July 24, 2010
Making jam from scratch requires time, planning and a few ingredients but it is a task that anyone can accomplish. Every summer I watched my mom make jam from local grown, summer fruit. I suppose seeing her do it and how simple it was gave me the confidence to try it myself. If you’ve ever tasted homemade jam you understand why it is worth the effort.
I’ve posted some photos of my process so you can see how easy it is. I follow the recipe and directions in the Sure Jell package for cooked jam.
As you can see from my photos I don’t water bath process my jars of jam. I use the inversion method which is not recommended by the USDA. Sure Jell used to recommend this processing method for jams and jellies with high sugar content until a couple of years ago. This is the way I was taught to make jam and I haven’t had any problems.