Strawberry Jam Recipe
The summer heat is already upon us and seasonal summer fruits and vegetables are appearing in gardens, farmer’s markets, and Wheatsville’s produce department. Summer fruits are some
of my favorites. Fredricksberg peaches should be rolling in soon. This year has been a little drier, so peaches may be smaller but also extra flavorful. Nothing beats a jar of sticky sweet summer peach jam in the middle of December; you can practically taste the warm summer sunshine in every bite.
Preserving produce can seem daunting, but jams are a simple place to start. Most of the equipment is probably already in your kitchen. All that is required are: canning jars with lids, a sauce pot, a large ladle, and a deep pot to boil water. A funnel and jar tongs are also useful, but not required. The most important part of canning is making sure all the jars and canning equipment are clean and sterile before you start. You can reuse Ball and Mason jars provided you have fresh lids and clean rust-free screw bands. Store bought jam containers with screw top lids
should not be reused.
The second most important part of canning is the recipe. Each variety of fruit will require a slightly different ratio of acid, sugar, and pectin to gel up into an ideal jam. There are many great books on canning, “The Ball Blue Book” and “So Easy to Preserve” are great guides. Most brands of pectin also provide recipes on the container. My aunt makes a legendary strawberry jam using the recipe on the back of the Sure-jell low sugar pectin box. I recommend a low sugar version of pectin so you can let the fruit flavor really shine through. However, the real secret isn’t the recipe, but the quality of the fruit you use to make the jam.
If you don’t feel like boiling big pots of water during the already steamy Austin summer, you can make a simple freezer jam instead. No steaming water baths required; you need only boiling water to activate the pectin. Check the pectin box or recipe book for instructions on freezer jam. Whatever method you choose, stock up on some delicious fruit and spread the sweet summertime flavors throughout the year.
Sandy’s Famous
Strawberry Jam
INGREDIENTS
6 cups prepared fruit
(approx. 6 full pints of whole strawberries)
4 cups sugar, divided
¼ cup measured into separate bowl
1 box low/no sugar pectin
1/2 tsp. butter or margarine (optional)
DIRECTIONS
1. Bring a boiling-water canner, half full of water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over the flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
2. Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 6 cups prepared fruit into a 6- or 8-quart saucepot.
3. Mix 1/4 cup of the sugar (from the measured 4 Cups) and pectin in small bowl. Add to fruit in saucepot; mix well. Add butter to reduce foaming (this step is optional. If you don’t add the butter it will foam more but still turn out fine). Bring the mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3¾ cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
4. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. If you don’t have a rack you can use a folded kitchen towel to prevent the jars from rattling against the bottom of the pot. Lower jars into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process for 10 minutes. Remove jars and place upright on a clean dry towel to cool completely. After the jars cool, check seals by pressing the middle of the lid with a finger. (If the lid springs back, it is notsealed and refrigeration is necessary.)