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strawberry jam

Have you ever wanted to try your hand at jam- but got discouraged because every recipe called for a gazillon pounds of fruit? Yeah, me too. So, I got this nifty little book- “Small Batch Preserving” by Ellie Topp and Margaret Howard. It’s great-you can make an assortment of things without going broke at the produce stand. Yay!

Now, y’all know we have been real busy picking strawberries here….

yum…

dad got  up in it too!

now…. what to do with the “harvest”

JAM!

I like a chunky jam-so I just sliced my berries. You can chop them, if  you want. * recipe will be posted at end

I have used both a boiling water canner and a stream canner. Okay, okay, I know steam canners have some bad press on the internet- but they have good press, too. I don’t use mine to can/preserve low acid foods. I mainly do pickles, sauce and jams. I love that it’s quicker and WAY more energy efficient…. not to mention processes the items just fine.  I ♥ my canner. One of the best gifts from the hubster. :)

This recipe gave me 3 -250ml jars of gorgeous and yummy jam. Perfect. Check out the color, too. That’s all natural baby! Woo-hoo!

This is it in action. Sweet, huh?!

Here’s how to do it.

From the book, Small Batch Preserving

4 c strawberries

2 cups sugar

Place in a medium stainless or enamel saucepan.  Stand for 8 hours, stirring occasionally.

Bring to a boil over med heat, add 1/4 c lemon juice and return to a boil. Boil rapidly for 5 minutes, stirring constantly.

Remove from heat and allow to stand for 24hrs.

Bring berries to a full boil over high heat once more , boil 5 minutes- stirring constantly.

Skim off any foam.

Ladle* into sterilized jars and process 10 minutes.

*leave proper head space, (1/2″) remove any air bubbles by sliding a knife along the glass and food. Wipe the jar rim and top with lid that has been in simmering water, apply ring so it is fingertip tight.

I assume if you own a canner, you are already familiar with how to use it- pleas go by manufacturer’s directions in processing.

We also picked tomatoes that day…. wait till y’all see what I did with those babies!

Check out the size of that cabbage. HUGE. (we weren’t allow to pick that, though…)

8 thoughts on “strawberry jam”

  1. I think I may need to stop in at the library and see if they have a copy of that cookbook. I love making jams, but I don’t always have room (or the desire) to stockpile larger batches. This really looks so good and I like the smaller amount.

  2. I didn’t realize it was so easy to make jam, thanks for sharing that. Beautiful strawberries and beautiful family!

  3. I have been trying to learn how to make jam and your sharing of this was perfect! Tomorrow is the farmer’s market here and I can’t wait to see what they have on hand to make jam!

  4. Love the big, bright red chunks of strawberries in the jam. Making jam still scares me a bit, but your post is definitely making me grow braver about attempting it.

  5. Pingback: Canning Roundup «

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