Last week the kids and I went strawberry picking at a local farm and it was HOT. They weren’t feeling the idea of raspberry picking as well so we just doubled the haul of strawberries and walked away with 5lbs of sweet deliciousness.
There was a whole lot of taste testing going on but they were good little pickers.
I had a few things in mind that I wanted to do with the strawberries, the first being: strawberry jam. I try to make jam every year and have been good about sticking to that goal for the most part. Whether it lasts until the next picking season is a different story…I have two little jam lovers in my house. Alright, make it three. Who doesn’t love jam?!
This recipe is quick and fairly easy and is always my go-to recipe.
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This recipe yields two 500mL mason jars.
2 1/2 cups diced strawberries
1/4 cup lemon juice
3 tbsp pectin
3 1/2 cups granulated sugar
1. Fill a large pot with enough water to cover the tops of your sealed jars. Heat water over high heat until it comes to a boil.
2. Fill another pot with water and bring to a simmer. Place the jars and lids in the simmering water until you are ready to fill them. (This preheats the jars to prevent them from breaking when pouring the hot jam into them. It also prepares the sealing compound for the lids. Do not allow the water to come to a boil, as it will prevent the lids from sealing properly.)
3. Place the diced strawberries in a medium sized saucepan and turn to medium-high heat. Use a potato masher to mash the strawberries.
4. Stir in the lemon juice and add the pectin in 1tbsp at a time.
5. Bring the strawberry mixture to a full rolling boil over high heat. Stir constantly.
6. Slowly add the sugar in, stirring constantly. Return mixture to a boil, and allow mixture to boil for one minute. Continue to stir.
7. Remove jam from heat and skim the foam off the top.
8. Remove jars and lids from water. Ladle jam into jars while leaving 1/4 inch of headspace in the jar. (Do not leave any more or less than 1/4 inch or the jars will not seal properly.) Wipe any excess jam from the rim of the jar and screw lid on. Do not over-tighten.
9. Place the jars of jam into the boiling water for 10 minutes. Carefully remove the jars and set aside to cool. Once the jars have cooled the seal will form and you will hear them pop. Check the jars after 24 hours to make sure the lids do not flex up and down when the centre is pressed.