As you may or may not know, my husband and I make and sell jams and jellies. You can check out what is available on the Store page here. However, I will share with you a very basic Jam recipe. A favorite which is not complicated at all is Strawberry Jam.
- 3 3/4 cups of crushed strawberries (approx 4 pounds)
- 1/4 cup of lemon juice
- 7 cups of sugar
- 1 Three ounce packet of liquid natural pectin
- 6 half pint jam jars with sealing lids and rings
- candy thermometer
- Large pot for making the jam
- Waterbath canner with frame insert (to keep the jars from touching the bottom of the canner and to lift in and out).
- Canning funnel
- Canning jar lifter
- Long handled metal spoon
- A small bowl and spoon
- towel and place to place your canned jars (Must stay in one place for approx 24 hours to ensure a great seal)
Now for the directions:
- Make sure you sterilize your jam jars. Whether by the dishwasher, or boiling water in your canner and placing your empty jars in the canner. Jars ALWAYS need sterilized, even strait out of the box ones.
- Place your small bowl and spoon in your freezer to get cold.
- I will use a food processor to crush my strawberries, you can also smash with a potato smasher by hand.
- Add your sugar in your large pot.
- Add in your lemon juice.
- Add in your strawberry “mash”.
- Add in your liquid pectin.
- Stir until the sugar is “dissolved” into your mash.
- Place your candy thermometer in your pot, attaching to the side, but not touching the bottom.
- Turn your stove on HIGH. Yup you read that correctly, I use the setting of 9 on my stove.
- NEVER STOP STIRRING!!!!
- Watch your thermometer closely.
- I also use a silicone mitten to avoid splash burns on my hands while stirring.
- When your candy thermometer reaches 225 degrees F, set your timer for 6 minutes.
- KEEP STIRRING!
- When your timer goes off, remove your pan off the stove (onto a hot pad).
- Take your bowl and spoon out of the freezer and using your stirring spoon put a little in the bowl and set to the side for about 5 minutes. Check the consistency. With this time it should be perfect. If its too running, put back on the heat for another two minutes and recheck. You can also add a little sugar but NEVER add more pectin. It doesn’t take much for your jam to become a brick.
- Once your consistency is where you like it, its time to fill your jars.
- Use your funnel & ladle and fill each jar to 1/4 inch from the top (or the bottom ring of the top).
- Wipe down the lip of all your jars.
- place your “lid” on each jar and tightly screw on the rings.
- Now using your canning jar lifter, place your jars in the water bath canner on the wire insert.
- Make sure you have enough water in your canner to cover your jars 1 inch.
- Put your lid on your canner and turn the stove on high.
- When the water in the canner comes to a full rolling boil, set your timer to 15 minutes.
- When your timer goes off, turn off your heat and leave on the eye until the rolling boil tones down.
- Take off the lid, and lift the wire insert up and one by one using your jar lifter place your jars on the towel in a safe place where they can stay and cool for at least 24 hours.
- Each jar should POP. That’s the sound of a good seal.
- The jam can stay on the shelf for years, once opened you should put in the refrigerator.
I hope you enjoy this recipe. Please let me know what you think.
Until next time,
Mrs. Kay L. Rice