Strawberry Jam — I grew up watching my Grandmas and my Mother canning all types of vegetables and fruits every year. With our garden providing all of these fabulous goodies, I am learning how to can (now that I am all grown up) so that we don’t let anything go to waste. Filling up my pantry, one can at a time.
We had a fabulous spring with berries everywhere in our backyard! These are so super sweet and I have been dropping off bags of berries to all my peeps before they go bad. I have made both strawberry jam and tayberry jam via my new canning set up!
We are early, early morning pickers — it’s about 90 degrees lately during the day so I try to get out in the morning. If you don’t have your own berry patch — pick some up from the grocery store. For one batch of jam you will need 8 cups of whole berries.
Wash those Berries
Usually easiest to just dump them in ice water to wash off all the dirt. Remove and discard the strawberry stems. I am super picky and throw out any “off” berries — either too soft or too hard.
This is probably the most fun of this recipe — crush up those berries! Make this a mini workout for your arms — work it darling! You will need 4 cups of crushed berry juice.
Pour Some Sugar on Me
This was such an eye opener — 7 CUPS of SUGAR! Always knew that there was lots of sugar in jam — but wow! So, I made sure to measure the 7 cups out ahead of time in a couple of bowls — if not you could accidentally add an extra cup if just pouring into the pot separately.
Mix it Up
Mix the crushed berries and sugar in to a large boiling pot. Add 1/2 tsp of butter to reduce foaming, if desired. Bring mixture to a full “rolling” boil (a boil that doesn’t stop bubbling when stirred) on high heat; boil exactly 1 minute stirring constantly.
Stir in pectin (1 Certo Liquid Pectin pouch) quickly. Return to full rolling boil: boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. FYI — the recipe I used for this batch came from Certo Pectin.
Ladle a Little
Ladle immediately into prepared jars, filling each to within 1/4 inch of top. I found these Wide Mouth Ball Jars (16 oz/ Pint size) work well — you will need 4 jars per batch. Wipe jar rims and threads. Cover with two-piece lids and screw bands tightly.
Rack up for the Boil
Once you have all the jars filed and tops screwed tightly, place jars on a elevated rack for canner (Granite Ware canner with rack). Lower rack into canner. Cover; bring water to a gentle boil for 10 minutes.
Remove jars; place upright on towels to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
After a couple of hours of cooling, you will have some yummy, beautiful strawberry jam jars. These are perfect for hostess gifts and strawberry toast if that is your “jam”. Enjoy!
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