I’ve always admired those who grew their own fruits and were able to can them into jams and jellys. Now, I will probably never be a gardener but thanks to Pectin I can now make my own jams!
We recently had the opportunity to review a Pectin SURE-JELL Canning Kit and we were able to make our very first batch of homemade jam! When the kit first arrived, I wasn’t really sure what to do. I had no idea what the canning process consisted of and I initially thought I had to boil the fruit in the huge covered pot we received. I mean, how much fruit did I actually need for this project?
Then I did a little research on the SURE-JELL website and found out that the large pot was supposed to help seal the jars of fruit . . . not actually cook them. Okay, that makes more sense. So off we went in search for some fruit at our local grocery store. I enlisted the help of my oldest daughter Kacie who is a pineapple fanatic. We decided to purchase canned pineapple and fresh strawberries. I thought the red strawberries would give the jam a nice coloring.
Here is the recipe that we followed:
2 cups prepared fruit (buy about 1 qt. fully ripe strawberries)
1 can (8 oz.) crushed pineapple in syrup, drained
2 Tbsp. fresh lemon juice
5 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch SURE-JELL Fruit Pectin
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 jars well before filling.
Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.
Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture 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 min., 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 two-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 min.
Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
It turned out great! All I need now is some pretty ribbon and these would make great gifts! But how did it taste? OMG! I can’t believe how delicious it was. We put it on King’s Sweet Bread and all the kids devoured it . . . even my picky eater Kiana. It was so easy to make and Kacie had so much fun helping me in the kitchen. With this new canning kit we can now make our own jam combinations! I’m pretty sure I’ll never buy store jams again.
KRAFT KITCHEN TIPS
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet – increase processing time by 5 min.; 3,001 to 6,000 feet – increase processing time by 10 min.; 6,001 to 8,000 feet – increase processing time by 15 min.; 8,001 to 10,000 feet – increase processing time by 20 min.
How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
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Kraft Foods is providing the prizes for this program at no cost to me and has provided me with a gift of equal value for review. This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by An Island Life.
Owner of An Island Life and Family Review Network. Wife, mother, and flight attendant . . . living a blessed life in Hawaii.