2 1/2 pounds of raspberries (approximately 8 cups), gently washed
1 1/4 pounds of white sugar (half of your fruit)
1 lemon, juiced
1 packet liquid pectin (half a box)
Bring your canning pot to a boil. Clean and prep your jars. Bring your lids to a simmer.
Pour the berries into a large, non-reactive pot. Add sugar and stir to combine. Bring up to a simmer, stirring until the sugar is completely dissolved. Once sugar is dissolved, bring the heat to high and let the fruit and sugar boil, stirring frequently.
After about 15-20 minutes of cooking, when all the berries have broken down and the bubbles look thick and viscous, add the lemon juice and the pectin. Bring to a rapid boil and allow it to boil for about five minutes.
Fill jars, wipe rims and apply lids and rings. Process in a boiling water canner for 10 minutes (start time when the water returns to a boil).
When time is up, remove the jars from the pot and let them cool. Store in a cool, dark place for up to a year (although I don’t think that it will last that long).
10 cups fresh blueberries (washed and any stems removed)
4 cups raw cane sugar
1 packet sure gel low sugar jam
1 tsp cinnamon
1/2 cup water
1/4 cup lemon juice
Rinse blueberries and place into a heavy bottom pot (I used a 5 qt pot) and add in 1/4 cup of white sugar mixed with the package of pectin and lemon juice. Slowly bring to a boil while stirring constantly. Once boiling add in remaining sugar and cinnamon all at once. Keep stirring constantly and bring back to a rolling boil. Boil for one minute and then remove from heat and place into sanitized mason jars (fill up to a 1/2 inch from the top of the jar – this is where a jar funnel comes in super handy) . Carefully wipe off any spills and place lids and rings on the jars. Use your tongs and place filled jars back into the large pot of hot water, bring to a boil and let boil for 10 minutes. Remove jars with the tongs and let dry on a cooling rack undisturbed overnight.
6 cups chopped strawberries
two boxes powdered pectin
1 ½ cups honey
2 Tablespoons fresh lemon juice
Wash and sterilize six half pint jam jars. Boil the flat parts of the lids in a small pot and keep at a low simmer.
Mash the berries with a potato masher and place in a large heavy bottomed saucepan.
Add the pectin, stir with a wooden spoon, and place on a burner over high heat and bring to a rolling boil. Stir and boil for 1 min.
Remove from heat and add the honey and lemon juice and mix well. Return to heat and bring to a boil again, stirring occasionally. Boil for 5 min, stirring constantly.
Remove jam from heat and let sit for a couple of minutes, stirring occasionally. It will thicken slightly. Ladle jam into hot jars, then place a flat lid on jars, and add screw rings.
Immerse jars in hot water bath, and boil rapidly for 8 min. Remove from bath and place on a towel on the counter to cool.
6 cups of smashed blueberries (you’ll need 8-10 cups of unsquashed berries to equal this amount)
4 cups sugar
3 tablespoons classic pectin powder
zest and juice of 1 lemon
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
Prepare a canning pot and 3 pint jars. Place 3 lids in a small saucepan and bring to a bare simmer.
Pour the smashed berries into a low, wide, non-reactive pot. Measure out the sugar and whisk in the powdered pectin. Add the sugar and pectin mixture to the fruit and stir to combine.
Once the sugar is mostly dissolved, place the pot on the stove and bring to a boil. Cook at a controlled boil for 10 to 15 minutes, until the fruit begins to look thick and any foaming has begun to subside.
Add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook until it passes the plate test, or until the drips hang off the spatula in thick, sticky rivulets.
Remove jam from heat and funnel into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
Once jars are cool enough to handle, remove rings and test seals.
Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and used promptly.