As Summer approaches, and the strawberries ripen, it's the perfect time to embark on a delightful culinary adventure: canning strawberry jam. Capturing the essence of summer in a jar, homemade strawberry jam not only preserves the season's abundance but also offers a burst of flavor that can be savored throughout the year. In this blog article, I'll take you through a step-by-step guide on how to can strawberry jam right in your own kitchen.
Gather Your Ingredients and Equipment: Before you begin, ensure that you have all the necessary ingredients and equipment at hand. You'll need fresh strawberries, granulated sugar, and pectin (optional). As for equipment, make sure you have canning jars, lids, a water bath canner, a canning funnel, a ladle, tongs, and a kitchen timer. See links below for items that are helpful to have as a beginner.
Prepare the Strawberries: Start by washing your strawberries thoroughly, removing any stems or leaves. After draining, hull the strawberries by removing the green caps. Depending on your preference, you can leave the berries whole or slice them into smaller pieces. I usually just leave them whole.
Cook the Jam: In a large, non-reactive pot, combine the prepared strawberries with sugar. For a traditional jam, use an equal amount of sugar to strawberries. If you prefer a lower-sugar version, you can use pectin specifically designed for reduced-sugar recipes. Pectin packages usually have a recipe right on the box. Stir the mixture well and let it sit for about 15 minutes to allow the berries to release their juices.
Bring to a Boil: Place the pot on the stove over medium-high heat and bring the strawberry mixture to a rolling boil. Stir occasionally to prevent the jam from sticking to the bottom. Once the mixture reaches a boil, reduce the heat to a simmer and continue cooking until the jam thickens. The cooking time can vary but typically takes around 20-30 minutes.
Test for Doneness: To check if the jam has reached the desired consistency, perform the spoon test. If the jam sticks to the back of a spoon, it's ready. If not, continue simmering for a few more minutes and repeat the test until you achieve the desired thickness.
Prepare the Jars: While the jam is cooking, prepare your canning jars by washing them with hot, soapy water and sterilizing them. You can further sterilize the jars by placing them in a large pot of boiling water for about 10 minutes. Ensure that the lids and bands are also cleaned and ready for use.
Fill the Jars: Using a canning funnel, carefully ladle the hot strawberry jam into the prepared jars, leaving about ¼ inch of headspace. Remove any air bubbles by gently tapping the jars or running a thin spatula along the sides. Wipe the rims of the jars clean to ensure a proper seal. You can just use a paper towel dipped in water, but I like to use vinegar to ensure that the rims are thoroughly cleaned.
Process and Seal: Place the lids on the jars and screw the bands on fingertip tight. Submerge the filled jars in waterbath canner, ensuring that there is at least 1 inch of water above the tops of the jars. Process the jars for about 10 minutes (half-pints) or 15 minutes (pints), adjusting the processing time based on your altitude (consult a canning guide for precise instructions). Afterward, remove the jars from the water bath using tongs and place them on a towel-lined countertop to cool for 24 hours.
Enjoy and Store: Once the jars have cooled, check that they are properly sealed by pressing the center of the lids. If the lid doesn't flex, you're all set. If the lid flexes, you can immediately reprocess, or store in the refrigerator. I always take my rings off for storage, as they can create a false seal.
BASIC CANNING TOOLS:
DISCLAIMER: THIS POST MAY INCLUDE AFFILIATE LINKS. IF YOU CLICK ONE OF THEM, LAURENSLOVAGE MAY RECEIVE A COMMISSION IF YOU PURCHASE SOMETHING. THANKS FOR READING!
Comments