In this brief guide, we are going to answer the question “How to preserve jam?”, and discuss the different methods of preserving jam and the potential implications of preserving jam.
How to preserve jam
You can preserve jam by freezing them or canning the jam and can store it for around a year or two. Jam is a sweet compound that goes very well with bread and pancakes. Below given are the different methods discussed in detail.
A fun place to start a jam-making adventure is with freezer jam. Most recipes call for nothing more difficult than fresh fruit and sugar. Fruit and sugar are cooked together to make a jam. This is then frozen until one is ready to use it. It’s a quick and easy way to preserve fresh berries.
Keep one container of jam in the fridge to use right away and store the rest in the freezer. These types of jams are quick and easy to make. Perfect when you don’t have a bunch of fruit to put up and you have the freezer space available. While one can use glass jars, there’s always a risk of the glass busting when it is frozen. It’s safer and easier to use plastic jars when making freezer jams.
Freezer jam requires the following
4 cups of the fruit used, cut in half
4 cups sugar
¾ cup water
1 package (1 3/4 ounces) powdered fruit pectin
- Mash up the berries until slightly chunky to make 2 cups crushed berries or fruits.
- Mix berries or fruits and sugar in a large bowl.
- Let stand at room temperature for 10 minutes, stirring occasionally.
- Mix the water and pectin in a 1-quart saucepan.
- Heat to boiling, stirring constantly in the saucepan.
- Boil and stir for about 1 minute.
- Pour hot pectin mixture over the berry mixture; stir constantly for 3 minutes.
- Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace.
- Wipe rims of containers and seal.
- Let stand at room temperature for about 24 hours or until set.
- One can store the freezer jam in the freezer for up to 6 months or in the refrigerator for up to 3 weeks.
- Thaw frozen jam and stir before serving.
Canning Jams for preservation
Traditional jams are “canned” for long-term storage just as in carrots. Since there is only so much jam one can consume at once, it makes sense to choose a preservation method that allows one to keep the fruits of one’s labor for a year or longer.
- One will make a batch of jam.
- Ladle the hot fruit mix into canning jars and then process them in a hot water batch.
- The jars should be sterilized before the jam is put into the jar.
- Follow the canner’s directions for processing the finished jams.
- Pick the favorite fruit, find a jam recipe and give it a try. (One needs a large pot, canner, some half-pint glass jars, and tongs that will allow one to grab hot jars out of boiling water. Follow the recipes and directions and do fine.
Note: Any jars that don’t seal properly should go in the fridge and be used right away.
Steps while making jam for preservation
1. Wash and cut fruit. When washing delicate fruits like raspberries and strawberries, fill a bowl with cold water and slosh the berries about instead of crushing them with the faucet’s gushing water.
2. Sanitize jars. (leave lids face up on a clean surface). Sanitizing jars in the oven is acceptable. It leaves valuable stove space available for jamming and prevents water from collecting in the jars.it is suggested to Placedishtowelwel on a cookie sheet and preheat the oven to 250. Then take the lids off the jars (set them aside upside down) and place them in the hot oven until you’re ready to fill them.
3. Cook fruit until it sets. Start with the heat on medium-high and stir occasionally until the jam begins to reduce and thicken. For a smoother jam, then stirs to the heart’s content (the more you stir, the more the fruit breaks down). Keep turning the heat down until the jam sets*.
4. Fill warm jars with hot jam. Remove the jars from the oven. Set the cookie sheet on a towel (to keep your counter from burning). Place a funnel over the top of the jars, or chance it and use a 1/4 cup measuring cup to fill the jars.
5. Close the jars and process them in a water bath. Wipe the top of the glass jar (it’s all about the seal) and twist the lid onto the jar. Lower jars in (it’s helpful to have rubber tongs or grabbers) without tilting them into the water. One needs at least 2″ of water above the top of the lids, and once the water returns to a boil, leave them in, boiling for at least 10 minutes (20 if you’re at high altitude). Remove the jars from the water without tilting and wait for the sweet sounds of popping lids. Done! Your jam, should they remain closed, will be good for 6 months in the pantry.
In this brief guide, we answered the question “How to preserve jam?”, and discussed the different methods of preserving jam and the potential implications of preserving jam.
If you have any questions or comments please let us know.