Strawberry Jam

Per Nancy's request, my strawberry jam particulars.

This uses a boiling water canner. The low-sugar/no-sugar pectin can also be used to make freezer jam if you prefer to forgo the canning. It is not that hard however and it homemade anything is a quick and appreciated gift to almost anyone. Just add a label and a ribbon.

I heat up my jars by washing them in the dishwasher. If things are timed right, the jars and the jam are both hot at the same time. You should have your canner water heating when you start hulling the berries and also have a little saucepan with water on the stovetop heating with your jar lids in it.

I use Ball low-sugar/no-sugar pectin. It is the one in the pink box. Basic instructions are inside (and usually a coupon off your next box too.)

Hull 2 qts of strawberries
Crush them one layer at a time.
This should yield 5 cups of crushed strawberries.
Put these, along with 1 cup water into a large saucepan.
Heat to boiling.
Add 0 - 3 cups sugar. I add from 1/2 - 1 cup. This much enhances the flavor of the berries and brightens up the color a bit. I find that if I add more it just makes the jam taste like strawberry sugar. I want to really taste the berries.
Boil hard for one minute.
Skim off foam.

Set your jars (need 48 oz total for this recipe) on a dishtowel on the countertop.
Using a canning funnel, ladle the hot jam into the hot jars (fill to 1/2" from top). Using a canning spatula remove bubbles along the side of the jar. Wipe rim of jars with wet paper towel. Get hot lid from saucepan, place on top and put a ring band around. Place in canner. Repeat for all the jars.

When water is boiling in the canner, lower jars and process for 10 min.
Remove and place on counter. Don't fool with the lids or the ring bands.
Come back when they are cool and check that the lids are sealed. Remove ring bands, wipe off jar and place in cool dark place (or just your kitchen cabinet) and see how long you can wait before trying some!

Tags:

• strawberry