STRAWBERRY JAM
5 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
1 box Sure Jell pectin
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl
Makes about 8 (1-cup) jars
Lets 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-qt. saucepot.
Stir pectin into fruit in saucepot. Add butter to reduce foaming. 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 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-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 needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Making homemade strawberry jam is a rewarding experience that fills your kitchen with a wonderful aroma and yields delicious results. Beyond the basic ingredients listed in the recipe, I found that selecting fully ripe, flavorful strawberries is key to getting the best jam taste. When crushing the strawberries, I prefer to use a potato masher rather than a food processor to keep some fruit texture in the jam. Using Sure Jell pectin helps the jam set quickly and consistently without excessive cooking, preserving the fresh strawberry flavor. Adding a small amount of butter or margarine, as suggested, effectively reduces foam during boiling, which makes the straining and filling steps much easier. I also recommend sterilizing your jars thoroughly to ensure the jam stays fresh for months. After filling the jars and processing them in a boiling water bath, let them cool undisturbed to allow for proper sealing. It's important to check each lid for a vacuum seal afterward — a nice firm press confirms a good seal, while a spring back means refrigeration is necessary. For those who enjoy experimenting, try adding a splash of lemon juice for brightness or a pinch of cinnamon for a warm twist. Homemade strawberry jam is delightful on toast, yogurt, or even as a topping on desserts. This recipe's straightforward process makes it accessible even for beginners eager to preserve the seasons' best fruits at home.
Honestly I’m not sure I did not create the recipe