Jam on it!

So this is more or less the start of summer which means that it is about time that I start making me some jam.  By making ME some jam I mean making a large quantity of jam for friends, family and personal use.  We are pretty much done with the 2008 stuff so that makes it time.

When first I started making jam it took me something in the order of 1.5 hours to make one batch.  Obviously a time consuming process but after these first few times I was able to find ways to improve the process and can now knock out 2 batches in an hour. 

For those that have never made preserves:  as long as you are methodical, have the right ingredients and equipment it is a pretty easy process.  Also don't be disturbed that there is almost 2x as much sugar as fruit.  The sugar in and of itself is a preservative.  

Recipe for strawberry jam (taken straight off the pectin wrapper):

What You Need

4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries)

7 cups  sugar, measured into separate bowl

1/2 tsp. butter or margarine (optional)

1 pouch  CERTO Fruit Pectin

Make It

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.

ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)