Who doesn’t have a soft spot for sweet fruit jams and jellies? I certainly do, especially since my Nana is always kind enough to share her delectable homemade preserves with us. It’s one of those things that we had come to look forward to and enjoy in our family gatherings when I was a kid. And even now that I’ve grown older, my love for jams and jellies hasn’t diminished. In fact, I’ve become more fascinated by the process of creating these sweet treats, especially the art of canning jams and jellies.
If you are passionate about jams, or if your children have a sweet tooth and enjoy indulging in sticky spreads, then learning how to make preserves such as jams and jellies is a rewarding skill. Canning these items can be both an enjoyable process and provide you with an abundance of delicious treats that the whole family can savor.
The Secret Canning Jams and Jellies Perfectly
My grandmother taught me how to can different kinds of food. She especially taught me how to make jams because she knew I liked them a lot and that, since I moved away from her, she wouldn’t be able to make me one every now and then. So, she taught me how to do this task so that I could do it by myself whenever I wanted to.
Let me share with you what you need to consider when canning jams and jellies.
Consider the Fruit to Use
Depending on the type of jams you want to preserve, you must consider the fruits you’ll be using. There are many fruits to choose from depending on your taste preferences. Strawberries, blueberries, raspberries, blackberries, peaches, apricots, cherries, plums, and apples are all popular choices. No matter which fruit you decide to use, it is critical to ensure that the produce you select is fresh and ripe to receive the best flavor and texture. If you choose to use either overripe or underripe fruit, this may have a negative impact on the consistency of your jam or jelly.
Add Enough Pectin
Some fruits, such as strawberries and raspberries, contain naturally high levels of pectin, an essential ingredient for making jam. However, other types of fruit do not have enough pectin to create a satisfactory result. These require the addition of additional pectin to produce a jam that is thick and spreadable.
Pectin is a type of ingredient that can be found in both liquid and powder forms. There is only one type of pectin that can be used in a recipe, and it can’t be switched out. However, the timing of when to add each type will change from recipe to recipe. So, if you want to make sure your cooking or baking with pectin turns out well, you should read all the directions carefully before you start.
Blanch Sour or Bitter Fruits
If you’re after the perfect combination of sweet and sour in your recipe, ordinary sugar might not be able to provide the desired level of flavor. One clever trick my Nana always used to elevate her dishes was to boil the fruit before cooking it. This helps reduce bitterness and allows for a truly balanced harmony of tastes.
Combine the Right Fruits
Canning jams and jellies can often be a tricky process, and one of the most common issues experienced is an overly sweet end product. This results from an imbalance in the amount of sugar used in relation to the acidity of the fresh fruit or juice. If too much sugar is added, it will result in a jam or jelly that tastes overwhelmingly sweet. So, to prevent this, Nana suggests measuring both ingredients carefully when making your preserves so that you achieve just the right balance between sweetness and tartness.
Balance Sweetness
You can also add less sweet fruit to balance the sweetness. For instance, if you’re making jam from naturally sweet strawberries, you can add some tart rhubarb to balance the sweetness and add a little tang to the flavor.
Similarly, if you’re making jelly from sweet peaches, adding a touch of tart apples can help to cut through the sweetness and give it a more balanced taste. Experimenting with different combinations of sweet and tart fruits can lead to some delicious and unique flavor profiles in your jams and jellies. Don’t be afraid to get creative and try out new fruit combinations to find the perfect balance of flavors for your taste.
Simple Recipes for Canning Jams and Jellies
There are tons of recipes for canning jams and jellies, but the process is almost the same. If you’re new to canning fruits, here’s a simple guide for canning delicious jams and jellies that I’ve learned from my Nana.
Prepare the Fruits
The first step to canning jams and jellies is, of course, preparing the fruits you’ll be using. If you’re making jellies, it is essential to extract the juice from the fruits by either crushing or pressing them. For jams, however, it is necessary to peel and remove the seeds from the fruits before mashing them with a fork or food processor until they become a thick paste-like consistency.
Cook the Fruit
After crushing and mashing the fruits, you’ll need to heat them with sugar and an acidic ingredient if necessary. You should simmer the mixture until it thickens and the flavors are well blended. This will ensure that all of the ingredients come together to create a delicious treat. It’s also the best time to add pectin if you’re using fruits low in it.
Fill and Secure the Jars
After cooking the fruits, carefully fill the jars with an adequate amount of cooked jams or jellies. Ensure that there is sufficient headspace over the food and canning lids so that a good vacuum seal can be achieved during processing. Follow the guidelines indicated in your recipe for the perfect outcome.
Next, make sure to secure the lid firmly to the top of the jar, and then tightly seal it shut. Ensure that you seal all sides of the lid properly to prevent any air or moisture from entering through any gaps or unsealed parts. This will guarantee a secure closure and keep your contents safe and soundly contained in the jar.
Start the Canning Process
To process the jars of jams and jellies:
- Firstly place them over the canning rack inside the canner.
- Fill it with the recommended amount of water to completely submerge all the jars.
- Set the heat temperature to what is required and let it process for an appropriate amount of time until all jars have been sufficiently processed.
Nana’s Last Tip
Before using a canner to preserve jams and jellies, it is important to take some precautions to ensure safety and avoid any problems during the process. Read the manual and safety guidelines for canning equipment to familiarize yourself with the proper operation and maintenance of the equipment. This will help you avoid any damage to the canner and ensure the safety of yourself and others involved in the canning process.
