Strawberry Jammmmmmm

Right out of the bath… now to cool for 24 hours.

Strawberries were on sale for $1.99 a quart, so I bought four. Turns out you only need 2 for strawberry jam. I cut and froze the other two quarts for shakes and strawberry ice cream.

I used a strawberry jam recipe from Blue Ribbon Preserves (Linda Amendt); it called for more sugar than most other recipes but guaranteed blue ribbons, so I had to try. She says to use fresh harvested strawberries (less than 1 day old), but that’s not possible here. Next time I’ll go strawberry picking.Β  πŸ™‚

The recipe was easy… the canning (hot water bath) process is a little more complicated, but it makes sense once you do it. It required every burner on the stove. The recipe said it would make about 9 half-pint jars… mine made 7 with a little extra that Chris ate on the spot.Β  πŸ™‚

Next time I’ll try a no-sugar-added recipe… I have to find no-sugar pectin first. Sugar is necessary for the jam to set properly, so a special pectin mix needs to be used.

Recipe:
2 quarts strawberries, hulled, chopped, and mashed (about 4 cups)
7 cups sugar (yes, seven! eek!)
2 tbsp lemon juice
1/2 tsp butter (pref. unsalted) – butter helps prevent foaming
1 (3oz.) packet liquid pectin (I used Certo)

  • Put strawberries, lemon juice, and sugar in dutch oven and leave for 2 hours
  • In the mean time, heat pot for jars, lids (180 F)
  • Heat water in canner (fill about 6″ high) to 200 F
  • Boil water in tea kettle in case extra water needed
  • When 2 hrs is up, put jam on stove, med-low heat, stirring often, until sugar completely dissolved
  • Stir in butter
  • Then raise heat to med-high, stirring constantly, until at a rapid boil (boiling even when constantly stirring)
  • Add pectin and keep stirring, allow to boil, keep stirring for 1 minute
  • Take off heat and skim foam, allow to cool five minutes
  • Take jars out of hot water, 1 at a time, and fill until 1/4″ from top
  • Fill all jars, then add hot lids and screw tops
  • Place jars in rack and into hot water canner for 10 minutes at 200 F (check temp as canning goes on to make sure temp stays up to 200)
  • Remove canning rack with jars and place on dish towel to cool
  • Allow to cool for 12-24 hours; you will hear lids ping as they cool and seal
  • After 24 hours test lids (press down to make sure vaccuum seal worked)
  • If any jars are popped, they’re fine but need to be used immediately; put them in fridge and use within 3 weeks
  • Remaining jars can be stored in a cool, dark place until opened
Jars just after I placed them into their steaming hot water bath.

I can’t wait until the 24 hours is up and I can taste it! Yay! They all pinged after one hour! Sealed tight.
Sticky, but clean up wasn’t bad.
Here are pictures of the mess:

Dirty strawberry dishes… note chris’ little white bowl and spoon from his evening snack.Β  πŸ™‚

One sticky pot of jam bits

I’ll try to remember to take a picture when we open one for toast.
Nutritional Info (recipe calculated on LiveStrong):
Serving Size: 2 tablespoons
Calories: 47
Fat: .04g
Chol: .04g
Sodium: .02mg
Carbs: 12.46g
Dietary Fiber: .13g
Sugar: 12.26g
Protein: .04g
Update 7/8/11: It was really good… I think less sugar would be better. Lots of pieces of fruit. Looked just like professional jam. It’s especially good on oatmeal toast πŸ™‚

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