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Strawberry Picking 2017 Part 2: Jam Making

Strawberry Picking 2017 Part 2: Jam Making

A few days ago I posted about our strawberry picking and how we froze and dried the berries.  We have been snacking on the dried berries all week and they are delicious!  On top of drying and freezing our berries we also made two batches of strawberry jam.  My husband and I love to make jam together so it took us a couple of days to coordinate our schedules so that we had enough time to finish.  We kept the berries in the fridge and they were still delicious.  You can store some varieties of berries such as Rainiers in the fridge for a few days before you make jam but others such as our favorites shuksans need to be processed as soon as they are picked.  We had picked regular can be kept in the fridge strawberries so we had time to wait.

 

If you are new to jam making it is really important to do your research first.  There are a bunch of awesome books and websites out there that walk you through the steps to process your canning jars safely and with minimal risk for spoilage.  Some of my favorite are:

 

USDA Home Preserving website

The Ball Book of Canning (The canning Bible)

Signs of Spoiled Food by Live the Old Way

 

There are many many more and a quick Google search can find you what you are looking for.  We used the instructions that came in our box of Sure Jell Pectin for both batches but for the second batch we added a little bit of fresh squeezed lemon juice.

 

 

We wanted a “lower sugar” jam which you can do with strawberries but it still used 4 cups of sugar so don’t be fooled into thinking it is actually low in sugar, it just means you use less sugar to process it. Before you do any canning you have to make sure all of your jars, utensils and surfaces are clean and sterile.  I always wipe down the counters and put a clean dry towel down to work on.  We ran our canning jars and bands through the dish washer on the sterilize cycle.  Before we placed our lids on our jars we put them into the boiling water for a few minutes to warm up the seals and kill any germs on them.  We used the Kerr brand wide mouth jars and lids but any of the brands are fine.  We just got a good deal on them so that is what we use.

 

 

The first thing we did was measure out and crush our strawberries.  For the first batch we used a potato masher for chunky jam and the second batch we used an immersion blender to make a smoother jam.

 

 

Then we measured out our sugar and spit it into two bowls and added the pectin to one.

 

 

Hickies - No Tie Elastic Shoelaces

 

 

Next we put our crushed strawberries into a pot and added the first batch of sugar/pectin.

 

 

We stirred that up and brought it to a boil.

 

 

Then we added our second batch of sugar and brought it to a rolling boil again for one minute.

 

 

Then we quickly poured it into our jars, leaving about 1/4 inch of head space.  We used this Ball canning kit I found at our local grocery store to make sure we had the correct amount of head space in the jars.

 

 

Yum! Chunky strawberry jam. We opted not to skim the foam off but many people like to do that so that their jars look prettier.  We won’t be giving a lot of it away so for us it wasn’t a big deal.

 

 

Next we wiped the jars clean with a paper towel so that they would seal correctly.

 

 

Then we used the little magnet thing to put the lids on the jars without touching them and screwed on our bands to finger tight.

 

 

Next we made sure the water in our canning pot was fully boiling and then we added our jars, brought it to a boil again and left them in there for 10 minutes.

 

 

This year I broke down and bought the special tongs for pulling the jars out of the water and let me tell you they are amazing.  I don’t know how we went without for so long. They make it so much easier and I wasn’t worried at all about the jars slipping so if you only buy one canning tool I highly recommend the jar grabbing tongs.

 

 

After our jars were processed we put them on another clean towel to cool.  We check them the next morning and only one of ours did not seal so we will be eating it this week.  I am not complaining, our jam turned out delicious!

 

We had a great time with our strawberries this week and I feel much better about eating our own jam rather than buying some in the store that may or may not have high fructose corn syrup.  I am already thinking ahead to raspberry season in July and how much raspberry jam I will be eating. Raspberry is my favorite and Costco has been out for months.  I fully plan on canning a bunch of raspberry so that we don’t run out this year!

 

What types of jam are you making this season?

 

 

 

 

Strawberry Jam by Sure Jell

June 17, 2017
: 8 cups
: 20 min
: 60 min
: 80 min
: Medium

Make your own strawberry jam!

By:

Ingredients
  • 12 cups whole strawberries (6 cups crushed)
  • 4 cups sugar
  • 1 package Sure Jell Low Sugar Pectin
Directions
  • Step 1 Use a dry measuring cup to measure exactly 12 cups of strawberries with the tops cut off.
  • Step 2 Measure exactly 4 cups of sugar into a bowl.
  • Step 3 Combine 1/4 cup of the sugar from the bowl with 1 package of Pectin in a small bowl.
  • Step 4 Crush your strawberries and measure out 6 cups of crushed strawberries into a pot.
  • Step 5 Add your sugar/pectin mixture and bring to a full boil on high heat, stirring constantly.
  • Step 6 Stir in remaining sugar and return to a full boil. Boil exactly 1 minute, stirring constantly.
  • Step 7 Remove from heat and skim off foam with a metal spoon if desired.
  • Step 8 Immediately pour into prepared jars, filling within 1/4 inch from the top.
  • Step 9 Wipe jar rims and threads, cover with lids and screw bands tightly.
  • Step 10 Place jars into boiling water making sure they are covered with 1-2 inches of water.
  • Step 11 Process for 10 minutes or adjust time based on Altitude.
  • Step 12 After the jars are processed remove from the water and place on clean towels. Check the seals after the jars have cooled down.
  • Step 13 Let jars stand at room temperature for 24 hours before storing in a cool dry place for up to a year.

 

 

 

 


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