Community Pick
Strawberry Jam
photo by anniesnomsblog
- Ready In:
- 45mins
- Ingredients:
- 4
- Yields:
-
6 pints
ingredients
- 2 quarts strawberries, cut and crushed to yield 5 cups crushed berries
- 7 cups sugar
- 1⁄2 teaspoon butter
- 1 (1 3/4 ounce) box pectin (SureJell brand preferred)
directions
- Pour crushed berries into large boiler.
- Measure sugar into seperate container and set aside.
- Stir package of Sure-Jell into strawberries.
- Add butter.
- Bring berries and Sure-Jell to a full rolling boil (a boil that does not stop bubbling when stirred) then add sugar.
- Stir constantly.
- Stir in sugar, quickly.
- Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.
- Remove from heat.
- Skim foam from top with metal spoon.
- Ladle quickly into jars that have been cleaned and preheated.
- Clean rims of jars with clean hot cloth.
- Place heated lids (lids that have been placed in simmering water for 1 minute) on jars and tighten rings.
- Place jars in water bath canner for 5 minutes, then remove from canner, turn jars upside down for 5 minutes.
- Return jars to upright position and let cool completely before storing.
Questions & Replies
see 1 more questions
Reviews
-
This was the first jam I have ever made, and it was fantastic! As per some of the reviews, I lightened up on the sugar by about 1/4 of a cup (so it was 6 and 3/4 cups) and it came out just perfect! Sweet, delicious, jellied nicely, and it spread on bread or english muffins just perfectly! I made my first batch on the 18th, and we ate the first whole jar within a week! I used 3 1-lb containers of strawberries (crushed, they equaled just over 5 cups) and it made 9 half-pints - I thought this would be helpful to others who aren't sure how much strawberry to use. Make sure to mash them really well! I have already made a second batch. Now it's time to move on to my next jam for Christmas baskets this year :)
-
I have been making jam for over 10 years using CERTO pectin recipe. I do things a little different. For one, I don't like chunks of strawberries in my jam (I know thats strange), so I puree my strawberry's and measure them then. I also boil my jars before filling, and after I fill them I invert them for 5min. I do not use a water bath at all. I have never had any problem with them not setting. I usually don't keep them more than a yr (if they last that long haha). I think putting them in the water bath is overkill. Its good to be super safe, but the jars boiled, and the temperature of the hot fruit once cooked, is plenty to keep the jam safe for years. Your only problem would be if your lid didn't seal properly (pop down). You shouldn't be able to pop the lid up and down once the jam has cooled. You should hear the jar "pop" seal. Any jar that doesn't seal properly should be refridgerated and used over ice cream. Its rare that it happens though.
see 33 more reviews
RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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