Putting Wax on raspberry jam.Apricot Jam
I like my apricots ripe, you get a sweeter creamier jam. Wash your apricots and pit. Cut out any bad or spoiled spots and give to your chickens if you have them. Grind apricots slightly in your grinder, I prefer having small chunks of apricot in my jam so don't puree.
Wash your jars and lids, put the jars into a water bath on the stove to sterilize In a separate pan put your screw on jar rings and bands, simmer on low heat to sterilize them also. If you want to put wax on the top of your jam, I put paraffin in a double boiler, be very careful with the wax and never put hot wax directly on the stove to heat as it will get hot and start on fire. Read the instructions on the wax label before using. Caution: Wax will ignite if overheated or exposed to open flame. To avoid danger and to preserve the quality of the wax, always melt over water - preferably in a double boiler. Also if you put hot wax in water it will explode. Make sure you read all the caution labels on the wax before heating. Put your apricots in a large pan with 1/4 cup of lemon juice and I use 1 package of Ball fruit Jell Pectin per 5 cups of apricot. You can buy this at any grocery store, Wal-Mart or K-mart.
Bring your apricots to a boil (the instructions are inside of the ball pectin). Bring your jam to a boil that can't be stirred down. When jam comes to a boil add your sugar. Have your sugar ready so you can pour and stir sugar in. The recipe calls for 7 cups of sugar which is too sweet for me, I put in about 5 cups of sugar, which is enough to make a sweet jam, but not too much. I also like my jam a little runny, I don't like it set up like cement. I use my apricot jam in many of my recipes, and on toast muffins and apricot syrup on pancakes. I also think a softer apricot jam tastes better. You can do what you want as this is your jam. Just make sure you get it hot enough to kill the bacteria before putting in your jars.After it comes to a boil, stir it on medium heat (while it is boiling) until when you hold up your wooden spoon it slowly drips off, I think it resembles a bad case of cellulite (that is the best description I can give you), until it thickens to the consistency you want. Remember that when it cools it will thicken more.
The recipe in the ball pectin says stir for one minute after you bring it to a boil that can't be stirred down, but since I don't put in as much sugar I stir it longer on a medium heat until I feel it is the consistency I like.
When our jam is done turn off and ladle into hot jars. Buy yourself a canning funnel, it is worth the couple of dollars you'll spend on it and saves precious jam and easy clean up spills. Remove funnel before putting on wax.I put about 3 tablespoons of wax on top and then wipe with a clean wet cloth around the rim to make sure it seals well. Make sure your lids and rings have been sterilized. I use a small pan of boiling water with a lid on it and let it boil on low while I am making my jam.. Put lid and rim on your jar and tighten. I use ball or kerr canning lids only, they are a good quality lid. Cover jars with a clean towel.
Let set for 24 hours before you wash and label them. I like to label the lid instead of the jar, it is much easier to throw away a lid then scrub off a canning jar label when you get ready to use it next year. When you reuse your bottles you don't have to wash off the labels. Always label what your jam is and the year so you can rotate your fruit. You can put your name on it if you like to give as gifts.
I recommend you check with your ball canning book or your local extension agency for times on all your canning recipes, also be sure and use a steam-pressure canner for your vegetables, this is a must for safety!
Always check your ball canning book for times and safety tips. Time may vary with your location so you should also check with your state extension agency for exact times. They also have canning books available for not very much, at least they do in our state.
I like my apricots ripe, you get a sweeter creamier jam. Wash your apricots and pit. Cut out any bad or spoiled spots and give to your chickens if you have them. Grind apricots slightly in your grinder, I prefer having small chunks of apricot in my jam so don't puree.
