Are kids getting bored with the summer? Looking for a fun activity to do in the kitchen with kids? Making jam is easier than you think and just might be that fun thing you’re looking for. If this is an activity you would like to try, here’s how.
First, start with an approved USDA recipe. Penn State Extension offers a free series of fact sheets called Let’s Preserve fact sheets online. Access them directly on our website at https://extension.psu.edu/lets-preserve-jelly-jam-spreads. This series helps even the novice food preserver to safely preserve food. The information below is part of the Jelly, Jam and Spreads Let’s Preserve fact sheet.
Getting organized is one of the most important steps. First, read the information thoroughly and get all the materials ready. It’s a good idea to do this the day before in case you need to purchase any items.
Next, decide which type of jam you would like to make. Some jams can be made from fresh fruit, frozen fruit and or juice. Any of these can be used with commercially prepared powdered or liquid pectin. Powdered and liquid pectin products are not interchangeable. You cannot substitute one for another. Reduced- sugar pectin is also available. The order of combining ingredients depends on the type of pectin used in making jam. Look for the complete directions for either powdered or liquid pectin in the package.
Finally, think about what type of cracker or bread to enjoy your jam on. Buy whole grain crackers or breads to have on hand to compliment your homemade jam.
Here is a recipe for uncooked berry jam.
Uncooked Berry Jam
2 cups crushed strawberries or blackberries (about 1-quart berries)
4 cups sugar
1 package powdered pectin
1 cup water
First, wash hands with warm water and soap. Sort and wash fully ripe berries. Drain. Remove caps and stem; crush berries.
Next, place prepared berries in a large mixing bowl. Add sugar, mix well, and let stand for 20 minutes, stirring occasionally. Dissolve pectin in water and boil for 1 minute. Add pectin solution to berry-and-sugar mixture; stir for 2 minutes.
Pour jam into freezer containers or canning jars, leaving ½ inch head space at the top. Close covers on containers and let stand at room temperature for 24 hours.
Store uncooked jams in refrigerator or freezer. They can be held up to 3 weeks in the refrigerator or up to a year in a freezer. Once a container is opened, jam should be stored in the refrigerator and used within a few days. If kept at room temperature they will mold or ferment in a short time.
About 5 or 6 half-pint jars. Enjoy!
