You'll want to make sure that you have 8 cups of unmashed-whole fruit so that you end up with 6 cups of seedless juice.
Place the bags in a sink with cold water, it helps to put a plate on top of them to sink the bags into the water a bit more. Sometimes water gets in the bag, this can be ok. This can take an hour or so.
Once the berries are defrosted get the canning pot filled 2/3 high with water and place the jars in the pot. You'll need to either fill the jars with water or use a pitcher to fill them so that they won't float when you drop them into the pot. Turn the heat as high as possible and get it boiling. Place a spoon in the freezer, this makes sense later.
Use the food mill to strain the seeds out of the berries. If you end up with more than 6 cups just pour the extra into jars to be used as syrup for pancakes or add to lemonade. Just be sure to only cook 6 cups of juice. Add the juice to a large stock pot. Place on the stove and turn the heat to high.
At this point you'll want to get a small saucepan with water and turn the heat to medium/low for the lids.
Mix 8 tablespoons of pectin with 1/4 cup of sugar in a bowl. While stirring, add the pectin mixture to the juice. Make sure to stir the juice often so that the bottom doesn't burn. Get the juice to the point of boiling so that you can't stir the boil away.
Add the remaining sugar (6 3/4 cups) to the boiling juice and stir constantly so that the sugar doesn't clump. Bring to a hard boil and boil hard for 1 full minute. Don't forget to stir often! You may want to cover with a lid to prevent splashing.
At this point prepare your workstation for canning and get your lids into the saucepan with water. You'll need a cutting board to place the hot jars on the counter, a ladle, a damp papertowel, the magnetic lid lifter, and the jar lifter. You will need to lift your jars out of the boiling water as well.
Once it has boiled get your spoon and get a small amount in it and wait for it to cool to room temperature. Lift the spoon and if the jam doesn't drip off then it's ready to can. If it drips off then add more pectin and boil hard for another minute.
Get your ladle and jar lifter. Lift a jar out of the large canning pot and empty the water into the sink (this is because if you pour it into the pot and then add the jam the water level will get too high) and fill it to 1/2 below the top of the jar. Usually the first line in the jar is a good indicator. Wipe the top with the paper towel, get lid from the saucepan with your magnetic lid lifter and place on the top. Get the ring and screw on until just tightened. Yes, your fingers will sting, just work fast.
Use the jar lifter and place in the canning pot. Repeat until there is no jam left in the pot. If there are no more jars then it's ok to use another jar, this will just sit to room temperature and go directly into the fridge.
Lower the jars into the pot and once it starts boiling then begin counting the processing time. For high altitude it's 10 minutes. After 10 minutes turn the heat off and use the jar lifter to bring the jars to a cutting board to sit. Bring to room temperature. DO NOT shake the jars or turn them over. If they are disturbed they don't set properly. After a few hours check the lids to make sure they all sealed. Any unsealed jars go into the fridge for immediate consumption. Processed jars can be stored in the pantry.
Don't forget to write the date the jam was made and what kind it is.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (80g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 27921.8mg||963 %|
|Potassium 6.3mg||0 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.5g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 26
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!