Maple Cinnamon Strawberry Jam Food

STRAWBERRY JAM

Steps:

• Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
• Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
• Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
• Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
• Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
• Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
• After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

MAPLE CINNAMON STRAWBERRY JAM

Steps:

• Crush the quartered strawberries in a large bowl. You should get 4 cups of crushed berries.
• In a non-reactive pot, mix the crushed strawberries, lemon juice, cinnamon, butter, and pectin. Stir well to combine.
• Stir constantly over high heat.
• Bring mixture to a full, rolling boil that cannot be stirred down.
• Add Maple Syrup, stirring constantly.
• Bring back to a rolling boil. Boil hard 2 minutes, stirring constantly.
• Remove from heat, skim and discard the foam.
• Ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
• wipe rims, place lids on jars and screw on the bands finger tight.
• Process sealed jars in boiling hot water bath canner for 10 minutes.
• Turn off heat and let jars sit for 5 minutes before removing from canner.
• Place on cloth-covered surface to cool.
• It is best not to move the jars for 24 hours.
• Remember to label the jars and write the date on the label.

MAPLE-CINNAMON COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon.
• Pour syrup into empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until coffee mixture is blended.
• Serve topped with COOL WHIP.

QUICK STRAWBERRY-MAPLE SYRUP JAM

Steps:

• In a saucepan, bring the berries and syrup to a boil. Reduce heat.
• Simmer over medium heat until the mixture thickens slightly, about 15 minutes.
• Let cool.