This is the one of the best ways to get started in the home canning and preservation of jams and jellies. It’s really easy and produces a treat that the family can enjoy anytime of the year. Only a few special tools are required and you’ll be on your way to making tasty jams and jellies just like grandma did.
- 2 – Quarts of fresh, firm, ripe Strawberries.
- 7 – Cups of Sugar, approx., based on final measured pulp amount.
- 1 – Box of Sure-Jell or similar fruit pectin
- Prepare Canning Pot, Cook Pot, and pot for Lids and Bands
- Fill canning pot about 3/4ths full of water. Set on medium heat.
- Fill pot for lids and bands about half full of water. Set on low heat.
- Add new jar lids to the pot setup for lids and bands.
- Wash jars and screw bands in hot soapy water. Rinse, set aside.
- Place washed jars in canning pot to sterilize them.
- Place washed bands in same pot as the new lids, leave on low heat.
- Prep the Strawberries by removing the caps, washing the berries and letting drain for a few minutes in a colander.
- Place washed berries in cooking pot. Mash berries with a fork or potato masher..or..use an Immersion Blender to break them up.
- Measure the amount of berries to confirm about 8 cups. Note amount.
- Pour the mashed berries back into the cooking pot set on medium heat.
- Slowly add one pack of Sure-Jell pectin, stirring briskly to keep from lumping. Stir in well.
- Bring the berry and pectin to a rolling boil, one that can’t be stirred away.
- Quickly stir in the exact amount of sugar needed, adjusting as needed based on how much pulp you had measured out.
- Continue to stir as you bring the berries and sugar back up to a full rolling hard boil.
- Boil exactly ONE MINUTE. Remove from heat.
- Skim off any excess foam and discard if desired.
- Ladle cooked jam into jars, allowing 1/4 inch of headspace to remain.
- Insert a butter knife or skewer and move around inside the edges of the jar to remove any trapped air bubbles.
- Wipe the rim and threads of the jar to remove any food particles.
- Center the lid on the jar.
- Place the screw band on top of the lid and thread it down, making sure it is correctly placed, then twist finger tight. Do not use full strength to tighten the band.
- Place canning jar rack inside the canner pot, resting handles on top.
- Carefully lift each jar and place in the canning rack.
- Once rack is loaded, lower the rack into the canner. Fold down handles.
- Make sure the jars are under 2 inches of water. Add more hot water from the faucet if needed.
- Quickly bring the heat back up to a rolling boil. Cover the canner with a lid and start the timer.
- Process in this water bath for 5 minutes or the proper time recommneded for your specific altitude. See the info inside the Sure-Jell or pectin package for more exact times.
- After the water bath time is complete, remove the lid, carefully gather the rack handles and raise the rack, placing handles back on top of the canning pot. Let jars rest for a couple of minutes.
- Use a jar lifter and carefully remove each jar.
- Sit the jar on a folded towel, out of any drafts or away from any air conditioning vents.
- Let the jars sit undisturbed for 24 hours.
- DO NOT press on the center of the lids for at least 24 hours.
- After 24 hours have passed, press the center button of the lid to be sure it is down and doesn’t move up and down when pressed.
- If the seal buttons are down, your jars are complete and ready to be stored in a cabinet, cupbard or pantry for up to 12 months.
- Any jar that doesn’t seal should be refrigerated and used first.
- Some jams may take up to 2 weeks to properly gel or set.
- Consult your local Cooperative Extension Service for more detailed instructions or classes.
Keywords: How To Make Strawberry Jam, made from scratch, home food preservation, strawberry, strawberries, southern recipes