How to Make Homemade Jam and Jelly

So, you love jam on your toast in the morning and on your peanut butter sandwich. You even use it for those thumbprint cookies at Christmas time. You're paying $2.89 a jar and it's good, but just think how it would taste if you made it with freshly picked fruit. It's not hard to do your own canning. I've done it for years with seasonal fruit such as: strawberries, apples, peaches, pears, crab apples, grapes, blueberries, green tomatoes and hot peppers. I make enough to give as gifts at Christmas time and people are always begging for more.

All you need to start is a large pot, a large mixing bowl, a ladle, butter or margarine, measuring cups, white sugar, a product called Sure*Jell (which is pectin) and brand new canning jars with flat jar lids and screw tops. Some recipes may call for lemon and you will need cheesecloth if you want to make jelly instead of jam. Most large grocery stores and hardware stores carry the jars that come with lids and tops for around $6.00 to $$9.00. It's best if you buy the 1 cup jars marked jelly jars. They're smaller and perfect for making jam. They're sold 12 to a case and you can rest assured you'll have enough for your first batch of jam or jelly. Make sure you buy regular white sugar in the 5 pound bag. For many recipes you'll need 6 or more cups of sugar. Make sure you have the measuring cups that have a straight top edge because it's important to have exact measurements.