Strawberry Jam Recipe for Canning: A Sweet and Easy Treat
Summer is the perfect time to enjoy fresh, ripe strawberries. And what better way to preserve that summer sweetness than by making your own strawberry jam? This recipe is easy to follow and yields delicious, homemade jam that's perfect for spreading on toast, biscuits, or using in other recipes.
Ingredients You'll Need:
- 4 cups ripe strawberries, hulled and sliced
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1 pouch (1.75 ounces) powdered fruit pectin
Equipment:
- Large saucepan
- Measuring cups and spoons
- Jar lifter
- Canning jars and lids
- Water bath canner or large stockpot
- Dish towels
- Ladle
Instructions:
1. Prepare your jars and lids:
- Sterilize the jars and lids by boiling them in water for 10 minutes.
- Let the jars and lids dry completely.
2. Prepare the strawberries:
- Wash, hull, and slice the strawberries.
- In a large saucepan, combine the strawberries, sugar, and lemon juice.
- Bring the mixture to a rolling boil over high heat, stirring frequently.
3. Add pectin and cook:
- Add the powdered fruit pectin to the boiling mixture.
- Stir constantly for one minute.
- Bring the mixture back to a full rolling boil.
- Cook for one minute, stirring constantly.
4. Fill and seal the jars:
- Carefully ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace.
- Wipe the rims of the jars with a clean, damp cloth to remove any drips.
- Place the sterilized lids on the jars and screw on the bands until they are fingertip tight.
5. Process in a water bath:
- Fill the water bath canner or a large stockpot with enough water to cover the jars by at least one inch.
- Bring the water to a rolling boil.
- Carefully lower the jars into the boiling water, ensuring the jars are completely submerged.
- Process the jars for 10 minutes.
6. Cool and store:
- After processing, carefully remove the jars from the water bath and place them on a clean dish towel to cool completely.
- As the jars cool, you should hear a popping sound as the lids seal.
- If the lids haven't sealed, you can refrigerate the jam for up to 2 weeks.
- Once sealed, store the jam in a cool, dark place for up to a year.
Tips for Success:
- Use ripe, high-quality strawberries for the best flavor.
- Don't overcook the jam. Overcooking can lead to a thick, syrupy consistency.
- Ensure the jars are completely submerged in the boiling water bath for proper processing.
- If you live at a high altitude, you may need to increase the processing time.
Enjoy your homemade strawberry jam!
