Strawberry Jam: A Sweet and Easy Canning Recipe
Strawberry jam is a classic treat, perfect for spreading on toast, biscuits, or even enjoying straight from the spoon! Making your own strawberry jam allows you to control the sweetness and use fresh, ripe strawberries. This recipe is easy to follow and results in delicious, homemade jam that you can enjoy all year round.
Ingredients:
- 4 cups fresh strawberries, hulled and sliced
- 4 cups granulated sugar
- 1 box (1.75 ounces) powdered fruit pectin
- 1/4 cup fresh lemon juice
Equipment:
- Large saucepan
- Measuring cups and spoons
- Wooden spoon
- Jar lifter
- Clean, sterilized jars (8 ounce size)
- Clean, sterilized lids and bands
- Large pot for water bath canning
Instructions:
1. Prepare the strawberries: * Wash and hull the strawberries. Slice them into smaller pieces for easier processing. * Set aside 1 cup of the sliced strawberries.
2. Combine the ingredients: * In the large saucepan, combine the remaining sliced strawberries, sugar, and lemon juice. * Stir well to combine.
3. Bring the mixture to a boil: * Place the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. * Once boiling, continue stirring for 1 minute.
4. Add the pectin: * Remove the saucepan from the heat and immediately stir in the powdered pectin. * Stir vigorously for 1 minute until the pectin is completely dissolved.
5. Return to a boil: * Return the saucepan to the heat and bring the mixture back to a rolling boil for 1 minute, stirring constantly.
6. Prepare the jars: * While the jam is boiling, wash and sterilize the jars, lids, and bands. * Place the sterilized jars on a clean, dry towel.
7. Fill the jars: * Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top.
8. Remove air bubbles: * Use a clean spoon or chopstick to remove any air bubbles from the jam.
9. Wipe the jar rims: * Clean the rims of the jars with a damp paper towel to ensure a clean seal.
10. Apply lids and bands: * Place the sterilized lids on the jars and screw on the bands until fingertip tight.
11. Water bath canning: * Fill a large pot with enough water to cover the jars by at least 1 inch. * Bring the water to a boil. * Carefully lower the jars into the boiling water bath. * Process the jars for 10 minutes, making sure the water remains at a rolling boil.
12. Remove and cool: * Once the processing time is complete, carefully remove the jars from the water bath using a jar lifter. * Place the jars on a clean towel and allow them to cool completely.
13. Check for seals: * Once the jars are cool, gently press the center of the lid to check for a seal. * If the lid pops up or moves when pressed, the seal has not formed and the jam needs to be refrigerated and used quickly.
14. Enjoy your homemade jam! * Store the sealed jars in a cool, dark place. * Your homemade strawberry jam is ready to be enjoyed on toast, biscuits, or in your favorite recipes.
Tips for Perfect Strawberry Jam:
- Use ripe strawberries: For the best flavor and color, use ripe, flavorful strawberries.
- Don't overcook the jam: Overcooked jam can become thick and syrupy.
- Sterilize your equipment: Sterilizing your jars, lids, and bands is essential for safe storage of your jam.
- Use a thermometer: For precise temperature control, use a candy thermometer to monitor the jam's temperature during the boiling process.
- Experiment with flavors: Add a pinch of cinnamon, ginger, or vanilla extract to the jam for a flavor twist.
Enjoy your homemade strawberry jam!
