Canned Fruit Recipes

Canning jams can be a lot of fun, and it feels good to know that the food you eat is something you produced in your own kitchen. Use the guidelines below as a strawberry jam recipe, rhubarb jam recipe, or even a cherry jam recipe! Freezer jam is even easier than cooked and canned berry jams, however it is not my favorite texture, I like the cooked versions.

You may want to pick up the Big Book of Ball Canning Recipes from a good online Canning Supplies store.

As far as canning recipes go, home canning of jam is the simplest form of food preservation. Jams and jellies are High Acid Foods so they can be processed in a water bath canner.

Jam should only be made in small batches. You cannot double the batch or you risk set failure. In other words, your jam will not thicken to jam like consistency.

The reason is that pectin is heat sensitive, it can overcook easily and lose it's ability to jell.

With home canning, when you have too big of a batch you cannot get the whole pot to the same heat distribution level.

Always pushing the envelope, I ignored my canning recipes directions one year and now have several jars of blackberry "jam" that have the consistency to pour on my pancakes.

Too bad I only like maple syrup on them. So now I make small batches of 12 cups or less and all is well.

Berry Jams
Blackberry, Raspberry, Strawberry, Marionberry and Boysenberry

• 5 Cups Crushed Berries (4 Pints}
• 7 Cups sugar
• 1/4 Cup Lemon juice
• 1 Box Fruit Pectin









Wash and coarsely crush the berries with a potato masher, do not puree or blend.
Gather your canning supplies.
Measure carefully and add fruit to a 6-8 quart stockpot. Add lemon juice and water if called for. Add pectin and sugar next, then bring to a full rolling boil, stirring constantly.







Remove from heat and skim the foam off. It won't hurt if you want to leave it, but since I don't normally like foam with my jam I skim it off.
Your recipe may call for added butter or margarine to reduce foam, but since it may contribute to spoilage I skip this step.
Ladle into prepared jars, leaving 1/4" head space.







Wipe the jar rims with a clean damp cloth, press on the lids to seal and process in your water bath canner for 10 minutes.
Turn off the heat and using your jar tongs lift your bounty out of the hot water.
Cool upright while you wait for the seals to make their little pop pop sounds and that's it! Canned fruit recipes are easy and a blast to make.

Here are a few tomato recipes that can also be processed without a Pressure Canner.



Canning Tomatoes


Canning Salsa


Canning Roma Tomatoes