Wash your jars and lids, put the jars into a water bath on the stove to sterilize In a separate pan put your screw on jar rings and bands, simmer on low heat to sterilize them also. If you want to put wax on the top of your jam, I put paraffin in a double boiler, be very careful with the wax and never put hot wax directly on the stove to heat as it will get hot and start on fire. Read the instructions on the wax label before using. Caution: Wax will ignite if overheated or exposed to open flame. To avoid danger and to preserve the quality of the wax, always melt over water - preferably in a double boiler. Also if you put hot wax in water it will explode. Make sure you read all the caution labels on the wax before heating. Put your apricots in a large pan with 1/4 cup of lemon juice and I use 1 package of Ball fruit Jell Pectin per 5 cups of apricot. You can buy this at any grocery store, Wal-Mart or K-mart.
Bring your apricots to a boil (the instructions are inside of the ball pectin). Bring your jam to a boil that can't be stirred down. When jam comes to a boil add your sugar. Have your sugar ready so you can pour and stir sugar in. The recipe calls for 7 cups of sugar which is too sweet for me, I put in about 5 cups of sugar, which is enough to make a sweet jam, but not too much. I also like my jam a little runny, I don't like it set up like cement. I use my apricot jam in many of my recipes, and on toast muffins and apricot syrup on pancakes. I also think a softer apricot jam tastes better. You can do what you want as this is your jam. Just make sure you get it hot enough to kill the bacteria before putting in your jars.After it comes to a boil, stir it on medium heat (while it is boiling) until when you hold up your wooden spoon it slowly drips off, I think it resembles a bad case of cellulite (that is the best description I can give you), until it thickens to the consistency you want. Remember that when it cools it will thicken more.
The recipe in the ball pectin says stir for one minute after you bring it to a boil that can't be stirred down, but since I don't put in as much sugar I stir it longer on a medium heat until I feel it is the consistency I like.
When our jam is done turn off and ladle into hot jars. Buy yourself a canning funnel, it is worth the couple of dollars you'll spend on it and saves precious jam and easy clean up spills. Remove funnel before putting on wax.I put about 3 tablespoons of wax on top and then wipe with a clean wet cloth around the rim to make sure it seals well. Make sure your lids and rings have been sterilized. I use a small pan of boiling water with a lid on it and let it boil on low while I am making my jam.. Put lid and rim on your jar and tighten. I use ball or kerr canning lids only, they are a good quality lid. Cover jars with a clean towel.
Let set for 24 hours before you wash and label them. I like to label the lid instead of the jar, it is much easier to throw away a lid then scrub off a canning jar label when you get ready to use it next year. When you reuse your bottles you don't have to wash off the labels. Always label what your jam is and the year so you can rotate your fruit. You can put your name on it if you like to give as gifts.
I recommend you check with your ball canning book or your local extension agency for times on all your canning recipes, also be sure and use a steam-pressure canner for your vegetables, this is a must for safety!
Always check your ball canning book for times and safety tips. Time may vary with your location so you should also check with your state extension agency for exact times. They also have canning books available for not very much, at least they do in our state.
Caution: Wax will ignite if overheated or exposed to open flame. To avoid danger and to preserve the quality of the wax, always check instructions on the wax you buy. Never put wax in pan directly over heat, preferably use a double boiler.
Never throw hot or burning wax in water, it will explode! I repeat,
NEVER THROW HOT OR BURNING WAX IN WATER, IT WILL EXPLODE!!!
I always wear aprons when canning, be careful when canning, it can be a fun experience, but you don't want to get burnt.
Never throw hot or burning wax in water, it will explode! I repeat,
NEVER THROW HOT OR BURNING WAX IN WATER, IT WILL EXPLODE!!!
I always wear aprons when canning, be careful when canning, it can be a fun experience, but you don't want to get burnt.
Never throw hot or burning wax in water, it will explode! I repeat,
NEVER THROW HOT OR BURNING WAX IN WATER, IT WILL EXPLODE!!!
Pint Jars ready for Jam
I like to sterilize my pints in water. You have to be careful not to burn yourself, always use safety when canning.Some people use a dishwasher, but I like to sterilize my pint jars in water before putting the jam in.
I like to sterilize my pints in water. You have to be careful not to burn yourself, always use safety when canning.Some people use a dishwasher, but I like to sterilize my pint jars in water before putting the jam in.
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