A easy strawberry blackberry jam recipe that can be modified for any type of soft fruit. Last year we had a huge strawberry harvest and I decided to make some preserves with some left over blackberries from the year before. So I dumped my berries into a pot and started them on low heat
I grabbed a couple of jars of pectin, there are recipes on the inside of the label
I measured the required amount of pectin and dumped it into the berries
I slowly brought the mixture to a boil
I put the lids on simmer
I got the berry mixture to a rolling boil and skimmed off the scum every so often
I dumped in the specified amount of sugar
and brought it back up to a boil one last time
I assembled the required tools,
I used the funnel to fill the jars, leaving the required head space
using a paper towel I wiped down the rims of the jars good
Using my magnet I grabbed a lid from the simmering pan and positioned it on top of the jar
hand tightened a lid onto the jar
and set them in the water bath and brought it to a rolling boil for 15-20 minutes
I pulled them out and draped a towel over the jars to keep any cold drafts from hitting the jars and creating thermal shock that could cause the jars to break
all ready for the pantry
You boiled the lids but do you have to boil the inside of the jars before you add the jam to kill bacteria?
Yes, if I am water bath canning I boil the jars, when I pressure can I just fill clean jars because the temps and processing time sterilizes the jars during processing, some people have mixed opinions on this though
Looks very good. I bet you save so much money making your own instead of buying each jar.