Friday, May 20, 2011

Homemade Strawberry Jam

So today is national pick strawberries day. Well I didn't pick my own strawberries, which I would actually love to do, instead we got our strawberries from a field where someone else got to pick them. Well back on Easter I got to learn how to make strawberry jam with my mom. I was so excited because I always wanted to learn to make jam with my mom and because I think homemade jam taste better than store bought. And it turned out to be easier to make than I thought. I wanted to make this post sooner, but every time I would put the jam on my toast or sandwich I couldn't wait to eat it, therefore I could never snap a picture fast enough. But I guess it worked out in the end because I can use it for today's national food holiday, even though I didn't pick the strawberries myself. Well the recipe we used came from the package of sure-jell pectin that we bought, you can even find the recipe along with many others on their website. So if you end up making your own homemade jam, you will be hooked. :)

Homemade Strawberry Jam

5 cups prepared fruit (about 2 quarts fully ripe strawberries)
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
7 cups sugar, measured into separate bowl

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-quart sauce pot.

Stir pectin into prepared fruit in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

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