These are the jam recipes we made this summer.....
Strawberry Jam with Pectin Added
Ingredients:
2 quarts strawberries
1/4 cup lemon juice
1 package powered pectin
7 cups sugar (yes, 7)
Method: wash strawberries; drain. Remove stems. Crush strawberries one layer at a time (over crushing the berries may effect the gelling process). Combine strawberries, powered pectin and lemon juice in a large saucepot. Bring to a boil. Boil hard 1 minute, stirring occasionally. Add sugar, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. (I use the dishwasher to sterilize my jars and time the canning so the jars are hot out of the dishwasher to fill. I only remove them as needed so they stay hot.) Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 8 half pints
I follow the general canning instructions in my Ball Blue Book of Preserving. It always takes longer than I think for the canning water to boil, so I start the water on the heat first to be sure it's boiling when the jars are ready to process. It can boil until I'm ready for it if needed. Also start the rings and lids in a separate pot to simmer so they too are ready. We learned that if you're picking the berries fresh to choose some that are still green as they are naturally higher in pectin and will help the gelling process, especially if using the recipe without pectin, below.
Strawberry Jam
Ingredients:
2 quarts strawberries
6 cups sugar
Wash strawberries; drain. Crush strawberries one layer at a time. Combine strawberries and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Strawberry Jam with Pectin Added
Ingredients:
2 quarts strawberries
1/4 cup lemon juice
1 package powered pectin
7 cups sugar (yes, 7)
Method: wash strawberries; drain. Remove stems. Crush strawberries one layer at a time (over crushing the berries may effect the gelling process). Combine strawberries, powered pectin and lemon juice in a large saucepot. Bring to a boil. Boil hard 1 minute, stirring occasionally. Add sugar, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. (I use the dishwasher to sterilize my jars and time the canning so the jars are hot out of the dishwasher to fill. I only remove them as needed so they stay hot.) Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 8 half pints
I follow the general canning instructions in my Ball Blue Book of Preserving. It always takes longer than I think for the canning water to boil, so I start the water on the heat first to be sure it's boiling when the jars are ready to process. It can boil until I'm ready for it if needed. Also start the rings and lids in a separate pot to simmer so they too are ready. We learned that if you're picking the berries fresh to choose some that are still green as they are naturally higher in pectin and will help the gelling process, especially if using the recipe without pectin, below.
Strawberry Jam
Ingredients:
2 quarts strawberries
6 cups sugar
Wash strawberries; drain. Crush strawberries one layer at a time. Combine strawberries and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
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