Kristen's Recipes

Kieffer Pear Preserves

Keifer preserves are so special in fact, I wouldn’t dream of simply typecasting them as condiments for toast or biscuits. They’ve got way more potential than that. Instead I spoon my pear preserves on top of fancy cheese balls and ripe wheels of Brie. I gild fatty pork chops and glaze smoked hams with generous spoonfuls mounted with a little cider vinegar. And I whisk preserves with a mix of lemon juice, salt and olive oil to transform them into an ideal dressing for bitter greens like arugula. But for the most mind-bending costume change a fruit preserve could possibly make, add a little or a lot of hot sauce and drizzle the drippy result on fried chicken.

2 pounds peeled, cored and sliced Kieffer or sand pears

2 pounds granulated white sugar

1 lemon, thinly sliced, seeds removed

Toss the sliced pears with the sugar and lemon slices in a large bowl. Cover the bowl with plastic wrap and let it sit overnight in the refrigerator. (This step is crucial. Do not skip it. If you do, you’ll make jam not preserves.) The next day, cook all the fruit and the accumulated juice over medium low heat for about 30 minutes until the fruit is translucent. Pack fruit into hot, sterilized canning jars, leaving 1⁄4­inch headspace. Cook syrup for 3 to 5 minutes, or longer if it is too thin. Pour hot syrup over fruit, leaving 1⁄4­inch headspace. Wipe jar rims and adjust lids. Process for five minutes in a boiling water bath.

Blackberry Roasted Plum Preserves

4 C. blackberries

2 C. plums, halved, pitted (I used sugar plums)

4 C. sugar

tap here

1 lemon, zested and juiced

Heat oven to 400 F. Place halved, pitted plums on baking sheet. Sprinkle with a T. or two of sugar and roast for 10-15 minutes. This just gives the jam a nice toasted flavor. Place blackberries, plums, sugar, lemon juice and zest in a large saucepan or dutch oven. Cook on high heat to a boil. Boil for 2-3 minute and reduce to medium/medium-low heat to cook for an additional 15 minutes or so. Use a candy thermometer to heat to 220F before removing from heat. You can test the jam by placing a small amount onto a plate that has been in the freezer for 5+ minutes. It should gel after a couple minutes to the preferred consistency. Can per canner instructions, if desired. Cool and enjoy!

Peach + Citrus Marmalade

2 lb. peaches peeled, pitted and chopped (about 6 medium)

1 orange peeled + quartered

1 lemon zested, then peeled + roughly chopped

4 tsp. calcium water see step #1

1 tsp. butter to minimize foaming

1 3/4 C. sugar

3 tsp. Pomona’s Pectin mixed with sweetener

Before you begin, prepare calcium water. To do this, combine ½ tsp. calcium powder (in the small packet in your box of Pomona’s pectin) with ½ C. water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use. Rinse the peaches, remove and discard stems and pits, then chop and place in food processor. Process until chopped. Measure 3 C. mashed peaches and place into sauce pan. Rinse citrus. Zest lemon into peaches in the sauce pan. Then roughly chop the lemon and orange and place into food processor. Pulse citrus until it is chopped. Then add to peaches. Add 4 tsp. calcium water to fruit mixture, stir well. Cover saucepan, bring fruit to a boil, and then reduce heat and simmer, still covered, for 5 minutes. In a separate bowl, combine the sweetener and the 3 tsp. pectin powder. Mix well and set aside. Bring the peach mixture to a rolling boil over high heat. Gradually add pectin-sweetener mixture, stirring vigorously between each addition, continue cooking for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat. Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more). Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.) Allow jars to cool undisturbed for 12-24 hours. Confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

