Friday, July 8, 2011

It's time to jam!

A couple days ago, I headed to the local fruit stand and picked up 3 flats of their day old strawberries. The day old berries are great for making jam because they are actually a little sweeter and they are less expensive. The only down side is that you can't wait to make your jam. So, I've been busy but, it's so worth it.

I blogged about making jam last year when I canned for the first time. I also blogged about it on July 8th....how weird is that??? Totally not planned. Maybe it means that my life needs to be a bit more exciting so, I'm not making jam on the same day every year. Haha!

Anyway....Here's what you do!
Buy your Strawberries. One flat makes two batches. One batch is about 12, 8oz jars.
Buy your jars, lids and metal rings that go on the jars. My Dad is a major garage sale nut and he always finds jars at garage sales. Making jam is way less spendy than buying it in the store, especially if you buy your supplies on sale.
Make sure you have enough sugar. One batch calls for 7 cups of sugar. You'll also need one package of pectin per batch of jam.
Soak the jars and metal rings in hot soapy water. 
Bring a small pan of water to boil, put the circle metal lids in the water and remove the pan from the heat. The lids need to soak in that water until you are ready to use them.
Pull the tops off the strawberries and rinse the berries well. I just stand at my sink and use an old plastic grocery bag for all the tops of the berries. 
Rinse the berries well.
Crush the berries up with a potato masher but, only crush a small amount at a time. It works well for me to use one bowl for crushing the berries and have another bowl to the side for holding all the crushed berries
Put 5 cups crushed berries in a pan and stir in one box of pectin. I like the Sure-Jell pectin. 
Add a little cinnamon.
While stirring constantly, bring the berries and pectin to a full rolling boil. Once you reach the rolling boil, add 7 cups of sugar. Keep stirring and let it reach a rolling boil again. Boil for one minute.
Immediately ladle the hot jam into the washed jars. Wipe off the rim of the jar and place the lids (that were sitting in that hot water) and the metal rings on the jars.
Place the jars in a canning pot and cover 1-2 inches with water. Bring the water to a boil and lightly boil for 10 minutes.
After 10 minutes, remove the jars from the water. As the jars cool, you will hear the lids make a "pop" sound. This is a good sound! It means the jars are sealing! Let the jars sit for 24 hours before using.

5 comments:

  1. Nothing like that pop sound. Your jars are amazing and in the middle of winter they'll taste as amazing as they look.

    ReplyDelete
  2. We have been canning this summer, too, and LOVE it. It's so satisfying to be putting up food to use all year round!

    ReplyDelete
  3. Oh this is so great to see. YUMMY. Adding cinnamon to the strawberries never crossed my mind - Thanks! I just made my strawberry jam according to an old French recipe! Maybe you like to check it out:
    http://paulabowser.blogspot.com/2011/07/i-am-not-talking-american-jam-or.html
    Happy jam-ming!

    ReplyDelete

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