Strawberry Jam

My son, the Big Y employee.  I dropped him off at work last week and he asked if I was going to pick up any strawberries, since they were “buy one, get two free”.  He wasn’t too thrilled when I responded that I planned on picking up strawberries at the local grower since they were in season.  Hey, local is local…and much sweeter.  Last I checked, the Driscoll strawberries stocked at Big Y were still coming out of California.  The taste difference alone is worth the $6/quart.

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This past weekend, the BF and I stopped at Bishop’s Orchards on our way to our latest vineyard pit stop and picked up 3 quarts (on sale 3/$15).  Not too long ago, I picked up new canning equipment from Amazon (dissolvable  labels, 5-piece canning kit, and a new canner).

I browsed the web for a recipe that looked good and went with Allrecipes Low sugar/no sugar strawberry jam.  It was basically the same recipe from inside the label of the Ball’s pectin jar, just more specific to strawberries.  I doubled mine to make 4 half-pints of jam:

Strawberry Jam

2 2/3 cups of crushed strawberries (wash, remove stems, and crush with potato masher or fork)

2/3 cup unsweetened apple juice

3 Tablespoons Ball RealFruit low or no-sugar needed pectin

1 cup of sugar

Start canning with sterilizing the jars, lids, and rims in a large pot of water over a gentle boil.

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While they’re slowly boiling, mix the strawberries and juice together in a sauce pot over high heat.

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Slowly add in pectin and bring to a boil.

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Add sugar and return to a boil, stirring constantly for one minute.

Remove from heat and ladle the mixture into the sterilized jars.  I LOVE the magnetic lid remover….didn’t even have to touch with my hands!  And yes, I did dip the funnel into the hot water before using….

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Once filled, secure the lids and rims on the jars (finger tight), place them in a canner with enough water to cover the jars an inch or so above the lids, and bring them to a boil.

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Process them for 10 minutes, before turning off the heat and letting the jars sit for 5 minutes or so.  The kitchen tongs in the canning kit made removing the jars from the hot water super easy.  Let them sit until cooled before labeling.  Allow to “set” for 24 hours, checking to see if the lids sealed correctly (shouldn’t flex when touched)

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Simple and easy!  Enjoy!

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