Strawberry Jam, Ma'am
- Sanitize your jars and lids (see notes below)
- Meanwhile, wash strawberries and remove the stem with a paring knife
- Put strawberries in a 8 x 11 dish and use a potato masher or pastry cutter to mash until the desired consistency
- Use a dry measuring cup to measure 5 cups of crushed strawberries and put into a large saucepan (at least a 4 quart saucepan recommended)
- Measure the exact amount of sugar into a separate bowl and set aside (DO NOT REDUCE THE SUGAR, it's important for the jamming process. I know, it looks like a lot. Remember that when you go for a third piece of toast)
- Turn on the burner to high
- Stir in 1 pkg SURE-JELL into prepared fruit in saucepan.
- Add 1/2 tsp butter (this will help reduce the amount of foam, highly recommended)
- Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) and stir constantly.
- Add sugar to the fruit mixture in saucepan and stir. Return to full rolling boil. Boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with metal spoon (this still makes for good eating)
- Ladle immediately into prepared jars, filling each to within 1/4 inch of the top
- Wipe jar rims and threads. Cover with two-piece lids.
- Meanwhile make sure your large pots are filled about halfway with water and on high heat. If you have canners, great! If not, I layer a few jar bands on the bottom of the pot so that the jars aren't resting on the very bottom of the hot pot.
- Place jars in the large pots of water, making sure that the water is covering the jars by 1 to 2 inches. Add more boiling water if necessary.
- Cover; bring the water to a gentle boil.
- Allow to boil for 10 minutes.
- Remove jars with metal tongs and place upright on a towel to cool completely - you'll start hearing the popping sounds...like music!
- After jars cool, check seals by pressing centers of lids with figure. If lid springs back, the lid is not sealed and refrigeration is necessary.
- Let prepared jars stand at room temp for 24 hours.
- Store unopened jams in cool, dry, dark place for up to 1 year.
- Refrigerate opened jams and jellies up to 3 weeks.
- Tools: Metal tongs for lowering jars into and removing jars from boiling water, 8-10 quart stock pot for sanitizing and processing jars OR a canner if you have one, 4-6 quart saucepan for the fruit, some hot pads for working with hot jars, one cup measuring cup
- Make sure to purchase the correct size two-piece jar lids. There are regular and wide mouth.
- If your family likes to eat jam, I recommend the two cup jars. But if you don't eat it quickly or would like to give jam as gifts, the mini one cup jars are perfect.
- Prepare jars ahead of time by dropping the jars, lids and bands into boiling water for 8-10 minutes. Use these same big pots to process your jam.
- In case you're wondering how much sugar 7 cups is, you'll need 1 5lb bag of sugar per making
- 5 pounds of strawberries should work for one making which is approximately 5 pints
- One making of jam normally makes about five 2 cup jars of jam.
- I would not try to double the recipe - unless you have a really large 8 quart saucepan!
- Keep your left over jars and bands! Throw away the lids as they won't suction again.
|Sanitizing the jars and lids|
|Washing the berries and taking the stems off.|
|My cutest little berry mashers.|
|See ALL THAT SUGAR!|
|This is what happens when you forget to add the butter and it foams over! A larger pot would have prevented this too.|