no. 008 | strawberry jam.
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☑ make strawberry jam
Homemade strawberry jam is one of my absolute favorites... so it's surprising that up until last weekend, I had never helped my mom or grandma make the stuff. So that changed.
Mom and Janelle and I made a morning trip to our favorite farm/market to pick our own strawberries... went home with more than we really needed, but seriously, can you ever have too many strawberries?? So we headed home to clean, blend, cook, and can the strawberry jam. Fabulous.
I learned a few tricks of the trade, and perhaps next time I'll try my hand at making a batch on my own.
STRAWBERRY JAM RECIPE
Ingredients
5 cups prepared fruit (about 2 quarts fully ripe strawberries)
1 box SURE-JELL Fruit Pectin½ tsp. butter or margarine (optional)
7 cups sugar, measured into a separate bowl
Directions
STEM and blend strawberries thoroughly (makes for smoother jam). Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot.
STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a 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. If you choose not to can the jars, be sure to keep the jam in the refrigerator. (If you want to can the jam for later use)
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.
Place filled 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 a gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing the middle of lid with finger. (If lid springs back, the lid is not sealed and refrigeration is necessary.)
