Folks would have you believe that making jam is super-hard. It’s not, but you do need the right materials & equipment & good instructions. I whipped up this jam that’s perfect for gifting while my kids were at martial arts class one evening. I even had most of the items on hand. Here’s how:
This is My Jam! Jam
makes 5 12oz jars
- about 1 1/2 C mixed berries (I used a mix of frozen blackberries, blueberries, and cranberries I had in my fridge from my smoothie-enthusiast days.)
- 1 bottle of wine (I used a Missouri Chardonel)
- 5 C granulated sugar
- 2 packets pectin (I have had best results with Certo brand)
- Wash your jars with soapy water & set them out on the counter on a clean towel with lids and rings. For gifts, I like 12 oz or smaller quilted jelly jars.
- In a pot larger than you think you will need (gotta leave room for that rolling boil) combine berries with 1 C of the wine.
- Bring to a boil over high heat, lower to medium-high and simmer for about 15 mins.
- After 15 mins, pour entire mixture into blender and puree until the berries are pulverized. Add a little extra wine to facilitate blending if needed.
- Pour puréed berries & wine back into same saucepan. Add the rest of the wine, and all of the sugar. Stir to combine.
- At this point, I recommend clipping a candy thermometer into the side of your pan, to monitor the temperature of your mixture.
- Bring mixture to a rolling boil over high heat, stirring constantly. Boil for 1 minute.
- Add all the pectin & stir to combine. Continue that rolling boil for 1 minute, or until your mixture reaches about 220F. (Sometimes it will take longer than 1 minute to get there.)
- At this point you will start pouring your jam into the jars. I like to pour the mixture into my large, glass measuring cup and pour from there into the jars, but you could use a ladle as well.
- Fill your jars to the fill-line and immediately cover tightly. If your jam still looks loose at this point, do not despair, as the jam cools it will firm up for you.
- Putting the hot jam into the jars will often pop the seals, but you can also process the jam using a canner for about 5 minutes, if desired.
- Allow jars, processed or not, to cool for 6-8 hrs, or overnight.