3 Trusted Ways to Sterilize Jars for Jams and Preserves

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Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat. Divide the jam between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.

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Ground Cherry Jam; Low Sugar Strawberry Jam; Those 14 jars of jam need to be used up soon, but there's more jam in the pantry. All told, I'll put away nearly 100 jars of jam in the summer months. I have my favorite tried and true recipes, but I'm always looking for new ways to incorporate homemade jam in my cooking year-round.

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Sterilize your jars, lids, and bands in boiling water for 10 minutes. Fill the hot, sterilized jars with the hot jam, leaving a ¼-inch of headspace. Wipe the jar rims clean, place the lids on, and screw on the bands until they are fingertip tight. Process the jars in a boiling water bath for 10 minutes.

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Fill your jars with the hot jam leaving 1/4 inch of headspace. Use the bubble remover to remove air bubbles. Clean the rim of the jar with a damp paper towel. Center the lid and close the jar with the band. Place the jars on the rack of the canner. Lower the jars into the boiling water, cover the canner, and process for 10 minutes (adjust.

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15 Ways to Turn Ordinary Jam Into Extraordinary Desserts. Pump up the jam! Instead of calling for a homemade fruit compote or sauce, each of these easy dessert recipes gets a flavor boost from a jar of store-bought fruit jam. Peach jam, strawberry jam, blackberry jam, and more star in these treats.

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Combine the fruit with sugar and mash. Combine the fruit with the sugar and lemon juice in a medium, heavy-bottomed saucepan. Gently mash with a wooden spoon until the fruit is juicy and most of the sugar is dissolved. Cook until jammy. Cook over a medium heat, continuing to mashing down on the fruit with a wooden spoon.

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Pull your plate out of the freezer and spoon a bit of jam onto it. Let set until chilled, then prod or swipe the jam with your finger. If it wrinkles and holds together, your jam is done. If not.

3 Trusted Ways to Sterilize Jars for Jams and Preserves

Ladle hot jam into the jars leaving about ¼ inch between the rim and lid. Remove any air bubbles and wipe the rims clean. Seal tightly with the lids. Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a jar fails to seal, store the jam in the refrigerator for up to.

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Process according to your recipe, only counting time after the water is boiling. Turn off heat, remove the lid, and wait at least 10 minutes. Remove the jars and place on a rack or kitchen towel on the counter. Cool jars for 12 to 24 hours, then check the seals. Label and store your jars to enjoy all year.

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Puffles. Stuffed puff-pastry waffles don't require messing with a big bowl of batter. Just roll out the pastry, fill with almond butter and jam, fold over, crimp the edge, and cook in your waffle.

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