How to Can Jam and Jelly
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- Опубликовано: 26 авг 2024
- Everyone can enjoy locally-harvested fruit year round with delicious homemade jams. Jams are easy to make at home and can be stored for up to a year. Following our simple instructions for making strawberry jam at home.
In this video we will be canning strawberry jam, but you can can all varieties of fruits for jams. First read through your recipe and make sure you have all of the necessary jars, seals and tools. Begin by heating the jars and lids in 180 degree water to sterilize them. Fill the canner half full with water to about 180 degrees, but not boiling.
Next, begin making the jam. You will need strawberries, pectin, lemon juice and sugar. Be sure to use the freshest and highest quality fruit possible. Remove the stems, and cut out the mold. Using a potato masher, mash the strawberries. Once mashed, measure out the amount specified in the recipe and put in a sauce pan. Gradually stir in the pectin and lemon juice. Bring the mixture to a full boil, stirring constantly. Add the sugar. Return the measure to a rolling boil and once it is finished cooking, turn off the heat and remove the foam from the top.
Ladle the hot jam into the jar leaving about half an inch of space at the top. Place the lid and band around the top of the jar and place into the canner. Once the canner is full, lower the rack into the canner. Make sure the water level is 1"-2" over the cans. Let the jars sit in boiling water for 10 minutes. After 5 minutes remove the jars. Let the jars cool for 12-24 hours. Check the lids for a secure seal. If not sealed remove the band and lid and reseal/process. For fresh spreads all year round, consider making jams and jelly. For more videos like this visit www.Lowes.com/....
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After watching this video 2 months ago. I can't stop canning. Lol. I've canned like 191 cans of strawberry jam. I think I'm going to just give most of it away to the neighbors. Great info. Thank you so much of the video.
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I have been canning for awhile and just needed to make sure I was getting to a rolling boil and this video clarified that question and taught me a couple more tips that I had forgotten. Well done video!
Thank you for all your hard work. Great video. The family and I have never canned before but are excited once we watched your video. You made it so easy to understand. We cant wait to get started making our own, saving some money and giving alot away to friends and family. Nothing say I love you like home made goodness. Thanks again.
One of the best videos on canning we've seen. Thanks.
Don't tilt the jars on the way out of the canner, This can prevent sealing.
12/5/23: Wow, this tutorial was right on point, and I got a lot from it. I'm about to make mixed berry jam now and wanted to get a few tips on how to go about it. Thank you so much and Happy Holidays!
This video was so well done...very, very clear instructions Thanks so much!
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I have been making jam for ove ra decade and I eat my jam after 4 years. havent had anything else older though, store them in a cool, dark place, that's the secret! :)
Thank you, I'm planning to make some apple and ale chutney and wanted to preserve it :)
THANK YOU!! I needed to see this visually!
This is exceptionally well done. Very clear and methodical presentation.
Well done, but how do we know what fruit jams/jellies can go into a water bath and those that need pressure canning??
Great video. Liked the video and its easy step by step instuction.
This was a great, informative video
Thanks
I’m making jerk seasoning, basically a blend of different herbs such as garlic, pimento, onion, etc. Do I need to do the final boil to create the seal? I wasn’t sure about the final boil since jerk seasoning is uncooked
Verry Clear video. Good job
Hi i would to ask if you have the right canning process of purple yam. hope you can help me. thank you and awaiting.
if you tilt upside down the jars after the last heating you help the vacuum process. The risk is that the air comes back
You don't need pectin if you are using fresh fruit. There is plenty of natural pectin in the fruit.
Dumont And unrepentant apples make an awesome source of pectin... just use the liquid from the cooked apples.
A sweet old lady should definitely have presented this video.
Wow, thanks!
Great vid!
Very helpful
Awesome, thanks :D
What size are those Weck jars? Where the sad thr powder pectin and lemon juice
this video was really well done.
Thank Lowe's.
God i thought you were Jodie Foster for a minute
they can easily last well basically forever as no bacteria is in them.
once you open the jar, how long do you have till it goes bad?
Hi, Connie. Rule of thumb is properly refrigerated jams will last for about a year but always be sure to check for any signs of spoilage. Thanks for watching.
Connie Ortiz: if u use a mason jar it can last like 25 years because it's vacuum packed like canned foods but just bottled; aluminum versus glass. My mother and neighbor use to do it for strawberry/guava jellies and tomato sauces.
Okay this is some underrated jam for jimin
Can you use monkfruit or stevia instead of sugar?
There are recipes that allow for alternative sweeteners, but since the sugar is part of the preserving process, you probably won't be able to can it for beyond immediate consumption.
No strawberries were harmed during this video.
Brandy and all the other one was
hair sham
Bruh i cant take this vid seriously... cuz of JIMIN
Abby Girl YES
I hope Jimin found his Jams.💜
I was not to happy with this video doesn'tt explain how to make the jelly.
I am going to say what Lowe's cant. It is not a video about how to make jelly. Please check the title and try again.
It says how to CAN jam and jelly...not how to make jelly.
Ojos AzuLez Matan Jelly is basically jam but without the pulp of the fruit, just the liquid that has been strained and squeezed out of the cooked fruit before adding the sugar.
Dhy is a very important factor
I'm wondering why a little space is left at the top instead of just filling it all the way if you want it to seal
Hello! For jams and jellies you generally want to allow for 1/4 inch of headspace at top of jar. It assures a vaccuum seal.