Canned Strawberry Jam

Every year we make a point to head to our local strawberry farm. They have the sweetest strawberries I’ve ever had, and can’t eat regular grocery store strawberries anymore. We’ve become spoiled! Not only do they have a farm pick option but they have a stand right down the street from our house, so we fully indulge during strawberry season. One thing that has kind of become a tradition, is making jam with strawberries from the farm. So, follow along as I show you how simple making and canning jam truly is.

One of the reasons I love canning our own jam is because you can control the ingredients. I know the quality and the quantity of everything going into the jam. The sugar content is one of the important factors to me. I have been using Pomona’s Pectin for years that allows me to use lower amounts of sugar and still get a great jell. You can even use different types of sweetener, if that is something you are interest in too, like honey or maple syrup. I love the flexibility that this pectin offers.

Jam is one of the best things you can try if you’ve never canned before. It’s such an easy process. I’ll take you step by step. First there are a few items that you do need for water bath canning.

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Things you will need:

• Water bath canner - these are very easy to find. I've seen them sold in the store at Walmart, some hardware stores and, of course, Amazon. Here is the exact one I have. It's helpful to get all the accessories tool, you will use them all, and it's cheaper to buy it all together. Get yours here!
  

• Canning Jars - these are essential. You can also snag these almost everywhere nowadays. Here is a link for the ones I purchased.
  

• Pectin - last but not least. There are different types out there but the one I always use, and the one in this recipe is Pomona's Pectin.

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Tips before you start:

1. Read the recipe and directions before you start. It's always a good idea to be well versed and familiar with each of the steps before you are in the middle of cooking or baking.

2. This whole process can be broken up into different tasks if your time is limited. I've got little ones still and my time is divided. So often times I cannot do this whole process from start to finish uninterrupted. So, you can break the process up as time allows.

Here are the major steps and you can accomplish them as quick or slow as you need:

• Wash and cut up the strawberries

• Boil down the strawberries and blend to desired consistency.

• Add the calcium water, sugar and pectin, add to jars and process in water bath.

I generally do the first step on one day or the first part of the day. And complete the last two steps at another time.

It's easy to throw on the pot of already prepared strawberries to simmer down as I'm in the kitchen cooking breakfast. You can even pause as you need to complete later in the day. It truly is such an easy process.

3. Last tip, or maybe just a suggestion: this makes a large batch, approx. 15-20 jars of jam. The recipe works just a well if you half or even divide down to a smaller batch.

Okay let's get to it.

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Strawberry Jam

Makes Aprox 16-20 cups

Ingredients:

• 16 cups mashed/blended strawberries (I use a flat of fresh strawberries to get this quantity cooked down)

• 8 teaspoons calcium water mixture (this comes in the Pomona's Pectin Package)

• 2 1/4 cups sugar (this with vary slightly as everyone like their jam differently, so taste it)

• 8 teaspoons Pomona's pectin
  

Directions:

• Wash the strawberries very thoroughly. Remove the stem, and quarter, place in a large stock pot.

• Turn on the stove to low and very slowly bring to a simmer. There is no need to add any water or liquid to the pot. When you bring heat up slowly, they will release all their own natural juices.

• Once the strawberries are very tender, either mash or blend to desired constancy. A hand-held immersion blender works perfectly for this. We like ours with very little whole fruit chunks. This is when I like to turn on my water bath canner so it is near boiling when I'm ready.

• Measure out the sugar and the pectin in the same bowl. Bring the strawberry mixture to a boil and slowly add the sugar/pectin mixture while stirring vigorously and constantly for 1-2 minutes while mixture returns to a full boil. Remove from heat.

• Wash jars under very hot water. You want to put hot liquid into hot jars.

• Fill the jars to 1/4 inch from the top. Wipe the rims clean and dry.

• Screw on the 2 piece-lid.

• Put filled jars into water. Lower rack, place on lid. Bring to boil, if not already. Start the timer when the water is boiling. Process the jars in the boiling water for 10 minutes.

• When time is up. Remove lid, raise rack, and remove jars from water.

• Let jars cool for 12-24 hours. Check seals; lids should be sucked down. You cannot press the button in the middle of the jar lid. You should also be able to hold the jar by the lid alone for a perfect seal.

• Label your jar and fill your pantry or give them as gifts.

Well done!!

If you have any questions or need any guidance on this process, please don't hesitate to reach out and ask for help! I love giving any guidance needed. I am mostly active on Instagram so catch me there.