Jamming is a tradition that Ive carried on into my adult life.
I love its sweet and tangy flavors together.
I gift them to friends and family throughout the year.
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Plus, they are a taste of sunshine from my pantry in the winter months.
Scale the recipe in half for a smaller batch.
I like to use either a jam potknown as a maslin panor a 9-quart Dutch oven.
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An 8-quart stock pot will also work, if it is heavy-bottomed.
Fresh vs.
But you could buy frozen fruit for jamming!
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Thaw it in the refrigerator for about 24 hours before you plan to make the jam.
A little bit of acid helps this process along.
It also offsets the sweetness of the sugar.
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For lower acid fruits, add more lemon or lime juice, or a mixture of both.
Avoid using sweeter citrus like oranges, which isnt acidic enough to do the job.
Chunky vs.
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Smooth Jam
The texture of jam is a matter of personal taste.
For a chunky jam, cut the fruit into bigger pieces.
For a smooth jam, use an immersion blender to blend the fully cooked jam directly in the pot.
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Youdo notwant to splatter hot jam.
It will burn you!
Hot jam is about 220F.
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Why Can This Jam?
Tools for Making Jam and Canning
Picture yourself making more jam?
Investing in the proper tools will help you make jam safely and efficiently.
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Luckily, they are relatively inexpensive.
Oh, and jam making is a stickysometimes messytask.
My aunties always lined the countertops with clean kitchen towels for easy cleanup.
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Its easier than wiping sticky jam off the countertops.
They threw the dirty towels in the wash and that was that.
The kitchen towels also make for a soft landing spot for the hot jars to cool.
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Use a large wooden spoon to stir everything together.
Let the fruit sit and macerate in the sugar and lemon juice for 1 hour.
This will draw out the juices from the fruit.
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If your peaches and pineapple were frozen and thawed, dont drain and discard the juices they release.
Add them to the pot.
You dont have to macerate the thawed fruit.
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Use dish soap and hot water to wash 10 (8-ounce) canning jars, lids, and bands.
Set the jars upside down on a drying rack and place the lids and bands in a large bowl.
I like to use the countertop right next to my stove.
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Lay out two large clean kitchen towels on the countertop.
Dampen a couple of clean dish rags or paper towels.
Youll use them to wipe the jar rims clean after filling them with jam.
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The jars go in right side up, fully submerged.
Place it on a back burner so that its out of the way.
Keep the jar lifter close by.
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Give the fruit a stir.
Some liquid should have been released.
Place the pot over medium-high heat, and bring it up to a boil, stirring every few minutes.
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Wear heat resistant kitchen mitts and use the largest wooden spoon you own.
The jam bubbles and splatters as it cooksitll burn you if youre not careful.
Once the jam comes to a boil, reduce the heat to medium.
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Youre looking for 220F.
As the jam cooks and climbs in temperature, it will go through a couple of stages.
At first, foam will form and the jam will boil up the sides of the pot.
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When its about to reach 220F, it will burble like hot lava, so be extra careful!
Your jam is now ready to can.
The jam should be thick, glossy, and not run down the plate when you tilt it.
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Place the empty jars on the prepared kitchen towels on the countertop.
Place the funnel into a jar.
Use the ladle to fill the jar with jam until it is 1/4 inch from the rim.
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Place a lid on the jar, then screw on the band.
Fill and seal the remaining jars.
Move the hot water bath canner to a front burner and crank up the heat to high.
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When the water boils, turn the heat down to medium-low.
Use the jar lifter to carefully lower the filled jars into the hot water bath.
When all the jars are in, let them boil for five minutes.
The jars should be fully submerged.
Turn off the heat, then let the jars sit in the hot water bath for 5 more minutes.
Use the jar lifter to transfer the jars onto the prepared kitchen towels on the countertop.
If the bands have loosened, dont retighten themit will interfere with the sealing process.
Let the jars cool for 12 to 24 hours.
Once the jars are fully cooled (never before!
Remove the bands from the fully cooled and sealed jars.
Wash the bands and jars under running water to remove any traces of sticky jam.
Dry the jars with a clean kitchen towel and apply labels (with the name and date!).
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