Easy Homemade Strawberry Jam

A couple weeks ago at Costco I came across two pound packages of strawberries for $3.38. What a steal! I bought 4 pounds and told myself that I'm going to make some Homemade Strawberry Jam.

I thought if I purchased that many strawberries than I would have no choice, but to make jam. My sister was down for a visit back in June and brought me a jar of her homemade Strawberry Jam.

All I can say is that was the best jam I had ever had. It tasted so different from store bought. It was at that moment that I set out on a mission to try my hand at jam making.

Honestly the only jam I have ever made was Freezer Jam or Peach Preserves. For some reason I always thought making homemade jam was somewhat complicated.

Well, I'm here to tell you it's not! I assumed I would need all day for jam making, but that wasn't the case. In no time I had the strawberries prepared and started the cooking process.

The aroma from the kitchen was intoxicating to say the least. I was like a kid in a candy store through the whole process. I used the recipe that was in the Sure Jell box and followed it to the letter.

Preparing and adding the fruit, adding the pectin and the pad of butter. I brought the mixture to a full rolling boil as directed and added the sugar.

The recipe stated to bring the mixture to a second boil and boil for 1 minute. I did just that and then turned the mixture off. This is where I ran into my problems.

I found out only after canning and processing all the jam that it takes longer than one minute for the mixture to come to a true full boil of (212 degrees). As well as realizing that Jam reaches it's ideal set at (220 degrees).

Needless to say my jam did not set up. I still let the jars sit the whole 24 hours after processing in hopes that it would eventually set. First thing in the morning I headed to the kitchen only to be disappointed.

My strawberry jam did not set up. I told myself I guess jam making really is complicated : (
I was determined to make it work, so I did a bit of online research. I came across a article on How to ensure your jam sets up.

I wish I would of seen this before I started, but I now know and that's all that matters. I picked myself up dusted off my apron and did exactly what Marisa said. I dumped it all back in to a pot added a bit more pectin and brought the mixture to 220 degrees.

I turned off the heat, filled the jars and reprocessed all of them. As soon as the jars cooled down I could already see the jam setting up. All was good again in the Butler house : )

I can now honestly say...... that making homemade jam really is easy. I have added full step by step photos and directions, so you won't run into any jam failures.

Start by removing the stems from the strawberries and lay them on a large baking sheet. Using a potato masher crush the strawberries thoroughly, one layer at a time.

You can leave some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6 - 8-quart sauce pot and add the lemon juice.

Stir the pectin into prepared fruit in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar. Return to full rolling boil (212 degrees). and boil until the jam reaches 220 degrees (use a candy thermometer).

Skim off any foam with a spoon. Ladle the jam immediately into prepared jars, filling to within 1/8 inch of the tops. Wipe jar rims and threads with a clean cloth.

Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)

Cover; bring water to gentle boil. Process pint size jars for 10 minutes and half pints for 5 minutes.

Remove jars using canning tongs and place upright on a towel to cool completely. After jars cool, check seals by pressing the middle of lid with your finger. If the lid does not pop back then it's sealed.

If the lid pops back when pushed then it isn't sealed. You will need to reprocess the jars or store the jam in the refrigerator.

Store processed jam in pantry and enjoy!

Homemade Strawberry Jam

Ingredients:

5 - cups prepared ripe strawberries (about 4lbs)

1 - 7.5 oz box (49 - gram) Sure Jell powdered fruit pectin
1/4 - cup lemon juice

1/2 -teaspoon butter or margarine, optional

7 - cups sugar, measured into a separate bowl
canning jars, lids and rings
large canning pot

Directions:
Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

Place washed jars in boiling water for 10 minutes to sterilize them.

Pour boiling water over flat lids and rings in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Remove the stems from the strawberries and lay them on a large baking sheet. Using a potato masher crush strawberries thoroughly, one layer at a time.

You can leave a some chunks, but try to mash them pretty good. Measure exactly 5 cups prepared fruit into 6- or 8-quart sauce pot and add lemon juice.

Stir pectin into prepared fruit in sauce pot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Stir in sugar. Return to full rolling boil and boil. Jam reaches it's ideal set at (220 degrees). Boil the jam until it reaches 220 degrees (use a candy thermometer). Skim off any foam with a spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads with a clean cloth. Cover with 2-piece lids. Screw bands tightly.

Place jars on elevated rack in boiling water canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.

Process pint size jars for 10 minutes and half pints for 5 minutes. Using canning tongs remove jars and place upright on a towel to cool completely. Check seals by pressing middle of lid with finger.

If the lid does not pop back then it is sealed.If the lid pops back when pressed then it is not sealed. Either reprocess jars or store in refrigerator.

Store properly canned jam in pantry. Properly canned items can last in your pantry for up to 1 year.

Cook's Note: If the jam does not set up after 24 hours. Add the jam back to a large pot, and and a bit more pectin (about 1 tablespoon) and bring the mixture back to 220 degrees. Turn heat off, fill and re process jars.

Recipe source: Sure Jell

Recipe yields: Approx 5 pint size jars

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