This is essentially part two of “How to make great jam”. I have included a slew of pictures that show step by step what you may experience, in order of the experience.
I would like to mention that although the recipe provided yesterday was for strawberry jam, it can be adjusted for ANY berry! Different fruits have different natural pectin levels, but as far as berries go, they are all similar in that, as well as the fact that they vary in natural sugar content. So if anyone tells you to measure EXACTLY, DON’T WORRY ABOUT IT! Don’t put that pressure on yourself. If you have really sweet fruit and you use the exact amount of sugar, your jam will be too sweet.
There is an easy way to fix your jam if you end up with syrup instead of jam. Reprocess the jars. Or dump them back into the pot and cook it a bit more. That may result in a darker jam, but it will firm up. But before putting yourself through that, you can do a jelling test. When you are finished boiling up your jam, give it a few minutes and put your metal spoon in there. If the jam is slow to come down your spoon and drips off more in globs than thin drips, then it will set. If it’s still runny, just boil it for another minute and then jar and process your batch.
So if you decide strawberry isn’t your thing, or maybe you feel like trying blackberries because they’re super cheap right now, just substitute the same amount of berries! That is truly it – that simple. I made 4 berry jam this morning (pix below) and used about 2c strawberries, 1c blueberries, scant 1c raspberries and 1c blackberries. It was probably more like 2.5c strawberries because I was scooping it in with my measuring cup, rather than really measuring. But it turned out fabulous.
Please take a moment to click on each picture for more details. Happy canning!!