Jam

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Here's how I do jam. I usually make several batches in the summer time when fruit is in season around here and then give the jars away as gifts at Christmas time.

Raspberry Jam (makes about 9 cups)
1 box of Sure Jell (ingredients dextrose, citric acid, fruit pectin)
4 pints berries
7 cups sugar

Equipment you'll need:
jars, new lids, screw bands**
**I buy a box of twelve 1/2 pint (8oz) decorative jars, lids, bands and labels for each batch of jam
measuring cup (dry and liquid)
large pot
small sauce pan to sterilize lids
turkey roaster with cooking rack inside to raise jars above the bottom
large spoon
laddle
tongs to remove hot jars and lids
saucer to catch drips when filling jars

I follow the directions on the Sure Jell insert for cooked jam, but I use the inversion method instead of a boiling water canner. Once the jars of filled, I turn them over on their screwed down lids for 5 minutes then turn them back upright.

It's important to pre-measure all ingredients and get jars and lids sterilized before your ready to start cooking The actually cooking of the jam goes quickly. You can sterilize jars a couple of different ways. I wash mine, put them upside down on a wire rack inside a turkey roaster bottom, fill the pan with 1 inch water and let it boil. The steam goes into the jars and sterilizes them. I put the lids in a separate sauce pan and bring them to a boil then turn them off and let them sit there while I make the jam.


Directions:
Crush berries and seive 1/2 of the pulp to remove some seeds, if desired. I don't.
Measure out 5 cups of crushed berries and place in large pot.
Stir in one box of Sure Jell. Add 1/2 tsp butter or margarine to reduce foaming, if desired. I don't.
Bring mixture to full rolling boil (ie. doesn't stir down) on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil for exactly one minute, stirring constantly.
Remove from heat, skim off foam with a spoon.
Ladle quickly into prepared jars, filling to 1/8 inch from the tops.
Wipe jar rims and threads. Cover with lid and screw band tightly.
Invert jars for 5 minutes on heat resistant surface. Turn back upright.
Jars lids will make a little popping noise when they seal and the "button" in the middle will depress downward. If they don't after cooling completely, then the jars aren't sealed!