Strawberry Jam
I ended up with a lot of strawberries this year (I’m a lucky girl) so I have been making Strawberry Jam and jelly, strawberry/banana jam, strawberry syrup, and canning just the strawberries. As you can tell by all of the canning recipes this summer, I have been canning A LOT ! That’s ok because this winter I will pull those warm biscuits out of the oven, slather on some butter, and spread on my fresh jelly.
Here’s the recipe if you want to give it a try…..
STRAWBERRY JAM
Ingredients
Directions
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 cut or crush strawberries. Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot.
STIR pectin into prepared fruit in saucepot. 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 1/4 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.)
