This is the basic technique for making most types of jam. Sugar is a great preservative and is needed for the proper set and for creating jam that is safe to use months down the road. It is important to use the quantities of sugar indicated. If you do not, keep the jam refrigerated or frozen until use. These recipes use a little less sugar than traditional recipes due to the use of liquid pectin as a thickening agent. Do not substitute powdered pectin for these recipes.
6 cups (1.5 L) blueberries, washed and rinsed
2 Tbsp (30 mL) lemon juice
4 cups (1 L) granulated sugar
1 tsp (5 mL) butter
2 pouches (170 mL) liquid pectin (such as Bernardin)
Heat a large, deep stainless steel saucepan over medium and add the blueberries. Crush with a potato masher. Stir in the lemon juice, sugar, and butter. Bring to a boil. Add the pectin and return to a boil for 1 minute, stirring constantly. Remove from the heat and skim off any foam.
Ladle the hot jam into a hot jar to within ¼ inch (0.6 cm) of the top of the jar. Tap the jar to remove any air bubbles. Wipe the jar rim to remove any jam residue. Place a lid on the clean jar rim. Screw the band down until resistance is met, then increase to gently tighten. Return the filled jar to the rack in the canner. Repeat for remaining jam.
When all the jam is used up and the jars are in the canner, make sure the jars are covered by at least 1 inch (2.5 cm) of water. Cover the canner and bring the water to a full, rolling boil, processing for a full 10 minutes. Turn the stove off, remove the canner lid, wait 5 minutes, then remove the jars without tilting, and place them upright on a cooling rack. Cool upright, undisturbed for at least a day.
Check each jar for a good seal. Sealed discs curve downward and do not move when pressed. Remove the screw bands; wipe and dry the bands and jars. Store the screw bands separately or replace loosely on the jars, as desired. Label and store the jars in a cool, dark place. For best quality, use the jam within 1 year. Any jars that have not sealed properly should be stored in the refrigerator.
MAKES ABOUT 4 CUPS (1 L)
Use the same measurements of lemon juice, sugar, butter, and pectin as indicated above unless other variations are specified.
6 cups (1.5 L) strawberries
6 cups (1.5 L) blackberries (crush the fruit and add an equal amount of sugar; use only 1 pouch of pectin)
6 cups (1.5 L) huckleberries (crush the fruit and add an equal amount of sugar; use only 1 pouch of pectin)
8 cups (2 L) salal berries (use 1 cup water and 4 cups sugar; omit the pectin)
For Jellies:
3 cups (750 mL) Oregon grape juice (use 2 cups sugar and only 1 pouch of pectin; omit the lemon juice)