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Christmas Gift Idea: Homemade Jelly, Jam and Preserves
Jelly, jam and preserves make the best inexpensive homemade Christmas gifts. You will need to have the right equipment on hand to make them. You'll need baking sheets, canning jars with lids, a colander, several pots and pans, a food processor or blender, some paring knives, tongs, slotted spoons, a strainer for removing seeds from fruit such as strawberries and blackberries, and a wire rack for cooling. You will also need ingredients such as sugar and pectin, the ingredient which makes the product firm and solid.

Before you begin to make your jam, jelly or preserves Christmas gift, wash your jars out with hot soapy water, or wash them in the dishwasher. You may keep them hot on the dishwasher's dry cycle or set them on baking sheets and transfer them to the oven set to 200 degrees Fahrenheit. Keep the lids sterile by simmering them in water. Never bring them to a full rolling boil. You can also make jam, jelly and preserves with some bread makers.

It's best to use the freshest fruit possible. Try obtaining your fruit from local growers, since they tend to fresh off the vine; fruit shipped from out of state is often picked green and has already been sitting for weeks before it even reaches you. You can also try picking your own fruit at a local farm or orchard. Since most fruit is harvested in the summer or fall, it's best to get started on your canning well in advance of the Christmas season. Carefully wash your fruit before beginning the canning process. Then chop and pit it, removing any blemishes or bruises. If the fruit you need is not in season, you can easily make your jam, jelly or preserves from frozen fruit.

After you complete your jam, jelly or preserves and place it in the jars with the lids tightly screwed on, you must sterilize them by boiling them in water which covers the jars by one or two inches. When completed, the button on the top of the lid should be down, just as in jars which you would purchase from the grocery store. If the lid is not down, then this is a sign that your product did not sterilize and seal properly, and you will need to repeat the process.

Be very careful when making jam, jelly or preserves. There is a lot of heat involved in this process, and you can easily be burned. Try wearing heat-resistant gloves and long sleeves to protect your hands and arms.

When your jelly, jam or preserves are finished, decorate them by placing attractive cloth over the lids and binding with

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