Canku Ota
	(Many Paths)
	An Online Newsletter Celebrating Native America
	June 15, 2002 - Issue 63
	Let's Jam!!
	Imagine, a hot biscuit, golden brown, dripping with melted butter, an a heaping spoon of fresh, homemade jam!

Did you know?
Jam is the product obtained by cooking sugar with fruits or vegetables. In the process of making jam, the fruits or vegetables are somewhat crushed, the object being to cook the mass into a smooth paste of a jelly-like consistency.
When making jams, it's very important to can them properly. Here's the method used with jams. Boiling Water Processing These easy to follow step for this method will yield successful results when completed as directed. 1. Fill boiling-water canner half full with water. Heat water to a simmer (180°F). 2. Position canner rack above hot water in the canner. 3. Using a jar lifter, place filled jars onto rack immediately after each jar is filled. 4. After all filled jars are placed on the rack, carefully lower it into the water. The water level must cover the jars and two-piece caps by 1 to 2 inches. Add boiling water, if needed. 5. Put the canner lid in place. 6. Adjust heat to medium-high, bringing the water to a hard-rolling boil. Reduce heat to maintain a gentle-rolling boil throughout the processing period. 7. Set timer for the number of minutes required for processing the product. 8. After the processing period is complete, turn off the heat and remove the canner lid. 9. Using a jar lifter, remove the jars from the canner and set them on a towel to cool. Leave 1 to 2 inches of space between jars. 10. Allow jars to cool naturally 12 to 24 hours before checking for a seal. Do not retighten bands.

Berry Jam
	Ingredients: Use blackberries, blueberries, boysenberries, dewberries, gooseberries, loganberries, raspberries, youngberries. 9 cups crushed berries 6 cups sugar
Directions:
Combine berries and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner. Yield: about 3 pints. NOTE: If seedless jam is preferred, crushed berries may be heated until soft and pressed through a sieve or food mill; measure pulp and proceed as above.

Strawberry Jam
Ingredients: 2 quarts strawberries 6 cups sugar This is a no-pectin recipe
Directions:
Wash and crush berries. Combine with sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to the gelling point, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yield: about 4 pints.

Peach Jam
	Ingredients: 2 quarts crushed, peeled, pitted peaches 1/2 cup water 6 cups sugar
Directions:
Combine peaches and water in a large saucepot. Cook gently 10 minutes. Add sugar, stirring until dissolved. Bring slowly to a boil. Cook rapidly to gelling point, about 15 minutes. As mixture thickens, stir to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yield: about 4 pints. Spiced Peach Jam Follow recipe above. Add 1 teaspoon whole cloves, 1/2 teaspoon whole allspice and 1 stick of cinnamon tied in a spice bag to jam during cooking. Remove bag before canning.

Cherry Jam
Ingredients: 1 quart chopped and pitted sweet or sour cherries 1 package powdered pectin 1/4th cup lemon juice (only if using sweet cherries) 5 cups sugar
Directions:
Combine cherries, pectin and lemon juice, if needed, in a large saucepot. Bring to a boil ober high heat, stirring constantly. Add sugar, stirring until dissolved. Bring to a boil; boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield: about 6 half-pints.

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