There’s nothing quite like the taste of fresh, homemade strawberry jam. The vibrant flavor of ripe strawberries, combined with the subtle tang of lemon and the perfect balance of sweetness, makes for a delectable treat. This recipe, inspired by the Pioneer Woman’s traditional approach, offers a straightforward method for creating delicious strawberry jam in your own kitchen. The canning process is easy to follow and ensures you can enjoy the fruits of your labor for months to come. Whether you’re spreading it on toast, stirring it into yogurt, or giving it as a thoughtful gift, this strawberry jam is a true taste of summer. Let’s walk through this canning adventure and explore how to create your very own batch of homemade strawberry jam.
Ingredients:
- 5 cups of hulled and mashed strawberries (measure after mashing)
- 4 tablespoons of fresh lemon juice, strained
- 1 package of powdered fruit pectin (approximately 1.75 ounces or 49 grams)
- 7 cups of granulated sugar
- A large canning pot
- Canning tongs
- Eight 8-ounce mason jars, complete with lids and screw-on rings
- Wide-mouth canning funnel
- Canning rack
Step-by-Step Instructions:
1. Prepare Your Jars
The first step in making homemade jam is to get your jars ready. Cleanliness is crucial in canning, so it’s important to sanitize your jars and lids to prevent any bacteria from contaminating your jam. Begin by placing your mason jars in a large canning pot or hot water bath canner. Fill the pot with enough water to cover the jars and bring it to a gentle simmer. In a separate small saucepan, place the jar lids and cover them with water, bringing this to a simmer as well. Both the jars and lids should remain hot but not boiling, as you will use them soon. This process ensures that your jars are sterilized and prepared to hold the hot jam.
2. Prepare the Jam
While your jars and lids are heating up, you can begin making the jam. In a large, heavy-bottomed pot, combine the mashed strawberries with the fresh lemon juice. The lemon juice not only enhances the flavor but also helps the jam set by adding acidity. Stir in the powdered pectin, ensuring that it dissolves completely into the mixture. At this point, place the pot over high heat and bring it to a rolling boil. A “rolling boil” is a boil that continues even when stirred, so be sure to monitor the mixture closely as it heats up.
Once the jam reaches a rolling boil, add all 7 cups of granulated sugar in one go. Stir the sugar into the strawberry mixture thoroughly, and once again bring it to a rolling boil. Allow the mixture to boil vigorously for 1 minute and 15 seconds. During this process, you may notice some foam forming at the top of the jam. Use a metal spoon to skim off this foam, which will help create a cleaner, smoother jam.
3. Fill the Jars
Once your jam is ready, it’s time to fill your prepared jars. Carefully remove each jar from the simmering water and pour the water back into the pot. Using a wide-mouth canning funnel, carefully ladle the hot strawberry jam into the jars. Be sure to leave about 1/4 inch of headspace at the top of each jar to allow for expansion during the sealing process. After filling the jars, use a clean knife or spatula to gently run around the inside edges of the jar to release any trapped air bubbles that may be present. Wipe the rims of the jars with a damp towel to remove any sticky residue from the jam. This ensures a tight seal once the lids are placed on top.
Next, carefully dry the lids that were simmering in the small saucepan and place them on the jars. Secure the lids by screwing the metal rings on top, but only tighten them until they are just finger-tight. Over-tightening the rings can cause the jars to seal improperly, so it’s important to maintain the right level of tightness.
4. Process the Jars
With the jars filled and the lids in place, it’s time to process the jam. Place the jars into the canning rack and lower them carefully into the hot water bath. Ensure that the jars are fully submerged in the water, as this is essential for proper sterilization and sealing. Cover the pot with a lid and bring the water back to a boil. Once the water reaches a full, rolling boil, allow the jars to process for 10 to 12 minutes. If you’re canning at a higher altitude, you may need to adjust the processing time by adding an extra minute for every 1,000 feet above sea level.
After the processing time is complete, turn off the heat but leave the jars in the water for an additional 5 minutes to ensure that the sealing process is fully completed. This resting period helps the jars cool down gradually and can aid in the proper formation of the seal.
5. Cool and Check the Seal
After the jars have rested for a few minutes, it’s time to remove them from the hot water. Using jar lifters, carefully lift the jars from the water, keeping them upright to avoid any spills. Place the jars on a clean towel in a location that is free from drafts. Allow them to cool undisturbed for at least 24 hours. This cooling period is crucial as it allows the jam to settle and the jars to properly seal.
Once the jars have cooled, it’s time to check the seals. Press down gently on the center of each lid. If the lid does not pop back up, this means the jar has sealed properly. If the lid pops back up, the jar has not sealed, and it should be refrigerated and used within a few weeks. Once all your jars are sealed, store them in a cool, dark place. Properly sealed jars can be stored for up to a year, allowing you to enjoy the taste of fresh strawberries long after the season has passed.
Tips & Variations:
- Altitude Adjustment: If you live at a higher altitude, remember that the processing time may need to be adjusted. For every 1,000 feet above sea level, add one extra minute to the processing time to ensure proper sealing.
- Gift-Giving: Homemade strawberry jam makes a lovely gift. Once your jars are sealed, you can dress them up with a ribbon and a personalized label to create a charming homemade gift.
- Fruit Variations: While this recipe calls for strawberries, you can experiment with other fruits such as raspberries, blackberries, or even a combination of your favorites. The process remains the same, but the flavor will change depending on the fruits you choose.
Conclusion:
Making homemade strawberry jam is an immensely satisfying process that allows you to capture the essence of summer in a jar. This recipe, inspired by the Pioneer Woman’s traditional methods, guides you through the steps of creating a jam that’s bursting with fresh strawberry flavor. From preparing the jars and making the jam to the final sealing process, each step ensures that you can enjoy this sweet treat long after the strawberries are out of season. Whether you spread it on toast, swirl it into your morning yogurt, or give it away as a thoughtful gift, homemade strawberry jam is a timeless classic that will never go out of style. Happy canning!
