Jam it up!

Perhaps my most favourite part of homesteading is making Jam. It is one of those traditions that makes me feel so connected to the homesteaders of the past. I make my jam the old fashioned way without the added pectin. Most recipes found nowadays online or in cookbooks list pectin as an ingredient. Making jam without added pectin requires a longer cooking time but to me it's worth it when you consider costs both to buy the item in the store and for the packaging requirements.


Here's the two recipes I made this year:

I have listed the recipe and the canning process separately.

Strawberry Jam (makes about 8 250 ml jars)

8 cups of crushed (hulled) strawberries
4 tbsp of lemon juice
6 cups of sugar

* follow directions listed below

Blueberry/Strawberry Jam

3 cups of crushed blueberries (frozen is okay)
3 cups crushed (hulled) strawberries
3 cups of sugar
1 1/2 cups of light corn syrup
1/3 cup of lemon juice



Blueberry Strawberry Jam on the stove top

Cooking Directions

In a large deep, stainless steel saucepan combine ingredients and bring to a boil, stirring constantly. Continue boiling, stirring frequently until the mix condenses and begins to gel.

You will know it has gelled when a small amount on a plate placed in the freezer becomes gelled after 5 minutes. If it's still slippery keep boiling for a few more minutes. This boiling down process can take 40 to 50 minutes. My experience has been closer to 40, but during that time you are washing your jars, boiling them to sterilize and preparing your canner but DON'T FORGET TO STIR YOUR JAM FREQUENTLY



Canning Directions

When ready pour hot mixture into hot jars. Wipe the rim of the jars so jam will not interfere with seal. Heat up your lids (not boil) and without touching underside with your fingers (use a fork) place the lids on top and twist the screw tops on until finger tight.

Place in canner, with at least 1 inch of water over the top of the lids and bring to a boil. Once water is at a rolling boil, place on your lid and set timer for 10 minutes.

After ten minutes, turn off heat and let sit for five minutes. Use tongs to remove jars keeping the jars upright, DO NOT TILT JARS or it will effect the seal. Leave any water on top of the jars, it will evaporate. If you touch the lids now it will effect the seal. Place in a cool place with a tea towel over them so the jars will not be caught by a draft. Do not move for 24 hours. Then label and store in a cool, dark place.

I highly recommend you buy or get a book out of your library that will go through the process step by step. Other foods have different canning methods so please check before attempting to can something new. Botulism is a real concern among canners but once you know the safety precautions you should have no troubles.



One book I reccomned and use all the time is Ball's Complete Book of Home Preserving. This book has over 400 recipes and goes through everything step by step.