Strawberry jam is such a great way to try canning for the first time. You don’t need any crazy equipment–just a big pot, a ladle, jars, lids, and rings. And your ingredients: strawberries, sugar (so much sugar), pectin, and lemon juice.
It’s helpful to have a magnet for the lids (they’re hot!), but you could always use tongs if you don’t want to invest a penny beyond jars and ingredients into this project. If you think canning is something you might do more than once, this $12 kit has everything you’ll need!
Put your jars into the dishwasher on a normal cycle with heated dry. You want them HOT and sterilized.
While that’s happening, hull your strawberries and chop into halves or quarters. Smash them as you go with a potato masher–it makes it easier. On the topic of quantities, you need 5 cups to make approximately 8-8 oz jam jars. I used about 4 pounds of berries to accomplish this, but you might need 5. It depends on the size of the berries and their juiciness and such.
Put 8 rings and lids into a small pot on the stove and cover with water. Bring to a boil. This sanitizes the lids and rings.
As the final prep step–measure out your sugar into a bowl. All 7 cups of it.
Make your jam:
In a large pot, add your strawberries and lemon juice. Stir in pectin, and bring the mixture to a strong boil over medium high heat. Stir often to keep the bottom from sticking. Add sugar in one dump. Stir. Boil for 1 minute and 15 seconds, and skim off the foam.
Once boiled, fill each HOT jar with HOT strawberry jam. It’s key that everything is hot. Otherwise, they won’t seal.
Wipe off the rim of the jar with a wet cloth (to get rid of any jam that might have stuck while pouring), center the lid, twist on the ring, and turn upside down on a towel or paper bag. Repeat with the rest of the jam. Leave the jars inverted for 12-24 hours. They should all seal (press down on the center of the lid, if you hear a pop, it didn’t seal), but if they don’t, put in the fridge, and use first.
Enjoy your fresh strawberry jam!
Recipe from foodnetwork.com (Ree Drummond).
Have you ever tried canning? What’d you make?