I spent part of yesterday morning making 19 ½ pints of strawberry jam.
Most often I will use commercial pectin when making jams and jellies. I like powdered pectin for berry and soft fruit jams and liquid pectin for jellies. It is possible to make wonderful jams and jellies without commercial pectin but that method requires a longer cooking time and weighing the sugar and fruit instead of dry measuring.
My recipe is pretty much the Kraft Foods “Sure-Jell” recipe except I use more lemon juice and don’t use any butter to reduce foaming. If you ask me I don’t think the butter really makes much of a difference with foaming.
Turns out Kraft Foods is having supply issues and is selling boxes of “Sure-Jell” without the recipe insert.
I’m always on the look out for good jam and jelly recipes. If you have one that you’d like to share I sure would love to see it!
This recipe will fill about 9 ½ pint jars.
- 2 Quarts of Fresh Picked Strawberries
- 6 Tablespoons Powdered Pectin or 1 Box of Sure-Jell
- The Juice & Pulp of a Fresh Lemon
- 7 Cups of Cane Sugar ( beet sugar has been a GMO since 2008 )
Cap and wash the strawberries.
Place the strawberries in a deep enamel pot and mash with a potato masher.
Cut and juice lemon and remove any seeds. Add lemon juice and pulp to strawberries.
Add the powdered pectin to strawberries.
Stir well and allow strawberry, lemon & pectin mixture to sit for about 5 minutes.
Slowly heat strawberry mixture while constantly stirring and bring to a boil.
Add sugar all at once and stir it in very well. Continue to stir strawberry and sugar mixture until it begins a rolling boil that cannot be stirred down. Continue to stir for 1 minute after the rolling boil commences and then remove the pot from the heat.
Skim off any foam. Allow strawberry mixture to rest for 5 minutes and then stir again.
Ladle strawberry jam into hot clean ½ pint jars leaving a ¼ inch of head space. Wipe the rim of the jar.
Fit the jar with a lid and band. Process the sealed jars in a water bath for 5 minutes.
After processing time is complete remove jars and place on a clean towel or wooden board well out of the way of drafts. Allow jars to cool for 8 – 12 hours.
Remove jar bands and check seals. Mark jars with the date and store in a cool dry place.