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Ready to try your hand at canning? It’s easier than you think! Here’s how to preserve the Easy Bumbleberry Jam from our June/July issue for up to a year.

What you’ll need
3 half-pint canning jars
2 large stockpots
1 small saucepan
A canning rack or tea towel
A wire rack

1. Before making your jam, clean and sterilize your jars, lids, and ring bands. Wash jars, lids, and ring bands in the dishwasher and leave inside with the dishwasher door closed until ready to fill with jam. Or, wash them in warm, soapy water, then place the jars in a large stockpot fitted with a canning rack and fill with enough water to cover by 2 inches. (If you don’t have a canning rack, place a tea towel at the bottom of the stockpot to keep the jars from rattling.) Bring to a boil for 10 minutes, then reduce heat to a simmer. Place the seals and ring bands in a small pan of simmering water.

2. While the jars are simmering, prepare the jam recipe.

3. Once the jam is ready, use tongs to remove a jar from the simmering water, then ladle the jam into the jar, leaving about a half-inch of space at the top. Slide a small, sterilized spatula inside the jar to press the jam against the jar and remove any air bubbles, then wipe the edge of the jar with a clean towel to remove any drips. Use tongs to remove a seal from the small pan of simmering water and place it on top of the jar. Screw on the ring band. Repeat with remaining jam and jars.

4. Fill another stockpot with water and bring to a boil. Once the water is boiling, use the tongs to place the jars in the water (the water should cover the jars by at least an inch). Boil for 15 minutes, then turn off the heat and allow the jars to sit for another 5 minutes. Remove the jars from the stockpot and allow to cool on a wire rack for 12 hours.

5. Once the jars have cooled, check to see that each has sealed by pressing on the center of the lids to make sure none flex up or down. Store sealed jars in a cool, dry place for up to a year; refrigerate any jars that didn’t seal and use within a month.

Reprinted from KIWI Magazine

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