Canning Strawberry Jam is one of the easiest fruits to can if you are a beginner or a veteran canner. In this tutorial we will be using the recipe on the inside of any Sure Jell box.
To begin let’s take a look at the items we will need:
- Sure Jell
- White sugar
- Damp wash cloth
- Dishwasher or Canner
- Potato masher
- Jelly jars or quart jars
- Measuring cup
- Rings and lids
- 3 Pots. One for jam, one for lids and one for heating jars.
- Metal Spoon
- Magnet for lids (not required, but it is nice.)
Now that you have all the items let’s begin. Turn your oven to the lowest setting. I think ours goes down to 175 degrees.
Next step is to put lids in a pot, boil water in a tea kettle and then pour the boiling water over lids until they are covered. Now heat another pot on the stove with water already in it placing empty jars in and then pour more water inside of the jars themselves until they are about 3/4 full. Heat should be about medium high.
When you see your jars are heated you then start to measure your already washed and cut strawberries. I cut mine in half and then mash them with a potato masher until desired size of fruit remains. Also measure your sugar at this time in a separate bowl.
Place your third pot on the stove and turn it to high. Add your strawberries first, then your sugar and last a 1/2 teaspoon of butter to keep the foaming down. Heat jam until it reaches a rolling boil, one that doesn’t stop when you stir it.
After it’s come to a rolling boil add your pectin (Sure Jell) and stir it for exactly 1 minute longer, then remove it from the heat.
Remember to remove any foam with your metal spoon and put it in a small bowl or discard. At this point you are now ready to start filling your jars. Remove a heated jar, replacing it with a cold one. Set the funnel in the jar and ladle the hot jam into the jar leaving a 1/8 space from the top.
Remove funnel and wipe the top of jar with damp wash cloth so no residue is left on it making for a nice clean seal.
Take your magnet and remove one of the lids placing it on top of your jar and then screw on one of your rings. I hold my finger in the middle so the lid does not move around.
Next place your now full jar in the oven to keep warm until you have all of your strawberry jam in the jars.
When your jars are all filled, pull them out of oven and place them in your dishwasher. Push your normal cycle with heated dry. You can also use a water bath method on stove top, but the dishwasher does them all at once:).
Once your dishwasher dings you now place jars on a dish towel on the counter or table and lay another dish towel on top. Leave here for 24 to 48 hours. Check to see if they have all sealed by pressing your finger down on top of the lids at the end of the 24 hours. If it pops it is not sealed, if it doesn’t pop you have now made your first successful round of Strawberry Jam:).
CONGRATULATIONS! YOU NOW KNOW HOW TO CAN STRAWBERRY JAM!
Store in a cool dark place until use.
for more tutorials visit: How to make Sauerkraut