Thursday, January 10, 2013

I Made Jam!!

I received 3 pints of fresh strawberries driven up from Florida.  They were at the point where they needed to be used quickly.  So, I decided to make strawberry jam.  Having never made jam before...this was an exciting prospect.



I've also been wanting to do some canning.  My mom and I canned tomatoes 20+ years ago and I haven't done any canning since but I've been so wanting to get into it again.  

I ran out and picked up a few essentials.  Large pot, grippers, funnel and small jars and I was ready to go.

I searched the internet for a variety of recipes and ended up doing a mash up of a couple recipes.  Here's what I finally did:

3 pints washed, cored and sliced strawberries
2 cups sugar
1 lemon, zested and juiced
1/2 Granny Smith apple, peeled, cored and diced

Add all ingredients in large pot (dutch oven).  Cook on medium heat until sugar is fully dissolved.  Continue rolling boil for about 20 minutes.  I mashed up the berries at this point, because I don't like huge chunks of strawberry in my jam.

Pour jam into still warm sterilized jars* leaving 1/4" space at the top.  Place lids on jars and screw on tops until fingertip tight.  Carefully place jars in large pot of boiling water.  Process of 10 minutes.  Carefully remove jars with grippers and let cool.  Each jar lid should pop.  Check when cooled to make sure that none of the lids flex up and down when pressed.

*For the sterilized jars wash them in warm soapy water.  Rinse well and dry with paper towel. Place on cookie sheet and keep warm in 275 degree preheated oven for 25 minutes.  The lids and caps were washed and then kept warm in a pot of hot water on the stove (not boiled).

Now...I haven't opened one yet, but I'll let you know how they taste as soon as we do.  Keep your fingers crossed.


7 comments:

  1. I've always been so intimidated by canning, and have just stuck to freezing. You make it sound possible!

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    1. It really wasn't hard at all Sue. And just a few supplies are necessary.

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