Making your own homemade jam is a great place to start your canning journey. The recipes are simple, and the process is usually pretty quick (approximately 2 hours, including clean up).
There are many benefits to making your own jam & jellies.
- You know every single ingredient that goes into the jam or jelly.
- You have them in your kitchen and use them all the time – fruit, sugar, pectin, and depending on the jelly maybe apple cider vinegar.
- When done properly, these jars can be stored in a cool, dark spot for up to 18 months without spoiling.
- They make excellent homemade gifts or additions to a charcuterie board that will impress your friends & family.
- The price of groceries is beyond ridiculous, and the supply chain is uncertain. It’s cheaper to buy local, in-season fruit and make your own. All my recipes use only simple ingredients and I choose local as much as possible.
Each batch of jam is slightly different but yields approximately 6 250ml jars of jam. Once the process is complete, they are shelf stable for up to 18 months (but they won’t last that long, they are so good).
To preserve acidic foods such as fruit, tomatoes, onions & pickles you will require:
For Canning in general you will need:
- A large canner (pot)
- A jar funnel
- Jar tongs
- A canning basket
- A magnet
All of this can usually be purchased as a kit at either Walmart or Canadian tire.
- Either a case of 250 ml jars or 125 ml jars.
- Find a cool, dark, dry place (usually in the basement) to store your canned goods.
- They should keep for up to 18 months.
Canning is a very specific science, and you will find loads of misinformation on the internet. Please only use recipes from trusted sources such as Ball or Bernardin.
Here is a list of recipe books that I recommend for beginners:
(These are not affiliate links)
Homemade Raspberry Jam
This is your standard jam recipe that your Grandmother may have used. It’s clean, simple and oh so delicious!
|6 ½ cups crushed raspberries
|¼ cup lemon juice
|3 ¾ cups of white sugar
|1 packet of liquid pectin
- Wash berries in cold water
- Wash jars & lids in hot soapy water & rinse well.
- In your canning pot, fill halfway with clean water & a splash of white vinegar. Turn on to boil. Add in 6 250 ml jars and allow to boil (this will sterilize your jars).
- Add the canning disks to a bowl of very hot water, set aside.
- In a large heavy-bottom saucepan, combine fruit, lemon juice & sugar. Bring to a boil and mash the fruit using either a potato masher or remove from heat and use an immersion blender.
- When fruit is at a full boil, add in the entire packet of pectin, squeezing out every drop.
- Stir constantly until pectin is fully incorporated and bring to a boil for 1 full minute.
- Remove from heat.
- Pull the jars from the canner with your jar tongs and place on a tea towel lined counter, next to your pot of jam.
- Place your jar funnel on top of a jar. Using a clean ladle, begin to fill the jar. Leave ¼” head space. Repeat until you have jarred all your jam.
- Wipe each rim with paper towel dipped in white vinegar.
- Using your magnet, place a disk on each jar without touching the jar or the rubber with your fingers.
- Screw on the bands to finger tight. Do not over tighten.
- Using the canning tongs, place each jar on the basket in your canning pot.
- Bring to a good rolling boil and set your timer for 10 minutes.
- After 10 minutes, turn off your heat, slowly remove the lid, tipping it away from you as the steam will be hot.
- Using your tongs again, remove each jar and place on a tea towel. Do not disturb for 24 hours.
- Be sure all lids “pop” and you are unable to press the disk down.
Remove the ring, label & date your jars and store your jam in a cool, dark, dry place. Refrigerate once opened or if seal is broken.
If you would prefer to make your first batch of jam with a little in-person guidance, I offer Jam Sessions where we will learn the proper canning methods.
This class is held in my home (Bracebridge, ON).
To learn more, click here.
Be sure to SHARE this post with your friends on your social media!!
Please leave any questions of comments below. I will respond as quickly as I can.