“just a cup” rosé wine jelly

3/4 tsp. Pomona’s Universal Pectin powder

1/4 C. plus 2 T. sugar

1 C. rosé wine

1/2 tsp. Pomona’s Universal Pectin calcium water prepared according to package

1 T. fresh-squeezed lemon juice

Because recipes made with Pomona’s Universal Pectin have such a short cook time, have your jars prepped and out of the water bath before you even start cooking the jelly. I like doing this in 2 quarter pints, since the batch size is so small. Because the batch is so small, you can also skip the water bath altogether and stash this in the fridge if you prefer. Stir together pectin and sugar in a small bowl and set aside. Combine the wine, calcium water, and lemon juice in a small saucepan. Bring to a boil over high heat. As soon as the mixture comes to a boil, gradually add the pectin-sugar mixture, whisking continually to help it dissolve. Cook for 1 to 2 minutes more while whisking to dissolve the pectin. Remove from the heat and use a clean spoon to skim off any foam. Ladle into prepared quarter-pint jars, leaving 1/4 -inch headspace. Remove air bubbles and wipe rims. Place the lids on the jars and screw on the bands until they are fingertip tight. Process in a water-bath canner for 10 minutes, adjusting for altitude as needed. After 24 hours, check the seals. Label, date, and store out of direct sunlight without the bands for up to a year.

Chanterelle-Apricot Jam

4 C. chanterelles

2½ C. fresh diced apricots

7 C. sugar

¼ C. fresh lemon juice

1 box SURE-JELL Fruit Pectin

½ tsp. butter or margarine

Sterilize (9) 8-ounce jam jars and lids in boiling water.

Finely dice the chanterelles. Reduce chanterelles in a deep pan under mediumlow heat for 15 minutes, until moisture has bubbled off and mushroom mixture is thick. Measure out 2½ C..  Combine mushrooms and apricots to measure exactly 5 C.. Add to the saucepan with sugar, lemon juice, pectin, and butter. Bring to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. Ladle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on tightly. Place jars on an elevated rack in a canner. Lower rack into canner. Water should cover jars by 1 to 2 inches. Cover and bring water to a gentle boil. Process for 10 minutes, adding boiling water as needed to keep the jars covered. (Add 12 minutes to the processing time for high elevation.) Remove jars and place upright on a towel to cool completely. After the jars cool, check seals by pressing the middles of lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. Store and enjoy. This is not refrigerator jam, but it can be refrigerated to prolong shelf life and the fresh taste.  Note: If you’d like a low-sugar version, follow instructions for low-sugar SURE-JELL, making sure the mushroom-to-fruit ratio is 50/50. Or try Pomona Pectin.

Apricot-Chamomile Jam

1 ½ T. dried chamomile

2 ¼ cups ripe apricots, pitted and thinly sliced

⅓ cup granulated sugar

2 T. freshly squeezed lemon juice

In a spice grinder or food processor, grind the chamomile flowers until the blooms resemble small flakes or sprinkles. This happens very quickly, so you only need to pulse a few times. In a medium saucepan over medium heat, add the chamomile, apricots, 1⁄2 cup filtered water, sugar, and lemon juice. Using a wooden spoon, mix until combined. Allow the mixture to simmer for about 5 minutes, until the apricots begin to break down and soften. Using a potato masher, mash the apricot slices in the mixture to help break them down further. The mixture should be syrupy. Lower the heat to medium-low and simmer until it looks glossy and thick, 10 minutes. Remove from the heat. Transfer the jam to a large, heatproof container, such as a mason jar, and let cool on the counter for about 1 hour. Seal and store in the refrigerator for up to 3 weeks.

Small Batch Blueberry Thyme Jam

1½ cups fresh blueberries

1 cup sugar (more or less depending on sweetness of berries)

Zest of ½ lemon

Juice of ½ lemon

¾ 1 tsp. fresh thyme (minced)

Pinch of salt

Rinse the blueberries clean and pat dried with paper towels. In a small saucepan over medium heat, add blueberries, sugar, lemon zest, lemon juice, thyme and salt. Bring to a boil and stir. Reduce heat to medium-low, cook for about 30 minutes, stirring occasionally. It may still look runny, but it will thicken more as it cools. Transfer to a clean glass jar. Cover and chill in the fridge for at least 3 hours.

