Strawberry Jam
Strawberry jam is one of the most popular jams on the store shelf. It’s also one of the most popular jams in our house but I don’t buy it off the store shelf, I make it myself. Every spring when strawberries come into season, I make a batch of strawberry jam. Rhubarb is also at its peak at the same time as strawberries are so it’s the perfect time to make a batch of strawberry-rhubarb jam as well. These are both great jams to make for a beginner. It’s important to always follow the directions exactly and to only make one batch at a time to ensure a successful product. Jam isn’t only meant for PB&J sandwiches or to spread on a hot and steamy baking powder biscuit, albeit delicious, it can also be used in various baking products. Not only does jam taste delicious on a scone, it also tastes delicious baked into the scone. I incorporate strawberry jam into my strawberry chocolate scones. I also use jam in a variety of thumbprint cookies and some cake squares.
Makes 8 x 250ml jars
Ingredients
5 cups crushed strawberries (approximately 3 pounds)
¼ cup lemon juice
1 package Original Pectin
7 cups granulated sugar
1 tsp butter or margarine
Directions
Place 8 clean mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat snap lids in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
Wash and hull strawberries.
Mash the strawberries to equal 5 cups.
Stir strawberries, lemon juice, pectin and butter in a heavy bottomed large saucepan over high heat. Bring to a full rolling boil.
Add all the sugar at once and continue to stir. Bring back to a full rolling boil for 1 minute.
Remove from heat, continuing to stir for 5 minutes to reduce foam and to keep fruit suspended. Skim off any remaining foam and start to fill jars.
Ladle hot jam into hot jars to within ¼ inch of top of rim. Wipe jar rim. Place SNAP LID® and screw band on jar. Tighten until fingertip tight. Place in canner on rack. Repeat until all jars are full.
Add enough hot water to the canner to ensure jars are covered by 1 inch of water. Place lid on canner. Bring to a full rolling boil. Boil 10 minutes (adjusting for altitude). Turn off heat. Remove lid and wait 5 minutes. Remove jars with a jar lifter, without tilting, to a protected countertop.
Cool upright 24 hours. After cool, check that the jars are sealed. Sealed jar lids curve downward. Remove screw bands and store separately. Clean, dry and label with contents and date. (adapted from www.bernardin.ca, 2020)
*Altitude adjustment for boiling water method
Altitude in feet Increase processing time by
1001 to 3000 5 minutes
3001 to 6000 10 minutes
6001 to 8000 15 minutes
8001 to 10000 20 minutes
