Monday, April 9, 2012

Homemade Jam or Jelly

While cleaning out my stockpile a few weeks ago, I discovered a few jars of Pear Butter and Carmel Apple Jelly I made last year. I decided to post them for sale on a local yard sale and swap meet site. Within minutes, all the jars were sold and I had many requests for more. I spent the next few days trying to keep up with orders. Homemade jam and jelly is easy to make and very satisfying. I love the look of homemade jelly in jars. It is so pretty! When fruit is out of season, I happily used canned fruits and sauces. They work just fine and make flavorful jelly. I hope when you find out how easy it is make homemade jam and jelly you will give it a try.

Homemade Jam or Jelly

8-9 Canning Jars with rings and lids
4c. Fruit, pureed
1 package fruit pectin
2 T. Lemon Juice
cinnamon or other spices to taste
6c. sugar

Preparing the jars:
Put jars, lids and rings in a large stock pot. Fill with water. Bring water to a boil. Boil for 10 minutes. Carefully remove jars, lids and rings from the pot carefully. Keep water boiling

Preparing the Jam:
Mix 4 cups pureed fruit, 1 package pectin, 2 T. Lemon Juice and spices in a medium pot. Allow to sit for 10 minutes with no heat. (This is key in getting the jelly to "jell".)
After 10 minutes, heat to boiling, stirring continually. Add 6 cups sugar all at once. Continue stirring and return to a boil. When jelly comes to a rolling boil, boil for 1 minute. Remove from heat. With a metal spoon, skim the foam off the top of the jelly. Ladle hot jelly into hot jars. Wipe the rims of the jars clean. Attach lids and rings tightly. Return jars into the boiling water. Water should cover the jars completely up to an inch over the top of the jars. Boil the jars for 10 minutes. Carefully remove jars from the water. As the jars cool, you will hear the lids make a "pop" sound. This is a sign the jars have sealed properly. Store jars for up to a year. Enjoy!