This is a great recipe if you're a beginner like me. I found this one in the Ball Complete Book of Home Preserving and loved the simplicity. This was my first batch and it was great! The key is prep work. Have everything measured, sanitized and ready to go. For some helpful canning tips, check out the links I've attached at the bottom of this page.
Here's what you need:
6 c. sugar
8 c. whole ripe strawberries, hulled (about 4 1/2 containers)
4 Tbsp. lemon juice
1 pkg. powdered fruit pectin
2. Measure sugar and lemon juice and set aside.
3. In pie plate or bowl, crush batches of strawberries and transfer to heavy saucepan. (Yields 5 cups crushed).
|My daughter did a great job crushing strawberries!|
5. Add sugar all at once, stir constantly and return to full rolling boil and boil for 1 minute.
6. Remove from heat and skim off foam.
7. Ladle into jars, leaving 1/4 inch headspace.
8. Slide a non-metalic knife around jam to get bubbles out. Add more jam if needed.
9. Clean rim and secure lid.
10. Bring to a rolling boil and process for 10 minutes. Remove and place on towel. After a few minutes, check the lids to make sure they have sealed correctly.
11. Let jars sit on towel for 24 hours. Jars can be stored for up to a year. Refrigerate after opening.
Helpful canning links:
If you're not ready for hot water bath canning, try freezing. Ball makes great plastic freezer jars. Just follow the recipe through step 9 then freeze. Thaw in the fridge.