Saturday, June 28, 2014

Homemade Strawberry Jam

This amazing Strawberry Jam recipe is so delicious and easy, you will make this all of the time, my family will eat a jar every 2 days. And this is the time of the year I make my Strawberry Jam, The strawberries are sweet and bountiful and every year I use this recipe and the jam comes out perfect. I go and pick fresh strawberries at the farm near my home or if they look sweet and delicious and on sale at the store, that is where I will buy them, you do not have to pick or grow your own strawberries to have delicious jam, the stores are having great deals on them because it is the perfect season, so go grab some strawberries and lets make some jam, I have been using this recipe for years now it is from Ree Drummond from Food Network. It is so simple and on the bottom of this page their are notes for safely making your jam. You can always read the instructions on the pectin carton and It will tell you how to safely make your jam.


5 cups hulled and mashed strawberries
4 tablespoons fresh lemon juice, strained
One 49-gram package powdered fruit pectin
7 cups sugar

Canning Supplies:

Large canning pot (large enough to completely submerge the jars in water)
Canning tongs
Eight 8-ounce mason jars with lids and screw-on rings
Wide-mouth canning funnel
Canning rack to go inside the pot

Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.

Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.

Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.

Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.

Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.

Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes.

Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.

After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.


Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

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