Peach Marmalade

4 pounds fresh peaches (about 12 medium peaches)

2 medium oranges (or one large)

2 1/2 cups sugar (or use 3 cups if you like it sweeter)

2 T. lemon juice

Run 2-3 jars (depending on size) through the dishwasher or washed in very hot water. You will make about 3 cups of marmalade. For easy peeling, carefully drop peaches into a pot of boiling water. Boil for 60-90 seconds. Drain water and run cold water over peaches in pot. Slip skins off the peaches. Use small paring knife to peel stubborn spots if needed. Cut peaches in half and remove pits. Slice or chop into smaller pieces. Zest an orange and set aside. Peel orange(s) and cut inside flesh into small pieces. Remove large pieces of whitish fibrous layers. You should have about 1 cup. Place peaches, zest, oranges, sugar and lemon juice in a large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It’s ok to leave some chunks of peaches. Heat mixture to medium-high heat and bring to a full rolling boil. Lower heat to medium heat (6 on my dial) and boil on a medium rolling boil for 20-30 minutes (depending on how loose or thick you like your marmalade), stirring occasionally to prevent scorching on the bottom. The amount of time will depend on speed of boil and size of pot. (Note 2 – how to tell marmalade is done.) Taste and adjust flavors as needed e.g. add a bit more lemon juice or sugar as you like. Pour marmalade fruit mixture into jars. Cool to room temperature, place lids on jars tightly and store in the fridge.

Brown Turkey Fig Jam with Sherry & Fennel

8–9 eight-ounce canning jars and lids

4 . pounds stemmed brown turkey figs

2 pounds 2 ounces white cane sugar

3 scant tsp. fennel seeds

2 ounces cream sherry or Marsala

2 ounces strained freshly squeezed lemon juice

Slice 1. pounds of the figs into sixths or, if the figs are very large, into eighths. Combine the slivered figs with the sugar in a large heatproof mixing bowl and let macerate while you proceed with the recipe. Place the remaining 2. pounds of figs in a stainless-steel kettle wide enough to hold them in a single layer. Add enough cold water to make a .-inch layer in the bottom of the pan. Cover the pan and bring the fruit to a simmer over medium-high heat.  Stir, decrease the heat to medium-low, cover again, and cook for 5 minutes. Then, using a potato masher, crush the figs well to release their juices. Stir, cover once more, and cook for 20 to 30 minutes, or until the figs are mushy and translucent, stirring every 5 minutes or so to prevent sticking. While the figs are cooking, crush the fennel seeds in a mortar or grind them coarsely in a spice grinder. Place the sherry and fennel seeds in a small saucepan and heat them slowly until the sherry just starts to steam. Remove the mixture from the heat, cover, and set aside to steep. When the whole figs are finished cooking, put them through the finest disk of a food mill and add them to the slivered figs and sugar. Scrape any fruit that does not go through the mill back into the rest of the fruit, breaking up the chunks as you go. Stir well to dissolve the sugar, then add the lemon juice. Transfer the mixture to an 11- or 12-quart copper preserving pan or a wide nonreactive kettle. Bring the jam to a boil over high heat, stirring a few times with a heatproof rubber spatula. When the jam boils, decrease the heat to a lively simmer, stirring frequently. After 7 minutes of simmering, mash the fruit a little with a potato masher. Continue cooking, stirring very frequently, and lowering the heat slightly if the jam begins to stick.  After 20 minutes of simmering, or when the jam has thickened, strain the seeds from the sherry and add the sherry to the jam.  Cook a minute or 2 more and when ready, pour into sterilized jars and process according to the manufacturer’s instructions.  Serving suggestion: Try it on turkey sandwiches or with soft cheese and a sprinkling of toasted hazelnuts for dessert.

