Red_SPAMbot's Seasonal Cellphone Jam
What you will need:
About six cellular phones, ripe and in season. I prefer smartphones, but flip phones will work fine if that's all you can find.
8 tablespoons Pectin
4 cups granulated sugar
1/4 cup Lemon Juice or Apple Cider Vinegar
one 4 Gallon Pot
one Canning Pot
Jar Funnel
assorted mason jars, lids, and rings
assorted large spoons and ladels
Jar Grabber
The first step is you have to break up your cellphones. You can't just make jam out of whole pones. I usually place my phones in double bagged gallon ziploc bag, then seal them and take a ballpeen hammer to them. I've heard people swear by a plastic shredder, but in my opinion that's a lot of extra work when plastic bags and a hammer work just fine. But hey, you do what you like. Your results may vary.
Now add your processed cellphones and pectin to a large pot and bring to a boil, stirring often. Depending on your brand of cellphone, you might find you need to add a little more liquid. I usually add a little apple juice and some fresh ground ginger, but no more than a half cup of liquid, or your jam will be too runny.
Bring your mixture to a boil, then add your sugar and acid, stirring often, and bring the mixture back up to a hard boil. Using a ladle or spoon, skim the foam off the top. This is mostly going to be melted lightweight plastics and industrial solders, and you really don't want that in your jam.
While you are boiling your jam, you can be sanitizing your jars and lid in boiling water. Or if you prefer you can do that beforehand. However, sanitizing your lids to coincide with your cooking time will decrease the likelihood of contamination.
Now remove your jam from the heat, and using your funnel, fill your jars to about 1/4 from the top. Be sure to wipe the mouths of your jars clean before placing your lids and rings, or else you'll get a questionable seal. Once all your lids are tightened down, lace your jars in your canner, making sure they are covered with at least two inches of water. Boil your jars for at least five minutes, but no more than 10 minutes or you will overcook the pectin in your mixture. Using your jar grabber, pull your jars from the water and let them set out to cool overnight.
The next day, check to make sure your lids have seated properly. If they have a good seal, they are ready for the storage shelf. If you find a lid hasn't sealed properly, not all is lost! You can simply take that jar and place it in the refrigerator and eat it immediately.
It takes a little work, but with a little time and practice, you will be making homemade cellphone jam just like Auntie Nokia used to make!