Made
in USA
Apricot and Raspberry Jam
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Stitch Thru
Time
Po Box 219
Glendale, Utah
84729
435-648-2141
Homemade Raspberry and Apricot Jam
Apricot Jam
I like my apricots ripe, you get a sweeter creamier jam. Wash your apricots and pit. Cut out any bad or spoiled spots and give to your chickens if you have them. Grind apricots slightly in your grinder, I prefer having small chunks of apricot in my jam so don't puree.
Wash your jars and
lids, put the jars into a water bath on the stove to sterilize In a separate
pan put your screw on jar rings and bands, simmer on low heat to sterilize
them also. If you want to put wax on the top of your jam, I put paraffin
in a double boiler, be very careful with the wax and never put hot wax
directly on the stove to heat as it will get hot and start on fire. Read
the instructions on the wax label before using. Caution:
Wax will ignite if overheated or exposed to open flame. To avoid danger
and to preserve the quality of the wax, always melt over water - preferably
in a double boiler. Also
if you put hot wax in water it will explode. Make sure you read all the
caution labels on the wax before heating.
Put your apricots in a large pan with 1/4 cup of lemon juice and I use
1 package of Ball fruit Jell Pectin per 5 cups of apricot. You can buy
this at any grocery store, Wal-Mart or K-mart.
Bring your apricots
to a boil (the instructions are inside of the ball pectin). Bring your
jam to a boil that can't be stirred down. When jam comes to a boil add
your sugar. Have your sugar ready so you can pour and stir sugar in. The
recipe calls for 7 cups of sugar which is too sweet for me, I put in about
5 cups of sugar, which is enough to make a sweet jam, but not too much.
I also like my jam a little runny, I don't like it set up like cement.
I use my apricot jam in many of my recipes, and on toast muffins and apricot
syrup on pancakes. I also think a softer apricot jam tastes better. You
can do what you want as this is your jam. Just make sure you get it hot
enough to kill the bacteria before putting in your jars.
After it comes to a boil, stir it on medium heat (while it is boiling)
until when you hold up your wooden spoon it slowly drips off, I think
it resembles a bad case of cellulite (that is the best description I can
give you), until it thickens to the consistency you want. Remember that
when it cools it will thicken more.
The recipe in the ball pectin says stir for one minute after you bring it to a boil that can't be stirred down, but since I don't put in as much sugar I stir it longer on a medium heat until I feel it is the consistency I like.
When our jam is done
turn off and ladle into hot jars. Buy yourself a canning funnel, it is
worth the couple of dollars you'll spend on it and saves precious jam
and easy clean up spills. Remove funnel before putting on wax.
I put about 3 tablespoons of wax on top and then wipe with a clean wet
cloth around the rim to make sure it seals well. Make sure your lids and
rings have been sterilized. I use a small pan of boiling water with a
lid on it and let it boil on low while I am making my jam.. Put lid and
rim on your jar and tighten. I use ball or kerr canning lids only, they
are a good quality lid. Cover jars with a clean towel.
Let set for 24 hours before you wash and label them. I like to label the lid instead of the jar, it is much easier to throw away a lid then scrub off a canning jar label when you get ready to use it next year. When you reuse your bottles you don't have to wash off the labels. Always label what your jam is and the year so you can rotate your fruit. You can put your name on it if you like to give as gifts.
I recommend you check with your ball canning book or your local extension agency for times on all your canning recipes, also be sure and use a steam-pressure canner for your vegetables, this is a must for safety!
Always check your ball canning book for times and safety tips. Time may vary with your location so you should also check with your state extension agency for exact times. They also have canning books available for not very much, at least they do in our state.
Never throw hot or burning wax in water, it will explode! I repeat, NEVER THROW HOT OR BURNING WAX IN WATER, IT WILL EXPLODE!!!
Raspberry Jam
Prepare your jars and lids the same as the apricot jam recipe. Wash your raspberries (ants seem to love raspberries). If you have currents or other types of berries these help the raspberries go farther and make a wonderful mixture of berries.
I put my raspberries in a large measuring cup a little at a time and barely crush with a potato masher. I want to just make sure they are broke down but not liquid. When you have measured out 5 cups of crushed berries put in canning pan and add 1 package of pectin, Ball and Kerr both have a good pectin or you may buy the liquid type. I usually double my bath even though they say not to, cuts down on the time for me which is very valuable.
Bring raspberries and pectin to a boil over low to medium heat.
After the mixture starts to boil you add your sugar. Have your sugar pre measured and ready to pour in. It makes the process go smoothly. The Ball pectin recipe calls for 7 cups of sugar, I use only 5 cups and that seems more then enough for me. You have to cook the jam longer but I like my jam a little runny, as I said with the apricot jam recipe, I don't like my jam to be cement.
When the raspberries come to a boil again (keep on low to medium heat) and make sure you stir it so it doesn't stick to the bottom and burn. Boil until it has thickened to the consistency of where when you drop it out of a wooden spoon it comes on with a little thickness, not runny. To me it reminds me of a bad case of cellulite (sorry about the description but the best I can do without showing you in person).
Ladle into jars like I have described above in the apricot jam recipe, put on wax if you desire, wash the rim and put on caps and lids. Let sit for 24 hours before washing and labeling. I like to label on the lid instead of the jar so I can just throw my lid away and not have to scrub the labels off the jars next year. The least amount of work when I am canning the better!!
We are not responsible for any recipe or food problems you may incur while canning. This is a recipe I use, you may try it if you like but I am not responsible for any damage or problems you encounter while canning, this is just a recipe that has been working for me for many years.
Pint Jars ready for Jam
I
like to sterilize my pints in water. You have to be careful not to burn
yourself, always use safety when canning.
Some people use a dishwasher, but I like to sterilize my pint jars in
water before putting the jam in.
Jars lids and wax for making jam.
I organize my jars, double burner for wax, canning lids in covered pot with boiling (simmering) hot water to sterilize them also. When the jam is ready, so are all the other things.
I always wear aprons when canning, be careful when canning, it can be a fun experience, but you don't want to get burnt.
Never throw hot or burning wax in water, it will explode! I repeat, NEVER THROW HOT OR BURNING WAX IN WATER, IT WILL EXPLODE!!!
Putting Wax on Jars
I use about 3 tablespoons of wax per jar. You might have a better way to do it, I just use an old tablespoon.
You
can never be too careful with wax. Always use a double boiler when heating
wax, never put it directly on the heat. It will get hot and start on
fire. Also never put hot wax in water, it can explode and cause severe
burns.
Always keep handles away from where children can reach, you wouldn't
want them to knock over hot pans and burn themselves. This stuff
is hot and can cause severe burns. With care you can have a
wonderful time and enjoy the fruits of your labor throughout the year.
Read instructions on wax packaging.
Caution: Wax will ignite if overheated
or exposed to open flame. To avoid danger and to preserve the quality
of the wax, always check instructions on the wax you buy. Never put
wax in pan directly over heat, preferably use a double boiler.
