Canning is time consuming. It is temperamental. You have to follow directions EXACTLY for it to work out. That being said, I love canning. Maybe it is the challenge, maybe it is the transformation the fruit goes through, or all the neatly labeled jars I get to line up in my cupboard. I think the real reason I like it, though, is that Jared and I do it together. I make the jam, he takes care of the jars. It’s been kind of a tradition ever since we lived in our little house on Poplar street. This time we made 3 jams. Strawberry, Peach, and Raspberry-peach. I used pectin for the Peach jam, but the other two i made using only sugar. I will explain the no-pectin process, since I think it is more practical. (and tastes better)

This is what you will need to make Raspberry Peach Jam.

sterilizing the jars and lids

A canning pot (I have actually just used a regular pot and it worked fine. The water just needs to be able to cover the jars completely.)

7 cups crushed berries

2 cups diced and peeled peaches

6 1/2 cups sugar

jars with 2 piece caps

a grabber thing to grab the hot jars with

ladle and funnel

So here is the process (this is for raspberry/peach jam):

Let frozen fruit thaw out. If you are using fresh fruit, peel the peaches and dice them up. Smash the raspberries pretty flat. I just used a measuring cup to smash them. Combine the fruit and sugar in a LARGE saucepan. You want it to be as large as you can, because when the fruit gets to bubbling, it splatters and it is VERY hot and it hurts when it lands on you. Bring slowly to a boil, stirring constantly until sugar dissolves. Cook rapidly to gelling point. This will take a while. It will start boiling pretty quickly, but it will take some time for it to gel since no pectin is being used. Just keep on stirring it, it’ll be worth it. Sometimes if it is taking forever, I’ll add another 1/2 cup of sugar to speed the process a little. Just don’t add any more that that or it’ll be too sweet.

This is what the gelling point is, basically just when it looks thick on the spoon.

Remove from heat, skim foam if necessary. Ladle hot, and I repeat it is HOT, jam into jars, leaving a 1/4-inch headspace. Put on lids. Process 15 minutes in the boiling water canner. This is when a husband comes in handy:

Now, just wait. You’ll be able to tell if it is setting up within 24 hours. Enjoy it on some toast, or a bagel, or use it as a filling for cookies and cakes. Give it away as Christmas presents. Save it for your food storage. WE mostly just eat it. YUM.

Important things to remember while canning:

Sterilize ALL jars and LIDS in boiling water before canning.

Always have hot pads and mittens close by. Wear an apron to avoid the splatter.

Start boiling the water in the canner well before you start making the jam. It takes a while for the water to boil.

Do not attempt to do this while small kids are awake. You need all your focus on the jam.

All lined up