The next best thing to eating fresh fruit and berries might be opening up a jar of homemade jam when you’re snowed in next winter. “I love making jam because it’s so simple . . . but so rewarding!” said Kate McCarty, a food preservation program aide with the University of Maine Cooperative Extension.

Learning how to make your own jam and jelly is quite easy if you sign up for one of her workshops. She recently showed a group of both new and veteran jam makers her food preservation tricks at their office in Lisbon Falls, with a focus on low-sugar recipes.

“You know what’s in homemade jam and have control over what type of sweetener and how much you use. With these low-sugar recipes, the true flavor of the fruit comes through, rather than being covered up by a lot of additional, unnecessary sugar,” McCarty said.

Her primary focus is always to make sure class participants learn proper food safety techniques, to prevent any food-borne illnesses. “I start with jam,” she said, “because it teaches you how to use the hot water bath, which gives you a starting point to move into other types of food preservation.”

Allisa Milliard of Sabattus echoed that thought. Wanting to make jams and jellies to give as gifts, she took the class because she “was worried about making sure it was safe.” And since her husband began baking bread, making jam to go with it was the perfect match. She had already picked enough strawberries to make a batch or two.

While concern for flavor and aesthetics are all part of food preparation, given the need for care when canning, McCarty focused on safety.

Most importantly, she pointed out that jars must be in good shape, with no cracks or chips, and lids are one-time-use only — she firmly insisted they must be brand new and not re-used. “If you’re going to go through the work of growing produce or buying it, you want to make absolutely certain your jars are properly sealed for storage, so as not to make your family sick.”

It is safe, she said, to re-use the screw bands, but recommends storing your jam without those bands to prevent moisture buildup. Put the screw lids on after you have opened your jar and broken the seal. She also showed the group an alternative to the metal screw bands — plastic screw lids that might be easier to use and keep clean.

To kill any germs in your product, it must be processed by heat (either the hot water bath method or by a steam pressure canner). No longer recommended are the methods of sealing with paraffin wax or by inverting your jars — neither makes a perfect seal, and do not kill germs thoroughly enough because they do not include heating.

If you’re a novice, jam making might be less intimidating if you’re properly set up to do the job.

Four tools she recommends:

— A jar lifter (a hinged gripper made especially for safely and easily lifting hot jars out of the water bath)

— A jar funnel (which will keep you from making a mess when ladling your hot jam into the jar)

— A head space measurer (with assorted measurement notches, to make sure there is enough room for expansion during the heating process)

— A magnetic lid lifter (a very nifty gadget for taking sterilized jar lids out of extremely hot water without burning your fingers)

You will also need a large kettle outfitted with a wire rack in the bottom, to prevent direct contact between jar and kettle bottom and possible jar breakage, and to make sure the hot water bath can circulate all the way around your jars. (See the recipes for specific instructions on sterilizing the jars.)

Jam can be made to jell by cooking without adding pectin, but McCarty said, “using pectin takes the guesswork out of it.” She reviewed numerous brands of pectin — liquid, powdered, low-sugar and a natural version called Pomona’s Universal Pectin. Pomona’s doesn’t require sugar to jell and is activated by calcium, which makes it more versatile but adds an additional step to your jam making.

Class participant Clara Varney has tried making jam with no pectin before, and said, “I got everything from leather to syrup!” She plans to try out a few low-sugar recipes this year with blueberries, strawberries and raspberries.

McCarty chose to use Sure Jell in the class demonstration, and followed Sure Jell recipes. Since each brand is slightly different, the manufacturer’s directions must be followed for the proper ratio of fruit versus sugar, and the length of time to process.

After removing your hot jars of jam from the water bath, place them on a dish cloth or wire rack to cool slowly. Make sure they won’t be disturbed by a cold draft or fan blowing on them, and do not shake or tip the jars while cooling.

And when you’ve got delicious jams ready to go, make sure you store the fruits of your labor in a cool, dark location, McCarty added, since sunlight can damage the jam and break down nutrients.

And make sure to stock up on crackers or biscuits this winter.

Need help?

— Lots of food preservation help, including videos, can be found at the Cooperative Extension website: http://umaine.edu/food-health/food-preservation/

— Tips and recipes at Sure Jell’s site: http://www.kraftbrands.com/surejell

— Instruction, discussion boards and how to participate in the National Can-It-Forward Day at Ball Canning: http://www.freshpreserving.com/products/kits.aspx

In a pickle?

