Jamming & Canning!

Today, I attempted two things for the first time - making jam and canning.

I was a little nervous to say the least.  Do I know how to make jam?  No, not really.  Do I know how to can?  No, not really.

But, I watched a TV show all about it!

Armed with my detailed notes, I hit the kitchen and to my surprise & delight, making jam and canning is easy and rather gratifying.  In fact, I think I accomplished both in about an hour.

Since, I did not know if canning was something I was going to be into, I did not buy any canning equipment (which is readily available at any large grocery store & even Walmart).  Instead, I did what any self-respecting cook would do, I Macgyvered it.

For the record, you need 4 cups of Berries to make the jam, I started out with 4 cups of fresh Blueberries and after blending it, had 2 cups. So I added an additional 4 cups of frozen Blueberries, to get to the 4 cups required for this recipe.  Don't be afraid to improvise.

Canning Equipment:

• 9 Half Pint Canning Jars
• 1 Large Pot with Pasta Strainer Insert
• 1 Large Pot
• 1 Medium Pot
• 1 Funnel
• 1 Ladle
• 1 pair of Rubber Tongs
• 1 Cutting Board
• 1 pair of Ove' Gloves
• Additional Oven Mitts
• A friend/helper

Blueberry Jam Ingredients:

• 6 cups Blueberries (yields 4 cups blended)
• 7 cups Sugar
• 1 pack of Pectin 

Jam Directions:

1. Using a food processor or Vitamix, pulse/blend Berries
2. If using a Berry with seeds, using a spatula, push blended Berries through a wire sieve to remove seeds
3. Add Berries to large pot and slowly stir in Sugar until it is fully dissolved
4. On high heat, bring to a rapid boil
5. Quickly stir in Pectin & bring back to rapid boil, stir for 1 minute, remove from heat
6. Told you it was easy!

Canning Directions:

1. Put the glass canning jars in the pot with the strainer, fill with water & bring to a low boil, turn down & cook for 5 minutes
2. In the medium pot, add lids & rings, fill with water & bring to a low boil, turn down & cook for 5 minutes
3. Using the rubber tongs, remove jars and set on cutting board
4. Keep water cooking in pot with strainer
5. Using the funnel & your helper, fill each jar with jam - it will take about 2 to 3 ladles to fill each jar, leaving a slight gap at the top about 1/4"
6. Clean any jam residue from lip of jars using a wet paper towel
7. Using a butter knife, poke around jam to remove any air bubbles (air is your enemy)
8. Remove lids & rings from hot water as needed to ensure they stay warm, put on just fingertip tight
9. Return jars to the pot with the strainer and boil for 5 minutes
10. Remove jars from water, keep on counter to cool until all lids pop (about 12 to 24 hours)

You know when your lids are sealed because they will not give in when pressed upon.

You now have your very own freshly made jam that you can enjoy for the coming months!

Cheap, easy, what more could you want?

Go Canning!
The Hoff