Strawberry Jam Recipe. Delicious on bread, toast, scones, crackers or whatever takes your fancy. Homemade strawberry jam is simply unbeatable.
Simple Strawberry Jam
- 12 cup whole Strawberries
- 6 cup Sugar
- Large pot
- Large spoons and ladles
- Huge pot to sterilize the jars after filling
- Glass jars with Lids and Plastic seal
- Wash the containers in hot, soapy water and rinse
- Sterilize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
- Put the lids into a pan of hot water for at least several minutes; to soften up the gummed surface and clean the lids.
- Wash the fruit in plain cold water. Remove the hulls.
- Mush them up a bit – not completely crushed, but mostly. Most people seem to like large chunks of fruit but crushing them releases the natural pectin so it can thicken. You’ll need about 6 cups, mushed up.
- Combine the berries and sugar. Bring slowly to a boil, stirring occasionally until sugar dissolves.
- Once sugar is dissolved, cook rapidly to, or almost to, the jellying point, depending upon whether a firm or soft jam is desired. As mixture thickens, stir frequently to prevent sticking.
- Remove from the heat.
- Test the jell (thickness) by putting a metal tablespoon in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency you like, then you know the jam is ready. If not, mix in a little more sugar (about 1 cup) and 2 tablespoons of lemon juice and bring it to a boil again for 1 or 2 minutes.
- Let stand for 5 minutes and stir completely.
- Fill the jars to within 1/4″ of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into a large pot with boiling water.
- Keep the jars covered with at least 2 inches of water. Boil it for 5-10 minutes.
- Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight). Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed.
- Once cooled, they’re ready to store. Expiration is up to 12 months, but after about 6 to 8 months, they get darker in color and start to get runny.
Read thorough instructions here
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