Thursday, September 15, 2011

Jam Project

Two Bags of Frozen Raspberries

3 or 4 Plums, Peaches or Pears.

One box of Sure Jell Pectin

6 Pint Jars (they come in packs of 12, so we can split them)

Lots of Sugar (but not too much, we are doing low-sugar jam)

One orange or lemon for juice and rind

Estimated cost:

Raspberries $8
Pears/Peaches/Plums $2
Sure Jell $2.50
Sugar $3
Orange/Lemon $1
Jars (if halved) $4
Total: about $20

Put berries in a large pot and break them down. Cut up other fruit and add it and sugar. Once boiling, add pectin and lemon juice bring again to a boil. When the mixture has reached a "syrupy" consistency, and coats a metal spoon, then it is ready to be canned. Pour (Carefully!) into the sanitize jars till 1/4 inch from the rim. Wipe rims and put the lids that have been warmed in almost boiling water then tighten the ring to ALMOST completely shut, leave a little wiggle room. Put the jars into a boiling water bath till they are submerged, and leave for 25-30 min. Carefully- remove jars and tighten lids. When you hear popping, you know the lids are sealing correctly. Jam has a shelf life of 2 years, and if opened and refrigerated, 2 weeks.

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