Peach and Lemongrass Butter

about 2 lbs (1 kg) ripe, fragrant white or yellow peaches

1 cup (200g) sugar, or to taste

4 fat stalks lemongrass, roughly chopped

2 tablespoons lemon juice, or to taste

Bring a large pot of water to a rolling boil. Blanch the peaches by submerging them (in batches, if necessary) for 1 minute and then transferring them to a bowl of ice water. When cool, peel, pit and slice them. Combine them with the sugar in a large bowl and let macerate at room temperature for a couple of hours, during which time the peaches should give up a lot of juice. Strain the peaches, reserving the juice. Place the juice, the sliced lemongrass and 1 cup water in a heavy-bottomed pot and bring to a boil over medium-high heat. Reduce the heat slightly and let simmer until you have a thick, fragrant syrup, about 30 minutes. Strain the syrup, discarding the lemongrass. Return the syrup to the pot and stir in the peaches. Simmer over medium-low heat until the peaches are completely soft, about 20-25 minutes. Remove from the heat and puree, either in a blender or with an immersion (stick) blender. Return to the pot and stir in the lemon juice. Cook over low heat, stirring frequently to prevent scorching, until the puree thickens to the consistency of applesauce, about half an hour. Taste the mixture and add more sugar or lemon juice as desired. Remove from the heat and transfer to a closed container (or, if you’re comfortable with canning, fill into jars and process in your normal way). If not canning, refrigerate immediately and consume within a couple of weeks.

Rosemary Fig Preserves

1 pound ripe figs, stemmed and quartered or chopped

1-2 sprigs of rosemary about 5 inches long

3/4 cup sugar

2 tablespoons honey

1 lime

1-1/2 tablespoons lime or lemon juice

pinch of salt

Zest the lime and set the zest aside. Juice the lime and set the juice aside. Take one sprig of rosemary, remove the leaves and chop them finely. Discard the stem. Place all of the ingredients into a small pot. (Figs, rosemary sprig, chopped rosemary, sugar, honey, lime juice, lime zest, and salt) Heat on medium high heat and stir. Lower to a simmer and cook for about 40 minutes. Remove rosemary sprig, and strips of zest Mash figs with a fork or blend if you want a smoother consistency. Place into jars and cool. Store in the refrigerator. Or place in mason jars and process for 5-10 minutes store in a cool dry place.

Peach-Saffron Preserves

3 lb. peaches pitted and quartered

3/4 cup sugar or more to taste

4 tsp. freshly squeezed lemon juice

1 tsp. saffron threads be sure to use good quality saffron

Pinch salt

1/8 tsp. cinnamon

Combine peaches, sugar, lemon juice, saffron threads and salt in a large sauce pot. Sliced peaches in a large stockpot. Cook over medium heat until boiling. Reduce heat to medium low and cook for 30 minutes. Taste the mixture; add additional sugar to taste, if desired. Some peaches will be less sweet than others and require more sweetening, however don’t add too much sugar or you’ll overpower the subtle saffron flavor. Sliced peaches cooked down. Remove from heat and process the mixture through a food mill. Be sure to turn the handle in both directions so that you get the most of out your fruit. Processing cooked peaches through a food mill. Return the mixture to the sauce pot and add cinnamon. Bring to a boil and cook for an additional 15 minutes. Milled peaches cooking down into preserves. Allow preserves to cool and transfer to jars or a container. Store in the refrigerator for up to 4 weeks. Adding jars of preserves to hot water bath. If you’d like to process your preserves in jars for a longer shelf life, follow the boiling water method instructions and process for 10 minutes

