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Well, it’s the strawberry season again, which means it’s time to can.
Canning strawberry jam is one of the easiest fruits to can if you are a beginner or a veteran canner.
To make it even more straightforward, in this tutorial, we will be using the recipe on the inside of any Sure-Jell box to make our strawberry jam.
Strawberry Jam Recipe
To begin let’s take a look at the items we will need:
- White sugar
- Damp washcloth
- Dishwasher or Canner
- Potato masher
- Jelly jars or quart jars
- Measuring cup
- Rings and lids
- Three Pots. One for jam, one for the lids, and one for heating the jars.
- Metal Spoon
- A magnet for lids (not required, but it’s very helpful.)
- Now that you have all the items, turn your oven to the lowest setting. Ours goes down to 175 degrees.
- The next step is to put the lids in a pot, boil water in a tea kettle and then pour the boiling water over the lids until they are covered.
- Now fill another pot with water, about 2/3 full and heat on medium-high or just below boiling. Fill jars about 3/4 full with warm water and then place them in the pot.
- When you see your jars are heated start to measure your already washed and cut strawberries. I cut mine in half and then mash them with a potato masher until the desired size of fruit remains. Also, measure your sugar at this time in a separate bowl.
- At this point, 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 the mixture comes 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. You are now ready to start filling your jars. Remove a heated jar from the pot and replace it with a cold one. Set your funnel in the jar and ladle the hot jam into the jar leaving a 1/8 space from the top.
- Remove the funnel and wipe the top of the jar with a damp washcloth so no residue is left on it. This makes for a nice clean seal.
- Take your magnet and remove one of the lids placing it on top of your filled jar and then screw on one of your rings. I hold my finger in the middle of the lid so it 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 the oven and place them in your dishwasher. Push your normal cycle with the heated dry. You can also use a water bath method on a stovetop, but the dishwasher does a great job and all at one time.
- Once your dishwasher is finished, place your sealed jars on a dishtowel on the counter or table and lay another dishtowel over the top. Leave them set for 24 to 48 hours. After the allotted time, check to see if they have all sealed by pressing your finger down on top of the lids. 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 are now an expert at canning strawberry jam with a dishwasher or with a canner on the stove.
Special Notes: Store in a cool dark place until you are ready to use it. Canned products can last for years, but be sure to always check your seal before using each jar. You should hear a suction sound or slight pop when opening a canned jar.
Until next time, stay healthy and free.
If you love canning or need more food tutorials visit: How to make Sauerkraut, How to make and freeze sweet corn, How to make solar dill pickles, and How to make butter.
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