Strawberry Jam Canning Recipe Recipe 445 Food

STRAWBERRY JAM RECIPE FOR CANNING

Steps:

• Wash jars, lids, and bands in hot soapy water, dry completely, and set bands aside.
• Simmer lids in warm water in saucepan until ready to place them on jars.
• Keep jars warm by simmering in hot water until ready to use. Do not boil.
• Fill 20 quart stock pot or water bath canner with hot water, and place on stove over medium-high heat. {you'll need enough water to later cover your jars with at least 1 inch of water}
• Crush strawberries in large mixing bowl or shallow glass baking dish using hand masher until nice, smooth consistency. {small chunks are okay}
• Transfer crushed strawberries to 8 quart stock pot. Add pectin, lemon juice and butter to pot, and stir constantly with wooden spoon over high heat, while bringing to a rolling boil.
• Once boiling, add sugar, return to rolling boil, then boil for 1 minute while stirring constantly.
• After 1 minute, remove foam from top of jam by skimming it off with a metal spoon.
• Then... one by one, remove a jar from hot water, transfer to a cookie sheet {this will catch any spills}, place regular mouth canning funnel on jar, and ladle in strawberry jam mixture leaving 1/4 inch empty head space at top of the jar. Then wipe off rim of lid and threads of jar with damp cloth.
• Continue until all jars have been filled.
• Remove warm lids from saucepan {a magnetic lid lifter works like a charm}, and place one lid on each jar.
• Then screw one band on each jar just until snug {not overly tight}.
• Place filled jars on rack in 20 quart stock pot or water bath canner, then lower down into hot water. Make sure there is enough water in pot that there is at least 1 inch of water above the jars. If necessary, add more HOT water.
• Place lid on your pot, and bring to a gentle boil.
• Once water is boiling, set your timer for processing. Boiling time will vary depending on where you live... for altitude 0 - 1,000 feet boil 10 minutes, for 1,001 - 3,000 boil 15 minutes, for 3,001 - 6,000 boil 20 minutes, for 6,001 - 8,000 boil 25 minutes, and for 8,001+ boil 30 minutes.
• Once jars have finished boiling, turn off heat, remove the lid from the pot and let jars sit for 5 minutes before removing. After 5 minutes, lift up rack to elevated resting position, then carefully remove jars one by one using a jar lifter, and transfer to a folded towel to cool.
• The lids on the jars will begin to 'pop' into the sealed position, signifying the jam has been preserved. If any lids do not pop within the first 12 - 24 hours, transfer those to the refrigerator and use those up first.
• It may take jam up to 24 - 48 hours to finish setting.
• Homemade Strawberry Jam Shelf Life: Jars can be stored in your pantry, or a cool, dry cupboard for up to 1 year. Label the top of each lid with the type of jam and the date it was made. Remove bands when storing, and be sure to never stack jars on top of each other. Always inspect lids to ensure the seals are good before using. When ready to use, transfer a jar to your refrigerator, and use within 1 month. ENJOY!

STRAWBERRY JAM

Steps:

• Pour crushed berries into large boiler.
• Measure sugar into seperate container and set aside.
• Stir package of Sure-Jell into strawberries.
• Add butter.
• Bring berries and Sure-Jell to a full rolling boil (a boil that does not stop bubbling when stirred) then add sugar.
• Stir constantly.
• Stir in sugar, quickly.
• Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat.
• Skim foam from top with metal spoon.
• Ladle quickly into jars that have been cleaned and preheated.
• Clean rims of jars with clean hot cloth.
• Place heated lids (lids that have been placed in simmering water for 1 minute) on jars and tighten rings.
• Place jars in water bath canner for 5 minutes, then remove from canner, turn jars upside down for 5 minutes.
• Return jars to upright position and let cool completely before storing.

STRAWBERRY JAM

Steps:

• Chop strawberries into around 1cm bits.
• Put strawberries in a pot and stir for at least 10 minutes.
• Next add ALL sugar and lemon juice and stir for around 2 minutes, and then leave it to boil for around 15 minutes.
• After that it should generally be ready, pour into a jar or anything, really and leave the lid off to cool the jam, at this time it will be very hot.
• Leave the jam to cool for at least 15-30 minutes and then it will be ready.
• (NOTE: This is not a thick jam. It should still have chunks of strawberries in it).

FRESH STRAWBERRY JAM FOR CANNING

Steps:

• Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
• Sterilize eight 1/2-pint canning jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on the rack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry upside-down on the prepared rack or towel and sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
• Combine the strawberries, lemon juice and sugar in a heavy 6- to 8-quart non-reactive pot and stir well. Place over high heat and, stirring constantly, bring to a full boil with bubbles over the entire surface. Boil for 1 minute, stirring constantly. Remove from the heat and stir in the liquid pectin.
• For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 5 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.

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.

STRAWBERRY JAM

Steps:

• Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1" and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Prepare the jam: Reserve 1/4 cup of sugar in a small bowl; add the pectin and whisk to combine. Set aside. Combine the strawberries and remaining sugar in a large, nonreactive pot; enamel or stainless steel are best (do not use copper or aluminum pots with this method). Let stand for at least 20 minutes, up to two hours or even overnight, refrigerated. Cook the jam: Stir the contents of the pot well, and put over medium-high heat. Add the lemons. Stir frequently, taking care not to burn the sugar. Bring to a boil, add the pectin-sugar mixture, and maintain a rolling boil. Skim away any foam that forms; if there is too much foam, add the butter. Test for set: Once a boil has been reached, take the temperature with a quick-read thermometer. Continue boiling and stirring until the mixture consistently reads 220F on a candy thermometer for one full minute. Turn off the heat. Remove the lemon slices. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jam. Turn the heat under the canner to high. Use a ladle to pour the jam into the jars through a canning funnel, leaving 1/2" headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1" water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for five minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

STRAWBERRY JAM WITH GRAND MARNIER

Steps:

• Wash the strawberries and remove the stems. (Removing the stems first makes them too watery.) Mash the strawberries with a potato masher and measure six cups of mashed fruit (if you have less, add extra apple juice so that you have 6 cups).
• Combine mashed berries, Grand Marnier, apple juice and pectin in a large non-reactive saucepan and bring to a boil that cannot be stirred down. Boil for 1 minute.
• Skim foam and discard. Add sugar all at once and return to a boil, stirring constantly. Boil hard for 1 minute. Ladle or pour hot jam into hot jars, set lids and process for 10 minutes.

CLASSIC STRAWBERRY JAM

Steps:

• In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
• Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
• Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
• Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
• Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
• Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
• Remove jars with tongs and let cool upright.
• Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
• Any jars that do not achieve a proper seal should be refrigerated.

STRAWBERRY JAM (PECTIN ADDED)

Steps:

• Wash strawberries; drain.
• Remove Stems.
• Crush strawberries on layer at a time. (I use a potato masher for this.).
• Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
• Bring to a boil, stirring occasionally.
• Add sugar, stirring until dissolved. Return to a rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat, and skim foam if necessary.
• Ladle into hot, sterilized jars, leaving 1/4 inch head space.
• Adjust 2-piece caps. Process 10 minutes in a boiling water canner.