- 5 or 6 cups crushed strawberries,
- one envelope of pectin, and
- sugar (I used 6 cups and it was a little too sweet for me... and I like sweet).
For canning you will need:
- jars and lids (this recipe made enough jam for 9 half-pint jars), and
- a canner (a big pot to boil the jars full of jam).
- jar grippers/special tongs shaped to grab the jars out of the boiling water,
- a funnel for keeping the rims of the jars clean when filling them with jam,
- a fun stick with a magnet on it to pull the lids out of the water, and
- that flat piece of blue plastic laying over the funnel is a tool to measure headspace in the jar.
Also, while I was letting the jam cool I put the jars back in the boiling water so they would not break when I filled them with jam. As soon as I was done skimming the foam off the jam I pulled the jars out of the water for use.
Give the jam a stir, then using the funnel fill the jars to within 1/4 inch of the rim. Wipe the rim and place the lid on it, then screw on the lid-ring-thing. Once all your jars are full, use your special funky tongs to place them in the canner where you kept water boiling all this time, in anticipation of this moment!
Leave them in the boiling water for 5 or 10 minutes, depending on the elevation of where you live. Where I live it's under 1,000 ft above sea level, so I boiled them for 5 minutes. Pull them out, again using your funky tongs, and set them on the counter where they will be undisturbed for about 24 hours. You will hear the lids "pop" as they seal; it is such a happy little sound! After 24 hours, press on the middle of each lid. If any of them click up and down, they didn't seal. Use those first; it doesn't mean the jam isn't any good, it just means they aren't "canned" correctly, whether it was a problem with the lid, or maybe the jar's rim had a chip in it, who knows. All you need to know is you can open this jar first! This recipe filled 9 half-pint jars.
I dug into my jam first thing this morning, adding it to my peanut-butter wrap breakfast. It was fab!
It's a little runny, as you can see. And it is ultra-sweet. I think next time I will try making it with 4 cups of sugar instead of 6, and I will use more pectin, too. But it is a fresh, summery taste that I will be able to enjoy this winter when the only green to be seen is on the Christmas tree and spring and summer are something you just dream about.