Monday, June 28, 2010


I promised I would let you know what we did with all those strawberries. First up was strawberry jam. I made the jam right away on Sunday night and it was very simple, much easier than salsa mostly because there is no chopping involved. The jam used up 3-4 pounds of the berries, we saved two small containers for eating during the week, and the rest I froze in gallon Ziploc bags. We ended up with 2 1/2 gallon bags of frozen berries and we plan to use them for smoothies. The ten pounds ended up being the perfect amount of strawberries for the two of us.

Strawberry Jam

Simple Strawberry Jam
5 cups hulled mashed strawberries
7 cups sugar
4 tablespoons fresh lemon juice
1 49g package powdered fruit pectin

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.

Place mashed strawberries and lemon juice in a separate pot. Stir in pectin until dissolved. 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 1 minute 15 seconds.

Skim foam off the top.

Remove one jar at a time from the simmering water. Pour 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.

Run a knife down the side of the jar to get rid of air bubbles.

Wipe rim of jar with a wet cloth to remove any residue or stickiness.

Remove center lid from simmering water and position it on top.

Put screw bands on jars, but do not overtighten.

Repeat with all jars, then place jars on canning rack and lower into the water.

Place lid on canner, 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.

Remove jars from water using a jar lifter, 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. Otherwise, fill your pantry with your newly canned goodness.

Source: The Pioneer Woman

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