We’re Jammin’! Blueberry Jam Recipe, Peach Jam Recipe, Strawberry Jam Recipe
Ever have those moments where you want to do something, and you have a vague idea what you want to do but you just can’t hone in on one or two options? Take, for example, choosing a deodorant or a toothpaste flavor in a long aisle of options. That’s a bit how today went.
We knew we wanted to make jam. We just couldn’t decide on one flavor. So we made three. Take you pick from blueberry jam, peach jam or strawberry jam. Or be like us – do all three flavors in one sitting!
Sealing Jars: The method I use is the boiling method. I boil all of the jars and lids to sterilize them, and while still hot I transfer the freshly made jam. Be sure to leave at least 1/4 inch of room at the top of the jar. Put jars back in the boiling water, and boil for approximately 15 minutes. Remove from water and let jars sit overnight. You may hear popping noises, which is the jars sealing. To double check success, push down on the lids, they should be concave, meaning curved a bit downwards, and should not give way when pushed. If you’re unable to seal the jars you can put in the refrigerator for up to 2 months without your jam going bad.
Methods of checking consistency: I’ve read about and tried many different methods, here are a few of them, not all successful, but for your convenience all listed in one place for you to try at will! The first is the simplest method, and most successful for me.
When you start boiling the fruit and sugar take a slotted spoon and run the jam through it. This will give you a baseline, continue this every 5 mins until it’s close to the consistency you want, keeping in mind that it will thicken when it cools.
The second method, for those science nerds out there 🙂 is to monitor the temp while boiling. In theory, you should try to keep the jam at around 220 °F for 20 minutes. This method was unsuccessful for me, but I had a hard time keeping it at that temp.
The third method I tried for consistency seemed simple, but I had a difficult time evaluating the success of it. Put a glass plate in the freezer before you start to chop the fruit. When you have boiled the jam for the amount of time required for the recipe, take a small spoon and smear some jam onto the frozen plate. The jam should ‘candy’ or harden on the plate almost immediately if the jam is done.
Sticky jam boiling over? Quick! Take a pic for the blog!
It’s actually worse than it looks.
| Prep Time | 5 mins |
| Cook Time | 20 mins |
| Servings |
|
- 1 lb Blueberries
- 2 cups Sugar
- 2 tbsp Lemon Juice
Ingredients
|
|
- Pulsate blueberries in blender or food processor.
- Combine ingredients in large sauce pot and bring to boil over medium high heat.
- Let boil, stirring constantly for 20 minutes.
- Transfer to sterilized jars when desired consistency is reached and seal
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Servings |
|
- 10 Peaches peeled, pitted, and chopped
- 2 tbsp Lemon Juice
- 1 1/2 cup Sugar
Ingredients
|
|
- Combine ingredients in large sauce pot on medium heat.
- Bring to boil, allow to boil for 20 minutes until desired consistency is reached.
- Place hot jam into jars and seal.
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Servings |
|
- 2 lbs Strawberries
- 2 cups Sugar
- 2 tbsp Fresh Lemon Juice
Ingredients
|
|
- Hull and quarter strawberries
- Pulsate in blender or food processor, keeping in mind that whatever chunks are left will be in your jam.
- In large pot heat strawberries, lemon juice, and sugar, constantly stirring, bring to a boil.
- Allow to boil for 10 minutes-be careful to not boil over.
- When it reaches the right consistency, transfer into jars and seal.
ITEMS WE USED TO MAKE THIS RECIPE
