Monday, August 6, 2012


A few weekends ago, I spent the day with my mom learning how to make jam.  
It's something she used to do with my grandma so I've always wanted to learn.

We made my Dad's favorite: Apricot-Pineapple and I wanted to make Raspberry, but those babies were pricey!  So we settled for Strawberry and then spruced it up a bit with some orange zest.

If you've never had homemade jam find some, make some, or give me your address and I'll send you some.  It's so much better than store bought.

We just followed the recipes on the pectin packages but modified them a bit to use about 1/2 a cup less sugar and added orange zest.  
{FYI - apparently you can't use a lot less sugar or a sugar substitute because it won't turn out right.  At least this is what my grandma says.}

If you want to go all natural you can make your own pectin using unripened apples.  
I told my mother I will never make my own pectin.  
I think making homemade jam is domestic enough for me.



Apricot-Pineapple Jam

- 3 cups pitted and roughly chopped apricots (buy about 2 lbs)
- 1 can (20 oz) of crushed pineapple, undrained
- 1/2 cup fresh lemon juice
- 1 package of pectin (CERTO and Sure-Jell are good brands)
- 1/4 tsp of butter (you need this - it helps reduce the foam so you don't have to skim it off the top later)
- 7 1/2 cups of sugar

Strawberry Jam

- 4 cups roughly chopped strawberries (buy about 2 qts)
- zest of 1 orange
- 1 package of pectin
- 1/4 tsp of butter
- 6 1/2 cups of sugar


1. Pour boiling water over flat lids and let stand until ready to use.  Wash jars and screw bands in warm soapy water.  We put the jars in the dishwasher on warm rinse just so they stayed warm until we were ready to use them.

2.  Add apricots and pineapple (fruit and liquid) and lemon juice to large saucepan over medium heat (or strawberries and orange zest). Stir until combined and heated through.

3.  Stir in pectin and butter.  Bring mixture to a full rolling boil (a boil that doesn't stop when stirred), stirring constantly.  Stir in sugar.  Return to full rolling boil and then boil exactly 4 minutes (or exactly 1 minute for the strawberry jam).  Keep stirring! Remove from heat and skim off any foam.

4.  Ladle immediately into prepared jars, filing to within 1/8 inch of tops.  Wipe jar rims and threads.  Cover with 2-piece lids.  Screw bands tightly.  Do not unscrew again.  Place jars on elevated rack in canning pot.  Lower rack into the canner.  Water must cover jars by 2 inches.  Add boiling water if necessary.  Cover; bring water to gentle boil.  Process 10 minutes.  Remove jars and place upright on towel to cool completely.  After jars cool (a few hours), check seals by pressing middle of lid with finger.  If lid springs back, it's not sealed and must be refrigerated.



P.S.  I may have already eaten 3 jars by myself 


  1. Yum! My friend makes jam with her mom and she's always bringing me in a jar. Wish I could taste yours :) xoxo

  2. Replies
    1. It was really fun, Christine! And even better, it was delicious!


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