiding there.
||13) Several minutes after
the lid has popped down, gently swirl the jar to see that the vacuum
created holds tightly. If the lid does not pop up, tighten the
rim, and gently invert the jar. The purpose is to ensure
sterilization of the lid with the still hot jam. If you invert
too soon, jam leaks out...
|7) The mixing should draw out juice so that the entire mixture becomes wet.||
||14) When the jars have
cooled enough to hold in your hand (about 30 minutes?) turn right
Remove the rims and clean off any jam that may have leaked out. Replace the rims and label with the date made and fruit used.