Hi Miss Peggy Perkins. K here is a short version, long versions dont upload for me. So follow the jam recipe: Make your jam first. 1) boil your fruit for about five minutes. (but bring it to a boil using just a little more than medium heat, but not high heat) The boiling brings out the fruits natural pectin. NOTE: do not boil in water, just stick your fruit in the pan and bring to heat SLOWLY, you will be amazed at the liquid that comes out of your berries... again, DO NOT ADD WATER!!!! the fruit will boil in itself, trust me on this. It was so weird throwing fruit in the pan I was scared to death it would be a gooey, sticky, burnt mess - but it wont. 2) then add your sugar and boil for another ten. Stir pretty constantly so it doesnt burn, be sure it gets all frothy. NOTE: use a bigger pan than you think or it will boil over when it froths :) 3) follow the steps in the video... remember ten minutes for the jars before filling and also ten after filling. The first ten minutes, I add the jars before the water goes on the stove, and let the temp rise with the jars into it... the second boil, youve just taken them out of boiling water and added your hot mixture, so they can go right back into the hot water. NOTE: do the lids separate by pouring boiling water over them, then just let them sit... I think it has do with the rubber seal why you dont just boil them with the jars... anyway keep the lids separate. also note: dont prepare your jam the night before, you want the hot mixture to go in the hot jar... cold and hot dont mix and glass is known to break. These jars might be made to resist that, but I wouldnt test it... besides your jam would set and be a pain to pour into the jars. You should be good to go. Youll hear them pop that means they sealed. Also you can press on the center to see, if it goes up and down it didnt seal right... if it is down already it did it. And of course, always check your food when you open, youll know if it is bad cause it will be rotten and moldy (youll see it and smell it), and if it is good it will be yummy jam and perfectly safe to eat. Enjoy, hope the video helps, sorry I couldnt do it with jam but I wont have enough berries for another batch for a few days. Maybe I will do I quick video when I do in case you havent done it yet so you can see the frothy, and know that it goes in a bit like a liquid and thats o.k. it will thicken up as it cools. p.s. I probably should have filled that jar in the video a bit more than I did, you want the least amount of air you can get without creating an issue of any substance on the seal. We will probably eat that soon cause the air issue can cause things to go bad... but like I said, youll know by the look and the smell if that happened. You can also check the seals after your jars have cooled and you tighten the rings, just push a little on the center of the lid, if there is give (like it goes down and then back up again), it didnt seal and you need to make that one for the fridge and eat it right away.
Posted on: Tue, 14 Oct 2014 00:34:03 +0000