How to make Strawberry Jam
by removing the stems from the strawberries and lay them on a large baking sheet. Using a potato masher crush the strawberries thoroughly, one layer at a time.
You can leave some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6 - 8-quart sauce pot and add the lemon juice.
You can leave some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6 - 8-quart sauce pot and add the lemon juice.
Stir the pectin into prepared fruit in sauce pot. 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 (212 degrees). and boil until the jam reaches 220 degrees (use a candy thermometer).
Stir in sugar. Return to full rolling boil (212 degrees). and boil until the jam reaches 220 degrees (use a candy thermometer).
Skim off any foam with a spoon. Ladle the jam immediately into prepared jars, filling to within 1/8 inch of the tops. Wipe jar rims and threads with a clean cloth.
Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil. Process pint size jars for 10 minutes and half pints for 5 minutes.
Remove jars using canning tongs and place upright on a towel to cool completely. After jars cool, check seals by pressing the middle of lid with your finger. If the lid does not pop back then it's sealed.
If the lid pops back when pushed then it isn't sealed. You will need to reprocess the jars or store the jam in the refrigerator.
Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
Cover; bring water to gentle boil. Process pint size jars for 10 minutes and half pints for 5 minutes.
If the lid pops back when pushed then it isn't sealed. You will need to reprocess the jars or store the jam in the refrigerator.
Store processed jam in pantry and enjoy!
Homemade Strawberry Jam
Ingredients:
5 - cups prepared ripe strawberries (about 4lbs)
1 - 7.5 oz box (49 - gram) Sure Jell powdered fruit pectin
1/4 - cup lemon juice
1/4 - cup lemon juice
1/2 -teaspoon butter or margarine, optional
7 - cups sugar, measured into a separate bowl
canning jars, lids and rings
large canning pot
Directions: Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.
Place washed jars in boiling water for 10 minutes to sterilize them.
Pour boiling water over flat lids and rings in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Remove the stems from the strawberries and lay them on a large baking sheet. Using a potato masher crush strawberries thoroughly, one layer at a time.
You can leave a some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6- or 8-quart sauce pot and add lemon juice.
Stir pectin into prepared fruit in sauce pot. 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 and boil. Jam reaches it's ideal set at (220 degrees). Boil the jam until it reaches 220 degrees (use a candy thermometer). Skim off any foam with a spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads with a clean cloth. Cover with 2-piece lids. Screw bands tightly.
Place jars on elevated rack in boiling water canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
Process pint size jars for 10 minutes and half pints for 5 minutes. Using canning tongs remove jars and place upright on a towel to cool completely. Check seals by pressing middle of lid with finger.
Store properly canned jam in pantry. Properly canned items can last in your pantry for up to 1 year.
Cook's Note: If the jam does not set up after 24 hours. Add the jam back to a large pot, and and a bit more pectin (about 1 tablespoon) and bring the mixture back to 220 degrees. Turn heat off, fill and re process jars.
Recipe source: Sure Jell
canning jars, lids and rings
large canning pot
Directions: Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.
Place washed jars in boiling water for 10 minutes to sterilize them.
Pour boiling water over flat lids and rings in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Remove the stems from the strawberries and lay them on a large baking sheet. Using a potato masher crush strawberries thoroughly, one layer at a time.
You can leave a some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6- or 8-quart sauce pot and add lemon juice.
Stir pectin into prepared fruit in sauce pot. 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 and boil. Jam reaches it's ideal set at (220 degrees). Boil the jam until it reaches 220 degrees (use a candy thermometer). Skim off any foam with a spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads with a clean cloth. Cover with 2-piece lids. Screw bands tightly.
Place jars on elevated rack in boiling water canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
Process pint size jars for 10 minutes and half pints for 5 minutes. Using canning tongs remove jars and place upright on a towel to cool completely. Check seals by pressing middle of lid with finger.
If the lid does not pop back then it is sealed.If the lid pops back when pressed then it is not sealed. Either reprocess jars or store in refrigerator.
Store properly canned jam in pantry. Properly canned items can last in your pantry for up to 1 year.
Cook's Note: If the jam does not set up after 24 hours. Add the jam back to a large pot, and and a bit more pectin (about 1 tablespoon) and bring the mixture back to 220 degrees. Turn heat off, fill and re process jars.
Recipe source: Sure Jell
Recipe yields: Approx 5 pint size jars
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