Does anyone make their own jams/jellies/preserves?

[TimeforMe]

I am really interested in doing this for Christmas presents this year. Have any of you done this and if so can you point me in the direction of how to begin? What supplies I'll need...good websites.....recipes, etc?

[Nelfamily]

I've been making jams, jellies, etc for nearly 20 years now. The supplies you'll need are:

water bath canner about $20 at any Wal-mart type store

canning funnel, jar lifter, lid lifter- all come together in a package, usually under $10

new canning jars in either half pint or pint size. I all depends on how big of a jar you want to give away. $6-$8 a dozen depending on size- Wal-mart again.

Big Blue Book on canning $10-$15, can find in stores or online. Also go to the local public library- they usually will have a half decent selection, low sugar, county fair winners, etc. Just don't use recipes from before the 70's, they have changed the requirements for safety. Also call your local extension office for a nearby college or university, they have a wealth of information for you including your altitude and how to adjust for it and recipes

an 8 quart pot non aluminum, teflon coated is fine

a smaller pot for sterilizing jars and lids- it can be aluminum

pair of tongs

hot pads or mitts

old towels


fresh fruit, juices, sugar (the real stuff, not splenda unless specified in recipe) and pectin (sure-jell, MCP, the like)

as far as recipes go, let me know what you are specifically wanting to can and I'll send them to you. I have a real good selection to choose from.

Look forward to hearing from you!

Good luck!

[AKL_Megs]

Originally Posted by Nelfamily

As far as recipes go, let me know what you are specifically wanting to can and I'll send them to you. I have a real good selection to choose from.

Look forward to hearing from you!

Good luck!

This is strange, but do you have a cranberry jelly/jam/preserve recipe? Also, can you make jelly/jam/preserves in small batches without canning? I ask because I make Thumbprint Cookies (the sugary/sourdoughy cookies with jelly in the center), and my mom loves cranberry, so I thought this would be a great treat for her!

[Tinker'n'Fun]

I made jams/jellies for both of my children's first birthday parties. I put them in baby food jars. (decorated). I did grape/strawberry. If this is something that interests you, let me know, I will dig up the recipies. There was now boiling to seal etc. They were refrigerator/freezer jams.

Have fun!

[OK!]

My mom makes strawberry jelly every summer from the strawberries they grow in the garden. The strawberry patch pretty much took over the whole garden this year, so there's a LOT of jelly.

[Nelfamily]

I actually surprised myself when I looked to see if I had a cranberry jelly recipe and I did! As far as making smaller batches of jam to keep in the fridge, I wouldn't recommend it, mostly because people tend to forget when something was made and leave it for too long. You can buy the 1/2 cup sized jars ( I believe they are the quilted ones that come that small), and just fill them. That way there isn't that much to open and eat in a short amount of time. Plus jams/jellies will last more than one year if kept cool and dry, and unopened of course. I am including instructions for using a large kettle to water bath the jams in too in case you don't want the expense of a water bath canner just yet. I wouldn't recommend this for anyone wanting to do jam on a larger basis- buy the equipment or borrow it from a friend.

Here's the recipe:

Cranberry Jelly

4 cups cranberry juice
6 cups sugar
1 3oz. pouch Certo liquid fruit pectin

Fill large pot with hot water half full. Place a round cookie cooling type rack in the bottom of pot. Place over medium heat and bring to almost a boil. Meanwhile place another pot of water on the heat. Place jars and lids in it once it has begun to bubble, but not boil. All you want to do is sterilize the jars and lids, not boil them.

Measure juice into a large pot. Cook over medium-high heat til juice warms. Add sugar all at once, stir constantly until it dissolves. Bring to a boil, add pectin, return to a boil, boil for 1 minute exactly. Take off heat. Skim any foam off top of jam. With tongs remove jar from water pouring out all water inside. Put funnel on top and ladle jam into jar leaving 1/4 inch headspace from top of jar. Wipe rim of jar off with clean rag. Take hot lid out of water and place on top of jar. Add ring and hand tighten. DO NOT use wrench to tighten- hand tight is just fine. Place filled jar into pan with cookie rack in it. Turn heat up on pan so it will begin to boil by the time all the jars are full. Fill remaining jars. Once the pot is full, be sure the water level is at least 1-2 inches above the tops of jars. Bring to a full boil if not already there. Set timer for 5 minutes. Put a couple layers of old towels on the counter top. Remove jars when done on to the towels. Let cool naturally. You will hear a popping sound when they seal and the lid will suck down on to the jar. This will make 7 half pints. Or for your size 14 jars.

Sorry if it sounds like I was dumbing it down for you, I just want you to be successful with your endeavor. Enjoy the jam and let me know if you can use other recipes.

[AKL_Megs]

Originally Posted by Nelfamily

I actually surprised myself when I looked to see if I had a cranberry jelly recipe and I did! As far as making smaller batches of jam to keep in the fridge, I wouldn't recommend it, mostly because people tend to forget when something was made and leave it for too long. You can buy the 1/2 cup sized jars ( I believe they are the quilted ones that come that small), and just fill them. That way there isn't that much to open and eat in a short amount of time. Plus jams/jellies will last more than one year if kept cool and dry, and unopened of course. I am including instructions for using a large kettle to water bath the jams in too in case you don't want the expense of a water bath canner just yet. I wouldn't recommend this for anyone wanting to do jam on a larger basis- buy the equipment or borrow it from a friend.

Here's the recipe:

Cranberry Jelly

4 cups cranberry juice
6 cups sugar
1 3oz. pouch Certo liquid fruit pectin

Fill large pot with hot water half full. Place a round cookie cooling type rack in the bottom of pot. Place over medium heat and bring to almost a boil. Meanwhile place another pot of water on the heat. Place jars and lids in it once it has begun to bubble, but not boil. All you want to do is sterilize the jars and lids, not boil them.

Measure juice into a large pot. Cook over medium-high heat til juice warms. Add sugar all at once, stir constantly until it dissolves. Bring to a boil, add pectin, return to a boil, boil for 1 minute exactly. Take off heat. Skim any foam off top of jam. With tongs remove jar from water pouring out all water inside. Put funnel on top and ladle jam into jar leaving 1/4 inch headspace from top of jar. Wipe rim of jar off with clean rag. Take hot lid out of water and place on top of jar. Add ring and hand tighten. DO NOT use wrench to tighten- hand tight is just fine. Place filled jar into pan with cookie rack in it. Turn heat up on pan so it will begin to boil by the time all the jars are full. Fill remaining jars. Once the pot is full, be sure the water level is at least 1-2 inches above the tops of jars. Bring to a full boil if not already there. Set timer for 5 minutes. Put a couple layers of old towels on the counter top. Remove jars when done on to the towels. Let cool naturally. You will hear a popping sound when they seal and the lid will suck down on to the jar. This will make 7 half pints. Or for your size 14 jars.

Sorry if it sounds like I was dumbing it down for you, I just want you to be successful with your endeavor. Enjoy the jam and let me know if you can use other recipes.

Awesome, THANKS! This will be a fun project for a snowy day!!!

[worm761]

This is the easiest recipe for Jam I could find. The jam is really good. I gave a few jars away and they said they would pay for it! This site also includes pictures for those of us that are challenged. I didn't invest in a canner. I boiled them in my stock pot. Same difference.

http://www.pickyourown.org/jam.htm

Oh and the batch is not big at all. It made 8 jars, half pint size.