We're definitely a jam-eating family. My kids will eat it on just about anything - toast biscuits, yogurt, oatmeal, PBJ's...you get the idea. And they love homemade. Last week HEB had a $2 off coupon for Ball canning jars, pint size, but they were out by the time I noticed. ): That's ok; I save the jars my mother sends home with me - she's a big jam and jelly maker. Today I took advantage of $1.67 strawberries and half a bag of blueberries I had in the freezer.
I pulled out my odd assortment of jelly jars and set to work. I start off by boiling a big pot of water with the lids in for 5 minutes, then dump the water into my clean jars while I use the pot to make the jam. I mash up the fruit and pectin while I'm waiting for it to come to a boil.
I dump in the sugar and let it come to a boil then continue boiling and stirring for 1 minute - I just basically follow the directions on the pectin box to get the right sugar to fruit ratio - very important if you want your jam to set.
It smells great and is so pretty and purple-y.
I use the inversion method to seal - I quickly pour the hot jam into the hot drained jars, clean the threads, put the caps on, screw lids tight, then turn upside down for 5 minutes while I clean up. Then I set them right side up and listen for the POP! While I've been typing this, two have popped.