Tips for making Jam

Here are some tips for making Jam


 * Peaches, nectarines and some plums may be peeled by "slipping" them. Bring a large pot of water to a boil.  Dip the fruit into the boiling water and leave it there until the skins crack and split.  Then, use a strainer or slotted spoon to lift the fruit into a pot of cool water so that you can safely handle it.  The skins should slip right off.
 * If you're reusing older jars, visually inspect them for cracks or chips. Run a finger gently around the rim to make sure it is smooth and undamaged.
 * You can "crush" fruit by processing it in a blender. This will save you time and energy.
 * Discard any rings that are dented or overly rusty.
 * Make excellent jam by using 3/4 cup sugar for every cup of very ripe fruit - use no pectin. Bring slowly to a hard boil and boil stirring only occasionally for 30 minutes to an hour.  Put a ceramic plate in the freezer.  Jam is done boiling when you can make a trail remain in a spoonful of jam placed on the cold plate.  Much more fruit flavor and less syrupy-sweetness using this method.
 * Rings and jars may be reused. Sealing lids must be replaced, since the soft sealing compound deforms with use.
 * You will get out what you put in. Use firm, slightly under-ripe fruit.  If you are buying a large quantity of fruit, ask to taste a sample first - fruit should be slightly tart not over-sweet.
 * Apricots make a delicious jam, but they don't always set well. If your apricot jam hasn't gelled in 2 weeks, serve it warm over vanilla ice cream and call it sauce.  It's also very good over warm pancakes or waffles.
 * Consult the latest USDA guidelines or Ball or Kerr books for process times according to jar contents and size, especially if you use an old recipe. Processing times have changed over the years because we have learned more about safety and, in some cases, because foods are being bred differently.
 * If your jam didn't gel (solidify after cooling), you can redo the batch by baking the failed jars, pouring the contents back in the pot, and re-adding pectin.
 * If you are left with a partial jar at the end of a batch, you can either add it to the next batch (place it in with the fruit at the beginning), place it in a smaller jar, or refrigerate that portion and use it immediately. It's a great opportunity to sample your hard work.
 * You can sterilize jars by putting them in your dishwasher on the "hot" cycle.
 * Keep jars sterile until they are filled by placing them in a 300*F oven on a baking sheet lined with a terry-cloth towel. Remove one at a time as needed.
 * Jam is different than jelly. Jam is made from crushed fruit, whereas jelly is made from juice.
 * Try jam on muffins, sweet quick breads, light cakes, scones, and bagels (with or without cream cheese), in addition to the classics such as toast and peanut butter.
 * It is possible to make jam without added pectin beyond what is naturally in the fruit. Some old (or just old-fashioned) recipes may tell you to do that.  Pectin makes the set much quicker and more certain.  Try the old-fashioned methods if you want, but be warned that you're in for a lot more stirring and a longer wait.
 * Label your canned goods with the year, at least. Also consider writing the contents, since apple and peach can be hard to tell apart a month later.  Write your name, too, if you are giving the jars as gifts.  You can use a sticker or a permanent marker. Either way, make sure the surface is thoroughly dry.  Mark your jars on the seals if you want to reuse the jars easily.
 * Store sealed jars on a shelf, avoiding excessive exposure to heat or light. Refrigerate after opening.
 * Jam may be made from frozen fruit, too. Thaw it before you begin.
 * If a batch of jam or jelly makes more than you can use in 1-3 years, give some of it away as gifts. Canned goods keep well, but their shelf lives are not infinite.
 * If you can get any of the hybridized blackberries or raspberries fresh or frozen, try them. Loganberries, marionberries, olallieberries, and boysenberries all make superb jam.

Source: http://www.wikihow.com/Make-Jam