Wednesday, June 17, 2009

Canning Jam


Berries/Fruit: 3-4 lbs or 4-5 pints

Sugar: 3-4 cups

Low sugar pectin

Butter 1 T

See the pectin directions for more specific amounts



Cookie sheet


Food Processor

Jars and lids (4-5 pints)

Measuring cup

Stirring spoon


Jar lifter

Dutch oven pan

Directions (takes about an hour after fruit is prepped):

  1. 4-5” of water in canner
  2. Heat lids and bottles on cookie sheet
  3. prepare berries (food processor, mash)
  4. put in pan and add pectin and 1 T butter
  5. Heat to boiling (about 15 minutes)
  6. measure sugar
  7. add sugar, heat to boiling again (takes about 4 minutes)
  8. boil about 1 minute more
  9. skim of foam if needed
  10. fill 4-5 pint jars (takes about 10 minutes)
  11. We are at 4,500 ft elevation, process in boiling water for 10 minutes + 10 extra

For pictures, visit

Use these prices as a guideline for purchasing and to know how much each jar will end up costing you just in fruit.


$3.50 blue berries = $2.62/pint jar (16 oz.)

1.50/lb strawberries= 1.01/pint (16 oz)

5.54/lb raspberries= 3.80/pint (16oz)

3.3/lb raspberries = 2.66/pint (16 oz)

.88/lb apricot = .74/pint (16 oz)

Information provided by Sherry Iverson of Draper Utah

No comments: