Capture the season at its sweet peak by making homemade fruit jam in a variety of flavors.

Ball Quick Jams

Summer means a bounty of fruit for making jam so you can enjoy that bounty all year long. For each of the following six jams, use the quantity of fruit and other ingredients specified for that jam variation. The cooking and canning directions are the same for each recipe.

Makes serving

Ingredients

  • APRICOT JAM—Makes 6 (8-ounce/250 mL) jars
  • 3 ½ cups finely chopped pitted fresh apricots
  • ⅓ cup lemon juice
  • 5 ¾ cups granulated sugar
  • 1 (3-ounce/85 mL) pouch liquid pectin*
  • BLACKBERRY JAM—Makes 8 (8-ounce/250 mL) jars
  • 4 cups crushed blackberries
  • 2 tbsp lemon juice
  • 7 cups granulated sugar
  • 1 (3-ounce/85 mL) pouch liquid pectin*
  • BLUEBERRY JAM—Makes 8 (8-ounce/250 mL) jars
  • 4 ½ cups crushed blueberries
  • 4 tbsp lemon juice
  • 7 cups granulated sugar
  • 2 (3-ounce/85 mL) pouches liquid pectin*
  • PEACH JAM—Makes 8 (8-ounce/250 mL) jars
  • 4 cups finely chopped pitted peeled peaches
  • 4 tbsp lemon juice
  • 7 ½ cups granulated sugar
  • 1 (3-ounce/85 mL) pouch liquid pectin*
  • RASPBERRY JAM—Makes 6 (8-ounce/250 mL) jars
  • 2 cups seeded raspberry pulp**
  • 2 cups crushed raspberries (including seeds)
  • 2 tbsp lemon juice
  • 6 ½ cups granulated sugar
  • 1 (3-ounce/85 mL) pouch liquid pectin*
  • STRAWBERRY JAM—Makes 8 (8-ounce/250 mL) jars
  • 3 ¾ cups crushed hulled strawberries
  • 4 tbsp lemon juice
  • 7 cups granulated sugar
  • 1 (3-ounce/85 mL) pouch liquid pectin*

Directions

Prepare canner, jars and lids by cleaning and drying thoroughly.

In a large, deep stainless-steel saucepan, combine fruit, lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.

Ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

*Note on Pectin: Some brands of liquid pectin direct you to stir in the pectin after boiling the fruit-sugar mixture for 1 minute. Follow the directions given by the brand you are using when preparing jam recipes. If you prefer using powdered pectin, follow the directions on the package; you may need to adjust the quantity of pectin to use.

**Note on Raspberry Pulp: To make 2 cups raspberry pulp, working in batches, push 4 to 5 cups raspberries through a fine sieve. Discard seeds.

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