9 months ago
Last edited at 4:30PM on 6/22/2013
When I make jam or jelly I use equal parts of juice and sugar. So if I have 5 cups of juice I use 5 cups of sugar. Then I cook it on the stove till it gets thick. You can tell when it ready by dipping a spoon in the mixture hold it over the pan and watch the drops come off the spoon. When one drop starts to pull another drop with it your jelly or jam is ready. Then I put it in clean pint jars. I have a pot of boiling water on the stove and taking tongs I dip the pint jar in the boiling water, drain the water out of the jar. Put it on a small plate, fill your jar up to the top with your jelly or jam (only fill the jar up to the bottom of where you put the lid on). Then you take your ring and lid put then in the boiling water, remove from water with the tongs, place the ring and lid on your jar, using a dish cloth tighten your lid down and sit it off to the side. Don't put your filled pint jars where a draft, or wind will blow on them. When you are finished filling up your pint jars place a dish cloth over the top of them. Let them set, and you should start to hear them sealing. It sounds like a ping noise. That means your jars have sealed themselves. When they are cool, place them in your pantry and you will have yummy jelly or jam for the whole year. The best place to look for instructions on how to preserve jams, jelly, fruit, and vegetables is a book called The Ball Blue Book. You can find this book where ever home preserving/canning jars are sold, Walmart, Menards, Rural King are a few places that have it. My grandmother and mother taught me how to make jams and jelly and how to preserve vegetables and fruit. It can be hard work, but it's worth it because you know what's in the things you make. And they always taste good. Don't worry if your jam or jelly doesn't get firm in the jars, you can always use it for pancake syrup. Good luck with your jam.