Tonight's batch took me about an hour and a half to make it, start to finish (that included everything from the prep time to final clean up).
I use fruit pectin, which is available in the grocery store. I don't have a favorite, although I do like the type that uses less sugar. (Tonight I used what I had on hand, and it is the type that uses more sugar.) I always follow the recipe that comes with the fruit pectin.
Wash strawberries:
Take stems out, and mash. I use a potato masher. I love the uneven chunks it leaves in the jam.
My 5 cups of mashed strawberries, mixed with 1/4 cup lemon juice and one packet of fruit pectin:
At this point, I get everything ready to use.
Sugar measured out (eeks, seven cups! That's a lot of sugar!):
Jars filled with hot tap water, and the lids in hot water:
Bring fruit to a boil, add sugar and bring to a rolling boil. Boil and stir for one minute. Then it's ready to go in the jars!
Pour in the jars:
Wipe edge clean:
I use the inverted method of canning. Fill jars, put the lid on and screw tightly. Turn upside down and leave for five minutes:
Tada!
As I've been typing this, I've heard the "ping" of them sealing. That sound is truly music to my ears! (Five down, two to go!)
17 comments:
Penny was aghast when I told her I used the inversion method for all my jams. So she tried it once on blueberry jam.....and wouldn't you know it, none of them sealed? I think she ended up using it as freezer jam. :( I don't know if she's tried it that way since, or if she went back to boiling water bath.
I totally agree, that "PING" is one of my favorite sounds~! It says, "You've prepared wholesome food for your family!" lol :)
I'll be making strawberry jam later this week once I get Andy on his way to Michigan. Too bad he won't be making it over to your side of The Mitten!
I love that "ping" too! I've only made jam/jelly a few times, but I love to do it. Yours looks great!
It's a bit hard to find the needed items for canning here, but I think I'm gonna take a look later.
Thanks for the inspiration, it's easier than I thought.
Tammy, thanks for this post. I would love to do this with my daughter and the Denim and Lace girls at our church. (aging between 8 and 11.) I do have a question though. 7 cups of sugar DOES sound like a lot, but if I were to make some for my father, would splenda work as well? Do you use fresh lemon juice or do you get your juice from the bottle? And one more....when you say the lids are in hot water, do you mean water that has been brought to a boil?
This looks so yummy. I'd like to try it with the lower sugar stuff. Am I right in thinking that you don't have to use the pressure cooker thingy to do this? I am leery of pressure cookers lol. I've made some diabetic jam a few times but it was the simple stuff that didn't require a pressure cooker. I'll have to give this a try... :)
Wow...that sounds easy enough. I've never canned or jarred as the case may be anything. I thought there was more to it than that. Thanks for letting us know how to do this.
Erin, too bad Penny's jars didn't seal! I wonder why NONE sealed? All of mine sealed last night, but there are times a few don't seal.
Tori, I hope you can find the canning items you need!
Kristi, I just did a quick google search and came up with this link. I don't know anything about canning with Splenda, since I've never used it. Also, it might be just right to do with your daughter, but the jam is HOT and dangerous when you are preparing it.
Cheryl, no pressure canner needed!
Have you done frozen preserves? In the middle of a snowstorm or when it gets below zero a jar will change your day. Or try it on waffles with some cool whip. Calories not with standing; you will have a treat.
Tammy, thank you for the link and for the warning!
I'm definitely going to try it.
~Kristi
Thank you so much for the directions on this, I have always wanted to do this but never knew how :-) The pics really help too "-)
yum yum yummy looking! Nothing like fresh strawberry jam! I still haven't had the first quart of strawberries! Soon!
We usually have one night where we eat just stawberry shortcake for supper! Ours is made with big, tall baking powder biscuits.
I have a few strawberry plants in the garden..but the birds seem to beat me to the ripened ones. :o(
Thank you so much for the detailed pictures on making some jam. I just saw Mrs. R did some as well. I can't wait to try this out with my daughters. She loves these type of activities. I love your knitting/crocheting projects as well. I recently have learned how to crochet, and it is very addicting.
Ohh that looks so YUMMY!!!!!
I like that drainer! It clips over the divider? I've never seen one like it. Now I'll be on the look out for one.
For happymama:
Strawberry Jam with Splenda:
6 c. sliced/mashed ripe strawberries
3 c. Splenda
2 Tbsp. lemon juice
1/4 c. boiling water
1 pkg. (.75 oz) low-sugar pectin
Method (different from "the box"):
Mash strawberries with a potato masher. Add Splenda and lemon juice; combine. Bring to a boil, stirring often. Lower heat and simmer for 15 min.
Combine boiling water and pectin, blending with wire whisk. Stir into strawberry mixture. Bring mix to boil again, and boil for 1 minute, stirring constantly.
Carefully ladle into sterilized pint jars, leaving 1/2 inch headspace.
Seal (by inverting, or by boiling water bath).
Recipe from Cooking Healthy With Splenda by JoAnna M. Lund
I have never made jam before, but you made it look so easy that I am inspired to try!!
Tammy!
I am going to attempt to make the jam! It sounds like fun, and plus who doesn't like homemade jam?
Thanks for your post!
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