The Roanoke Times: Fridge Magnet

Comments

# 1

[May 5, 2008 11:20 AM]

Amy Hanek : →http://www.houseonthegladehill.blogspot.com

Ahhhh...right up my alley. I have made jam for three years and this will be my fourth.

So... the secret is.... buy a box of pectin... and follow the directions on the back.

It really is THAT easy. Here is the link to recipe I follow from Sure Jell Pectin: http://www.kraftfoods.com/kf/recipes/recipedetail.htm?recipe_id=51957

The most difficult thing to do is follow the recipe EXACTLY. If it says 1 minute - set the timer for one minute. Also, to ensure you are able to follow this quick moving recipe, premeasure all of your ingredients beforehand. It will make for an easier experience.

Oh yeah - and if there are kids around, don't let them or anyone else distract you from the recipe. It just has be followed to the letter.

Any jam that just doesn't tighten up the way it should can be used as a topping for dessert (cake or ice cream).

# 2

[May 5, 2008 4:54 PM]

Debbie

Thanks Amy!!!

# 3

[May 5, 2008 7:33 PM]

Debbie

One question for you Amy. Do you add the butter to yours, when you make it? It's such a small amount that I can't imagine that it makes that big a difference, but I wondered.

# 4

[May 5, 2008 9:13 PM]

Amy Thisdell

I recommend the lower sugar version of the pectin. By using more strawberries to sugar the fruit flavor really shines through. Also Amy's suggestions about timing are right on. The boiling definitely needs to be high - you won't be able to stop it by stirring. Then start the timer! Keep your jars and lids really clean and hot. You will need to borrow a canner to do the water bath.

Another option is the freezer jam recipe which is pretty yummy too! A little easier to deal with since you don't have to deal with hot jars, lids and the water bath.

Good luck and have fun!

# 5

[May 6, 2008 1:36 PM]

rebecca

Debbie, The butter is added to keep the foaming down some. I always do as directed.

# 6

[May 6, 2008 3:35 PM]

Amy Hanek : →http://www.houseonthegladehill.blogspot.com

Yes, Debbie. As Rebecca stated, there is a little butter - I think a tablespoon or two as indicated in the recipe - used to keep foaming down.

BTW: Keep a spatula nearby to help scoop any foam that does develop off the top before canning.

Also, I don't use a canner. I just follow the directions that come with the mason jars for the "Upside down method." If I remember correctly, this will involve having it all washed (the lids and jars). Then placing both pieces of each lid in a bowl full of boiling water. When it's time to can, fill almost to the rim (leaving 1/4 inch empty at top) and screwing the lid on tight. Turn your jars over for five minutes each. I will set the timer for a small batch (3 or 4) to make sure they were upside down at least 5 minutes. Later when they are cool, press on the lid to see if it pops down, if it is tight you have done it right, if it pops down, the seal is open and the jam should be refrigerated.

Let me know how it turns out!

# 7

[May 6, 2008 4:50 PM]

Debbie

Thanks guys!! Amy, I'll probably make some next weekend. I'll be too busy this weekend. Since it's Mother's Day, I will be going to my mom's this weekend. She used to can, I'll borrow her jar lifter and the big funnel she has, that you fit into the jars.

She never made jam. Her mother always did. But sadly Grandma died last year. I have very fond memories of picking wild strawberries and blackberries with her, during my teen years. I'd always have some in a bowl of cream, while she cooked the rest. Those wild strawberries were tiny, but soooo sweet.

# 8

[May 7, 2008 12:14 PM]

Heather Froeschl

I used to can and loved it, but my flattop electric stove doesn't handle my canning pot at ALL. I'm selling it a yard sale this weekend. I've done the inverted jar method to my satisfaction, thank you very much Amy! And I've done freezer jam as well. Lot's easier. But then, so is waiting for my jam-making firends to share!!!!And this is coming from someone who has a blueberry farm. I have a huge reccommendation...get the Blue Book recipe book that can be found almost wherever canning jars are sold. It's FULL of great recipes and tips. You'll never make all the varieties of recipes in it. I challenge you all!