Strawberry Jam

Strawberry Jam

 

 

 

 

 

Here's a relatively easy recipe for Strawberry Jam that tastes better than store bought and is cheaper in the long run. This recipe makes about eight 8 ounce jars, so make sure you have enough jars on hand. 

To get Started you will need:

7 cups of granulated sugar

8 cups of  fresh whole strawberries ( may use frozen)

4 TBSP Lemon Juice ( fresh is better)

1 package (1.75oz) regular powdered fruit pectin
 

As always place 8 clean 8 oz jars on a rack in a boil water canner ( you can also use a deep stock pot that is at least 3 inches deeper than that of the jars.) Fill jars and canner with cool water that reaches the top of the jars. cover and bring to simmer over medium heat. Do not boil. Do the same for the lids and bands and keep warm until ready to use.

Measure Sugar into a bowl and set aside.

Wash and drain Strawberries in cool water. Dry the Strawberries thoroughly.

In a flat pan mash the strawberries with a potato masher or your hands. To make this part easier slice and dice the strawberries first. You can also use a food processor, but make sure you put the setting on chop. you want strawberry pieces in the Jam. When you are done mashing the berries you should have 5 cups of Strawberries.

Place the strawberries into a large stainless steal pot.

Add in the Lemon juice and pectin and stir until pectin is completely dissolved and all the berries are coated.

Bring the strawberry mixture to a full rolling boil over high heat stirring frequently. Add in all the sugar at once, stirring constantly, return to full boil that cannot be stirred down. Boil hard for 1 minute. Remove from heat and using a slotted spoon skim off the foam.

Remove the jars from the canner, emptying the hot water back into the canner. Using a funnel, ladle hot jam into the jars leaving 1/4 inch headspace. place lids and bands onto jars tightening the bands and place back into canner.

Bring canner to a full rolling boil and boil for 10 minutes, remove jars and you're done.

Note: if the jam tends to be a little runny due to a slight over measurement of lemon juice place in the fridge after the jars have been canned and completely cooled. This will help thicken the jam.