Pink Grapefruit & Elderflower Marmalade

2 pounds, 4 ounces pink grapefruits

1 pound, 2 ounces lemons

6½ cups granulated sugar

6 T. elderflower syrup

Cut the grapefruits and lemons and squeeze in half out the juice and seeds. Tie the seeds, and any extra membrane that has come away during squeezing, in a double thickness of cheesecloth. Either by hand or using the shredding attachment of a food processor, thinly slice the grapefruit and lemon peel, with its pith, into shreds. Put the grapefruit and lemon juice and peel, cheesecloth bag and 7½ cups water in a preserving pan and slowly bring to a boil. Reduce the heat and simmer gently 1½ to 2 hours until the peel is soft and the liquid reduced by about half. Remove the cheesecloth bag from the pan and let cool 5 minutes before squeezing it well and allowing the juices to run back into the pan. Discard the bag. Add the sugar to the pan and stir until the sugar is completely dissolved. Bring to a boil and boil rapidly about 15 minutes, or until setting point is reached. Test for a set either with a candy thermometer (it should read 221°F) or put a tsp. of the marmalade onto a cold saucer and let cool a few minutes. If it wrinkles when you push it with your finger, then it is ready to use. Meanwhile, sterilize enough jars so that they are ready to use. Remove the pan from the heat and skim with a slotted spoon to remove any scum. Stir in the elderflower cordial. Let cool 15 minutes (this will help to prevent the peel from rising in the jars). Ladle the marmalade into the warmed, sterilized jars and cover immediately with sterilized lids. Label and store in a cool, dry, dark place. Refrigerate after opening.

Rhubarb Marmalade with Figs & Lemon

4 C. rhubarb, 1/4-inch dice

10 dried kalamata figs, thinly sliced

1 lemon, julienned

2 C. sugar

First, dice the rhubarb into roughly 1/4-inch pieces. Slice the figs. Cut the lemon into thin slices, then julienne each slice. In a large bowl, combine the rhubarb, figs and lemon with the sugar. Mix together and let sit overnight at room temperature. Pour the rhubarb mixture into a medium pot. Bring to a rapid boil, and cook until the temperature reaches 220 degrees F. Place in jars and enjoy!

Meyer Lemon Marmalade

6 Meyer lemons {1 1/2 pounds}

4 cups water

4 cups sugar

Cut the lemons crosswise and remove seeds. Place the seeds in a cheesecloth bag, or tea infuser and set aside. Quarter each lemon half and thinly slice the lemons into strips. Place the lemons, 4 cups of water and the bag/infuser of seeds in a nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours. Once the mixture has sat for 24 hours, bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. When you are ready to make the marmalade, {after the lemon mixture has sat for 24 hours}, discard the lemon seeds and bring the lemon mixture to a boil over medium heat. Reduce the heat, and simmer, uncovered, until your mixture is reduced to about 4 cups {about 45 minutes to an hour}. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a tsp. of mixture dropped on a cold plate gels, about 15 minutes. Carefully ladle hot marmalade immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {5} 1/2 pints.

Peach Jam with Ginger & Turmeric

6 ripe ripe peaches

1/2 C. sugar

Juice of half a lemon

1 T.  ginger

1 pinch of salt

1T. turmeric powder

Cut the peaches into quarters and remove the skin and seeds. Cut the root in half and put in a saucepan with all ingredients except turmeric powder. Cook over medium heat until boiling and then lower the candle to almost a minimum and cook for 30 minutes. Stir at a time with a wooden spoon, so it doesn’t stick to the bottom of the casserole. If foaming, remove it carefully using a foamer. Allow to cool for about 5 minutes and pass through the blender or food processor to leave it with a smooth texture. Add the turmeric powder and stir so that it is fully incorporated into the jam. You can try the sugar in case you want to pour more, but remember that only when it’s cold is the jam you know how sweet it has been. You can put a little in the fridge and see how it goes. Meanwhile, allow the jam to cool completely at room temperature before putting it in a glass lid jar and putting it in the refrigerator. If you need to put more sugar in it, add it with a little lemon juice and cook the jam for another 20 minutes. It’s a beautiful color. Keep in mind that it’s hard to stop eating this jam and be generous and share it with your friends when you make it. It’s a good gift.

