Canning Jam

Ingredients:

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

Supplies:

Canner

Cookie sheet

Magnet

Food Processor

Jars and lids (4-5 pints)

Measuring cup

Stirring spoon

Funnel

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 http://www.pickyourown.org/jam.htm

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

Prices:

$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