Strawberries? Again? Well, that’s the seasonal life — eating foods when they come into season, and trying to preserve some of it to eat when it is not. I have already written about freezing strawberries, but I have never posted about making strawberry jam, a staple item in our pantry. We use it for flavoring yogurt, flavoring ice cream and sometimes just spreading it on toasted really easy homemade bread.
I always had very bad luck making jam. It wasn’t until my friend Andrea took me under her wing that I got the most important part of making jam: follow the directions exactly! Here they are:
Before you start with the berries, prepare the canning jars according to manufacturer’s specifications. There is no use going to the trouble of making jam if you mess up on the jars. They must be sterile. I boil the jars in the canner and leave them simmering until I am ready to can the jam.
- 3-4 quarts of strawberries, with the green caps and any stems removed, lightly crushed to make 6 Cups
- 8 Cups of sugar
- 3 1/2 T powdered pectin (or one box)
Measure 6 cups of crushed berries into a big stainless (or other non-reactive metal) kettle. Add the pectin and stir it in. Turn on a high heat and bring the fruit to a full rolling boil. Not a simmer (my early jam mistake — I never let it come up to a full boil). Once it is boiling, add the sugar and stir it in and bring the mixture back up to a full rolling boil and boil for one full minute (actually time it — don’t guesstimate) and remove from the heat. Let rest for 3 minutes.
Take the jars out of the canner and put them on a towel.
Skim the jam to remove any foam and then gently stir the jam to evenly disperse the fruit.
Fill the jars leaving a 1/2 inch of head space and process in a boiling water bath for 10 minutes (that’s for Sea Level NJ. If you live someplace that has an altitude over 1,000 feet, consult an expert!).