In a Dutch oven, combine all the ingredients except sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in amount of sugar called for and return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from heat; skim foam. Ladle into freezer containers and cool to room temperature. Let stand for 24 hours. Refrigerate for up to 3 weeks or freeze up to 12 months.
Mash 6 cups fresh strawberries with 3 chopped kiwifruit; add 1 Tbsp. lemon juice, 1 Tbsp. chopped crystallized ginger and 1 pkg. powdered fruit pectin. Proceed as directed in the general method above, using 5 cups sugar. Makes 5 cups.
—Kathy Kittell, Lenexa, Kansas
Luscious Blueberry Jam
Mash 8 cups blueberries; add 2 Tbsp. lemon juice and 1 pkg. powdered fruit pectin. Proceed as directed in the general method above, using 7 cups sugar. Makes 8 cups.
—Karen Haen, Sturgeon Bay, Wisconsin
Combine 2-1/2 cups fresh pear puree with 8 oz. undrained canned crushed pineapple, 1/2 cup orange juice, 2 Tbsp. lemon juice, 1 Tbsp. grated orange peel and 1 pkg. powdered fruit pectin. Proceed as directed in the general method above, using 5-1/2 cups sugar. Makes 6 cups.
—Patty Schreck, Davenport, Washington
How to Make Jam
Bring all ingredients to a full rolling boil.
Remove pan from heat and skim off the foam.
Ladle hot jam into a freezer container using canning funnel.
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