|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. 🙂
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. 🙂
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.
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. 🙂|
|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
Dietary Fiber: .13g
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 🙂