Tuesday, July 10, 2012

Making Homemade Strawberry Jam

Strawberry jam from homegrown strawberries disappear as fast as hot cakes in my house. It is a great way to use up the harvest of strawberries. Just one tip before we get started: If you use very ripe strawberries, then your jam will not set up as well and will be slightly runnier, but doesn't effect the taste.
Smashing the strawberries one layer at a time.
Before getting started making the homemade strawberry jam, I like to get my bottles and lids out and ready, and put the bottles in the dishwasher on high heat to get them nice and warm. I keep them in there until I am ready to pour the hot jam into them. Then put the lids in a small sauce pan with some water until they are covered and put it on very low heat. This softens the seal on them.  Then just have the rings handy to screw on top when ready. I also like to get the canner water warming. If you have a glass top stove, be aware that using it for canning, will eventually break the glass. I use my outdoor stove to do all my canning, then it also doesn't get my house heated up from using the stove.

To get about 4 finished pints of strawberry jam, you will start with 2 quarts of strawberries and 6 cups sugar.
Skimming off the foam.
I like to save the foam, and spread on toast.
  1. Wash and stem strawberries.
  2. Crush the strawberries one layer at a  time and pour into a sauce pan.
  3. Add sugar and stir to dissolve while slowly bringing mixture to a boil. Cook at a boil until it reaches the gelling point and stir frequently to avoid sticking and burning.
  4. Skim off the foam from the top of the jelly before lading into hot jars.
  5.  I  like to have a funnel that is just right for jars, as this makes the job much easier. Place funnel in a warm jar and ladle the jam into the jars until there is about 1/4 inch of space between the lid and the jam.
  6. Wash the rim on the top of the jar with a clean wet rag to make sure it is free of impurities that would prevent a good seal.
  7. Place a lid on top, and then screw on the ring until snug, but not overly tight.
  8. After filling all the jars, process in a boiling water canner for 15 minutes. Then let cool.
  9. Before storing jars, check the lid to make sure you got a proper seal. Enjoy!

Finished bottle of homemade strawberry jam

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