Homemade Strawberry Jam

Turn those end-of-season strawberries into delicious homemade jarred jam. Other than freezing them, it’s the best way to enjoy berries year round.

Homemade Strawberry Jam

While many of your have just started picking strawberries at your local U-pick farm, in east Tennessee strawberry season is ending and we are beginning blueberry and raspberry picking season. Which means it’s the perfect time to make jam out of those end of season strawberries. While jam making is not something I normally dive in to, my dad has made jam and jelly for as long as I can remember and therefore has all the tools to do so. We actually made this jam at the same time as the strawberry syrup.

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HOMEMADE STRAWBERRY JAM

Makes eight 8 oz. jars

Ingredients:

8 (8 oz.) canning jars, with two-piece lids

4 pints strawberries, hulled

7 cups sugar, leveled

1 box fruit pectin

1/2 tsp unsalted butter (optional)

Directions:

  1. Fill a boil-water canner with rack (or large stock pot) half-full with water and bring to a simmer.
  2. Wash jars and screw bands in hot, soapy water and rinse with warm water. Immerse jars in the simmering water. Cover and let stand until ready to use.
  3. In a large bowl, crush berries 1 cup at a time, using a potato masher (or pulse to chop in a food processor – do not puree). Place exact amount of sugar in a large bowl and set aside.
  4. Measure exactly 5 cups of crushed strawberries and place in a large (6-8 qt.) sauce pan over high heat. Stir pectin into fruit and add butter to reduce foaming, if desired. Bring mixture to a rolling boil (doesn’t stop bubbling when stirred). Quickly pour in the sugar, stir, return to a rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.
  5. Drain the canning jars. Ladle the jam mixture quickly into the jars, leaving 1/8-inch at the top. Wipe jar rims and threads and cover tightly with two-piece lids. Place filled jars back in the simmering water and ensure they are covered by 1-2 inches of water. Cover and bring to a boil for 10 minutes.
  6. Remove jars and place upright on a cooling rack to cool completely (check seals by pressing the middle of the lid – if it springs back it is not sealed and requires refrigeration). Let stand at room temperature for 24 hours, undisturbed. Store in a cool, dry, dark place for up to a year. Store opened jars in the refrigerator for up to 3 weeks.

Source: Sure-Jell box

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