Strawberry Rhubarb Jam

Jam can safely be processed in a water bath canner.  This recipe is from the Ball Blue Book.  I got 7 half pint jars from my batch. 

Ingredients:
2 cups of crushed hulled strawberries
2 cups of chopped rhubarb
4 tbsp of lemon juice
1 package of regular powdered pectin
5 1/2 cups of sugar
Optional:  Pat of butter to reduce foaming

Directions:

1:  Get your canner ready and let your jars be boiling while you are getting everything else done.  Get lids simmering in hot water
2:  In a heave stainless steel pot, mix strawberries, rhubarb, lemon juice and pectin and butter if using.  Mix well and bring to a boil over high heat.  Should be a boil that can't be stirred down.
3:  Add sugar all at once and return to a boil.  Boil hard stirring constantly for 1 minute.
4:  Remove from heat and skim off any foam.
5:  Ladle into hot jars.  Place lids on jar and tighten down.
6:  Process in water bath canner for 10 minutes
7:  Remove lid and let sit for 5 minutes
8:  Place jars on counter to cool for 24 hours
9:  Lable and store in a cool dark place.

Blackberry Jam

I just finished making some yummy Blackberry Jam.  Jam can safely be processed in a water bath canner and it is a real easy project for those of you that are just learning to can.  I am giving you directions for making jam with powdered pectin, but if you want to use liquid you will find directions in every box you buy.

What you need:                        
Ingredients: for Sure-Jell less sugar
5 cups of crushed berries
4 cups of sugar
1 box of pectin
Pat of butter (to reduce foaming)
Yields approximately 7 cups

Ingredients for regular Sure-Jell
5 cups of crushed berries
7 cups of sugar
1 box of pectin
Pat of butter (to reduce foaming)
Yields approximately 9 cups

I made some of both. 

Directions:

Get your water bath canner and all utensils ready.  Boil your jars and prepare lids per manufacturer instructions.

Measure out your sugar in a bowl and set aside. 

Wash your berries and remove all stems and leaves. 

Shown here, I am using my Squeezo Strainer to 
remove all the skins and seeds from my 
berries.


Mash your berries.  I use a Foley food mill and run mine through it if I am only doing one batch of jam.   It gets rid of most of the seeds.   If you want seedless you can put it through a small metal strainer  after you run it through the food mill.  I did one batch this way and it turned out real good.  If I am doing a lot of berries I use my Squeezo Strainer.  It does a wonderful job getting rid of seeds.

Put your crushed berries in a heavy stainless steel pot.

Mix pectin with about 1/4 cup of sugar from what you measured out and mix in with the berries.  Add a small pat of butter to reduce foaming.

Bring to a full rolling boil over high heat stirring constantly.  Make sure it is a boil that can't be stirred down.

Add the sugar while stirring quickly.  Bring back to a full boil and boil 1 minute.

Ladle into hot jars. 

Clean the rim with a damp paper towel dipped in white vinegar.  Put on lids and rings and tighten down.

Put into the water bath canner and process for 10 minutes.  Adjust time if you are at a higher elevation.

Remove jars and place on a towel to sit for 24 hours.  Label and store in a cool, dark place.

 

Of course if you want to just mash them and leave in the seeds, it works great that way too.

Here's a photo of some I made leaving the seeds in.

 

Canning Safely

Meats and all other Low-Acid foods must be pressure canned.  This picture

just shows you a few samples, but for your family's safety, Use a pressure canner on ALL LOW-ACID FOODS.

 

You hear from people everyday telling you that my grandma canned green beans for hours in a wash tub, or my grandma canned her meat in a water bath but just made sure to keep it boiling for at least three hours. Yes, I know that they did, but that DID NOT MAKE IT SAFE TO EAT. A water bath canner will never reach a temperature above the boiling point of 212 degrees no matter how long you boil it. This is NOT HOT ENOUGH TO KILL THE BACTERIA THAT CAUSES FOOD POISONING. You MUST USE A PRESSURE CANNER, it reaches a temperature of 240 degrees and will kill all the bacteria and microorganisms that are so dangerous to your family. Canning can be a great joy and something you can pass down to your children and grandchildren, but I urge you to can safely...for those you love. Sending hugs and prayers...Kat