Check out “Hot Water Bath Canning Pickles” from 1 to 4 p.m. Wednesday, July 13, at UMaine Cooperative Extension, 24 Main St., Lisbon Falls. Cost: $10 a person. To register, call 207-781-6099 or email Lois at lois.elwell@maine.edu.

Other workshops are available though the Extension website at http://extension.umaine.edu/food-health/food-preservation/hands-on-works…

Jammin’

The next jam-making class will be held from 5:30 to 8:30 p.m. on Thursday, Aug. 11, at the UMaine Cooperative Extension office in Lisbon Falls. Hands-on low-sugar blueberry jam. $10 per person.

No pressure, mon!

Though it is not used in jam making, McCarty gave a nice overview on how to use a pressure canner, and compared newer models with older ones. For anyone wanting to put up enough fresh vegetables for the winter months (without buying a new deep-freeze), a pressure canner might be your next investment. Just for fun (and safety’s sake) check out the Extension schedule and take their pressure canning class. McCarty reminded anyone with a dial gauge on their model it should be tested for accuracy every year, and suggested they take advantage of the gauge check service the Extension office offers.

Recipes

Low-Sugar Strawberry Jam

6 cups prepared fruit (buy or pick about 6 pints fully ripe strawberries)

4 cups sugar, measured into separate bowl

1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin

1/2 teaspoon butter or margarine (optional)

Wash jars and screw bands in hot soapy water; rinse with warm water. Then place them in a boiling-water canner, cover with water and heat to a boil. You’ll want to make sure you have a wire rack in the bottom, to prevent direct contact between jar and kettle bottom and possible jar breakage. Boil for 10 minutes and then keep hot until you’re ready to fill them with your hot fruit mixture. Pour boiling water over flat lids in a separate saucepan off of the heat. Let stand in hot water until ready to use.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 6 cups prepared fruit into a 6- or 8-quart saucepot.

Mix 1/4 cup of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into hot, prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add more water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel or rack to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Variation: This recipe can be made with Splenda. For those directions, go to http://www.kraftbrands.com/surejell

Low-Sugar Blueberry Spice Jam

6 1/2 cups chopped blueberries

1/2 cup water

4 1/2 cups sugar

1 box SURE.JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin

1/2 teaspoon to 1 teaspoon cinnamon (or other spice of your choice)

Wash jars and screw bands in hot soapy water; rinse with warm water. Then place them in a boiling-water canner, cover with water and heat to a boil. You’ll want to make sure you have a wire rack in the bottom, to prevent direct contact between jar and kettle bottom and possible jar breakage. Boil for 10 minutes and then keep hot until you’re ready to fill them with your hot fruit mixture. Pour boiling water over flat lids in a separate saucepan off of the heat. Let stand in hot water until ready to use.

Measure fruit into 6- or 8-quart saucepan. Stir in water. Measure sugar into a separate bowl.

Mix 1/4 cup of sugar from measured amount and 1 box pectin in a small bowl. Stir sugar-pectin mixture into fruit in saucepot. Bring mixture to a full rolling boil (one that cannot be stirred down) on high heat, stirring constantly. Stir in remaining sugar quickly. Return to a full rolling boil and boil exactly 1 minute. Remove from heat.

Ladle immediately into hot, prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel or rack to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Low-Sugar Peach Jam

4-1/2 cups prepared fruit (see below; buy about 4 pounds fully ripe peaches)

2 tablespoons fresh lemon juice

3 cups sugar, measured into a separate bowl

1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin

1/2 teaspoon butter or margarine (Optional, to help prevent foaming; McCarty prefers to skip the butter.)

Wash jars and screw bands in hot soapy water; rinse with warm water. Then place them in a boiling-water canner, cover with water and heat to a boil. You’ll want to make sure you have a wire rack in the bottom, to prevent direct contact between jar and kettle bottom and possible jar breakage. Boil for 10 minutes and then keep hot until you’re ready to fill them with your hot fruit mixture. Pour boiling water over flat lids in a separate saucepan off of the heat. Let stand in hot water until ready to use.

Peel and pit peaches. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared fruit into a 6- or 8-quart saucepot. Stir in lemon juice.

Mix 1/4 cup of the sugar (from the measured amount in the bowl) and pectin in small bowl. Add to fruit in saucepot; mix well. If desired, add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel or rack to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Variations:

— Ginger Peach Jam: Add approximately 1/4 cup finely chopped crystallized ginger.

— Spiced Peach Jam: Add 1/2 to 1 teaspoon of cinnamon, nutmeg or vanilla extract, or a combination, according to your tastes.

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