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Strawberry Jam

Printed from healthyfamilycookin.blogspot.com

*NOTE: Be sure to use no sugar needed fruit pectin! This is what allows the jam to set up without as much sugar.

*Makes about 8-10 8-oz. jars

INGREDIENTS:

5 Cups crushed strawberries (approximately 3 1/2 lbs. strawberries)

2.5 Cups white sugar

1 Cup water

1 pkg. OR 3 Tbsp. no sugar needed fruit pectin

Jars, lids, bands, canning equipment, etc.

DIRECTIONS:

  1. Wash jars, lids, bands and rinse well. Heat jars and lids in boiling water. Heat up water in your boiling water bath canner.
  2. Wash and prepare strawberries. Crush one layer at a time until you have five cups. Important: do not put in the blender or food processor - I used a potato masher and it works great. 
  3. Put the crushed fruit and water in a tall sauce pan. The jam will spit, so the tall pan will keep it in the pan and not all over your kitchen.
  4. Gradually stir in the no sugar needed fruit pectin into the fruit/water mixture. Bring to a boil over medium-high heat, stirring constantly. Once the mixture is at a boil, add the sugar and return to a boil. Boil hard for 1 minute, stirring constantly (and use oven mitts to protect your arms from spitting jam!). Remove from heat, then skim foam if desired (I never do).
  5. Take jars out of simmering water, one at a time and ladle hot jam into hot jars, leaving 1/4" headspace. Wipe the rims and threads of each jar with a clean, damp cloth. Center the heated lid on jar and screw band down until fingertip tight. Then place jar in canner and repeat with other jars.
  6. Once canner is full, add water if necessary to cover jars by 1 or 2 inches. Place lid on canner and bring water to a boil and lower heat until water stays at a gentle boil. Process according to times below (based on your current elevation).

Processing Times:
10 min (0-1,000 ft) 15 min (1,001-3,000 ft) 20 min (3,001-6,000 ft) 25 min (6,001-8,000) 30 min (8,001-10,000)

  1. After processing, turn off heat and remove the lid for 5 minutes before removing jars from the canner. Set the jars upright on a towel to cool for 12 to 24 hours. Once jars are cool, test jars for a seal by pressing the center of the lid. The lid should not flex up and down. If it does, immediately refrigerate or reprocess with a new lid for the full length of time. Clean jars and remove bands. Label and store in a cool, dry, dark place for up to one year.