How to Can Strawberry Jam

Strawberry jam is such a great way to try canning for the first time. You don’t need any crazy equipment–just a big pot, a ladle, jars, lids, and rings. And your ingredients: strawberries, sugar (so much sugar), pectin, and lemon juice.

It’s helpful to have a magnet for the lids (they’re hot!), but you could always use tongs if you don’t want to invest a penny beyond jars and ingredients into this project. If you think canning is something you might do more than once, this $12 kit has everything you’ll need!

Prep everything:

Put your jars into the dishwasher on a normal cycle with heated dry. You want them HOT and sterilized.

While that’s happening, hull your strawberries and chop into halves or quarters. Smash them as you go with a potato masher–it makes it easier. On the topic of quantities, you need 5 cups to make approximately 8-8 oz jam jars. I used about 4 pounds of berries to accomplish this, but you might need 5. It depends on the size of the berries and their juiciness and such.

Put 8 rings and lids into a small pot on the stove and cover with water. Bring to a boil. This sanitizes the lids and rings.

As the final prep step–measure out your sugar into a bowl. All 7 cups of it.

Make your jam:

In a large pot, add your strawberries and lemon juice. Stir in pectin, and bring the mixture to a strong boil over medium high heat. Stir often to keep the bottom from sticking. Add sugar in one dump. Stir. Boil for 1 minute and 15 seconds, and skim off the foam.

Once boiled, fill each HOT jar with HOT strawberry jam. It’s key that everything is hot. Otherwise, they won’t seal.

Wipe off the rim of the jar with a wet cloth (to get rid of any jam that might have stuck while pouring), center the lid, twist on the ring, and turn upside down on a towel or paper bag. Repeat with the rest of the jam. Leave the jars inverted for 12-24 hours. They should all seal (press down on the center of the lid, if you hear a pop, it didn’t seal), but if they don’t, put in the fridge, and use first.

Enjoy your fresh strawberry jam!

Strawberry Jam

Strawberry Jam

Ingredients

  • 5 cups of strawberries
  • 4 Tbs. lemon juice
  • 1 49 gram package of pectin
  • 7 cups sugar

Instructions

    To prep:
  1. Put jars into the dishwasher on a normal cycle.
  2. Hull strawberries and chop into halves or quarters. Smash them as you go with a potato masher.
  3. Put 8 rings and lids into a small pot on the stove and cover with water. Bring to a boil.
  4. Measure out your sugar into a bowl. All 7 cups of it.
  5. To make your jam:
  6. Mix strawberries and lemon juice in a large pot. Stir in pectin, and bring the mixture to a strong boil over medium high heat. Stir often to keep the bottom from sticking. Add sugar in one dump. Stir. Boil for 1 minute and 15 seconds, skimming off the foam as you go.
  7. Once boiled, fill each jar with strawberry jam.
  8. Wipe off the rim of the jar with a wet cloth, center the lid, twist on the ring, and turn upside down on a towel or paper bag. Leave the jars inverted for 12-24 hours.
http://www.balanceandblueberries.com/2015/07/13/how-to-can-strawberry-jam/

Recipe from foodnetwork.com (Ree Drummond).


Have you ever tried canning? What’d you make?

If you’re interested….freezing veggies and canning salsa.

Strawberry Whipped Cream

I love me some strawberries. Especially strawberries with whipped cream on top.

Beautiful. Want to know what’s even more beautiful?

Strawberries in whipped cream. Whipped cream filled with strawberries. A match made in heaven. Yes, sir.

Strawberry Whipped Cream

Based on Cupcake Project

You’ll need:

  • 24 oz. heavy whipping cream
  • 1/2 cup sugar
  • 8 Tbs. pureed strawberries

The steps:

1. Process or blend about 8 large strawberries until they are reduced to a thick liquid.

2. Whip heavy cream until it looks like whipped cream. Stiff, but not too stiff.

3. Whip in sugar. Once combined, whip in strawberry puree.

Use immediately or store in fridge.

My recommendation: make a double layer chocolate cake (black bean cake, anyone?) and frost the cake between the layers, the top and sides. You’ll have just enough frosting left over for spatula licking. And spatula licking is the real reason we make cake, right? According to one very wise man, “It tastes like summer in my mouth.” Can’t ask for much more than that.

Top your pretty cake with the leftover strawberries. Store in the fridge until it’s dessert time!

I wanna know: What’s your favorite summer dessert?

Whipped Cream

I impulse bought some strawberries today. And needed whipped cream to go with them (duh). Did you know that the first 4 ingredients of cool whip are water, hydrogenated vegetable oil, high fructose corn syrup, and corn syrup. The fifth ingredient is skim milk. Really!?

After a frantic call to Darcy (“what do I need to make whipped cream!? AHH!!!”) I went back to the dairy section, and found heavy whipping cream. Ingredients: Heavy cream. Praise be. That’s more like it.

This is such an easy process, it’s almost ridiculous.

First, put your bowl and the beaters (either a metal whisk or the whisk attachment to your mixer) into the freezer. Leave them for 10 to 15 minutes.

When they’re good and cold, pour 1 cup heavy cream into the bowl, and get whisking. You can do this by hand, with nothing more than a metal whisk, some iron will, and a sacrificial shoulder (just keep reminding it that it’s worth the cause). I started this way, and then switched to the hand-held mixer. More power to you, though, if you want to whisk by hand. You’ll be my hero.

If you’re using a hand-held or a stand mixer, start it on the lowest setting, and as the cream stiffens, raise the speed. Once it looks like whipped cream, it’s done! Mix it any longer, and it will become more and more like butter.

Add 1 Tbs. powdered sugar and 1/2 tsp. vanilla. Whisk to incorporate.

The abridged version:

In a chilled bowl, whisk 1 cup of heavy cream until it turns thick. Do not over-whisk.

When it is the proper consistency, add 1 Tbs. powdered sugar and 1/2 tsp vanilla. Incorporate with whisk. Serve immediately or refridgerate.