Sunday, June 3, 2012

Step-by-Step Strawberry Jam

Yum

So easy, and so delicious!  We can never be out of this at my house because my husband loves this jam.





















Put fresh strawberries, sliced and slightly mashed in large saucepan or stock pot



















Add 1 box Sure-Jell (fruit pectin) and 1-2 tsp. butter




















Bring mixture to a rolling boil, stirring often to prevent sticking


















Add sugar, all at once, and bring mixture back to a rolling boil. Boil hard one minute. Be careful, mixture will spatter some.





















Almost done


Ladle into canning jars
















Put jars in a large stock pot with a rack on the bottom; cover jars completely with water by 2"















Bring water to a rolling boil and process pint jars 10 minutes in boiling water bath















Allow jars to cool on a kitchen towel on counter-top 24 hours


Ingredients

5 cups sliced and slightly crushed fresh strawberries (the fresher the better)
7 cups sugar
1 pkg Sure-Jell (fruit pectin available in most grocery stores)
1-2 tsp butter
canning jars (available at WalMart and other similar stores)


Method

Slice and crush fresh strawberries and place in large, heavy pot; stir in powdered pectin (Sure-Jell) and 1-2 tsp. butter to prevent foaming.

Cook on high heat stirring constantly until mixture comes to a rolling boil (one that doesn't stop when stirring); add sugar all at once and keep stirring until mixture comes to a rolling boil again. Cook 1 minute at full rolling boil. Be careful, mixture will spatter.

Remove from heat and place in canning jars (pints or 1/2 pints work best). Cover and seal each jar.

Place jars on a rack in large stock pot, cover with water - jars will be underwater by 2 inches.

Cover with lid and bring to a boil. Let boil 10 minutes.

Remove jars and place them on a towel on a counter undisturbed for 24 hours. Jars are sealed when button on top of lid is fully depressed and can't be moved.

Store in pantry up to one year.

Yield: approx. 5 pints or 10-half pints

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Print Friendly and PDF