Strawberry Jam

Since it’s strawberry season, I thought I would pull out the strawberry jam blog from the archives.

Fresh strawberries from the Franklin Farmer’s Market.

First, pick out your jars. Most groceries and stores like Target carry canning supplies. Wash jars, lids and rings in hot, soapy water. Sterilize the jars and rings (not rubberized lids) in boiling water. I keep jars and rings in the boiling water until I’m ready to ladle the jam.

I use Sure-Jell pectin, but there are many more brands on the market.

For the jam, I only use the large mouth funnel and the utensil on the far left which has a magnet on the tip. I use that to dip the rubberized lids into the boiling water for just a few seconds and also to pick up the bands out of the water. I bought a “canning kit” at Walmart and it had all these utensils in it (except the spatula).

To be successful with jam making, the ingredients must be measured out exactly as the instructions call.

Too many berries and the jam will not set.

This happened to me last year and we’ve been using the ‘runny’ jam as ice cream topping.

After ladeling the jam into the jars, wiping the rim and sealing with bands, I put them in a hot water bath for about 10 minutes. When you hear the lids “pop”, then you know they have sealed.

If they have not sealed in a couple of hours, you should go ahead and refrigerate the jam and eat it.

You can leave the bands on or take them off.

Jam is wonderful not only for eating ourselves, but for hostess gifts, a small birthday gift or to put in a basket of food you may be taking to someone.