Strawberry Jam with Pectin, Canning Method
Pectin will consistently make the jam gel properly and is recommended for beginners.
- 2 quarts strawberries*, sliced or crushed
- 1 package Sure Jell or other powdered pectin
- ¼ cup lemon juice
- 7 cups sugar
- Wash strawberries, remove leaves and stems, and slice. You may just crush them but slicing makes a prettier jam.
- In large saucepan, combine strawberries, pectin and lemon juice and bring to a boil stirring occasionally.
- Add sugar, stir until dissolved and bring to a rolling boil. Boil hard for approximately 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle hot jam into hot jars, leaving ¼" headspace. Make sure tops of jars are clean and add lids.
- Process for 10 minutes in a boiling-water canner.
- Makes 8 half-pints
Three recipes for great jam.
Strawberry Jam without Pectin, Canning Method
Many fruits can be turned into Jam without added pectin because they contain pectin. The secret is in knowing when the jam has gelled. Eliminating the pectin can save several dollars per recipe.
- 2 quarts strawberries*, sliced
- 6 cups sugar
- Wash strawberries, remove leaves and stems, and slice. You may just crush them but slicing makes a prettier jam.
- In large saucepan, combine strawberries and sugar. Slowly bring to a boil stirring until sugar is dissolved.
- Continue boil until gelling point, stirring constantly to prevent sticking.
- Remove from heat and skim off any foam.
- Ladle hot jam into hot jars, leaving ¼" headspace. Make sure tops of jars are clean and add lids.
- Process for 15 minutes in a boiling-water canner.
- Makes 8 half-pints
Strawberry Jam, Freezer Method
Freezing is a quick and simple way of preserving without all the fuss of canning.
- 2 cups strawberries, finely crushed
- 4 cups sugar
- 1 package Sure Jell or other powdered pectin
- ¾ cup water
- Combine strawberries and sugar. Set aside for approximately 20 minutes, stirring occasionally.
- In small saucepan combine pectin and water, bring to a boil. Boil for 1 minute, stirring constantly. Add pectin to fruit mixture; stir for approxiamtely 3 minutes.
- Ladle jam into freezer appropriate conatiners or jars leaving ¼" headspace.
- Let stand at room temperature until set, up to 24 hours; label and freeze.
- Makes 6½ pints
Canning supplies needed for these recipes:
These jam recipes recquire just a few basic canning tools; jars and lids, a large pan for bathing jars of jam, a funnel to assist with filling jars, and jar lifter.
Make sure your jars are clean and hot when adding jam. To keep them hot you can store them in the canning bath water until needed.
A great resource for beginners is the Ball Blue Book Guide to Preserving.
This recipe has joined the following linky parties: Homeacre Hop, Create it Thursday, Thrifty Thursday, Think Tank Thursday, Fantastic Thursdays, Home and Garden Thursday, and Green Thumb Thrusday.
