Tuesday, June 23, 2009

Strawberry Jam!

Some friends and I spent a few hours on Sunday making about 30 pints of strawberry jam...this was my first experience with making preserves and I must say the jam is delicious. Yum!

Also blogged here, with some variations/ addt'l links: http://flyingfoxdesign.wordpress.com/2009/06/24/strawberry-jam/


  1. ooh, yum yum! I'm making more pickled red onions this weekend if you're still up for trading!

  2. where's my head! :)

    well here is a recipe we used roughly, tho we added a little fresh vanilla and reduced the sugar.

    Prep Time: 45 min
    Total Time: 45 min
    Makes: About 8 (1-cup) jars or 128 servings, 1 Tbs...

    What You Need
    5 cups prepared fruit (about 2 quarts fully ripe strawberries)
    1 box SURE.JELL Fruit Pectin
    7 cups sugar, measured into separate bowl

    Make It
    BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

    STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot.

    STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

    LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

  3. and jen yes yes yes i'd still like to trade! :)

  4. Sounds delicious, I was just reading how to do this somewhere recently... maybe now I'll have to try it. Thanks for the recipe! :)