Tuesday, March 20, 2012

Homemade Strawberry Jam

If your from Florida you've probably heard of the Plant City Strawberry Festival.

It was such a good time to walk around and see what the strawberry farms would look like
and to learn about the machinery  and man power it takes it get this beautiful berries 
from farm to market.  
  After enjoying the weather and lots of carnival food... we were able to snatch a 
flat of strawberries for just $12. 


What are we going to do with all of these strawberries.....?
Make homemade jam of course.  
*BIG Smile*


Thanks to Pioneer Woman's Canning 101 & Jam Recipe Part 1 -
  the jam turned out fabulous and since I can't share my jam with you, 
I will gladly pass on her recipe.

To begin, you need

Strawberries
Powdered Fruit Pectin (this is sold in the canning aisle of supermarkets)
Sugar
Lemon juice

Small mason jars with lids
Large canning pot
Rack to fit inside pot (the pot and rack are usually sold together. Wal Mart’s a good place)
Jar lifter (to lift hot jars out of the water)
Large tongs
Magnetic wand (optional; to remove lids from simmering water)

 Simple Strawberry Jam
 
5 cups hulled mashed strawberries
7 cups sugar
4 tablespoons fresh lemon juice
1 49g package powdered fruit pectin

1. Place 8 or 9 8-ounce mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer.
2. Simmer center lids in separate saucepan full of water.
3. Place mashed strawberries and lemon juice in a separate pot. Stir in pectin until dissolved. Bring strawberries to a strong boil.
4. Add sugar (measure beforehand so you can add it all at once), then return mixture to a full (violent) boil that can’t be stirred down. Boil hard for 1 minute 15 seconds.
5. Skim foam off the top.
6. 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 jars so that they have 1/4-inch of space at the top.
7. Run a knife down the side of the jar to get rid of air bubbles.
8. Wipe rim of jar with a wet cloth to remove any residue or stickiness.
9. Remove center lid from simmering water and position it on top.
10. Put screw bands on jars, but do not overtighten!
11. Repeat with all jars, then place jars on canning rack and lower into the water.
12. Place lid on canner, then bring water to a full boil. Boil hard for 10 to 12 minutes.
13. Turn off heat and allow jars to remain in hot water for an addition five minutes.
14. Remove jars from water using a jar lifter, and allow them to sit undisturbed for 24 hours.
15. After 24 hours, remove screw bands and check the seal of the jars. Center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge.

 Hulled berries.  

Mashed strawberries seven cups of sugar, pectin 
and 3 lemons (only had to use two though)
*Sorry about the crappy picture quality, camera was acting up this night*
Finished Product!  Aren't they cute!

AND all of the jars POPPED!
which was pretty exciting for a newbie-canner!

 I suggest everyone enjoy this seasons berries and make some jam of your own.


Hmm... 
What should I can next....?



3 comments:

  1. Bet it tastes yummy! Nice presentation as well. Looks like you're going to be eating a lot of strawberry jam sandwiches. I used to make jam, but my consumers all moved away from home. Good job!
    Pickles?

    ReplyDelete
  2. Those short and stubby jelly jars are way too cute! :)

    ReplyDelete