Monday, June 19, 2017

Strawberry Jam

Strawberry season has, unfortunately, come and gone.  But, thanks to some homemade jam, we'll be eating delicious PB&J's all summer, fall, and winter long (or until we run out!). 

If you're new to canning/preserving, jam is a great place to start.  You don't need a pressure canner - any large pot with a lid will do. 

Strawberry Jam
Makes approximately 8.5 1/2 pint jars


5 cups mashed strawberries (about 5 quarts)
1/4 cup lemon juice
4 cups sugar
3 tbsp (one package) low sugar pectin


1.  Prepare canning jars, lids, rings, and hot water bath canner.

2.  In a large pot, combine the strawberries and lemon juice.  Heat over medium heat and whisk in the pectin until dissolved.

3.  Bring to a boil and add in sugar.  Bring the strawberries to a rolling boil that you cannot stir down.  Boil for one minute, remove from heat and skim off any foam from the top of the jam.  Carefully ladle the jam into hot jars, wipe the rims clean, place the lids on top and screw on the rings.  Carefully place jar into the boiling water canner.  Repeat with remaining jam.

4.  Once all jam jars are in the canner, cover with a lid.  Process jam for 10 minutes at a full boil.  Carefully remove the jars and allow to come to room temperature before removing the rings, labeling, and storing.  If you have jars that have not sealed within 24 hours, reprocess.

~ Sara :)

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