- 4- 16 oz containers of fresh strawberries
- 4 Tbs powdered pectin
- 1/2 tsp Butter
- 5 C pure cane sugar
- Wash strawberries and cut off stems.
- Place strawberries in a food processor and process until broken down but still chunky. Maybe 20-30 seconds is all. (you have to to this several times per batch)
- Add strawberries, pectin and butter to a large heavy pot, bring to a rolling boil, stirring frequently.
- Add sugar and bring again to a rolling boil.
- Cold plate test the jam and fill jars.
- Water bath jars for 15 minutes.
I was new to canning once too…and some of terms can be confusing….so I’m gonna explain.
Why do I add butter? Easy…it makes the jam less foamy after boiling…..and no one hates butter. You can definitely omit it from the recipe if you would like.
Rolling boil- basically the highest boiling point… meaning it keeps boiling even when you’re stirring. Don’t skimp out on the boiling times…this is what brings the amazing flavor out of the fruit and gives you the best consistency.
Cold plate test- While I’m making the jam, I place a small plate in my freezer. After the 2nd rolling boil, I take about a 1/2 tsp of jam and put it on the cold plate. If I can tilt the plate and the jam hardly moves…it’s ready to go! This is what helps keep the fruit chunks from floating to the top of the jam during the water bath. Better consistency of fruit chunks throughout the jam. Examples below.
Water bath- It’s literally just that. A bath to seal the jars for storage. You take the full jars, put a lid and ring on it (not over tightened) and lower them into a large pot of boiling water. Let the water come up over the jars about an inch. And let them boil for the allotted time. Remove from the water and let them sit on the counter until completely cooled before touching them. They will “pop” to tell you they’ve sealed. It’s music to your ears!
My best hint….to enjoy the process. Turn on your favorite music…smell all the smells….sneak a taste….and be present in creating. And set aside one jar for giving away!