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1. Ladle the jam or jelly into the prepared jars. Use a canning funnel to guide the jam into the jar. Make sure to leave 1/8 inch of empty space, or "head space", at the top of each jar. Wipe the rims and threads of the jars with a clean, damp cloth to remove any residue or drips.
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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.
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The Jam: Tangerine Marmalade from Stonewall Kitchen. This tart is perfect for brunch or afternoon tea time. Tangerine is a unique flavor that sets this marmalade tart apart from the rest. The sophisticated pairing of citrus with fresh rosemary makes this tart special, but I can imagine it with a fig preserve or a lemon curd as well.
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Put strawberries in a large pot. Crush strawberries with a potato masher to bring on some juice. Stir in sugar. Heat slowly, stirring constantly. When sugar is dissolved, bring to a boil. Boil rapidly, stirring constantly. If it foams up a lot, add ¼ tsp. butter. When jam has reached gelling point, skim off foam.
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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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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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When the jam reaches its set point, remove the pot from the heat and ladle the jam into prepared jars leaving 1/4 inch headspace. Seal with 2 part lids. If canning, process the jars in a water bath canner for 10 minutes (or 15 minutes if above 6,000 feet in elevation).
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An opened jar of jam or jelly will last for about six months in the refrigerator, per the USDA. But it's still a good idea to eat it as soon as possible, says Lee. "Once opened, jams and jellies will be exposed to air, which contain mold and bacterial spores. These will grow over the six-month time period in the jam [or] jelly," says Le.
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Blackberry is one of the most popular fruits, and it's easy to see why. This fruit's deep, purple color is packed with fantastic flavor and vitamins. This jam is made extra special with the addition of cinnamon and allspice. It's full-bodied, tart, and sweet with an earthy undertone. 3. Apricot Jam.
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Place the closed jars in your canner rack, lower the rack and make sure the jars are covered with about 2 inches of water. Cover and let process in this water bath for 15 minutes or as needed for your local Altitude. Lift rack and secure handles on lip of canner. Let sit for 5 minutes.
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Pour the hot jam into the sterile jars, place on the sealing ring and screw on the cap. Let the jam jars sit - completely undisturbed! - for at least twelve hours. After the first 30-60 minutes, you'll hear little pops coming from your kitchen.
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Crofter's Organic Premium Spread Strawberry. $6.69. Buy It. Store-bought strawberry jams can be cloying, but this one has a lovely sweet-tart balance. It's nicely textured, too—thick enough to.
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Using the gelling power of tiny chia seeds, you can transform a few cups of ripe fruit into a low-sugar, spreadable, spoonable jam in about 20 minutes. Go to Recipe. 5 / 17. Quick Mission Fig Jam. This deeply flavored jam calls for dried figs rather than fresh, which means you can make it all year long. Go to Recipe.
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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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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.
