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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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Ladle hot jam into the jars leaving about ¼ inch between the rim and lid. Remove any air bubbles and wipe the rims clean. Seal tightly with the lids. Process the jars in a boiling-water bath for 10 minutes. The sealed jars can be stored in a cool, dark place for up to 1 year. If a jar fails to seal, store the jam in the refrigerator for up to.
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Raspberry jam is just about as classic as it gets—this traditional jam can be spread on toast, pastries or a croissant. Tart raspberries are the perfect way to balance out sweet sugar, and a bit.
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The mixology world is shrouded in a fabulous birdcage veil of elitism and gatekeeping, but it turns out that all it takes to make an unforgettable cocktail is a nearly empty jam jar.. It's a.
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Ground Cherry Jam; Low Sugar Strawberry Jam; Those 14 jars of jam need to be used up soon, but there's more jam in the pantry. All told, I'll put away nearly 100 jars of jam in the summer months. I have my favorite tried and true recipes, but I'm always looking for new ways to incorporate homemade jam in my cooking year-round.
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Pour your jam into hot, sterilized jars then spoon off any foam. Fill the jars with jam to within ¼ inch of the top; wipe the rims with a clean damp cloth. Place the lids on the jars and screw on the ring bands as tight as you can. Let the jars cool to room temperature. Press the lids with your finger.
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15 Ways to Turn Ordinary Jam Into Extraordinary Desserts. Pump up the jam! Instead of calling for a homemade fruit compote or sauce, each of these easy dessert recipes gets a flavor boost from a jar of store-bought fruit jam. Peach jam, strawberry jam, blackberry jam, and more star in these treats.
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Fill your jars with the hot jam leaving 1/4 inch of headspace. Use the bubble remover to remove air bubbles. Clean the rim of the jar with a damp paper towel. Center the lid and close the jar with the band. Place the jars on the rack of the canner. Lower the jars into the boiling water, cover the canner, and process for 10 minutes (adjust.
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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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Sterilize your jars, lids, and bands in boiling water for 10 minutes. Fill the hot, sterilized jars with the hot jam, leaving a ¼-inch of headspace. Wipe the jar rims clean, place the lids on, and screw on the bands until they are fingertip tight. Process the jars in a boiling water bath for 10 minutes.
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