Our blueberry bushes are done producing, so we are making jam with the last of the fresh berries.
This is an easy project for the kids to do (with supervision). They will also each be entering a jar into the county fair next month.
Using the COOKED RECIPE, follow the directions on the package of pectin. All you need is 5-6 cups of berries, sugar and pectin.
Place your new (never used) lids (not the rings) in a pan of hot water on the stove so they will be very hot for sealing.
Using a funnel, ladle the jam into the jars.
Use a clean towel or paper paper towel to wipe the rim of the jar to remove any residue, the jar rim MUST be perfectly clean, otherwise it will not seal.
Place a hot lid on the jar.
Place a ring around the lid/jar tightly.
Immediately flip the jar upside down.
I let them sit like this overnight, but I have read that 30 minutes is sufficient.
Flip the jar back over and put your finger in the middle of the lid. If it pops up, the jar is not sealed. If it is not movable then you know it is sealed. For any jars that don’t seal, refrigerate and eat as soon as possible.
Disclaimer: canning websites and books don’t recommend this method; they recommend you use a full hot-water bath for canning jam.
Jams are high in acid and high in sugar which slows the growth of bacteria.
All other foods need to be processed in a hot water bath or a pressure cooker.
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Dineen says:
I like your disclaimer. That’s the way I learned to can jam and it’s certainly more easily done than the way my mother did when I was small: with pouring molten wax over the hot jam to sea it. My mother rarely had to deal with moldy jars and this method tops it in creating a sterile seal.