There’s drama about sealing jars with paraffin because sometimes it kills you. It’s like this: paraffin (when it works) creates a seal to keep out air which prevents the growth of aerobic microorganisms, like mold. It doesn’t prevent the grown of anaerobic microorganisms, like, say, botulism. While cooked jam may not have the spores in it, it’s possible that the jar will. So it’s a risk vs. reward thing.
So what I’m trying to say is, keep the jam. Lose the canning method.
From a box sold in Columbiaville, Michigan.
Spiced Blueberry Jam
- 1 1/2 qt. berries
- 2 Tbsp. lemon juice
- 1/4 tsp. cloves
- 1/4 tsp. cinnamon
- 1/4 t. allspice
- 1 pkg. (1 3/4 oz.) powdered fruit pectin
- 5 c. sugar
- Sterilize 8 6-oz. glasses; keep in hot water till ready to use.
- Wash fruit. To puree, press through sieve or bleind in electric blender 1/4 minute.
- Measure 1 quart puree. Combine in saucepan with lemon juice, cloves, cinnamon, allspice, and pectin. Stir to mix well.
- Over high heat, bring to full boil. Boil 1 minute, stirring. Add sugar all at once. Again, boil 1 minute. Skim off any foam.
- Ladle into jars and cover with 1/8″ hot paraffin. Let cool and cover with lid.
Yesterdish reminder: don’t use this canning method. Ever. At all. If you want to seal this up and put it on a shelf, can it properly. But you can put it in the fridge and eat it fresh, too.