Strawberry Jam is a universal favorite and brings a lot of color and flavor to a breakfast table. It's always nice to use fresh strawberries when possible, however frozen will work just fine.
If using frozen berries, thaw them in the refrigerator just until they are soft enough to crush. Some ice crystals should remain.
Ingredients - Canning Strawberry Jam
Makes about eight 8-ounce jars
7 cups granulated sugar (1.75 L)
8 cups whole strawberries (2 L)
4 tbsp lemon juice (60 ml)
1 package (1.75 oz /49 to 57 g) regular powdered fruit pectin(l)
Directions - Canning Strawberry Jam
1. Place the 8 (8 ounce) jars on a rack in a boiling water canner. Fill the jars and canner with cool water. Maker sure the water covers the top of the jars. Cover and bring water to a simmer (medium heat). Do Not Boil.
2. Prepare the lids and bands. Place lids in a small sauce pan and cover with water, then heat to a simmer (medium heat). Do Not Boil. Keep the lids ready until ready to use. The bands do not need to be heated.
3. Measure sugar and add it to a bowl to be set aside for now.
4. Wash the strawberries and remove the hulls.
5. You now want to put the strawberries in a container and crush them. A potato masher works well for this. It's best to do this in batches and add to a deep stainless steel sauce pan.
6. Add lemon Juice to the strawberries in the saucepan.
7. Whisk in pectin until dissolved.
8. Bring to a full boil (high heat) stirring frequently.
9. Add sugar and return to a full boil, stirring constantly. You will want to do this for about 1 minute.
10. Remove from heat and skim off the foam.
11. We are now ready to fill the jars, however you will want to do this one jar at a time.
12. Remove one jar from the canner and empty the hot water back into the canner.
13. Place jar on a towel covered counter. (Do not dry jar).
14. Place a canning funnel in it and ladle hot jam into the hot jar. Leave about 1/4 inch headspace.
15. When Canning Strawberry Jam, remove air bubbles by sliding a non-metallic utensil down between the jam and the inside of the jar. Add more jam if required after bubbles have been removed.
16. Wipe the jar rim with a clean damp paper towel or cloth. You want to make sure that you have not food residue on the rim, otherwise it won't seal properly.
17. Using a magnetic utensil, lift a hot lid from the water and place it on the jar.
18. Put a screw band on the jar and finger tighten.
19. Return jar to canner rack and repeat this for each jar.
20. When all jars are filled and place back into the canner, you will want to make sure that the water is at least 1 inch above the tops of the jars.
21. Cover canner and bring the water to a full boil. You will want to process / boil for 10 minutes.
22. After 10 minutes turn off heat and remove the canner lid. Let set for 5 minutes and remove the jars, placing them on a towel. You will want this to be a draft-free place and undisturbed for 24 hours.
23. After 24 hours, check lids for seal by pressing down on the center of each lid with your finger. If there is no movement, then the jar has sealed properly. If there is movement you may want to reprocess the jar or refrigerate it for immediate use.