Preparedness Skills: Dawn's Jam and Jelly Recipes

Strawberry Jam

5 Cups Provident Pantry Strawberries, Crushed 7 CupsProvident Pantry White Sugar 1 Box Fruit Pectin (I use Sure Jell)

1. Prepare pint jars, rings and lids.
2. Fill water bath canner ½ full and begin heating.
3. I crush my fruit with a potato masher. It leaves more of the fruit intact.
4. Measure sugar, then place into a separate bowl. Be sure to measure exactly; any changes will cause your jam to fail.
5. Place mashed strawberries and pectin into heavy sauce pot and heat to rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat.
6. Stir in sugar and a walnut sized piece of butter (to prevent foaming) stir constantly and return to full rolling boil for exactly 1 minute.
7. Remove from heat and skim off any foam.
8. I let my jam sit for about 5 minutes to prevent the fruit rising to the top after I pour it into the jars.
9. Pour into jars leaving 1/8” headspace, wipe rims and place prepared lid and ring on jar.
10. When you have all jars filled place them into the water bath canner, be sure they are covered by 1” of water. Bring canner to full rolling boil and process for 10 minutes.
11. When processing is complete carefully remove jars and place them on a towel on the counter to sit undisturbed for 24 hours.
12. After 24 hours the jars should have sealed. You can now remove the rings and wipe down the jars. The rings are not necessary for storage but you can put them back on if you like.
13. Store jam in a cool dark place.

Peach Jam

4 Cups Provident Pantry Peaches, finely chopped 2 TBS Fresh Lemon Juice 5 ½ Cups Provident Pantry White Sugar

1. Prepare pint jars, rings and lids.
2. Fill water bath canner ½ full and begin heating.
3. Measure sugar, then place into a separate bowl. Be sure to measure exactly, any changes will cause your jam to fail.
4. Place chopped peaches, lemon juice and pectin into heavy sauce pot and heat to rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat.
5. Stir in sugar and a walnut sized piece of butter (to prevent foaming) stir constantly and return to full rolling boil for exactly 1 minute.
6. Remove from heat and skim off any foam.
7. I let my jam sit for about 5 minutes to prevent the fruit rising to the top after I pour it into the jars.
8. Pour into jars leaving 1/8” headspace, wipe rims and place prepared lid and ring on jar.
9. When you have all jars filled, place them into the water bath canner, be sure they are covered by 1” of water. Bring canner to full rolling boil and process for 10 minutes.
10. When processing is complete carefully remove jars and place them on a towel on the counter to sit undisturbed for 24 hours. After 24 hours the jars should have sealed.
11. You can now remove the rings and wipe down the jars. The rings are not necessary for storage but you can put them back on if you like.
12. Store jam in a cool dark place.

Grape Juice for Jelly

1. You need about 3 ½ pounds of grapes per batch of grape jelly, I use concord.
2. Place them in a steam juicer and process according to your steamers’ directions.
3. When you have 5 cups of prepared juice then you can begin making your jelly.
4. I usually make enough juice for several batches of jelly all at once. This saves time and space on my stove.

Grape Jelly

5 Cups Prepared Grape Juice 7 Cups Provident Pantry White Sugar

1. Prepare pint jars, rings and lids.
2. Fill water bath canner ½ full and begin heating.
3. Measure sugar, then place into a separate bowl. Be sure to measure exactly, any changes will cause your jelly to fail.
4. Place prepared juice and pectin into heavy sauce pot and heat to rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat.
5. Stir in sugar and a walnut sized piece of butter (to prevent foaming) stir constantly and return to full rolling boil for exactly 1 minute.
6. Remove from heat and skim off any foam.
7. Pour into jars leaving 1/8” headspace, wipe rims and place prepared lid and ring on jar.
8. When you have all jars filled place them into the water bath canner, be sure they are covered by 1” of water.
9. Bring canner to full rolling boil and process for 5 minutes.
10. When processing is complete carefully remove jars and place them on a towel on the counter to sit undisturbed for 24 hours. After 24 hours the jars should have sealed.
11. You can now remove the rings and wipe down the jars. The rings are not necessary for storage but you can put them back on if you like.
12. Store jelly in a cool dark place.

--Dawn