Saturday, June 9, 2012

Simply Strawberry Jam


Bowl of Strawberries
I have always found that the simplest recipes are the best. I use the recipe on the pectin container for most of my jams. Contrary to popular belief, canning is not difficult at all, nor does it take all day. This recipe took about 45 minutes from start to finish. While we were at the store picking up jars and strawberries, we got our usual comment of " you're a very ambitious young man. " It makes me smile cause, I know how simple it is to do. I also enjoy it because it keeps me in touch with family traditions.

Recipe - click on the link for the full recipe, the link has a neat calculator you can use to make more or less jam.



Cut Strawberries
For every one pint of jam use (1 1/3 cups of strawberries, 3 tsp of lemon juice, 1 1/2 Tbs of Pectin, 1 2/3 cups of granulated sugar)

  1. Wash the strawberries to make sure they are free from dirt.
  2. Cut off the tops and divide the berries into 4 pieces.
  3. Place half of the fruit pieces into a blender and puree.
  4. Combine all the fruit into a pot with the lemon juice and bring to a boil. Also, go ahead and get your jars sterilizing at the same time since they will need to boil for 10-15 minutes.
  5. 
    When the fruit comes to a boil, stir in the sugar and add the pectin. We also added 1 TB of vanilla extract for a twist.
  6. Remove any foam from the top, then place the jam into the warm sterilized jars.
  7. Clean the rim of the jar to ensure a good seal, place on the lid and tighten.
  8.  Place back into the hot water bath for another 10-15 minutes.
  9. Remove the jars from the hot water bath and allow them to cool, you should hear the jars pop as they cool, letting you know they are sealed.


Boiling Strawberries for Jam

1 comment:

  1. Yum! Sounds like that would be great over vanilla ice cream with some real whipped cream! I love where you guys are going with this blog, it will be fantastic!

    ReplyDelete

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