Eats: Strawberry Jam10:33 AM
She don't use jelly, she uses vaaaaaaseline! Or, jam. Whatever.
It is jarring season at our house! Last year when we realized that our garden was doing pretty well, I decided to pick up a copy of The Ball Complete Book of Home Preserving and taught myself how to make salsas, jellies, and sauces. Kyle came home from Costco with a giant batch of strawberries, so I decided to try my hand at strawberry jam.
I used this recipe (see? you don't even have to buy the book, how awesome!), however, I made less. You can just divide up the recipe by how much you want to make. Jarring is really easy, but if you are planning on eating the jam right away, then you don't have to seal the jars. You can freeze them too if you want, so you always have that option.
Here is the recipe, according to Ball.
5 cups crushed strawberries, about 5 pounds
1/4 cup lemon juice
6 tsp powdered pectin
7 cups granulated sugar
8 (8oz) jars, lids, & bands.
Prepare boiling water canner, heat jars and lids in simmering water until ready for use. Do Not Boil. Set bands aside.
Combine strawberries and lemon juice in a saucepan, gradually stir in pectin. Bring mixture to a rolling boil that cannot be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Bring mixture to a full rolling boil again, boil hard for one minute. Remove from heat and skim any foam off if necessary.
Carefully ladle jam into hot jars one at a time , leaving 1/4 inch head-space. Wipe rim, center lid on jar and tighten lid with finger tips.
Process in a boiling canner for about 10 minutes. Remove from canner and set in a cool area for 24 hours. Lids should not move up and down when the center is pressed.