Well, I realized it's been too long since i worked my canning skills so we figured it was time for more, especially on a rainy and cold weekend.
We love the way both the PEACH JAM and the BLUEBERRY JAM came out, simple and allowing the full flavor of the fruit to come through in the end product. Of course it's all been so much easier after I found the great three ingredient recipe over at THE YUMMY LIFE.
 |
| Fresh strawberries |
I started with a bunch of fresh strawberries, this was two 2 lb boxes, which yielded about 10 cups once chopped.
Then I got out my handy dandy strawberry huller and sat down to watch TV and hull strawberries.
Here is the end result of hulling. Next I quartered them. The smaller ones I just cut in half since they are all going to cook down anyway.
Here are the ingredients:
10 cups of chopped strawberries
5 cups sugar
zest and juice from one lemon.
 |
| Strawberry jam without pectin |
I put all the ingredients in my jam pan and started heating it up...
 |
| Strawberry jam |
Stir over medium high heat until boiling...
 |
| Strawberries cooking for jam |
It will start to foam. Please note, strawberries foam up more than just about any other fruit (according to what I've read) so make sure your pan is deep enough and be prepared for the foaming...
I skimmed off some of the foam just to make it a bit easier...
Then I started mashing with the potato masher (didn't get a picture of that but look at the entries for the other jams if you want to see what I used). This gets it to the consistency you desire. More chunky, less chunky, but what's jam without at least SOME chunkiness to it....
It reached the jam stage. I used the freezer plate method to test it. I put a plate in the freezer, put a teaspoon of jam on it, placed it back in the freezer for a minute or two and then checked to see if it ran when I tilted it. You can also do this with the back of a spoon. If it didn't run or ran very slowly, it was ready.
It was indeed ready!
 |
| Sterilized canning jars |
I had the jars sterilized and ready...
 |
| Canning strawberry jam |
I ladled them into the waiting jars and left a 1/4" headspace.
Oops, dripped a couple of spots.
 |
| Waterbath canning |
After putting the lids and rings on, I put them into the water bath canner and processed them for 15 minutes. Then I turned the heat off and left them in the water for 5 minutes more...
 |
| Strawberry jam |
The last step is to remove them to a towel to cool and of course wait for the popping sound as they seal. This batch made seven 1/2 pint jars. The seventh wasn't quite full so we kept that in the fridge...
 |
| Homemade strawberry jam on English muffins |
Oh wait, I guess there was one more step, SAMPLING the end result! We toasted up some English muffins (always our favorite way to test them out) and spread jam all over them. Oh my, pure strawberry heaven!
We now have 27 jars of jams/jellies...strawberry, peach, blueberry, and jalapeño...now it's on to something else, and I already have something in mind.
DISCLAIMER:
PLEASE NOTE: You are responsible to know and understand the current canning and processing recommendations for safety. Canning is fun but you MUST follow guidelines to make sure you are doing it safely. I had to learn (and still am) so do your research on safe canning techniques.
A great link to official information is http://nchfp.uga.edu/ and
Oooooo, I'm salivating here, so good.
ReplyDeleteBriony
x
Thank you, it is very delicious. I LOVE strawberry jam it's one of my favorites.
Deleteif you ever think of selling your jams, I am first in line!
ReplyDeleteAww, you are too sweet. Of course I'd put you among the first on the list. :-)
Deletei never use pectin i jam. there is enough in the fruit naturally that if you do it right, you shouldn't need pectin. this looks sooo good!
ReplyDeleteYes, I guess that's one of those things that they try to scare into always using it. I'm sure there are times when you might need it (the jalapeño I did the last time) but yes, it's so much brighter and flavorful with the longer cooking to bring out the natural pectin.
DeleteBall has a good canning book out by the jars. I've been canning for more than thirty years so I am impressed you did it. It is intimidating. Have you ever tried strawberry freezer jam? They have the recipe on the box of pectin. It is so quick, much easier, and I must say, is just like eating strawberries fresh. In fact, it is the only strawberry jam I make now.
ReplyDeleteI got that from a dear friend not too long ago. Slowly reading through it. I will have to try the freezer jam, that sounds wonderful (and easy!)
DeleteI have some homemade jam in my pantry,I suddenly have the urge to make some bread,so that it will be ready for breakfast. Nothing quite as good as a warm slice of bread melty drippy butter top with a glob of jam. I can taste it now.
ReplyDeleteOh, warm homemade bread right from the oven...with melting butter? OMG it's THE best!!!
DeleteYum.
ReplyDeleteHome made jam, like home-grown vegies is THE BEST.
So much better for you too huh? Homemade anything is the best. :-)
DeleteIt looks totally yummy. You can't beat a good homemade strawberry jam :-)
ReplyDeleteFor us it's a time with peach and strawberry, love them both.
DeleteYup. You've got the bug. The canning bug. It's terminal.
ReplyDeleteThere's a blog you might enjoy: Food In Jars. Marissa has several canning books and she also just started a canning group on Facebook. The posts are very interesting!
I will have to visit that blog, I've heard of her but haven't visited. I must do it. Thank you very much!!
DeleteAnd yep, I'm hooked. ;-)
My #1 favorite kind of jam. I can more strawberry jam than any other.
ReplyDeleteWhen we go out for breakfast sometimes (not very often) I will take a small jar (4oz) of jam with me to put on my toast, Texas waffle ,etc.
Yes, I do get a few looks but I do prefer taking my own instead of used those little packets that they provide on the table. Sometimes it does pay to take your own jam as I have sold a few jars to some of the waitresses.
It's so good. Now I love the idea of taking a small jar to a restaurant for breakfast (we love breakfast out on occasion, so good), of course, you can get that in your purse, I'll have to figure out another way, ha. But maybe just whip out the jar, sit it on the table and like you said, "create interest"!!!! Great idea, thanks!!!
DeleteThat looks so good! I like that there is more fruit in the recipe than sugar. nefty huller, too. I'll have to look for one for myself.
ReplyDeleteYes, that's what we've loved about these three we've made so far (blueberry, peach and now strawberry). It really lets the flavor of the fruit shine.
DeleteThe huller works great once you get the hang of it. I got this one from my parents when I was sorting through stuff in storage. They still make them but I've read a few reviews that say that aren't the same as the old ones, ha. Is anything? LOL!
I am going to try this method without the pectin. And the recipe is so simple - even better. I can nearly smell, in my imagination, how wonderful your house must have been!
ReplyDeleteIt really does work. Visit the blog I mention in the opening of the post, she goes into much more detail but it really does work nicely. And yes, for like two days it smelled like strawberries. When we're here we didn't notice but coming back to the apartment after being out, smelled like a strawberry factory, ha.
Delete