Making your own jam is really easy, and in my opinion tastes much better than the store bought kind.
A while back I wanted to make jam, but I didn't have any Pectin (the usual thickening agent), so I figured out how to make it using Clear Gel instead.
It turned out perfectly.
This flavor is my personal favorite.Mixed Berry Jam (Clear Gel Recipe)
about 3 qts. Fresh (I've even done frozen) Berries:
(enough to equal 6 c. crushed)
8 1/2 c. sugar
3/4 c. clear gel
Mash with a potato masher until you have 6 cups.
Mix sugar and clear gel completely in a seperate bowl.
In a saucepan, bring berries to a rolling boil (a boil that doesn't stop boiling when stirred).
Keep on high heat, stirring constantly.
Quickly stir in sugar and clear gel mixture.
Return to a rolling boil and boil for 4 minutes, stirring constantly.
If foam apears, add 1/4 tsp. butter or margarine.
Remove from heat, and remove any foam on the surface.
Ladle into sanitized jars, filling to within 1/8" of the top.
Wipe the rim to remove any jam.
Cover with lids and screw the bands tightly in place.
Turn jars upside down (on their lids) for 5 minutes.
Turn right side up and let cool for 24 hours.
Lids should seal over the 24 hour cooling process, which can be distinguished by a noticable "pop".
If center of lid springs back, it isn't sealed correctly and it needs to be refrigerated.
Write the month and year on the lid.
Store unopened jars in a cool, dry place for up to 1 year.
Refrigerate opened jam up to 3 weeks.