Wednesday 6 July 2011

Strawberry Madness Part 1 ~ Classic Strawberry Jam

This past weekend, my kids and I went strawberry crazy. Local strawberries are abundant right now, but only for a limited time, so we grabbed 6lbs and started cookin'!

When it comes to summer fruit, and especially berries, the first thing I always make is jam. I love everything about making jam, from choosing the fruit, to preparing it, to the smell of the fruit and sugar heating on the stove, to the canning itself, to watching the jam thicken and cool, and finally to sampling the delicious finished product. Jam is a comfort fruit of sorts for me, providing a sense of satisfaction, nurturing, and productivity.

So here is the recipe I use for strawberry jam. It is a classic recipe, simple and easy, but loaded with flavor and goodness. Makes 8 (1 Cup) jars.


6 cups crushed strawberries (12 cups whole)
1 pouch liquid pectin
4 cups granulated sugar

1. Clean and hull the strawberries
2. Pour strawberries into large Dutch oven or stovetop pot
3. Add sugar and bring to a full rolling boil (meaning boiling does not stop when stirred), stirring constantly.
4. Pour in liquid pectin; stir into mixture. Return to full rolling boil. Boil hard for 1 minute, stirring constantly.
5. Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.
6. Using sterilized metal funnel or soup ladle, pour into hot sterilized 1 cup canning jars, leaving 1/4-inch room at top. If necessary, wipe rims.
7. Cover with hot lids; screw on bands fingertip tight.
8. Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downward. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year.

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