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Old 03-19-2006, 04:09 PM   #1
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Making Jam

Hi im thinking of making some jam as i have quite alot of fruit mainly berry types in my freezer from picking in my garden last year,

i have never done jam before, so im not sure how to make it & what other ingredients i need..like the type of sugar ?
& do i need to buy a thick copper pan for making jam?

whats the best thing to preserve the jam into after?, do i have to steralise the bottles ?

& how do i seal the lids ?
thank you

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Old 03-19-2006, 04:20 PM   #2
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debbie, here is a great site for you on canning. www.homecanning.com I'm sure you will find out everything here.
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Old 03-19-2006, 04:54 PM   #3
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thanks thumpershere2 for that great link

ive allways thought id need a copper pan for cooking the fruit, proper jam sugar for sweetness

is vaccuming the lids hard to do ?
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Old 03-19-2006, 05:02 PM   #4
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When you put the hot jam into the jars and put the lids on (remember not to overtighten) the heat will seal the jars and as they cool they will vacuum themselves tight. Its as simple as that.
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Old 03-19-2006, 05:12 PM   #5
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oh wow ty Alix, it all makes sense to me now, i just wanted to make sure i would be doing the right thing before i make a start on it
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Old 03-19-2006, 05:17 PM   #6
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This is my favorite online canning reference.
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Old 03-19-2006, 06:05 PM   #7
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Thanks Alix for that link, ive added it to my favorite list
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Old 03-19-2006, 07:06 PM   #8
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Another great resource is the Ball Blue Book. It is the canning bible. You can usually find it wherever you buy your canning supplies, but you can also get it in book stores and online. Here is a page where you can find it.
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Old 03-19-2006, 07:32 PM   #9
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To make strawberry jam I use:
6 C crushed strawberries
4 C sugar
Allow to set for a couple hours or overnight
Cook and stir constantly on high for a few minutes and add 2/3 C fresh lemon juice. Jams burn very easily so you must stir all the time.
Cook until the jam slides off a spoon. Fill pt mason jars to 1/2" put on lid and ring.Buy a funnel to make it easier to fill without spilling. Wipe the top of the jar as it will not seal properly if there is any jam on the rim. They will make pop sound when sealed.

I am a non user of Certo or Sure-Gel. I use a similar recipe for peach, plum, berries or a combination. In peach jam I sub one cup of honey for a cup of sugar.

You can use most any heavy bottom pan. I use a 10-12C stew pot.
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Old 03-20-2006, 06:14 AM   #10
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Thank you GB & Swann for your replies,

this might sound like a stupid question, but what do you mean by a ring?
can i not use jam jars that have once had jam in from the super markets & use those lids ?
or are their shops that supply what i need for making jam in ?
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