Tuesday, June 22, 2010

Strawberry Jam

This is 2 batches of jam.

Strawberries are plentiful in this part of the world!  I recently got a 5 gallon bucket of  "jam berries" (day old/over ripe berries) for $7!  What a score.  Jam is really easy to make.   My friend Cindy taught me a simple method for making jam, which does not include boiling jars once they are filled.  This does not work for canning anything but jam or jelly, unless you want to get botulism.  This is not the case with jam my friends!  All you will need is a large 6 to 8 quart sauce pot, canning jars and lids, a canning funnel and various measuring tools.

  • 5 cups prepared fruit
  • 1 box SURE.JELL Fruit Pectin
  • 1/2 t. butter or margarine, optional
  • 7 cups sugar (measured exactly, into a separate bowl)

Stem and crush strawberries, in single layers for even crushing, until you have exactly 5 cups.  Place new lids (not rings, just the flat lid piece) in a small frying pan and heat lids, not quite to boiling, watching carefully and keeping hot until jam is done. Place your strawberries in a 6- or 8-quart sauce pot. Stir pectin into prepared fruit, using a wooden spoon. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil.  Once it has returned to a full rolling boil, boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle into prepared jars, just to the bottom of your canning funnel or within 1/8 inch of the top of the jar. Wipe rims with a damp towel so that the rim is clean and you will get a perfect seal. Remove lids from frying pan one at a time placing on jars and then screw the rings on.  Be careful the jars will be really hot!!! You need to work fast so you don't loose too much heat and mess with the sealing process.  The next step is carefully flipping the jars over (on a cookie sheet in case there are any leaks  :O) ) and setting the timer for 5 minutes.  After 5 minutes, flip the jars back over and listen for the music of jam making...the ping of the sealing jars!  Such an awesome sound.  Press the tops of the jars to be sure they are sealed (this make take a few hours).  As long as they don't spring back on you, they are sealed and ready to store.  If by some weird fluke your jar doesn't seal, store it in the fridge and eat if first.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...