Butternut Squash, Ginger & Citrus Jam

3 pounds, 5 ounces butternut squash, peeled and seeded

3½ ounces (about ¾ cup) ginger root, peeled and finely sliced into small pieces

grated zest and juice of 3 lemons

grated zest and juice of 4 oranges

grated zest and juice of 1 lime

1 tsp. ground ginger

½ tsp. ground cinnamon

4 cups granulated sugar

Grate the butternut squash, either by hand or in a food processor. Put all the ingredients, except the sugar, in a preserving pan. Add 4 ¼ cups water and slowly bring to a boil. Reduce the heat and simmer about 20 minutes until the squash is soft. Stir from time to time to prevent the mixture from sticking to the bottom of the pan. Add the sugar to the pan and stir until completely dissolved. Bring to a boil and boil rapidly about 30 minutes until no excess liquid remains and the mixture is thick. Stir from time to

time. The jam is ready when a wooden spoon drawn across the bottom of the pan reveals the bottom

cleanly. (There is no need to test for a set.) Meanwhile, sterilize enough jars so that they are ready to use. Ladle the jam into the warmed, sterilized jars. Cover immediately with sterilized lids. Label and store

in a cool, dry, dark place. Refrigerate after opening. Makes 6 cups.

Blubarb Jam

7 C. rhubarb, chopped

4 1/4 C. blueberries

4 1/4 C. sugar

1/3 C. lemon juice

The night before you want to make the jam or the morning of. Add the rhubarb, blueberries, sugar and lemon juice to a large pot, stir to combine. Let macerate for 30 min. to overnight. Sterilize jars and lids. Place a small plate in the freezer.  When ready to make the jam place the pot with the fruit in it on the stove. Bring to a boil on medium-high heat and boil hard for 15-25 minutes or until you reached the setting point, stirring occasionally. At the setting point, the foam will have subsided and the bubbles will get larger looking like fish eyeballs.  Place a small amount of the jam (1 tsp.) on the freezer plate and place the plate back in the freezer for a few minutes to cool. If the jam seems very close then remove the pot from the heat while the plate is in the freezer. If the jam wrinkles when pushed with your finger the jam is done. If not return to a boil for 5 min. and repeat. Careful as the jam thickens it can start to burn so stir more frequently.  Ladle jam into hot jars to within 1/4″ of the top. Remove air bubbles and wipe the rim with a clean cloth. Place lids on and screw to tighten until finger-tip tight only. Place in a water bath canner and process for 10 min. or according to altitude.  When the jam has cooked for its allotted time removed the jars to a towel-lined counter to cool. You should hear the popping of the lids as they seal. That is a very satisfying sound. If any jars don’t seal refrigerate and eat right away.

Pectin Version

4 ½ C. rhubarb, chopped

2 1/2 C. fresh blueberries

3/4 C. water

1 T. lemon juice

4 1/2 C. of sugar

1 box of low-sugar or no-sugar pectin

8 jam jars for canning (8 oz size)

8 canning lids

Sterilize your canning jars, and canning lids. Drain on clean dishtowels and set aside. Fill canning pot with water and bring to a gentle boil— keep over heat throughout prep so it is ready when needed. Wash berries. Measure out blueberries in a bowl. Mush them so they get quite juicy but there are still chunks remaining (mushing releases the pectin needed to make jam). In a separate bowl, mix 1 box of pectin with U C. of the sugar. Measure out remaining sugar in another bowl. Boil rhubarb and water over high heat, cover and simmer for 5 minutes over medium heat. Add the mushed blueberries, lemon juice, and pectin and mix together. Bring to a boil then add sugar. Stir and bring back to a vigorous boil again, while stirring continuously. Boil hard while continuing to stir for 1 minute (and 1 minute only—if you want jam that will set, this is serious, people). Remove from heat, stir and ladle hot jam into sterilized jars, securing lids tightly. Place jam jars in your canning pot with gently boiling water and boil for 5 minutes (again, keep your time on this—too long may make your jam runny). Remove jam and allow to cool. Check lid seals once cooled—any tops that pop back when pressed should be refrigerated. Makes 7-8 8oz (1 C.) jars of jam