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How to Can Jam and Jelly

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Published on Feb 23, 2010

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 https://www.Lowes.com/Videos.

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