So as you well know, we are on a kick of making jams jellies and pretty much anything else we can put into a mason jar. I love strawberries, so we wanted to try our hand at some strawberry jam and it turned out to be quite tasty! It’s also pretty simple we’ve learned to make jams and jellies. Next time we are at the farm we are going to pick some wild berries and make a jam out of those! But for now, enjoy this simple recipe.
Simple Strawberry Jam
Ingredients:
- 5 cups hulled mashed strawberries
- 7 cups sugar
- 4 tablespoons fresh lemon juice
- 1 49g package powdered fruit pectin (this is sold in the canning aisle)
- Small mason jars with lids
- Large canning pot
- Rack to fit inside pot (we don’t have this yet so no worries if you don’t)
- Jar lifter (to lift hot jars out of the water)
- Large tongs
- Magnetic wand (optional; to remove lids from simmering water – and to act like you’re Hermione)
{Canning supplies are relatively inexpensive and will last you a long time if you take care of them. Mason jars and screw-on bands can be reused. The center lid (the part that creates the airtight seal) is the only thing that has to be new each time.}Directions:
Place 8 or 9 8-ounce mason jars in a large hot water bath canner (or pot).
Cover with water and bring to a simmer.Simmer center lids in separate saucepan full of water.
In batches, use a spoon to hull the strawberries.
Put them onto a rimmed baking sheet…
Then grab a potato masher and mash the suckers UP.
You can leave some chunks, but try to mash ‘em up pretty finely.
As you mash the strawberries in batches, measure a cup at a time…
Place mashed strawberries and lemon juice in a separate pot.Stir in pectin until dissolved.
Put them onto a rimmed baking sheet…
Then grab a potato masher and mash the suckers UP.
You can leave some chunks, but try to mash ‘em up pretty finely.
As you mash the strawberries in batches, measure a cup at a time…
Place mashed strawberries and lemon juice in a separate pot.Stir in pectin until dissolved.
Grab half a pat of butter…And throw it into the pot.
This helps decrease the instance of annoying foam, which has to be skimmed off the surface of the jelly later.
Bring strawberries to a strong boil.
Add sugar (measure beforehand so you can add it all at once), then return mixture to a full (violent) boil that can’t be stirred down.
Boil hard for a min to a minute and a half.
Boil hard for a min to a minute and a half.
This is where the foam comes in.
Gently run a knife along the inside of the jar, between the jar and the jam.
The purpose is to remove any air pockets or big bubbles.
It also helps push some of the fruit down and distribute it a little more evenly.
Place jars on canning rack and lower into the water.
If you don’t have a rack, just use tongs to lower in, being careful to not pull the lid up or let it hit the bottom too hard.
Just use a spoon to skim off as much as you can without taking much of the jelly with it
Remove one jar at a time from the simmering water.
Do one jar at a time so that they’re all equally warm when the jelly goes in.
Pour excess water back into the pot.
Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent.
Do one jar at a time so that they’re all equally warm when the jelly goes in.
Pour excess water back into the pot.
Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent.
Fill jars so that they have 1/4-inch of space at the top.
Gently run a knife along the inside of the jar, between the jar and the jam.The purpose is to remove any air pockets or big bubbles.
It also helps push some of the fruit down and distribute it a little more evenly.
Wipe rim of jar with a wet cloth to remove any residue or stickiness
Grab the magic wand & remove center lid from simmering water and position it on top.
As handy as it is, though, tongs work just as effectively & is what we used until we bought the little guy.
Put screw band on jar, but do not over tighten!
Set it aside… Then repeat it with another jar.
And another and another and another, until the jam’s all gone.
Sometimes you’ll need a ninth jar, sometimes the ninth jar will only be halfway filled. If that’s the case, just put a lid on it and keep it in the fridge. It’ll be fine!
And another and another and another, until the jam’s all gone.
Sometimes you’ll need a ninth jar, sometimes the ninth jar will only be halfway filled. If that’s the case, just put a lid on it and keep it in the fridge. It’ll be fine!
Place jars on canning rack and lower into the water.
If you don’t have a rack, just use tongs to lower in, being careful to not pull the lid up or let it hit the bottom too hard.
Place lid on canner (or big pot), then bring water to a full boil. Boil hard for 10 to 12 minutes.
Turn off heat and allow jars to remain in hot water for an addition five minutes.
Turn off heat and allow jars to remain in hot water for an addition five minutes.
Remove jars from water using a jar lifter (or tongs work well too), and allow them to sit undisturbed for 24 hours.
After 24 hours, remove screw bands and check the seal of the jars. Center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge.
Tastes great on toast & homemade biscuits! Enjoy!
I love making jams & jellies! Just a little trick I learned to reduce the foam – put a pat of butter (like 1 tbsp.) in before the sugar! It will cut down the amount of foam and makes less work to skim it off (always my least favorite part!)