Use 8 oz glass jars with two part tops, (lids with screw bands), to
store the cooked jams and preserves. Select 1 or 2 cup glass or
rigid plastic containers with tight-fitting lids for no cook
freezer jams and preserves. Wash the jars and glasses with screw
bands in an automatic dishwasher with very hot rinse water, keep
hot until ready to use or wash with hot, soapy water and rinse very
thoroughly. Place the jars and glasses upside down in a large
saucepot filled with water and bring to boiling and boil for
10 minutes. Keep them hot. Was two-part lids in the automatic
dishwasher with very hot rinse water again, keeping them hot until
ready to use or wash in hot soapy water and rinse well. Place in a
small saucepot filled with water and bring to a boil. Remove them
from the water but keep them hot until ready to use. Fill the jars
to within 1/4" for the cooked jams and 1/2" for the no cook freezer
jams. Using a plastic knife or spatula, make sure there are no air
bubbles in the jam. Wipe the jar rims and screw threads with a
clean damp cloth. Cover with the lids, screwing them down tight,
and invert the jars for 5 minutes. then turn upright. Let the jars
stand at room temperature for 1 hour for cooked jams or 24 hours
for no cook jams. Gently stir no cook jams before refrigerating or
freezing. All jams must be frozen or refrigerated! Store jams in
the freezer for up to 1 year. Thaw frozen jams in the refrigerator.
Thawed jams have a refrigerator shelf life of 3 weeks.
Note:
With the exception of two of the following recipes (the ones
without pectin) they may be processed as canned goods by using the
instructions found in any good cookbook for preserving jellies and
jams.
