Rule #1 - Don't wander off (I'm serious, bubbling jam isn't fun to clean up and it hurts if you accidentally dump it on yourself).
Rule #2 - Read your recipe twice before doing anything!
Rule #3 - Measure out your sugar before hand, otherwise you'll end up with a gloppy mess (it will still taste good, but it won't be what you were after).
Rule #4 - Clean as you go. Burnt on jam is nearly impossible to get off of a cook top!
Step one: Prepare your fruit. The recipe will tell you how. I cheat and use the blender instead of crushing my fruit by hand.
Step two: Wash and sterilize your jars. If your water temperature will reach 140F, you may use your dishwasher, otherwise, you'll need to boil the jars. Arrange jars in your water bath canner and cover with water. Bring to a boil and boil for 20 minutes.
Step three: While your jars are boiling, measure out your sugar into a bowl and lay out everything you will need for the canning process. Here you can see my sugar, fruit puree (quart jar), jar lifter, a spoon to stir the jam, a rubber spatula (be sure it's heat safe!), a fork, a canning funnel, and my liquid pectin. I have already cut the top off of the pectin packet, so it's standing in a wide mouth pint jar to keep it upright. Most importantly, I have my recipe and directions out as well for reference.
Step four: Prepare your lids. Place lids in hot water in a small saucepan over low heat to keep them warm. Your recipe should tell you how many jars it will make (since I mainly use 4 oz jars, I usually have to double the number of lids and jars that the recipe calls for. Pay attention to what size jar your recipe calls for).
Step five: Pour fruit puree/crushed fruit into a large saucepan. Pour all of the sugar in as well. Begin heating mixture over medium heat, stirring occasionally, until sugar dissolves.
Note: You may also add a teaspoon of butter to the mixture to keep foaming at a minimum.
Step six: Once sugar has dissolved, turn heat up to medium-high and, stirring constantly, heat mixture to a rolling boil (one you cannot stir down). Then, quickly pour in your pectin.
Step seven: Boil mixture hard for one minute.
Step eight: Remove saucepan from heat. Pull some jars out of canner with the jar lifter and line up on your towel. Using the canning funnel, fill jars, leaving the correct headspace (the space between the food and the top of the jar/lid). My recipe called for 1/4 inch headspace.
Note: Keep a spare jar out to hold the canning funnel when not in use.
Step nine: Using a clean, damp dishcloth, wipe the rim and threads of the filled jars. Place a warmed lid onto the jar and place a ring on it. Tighten just until you feel resistance, then tighten to fingertip tight. Do not tighten ring down all the way, air needs to be able to escape during the canning process.
Step ten: Place jars back into canner as they are filled. Once all jars are filled and have lids and rings, fill in any empty space in the canner with hot empty jars to prevent rattling and possible breakage. I had two layers of jars in my canner, and you can see the empty jars over part of the top layer here. If needed, add hot water to the canner to bring water level up to 1 inch over the tops of the jars.
Step eleven: Place lid on canner and turn heat up to high. Bring water to a boil before beginning to time processing time. Your recipe will tell you how long to process for. Mine called for ten minutes.
Step twelve: While waiting on the water to begin boiling and during processing time, clean up your work area and wash the utensils and pots that you have used.
Now you can see why you should put a towel over your workspace! After the area is clean, lay out a clean towel and your jar lifter.
If you still have a bit of time before the processing is complete, now is a good time to write out labels. This batch made 18 jars.
Step thirteen: After the processing time is complete, remove canner lid (open side pointing away from you) and turn heat off. Remove jars and place onto clean towel. Make sure they do not touch, this will allow them to cool more evenly. Be very careful with the jars, they are hovering around 170F and they can burn you if you're not careful.
Allow jars to cool for a minimum of 12 hours. During these 12 hours, do not tighten the bands on the jars. You will hear the "ping" of the jar lids as they seal. It may take up to 24 hours for some jars to seal. Do not move the jar until it is sealed. If, after 24 hours, a jar has not sealed, store in the refrigerator for immediate use.
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