Strawberry Jam is one of my favorites. It’s a sweet reminder of summer berries that is enjoyed when the snow is blowing and it’s freezing cold outside.
I have not made jams and jellies in a couple years, so this year I have been making lots to stock up our winter pantry. Jams are different than jellies in that they use the whole fruit and is a bit thicker whereas jellies use the juice made from the fruit.
Strawberry jam is one of my favorites, and tastes like fresh cooked strawberries and can be enjoyed on toast or bread, pancakes or waffles, ice cream, in a 1940s-style milkshake (you just shake the milk with a bit of jam), in a cake or jelly roll, in Queen of Puddings, or any other way you like to eat jam!
Let’s get started!
We got these beautiful strawberries from a local farm at the farmers market yesterday. We bought 10 pounds of strawberries — I froze some, we re eating some and the rest went into strawberry jam!
Rinse the berries with cold water.
I love strawberry jam, and I dice the fruit instead of crushing so I have bits of fruit in my jam.
Add prepared fruit to a large pot.
Add lemon juice. Stir.
Sprinkle in pectin.
Stir well.
Bring to a boil, stirring often.
Add sugar.
Stirring constantly, bring to a full rolling boil. Boil 1 minute. Remove his step takes a while to boil. A full rolling boil is a boil that can’t be stirred down. It bubbled a lot more than in the photos, but I simply forgot to take a photo!
Pour into prepared jars.
Wipe rims, seal and place rims on just finger tight. Place in water bath canning pot and process 10 minutes.
Let cool. They’ll seal when they pop. If the seal looks domed, it hasn’t sealed and those jars you’ll have to place in the fridge to eat. The sealed jars can be stored 12 to 18 months.
Strawberry Jam
4-1/2 cups strawberries, crushed – I dice them because I like jam with fruit pieces
2 tbsp lemon juice
1 box pectin
7 cups sugar
Add prepared fruit to a large pot. Add lemon juice and sprinkle in pectin. Stir well. Bring to a boil, stirring often. Add sugar. Stirring constantly, bring to a full rolling boil. Boil 1 minute. Pour into prepared jars. Wipe rims, seal and place rims on just finger tight. Place in water bath canning pot and process 10 minutes, adjusting as needed for your altitude. Remove from canning pot, let cool completely before storing. If the seal looks domed, it hasn’t sealed and those jars you’ll have to place in the fridge to eat. The sealed jars can be stored 12 to 18 months.
enjoy from Our City Homestead to yours