Apparently, yes! I can can! Thanks to my beautiful teacher, Miss Holly Larson, I successfully canned by first batch of jam. Not only was this my first batch, but it was fresh picked from the vine and boiled down into sweet deliciousness, sealed tight, and tempting my taste buds in less than three hours. With the right equipment, a bit of time, and some fresh berries…you can have delicious, homemade jam in no time. Just remember, “Yes, I can!”
Large stock both with metal rack for cans to rest with lid
Canning funnel for pouring
Canning jars with ring lids
Ingredients (makes 8 jars of blackberry jam)
8 cups fresh blackberries
3 Tablespoons (1 box) pectin
4.5 cups sugar
3. In a separate large soup/stock pot, place fruit with pectin and ½ cup sugar. Over medium begin to mash and bring berry mixture to a boil continuing to mash. About 10 minutes.
4. Once the mixture gets to a rolling boil that cannot be stirred away. Add the sugar and stir in for exactly 1 minute. To test if ready, dip a cold spoon into the jam mixture and see if it solidifies/gels. Remove from heat and begin to fill jars.
5. To fill jars, place canning funnel in clean jars and ladle in jam. Fill about ¼ inch below the top. Top with one of the flat lids and screw ring lid on loosely.
6. Using canning tongs, place jar in boiling water of canning stockpot on wire rack. Repeat with remaining jars, trying to move quickly.
7. Once all jars are in, place the lid on the stockpot and boil for 10 minutes.
8. After 10 minutes, Remove each jar and place on a dry, clean towel and listen for the “pop”. That means the jars have sealed properly.
9. Cool jars for about 1 day and do not move so as to avoid breaking the seal. Once the jars are completely cool…ENJOY some homemade deliciousness!!!! J