Strawberry Jam

Kusina ni Manang

Ingredients:

5 1/2 cups mashed strawberries
1 box pectin (Her preference is Sure-Jell)
7 cups sugar
8 jars for canning

Instructions:

Boil water for sterilizing jars then let simmer until ready for sterilizing jars. Wash jars and screw bands in hot, soapy water; rinse with warm water.

Prepare strawberries by removing the stems and mashing thoroughly with fork. (I think you can also use chopper batch by batch.) Put in a big saucepan and heat to boil, constantly stirring while gradually adding the pectin until fully dissolved and bring to full rolling boil (A boil that does not stop bubbling when stirred) on high heat, stirring constantly.Add 1/2 tsp butter or margarine to reduce foaming, if desired.

Stir in sugar quickly. Return to full rolling boil and boil EXACTLY 1 MINUTE, stirring constantly. Remove from heat.

Skim off any foam with metal spoon.

Pour quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.

Cover with two-piece lids. Screw bands TIGHTLY.Turn upside-down right away, then turn upright again after 5 minutes (This process is to ensure that minimal (unsterile) air is trapped, and that the hot jam will sterilize that space by inversion. Setting it upright after 5 minutes will ensure proper setting where the jam does not stick to the lid.)

Let stand at room temperature 24 hours. You may store unopened jams in cool, dry dark place up to 1 year. Refrigerate opened jams up to 3 weeks.

You may use strawberry jams on rolls/bread, Ritz crackers or saltine crackers.

Note: Upon setting, if you are using a larger jar, you may notice separation of layers. Above is the jam with all the bits of strawberries, and below a clear layer, which is the jelly.

Also, after the strawberry season comes the raspberry. When picking, the stems easily detach from the ripe fruits. Wash the raspberries just before the procedure, then proceed as with the strawberry jam procedure.

From the kitchen of: Linda Tibbetts

(click to enlarge photos)

Canning Recipes

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Tip:

Freshly picked strawberries should be washed ONLY when you are ready to consume/use it, otherwise it will spoil easily.

Pick only red and plump strawberries. When picked too soon, it won't have a sweet taste.

When in full rolling boil, you may lessen the foaming by adding 1/2 tsp butter.

Follow closely the timing of pouring boiling water into the jars and of removing the water and of closing the jars with the lids. Also minimize the air incorporated in the jar. Leaving a small space for air will result in popping in of the lid when the jam cools down, a sign of successful technique to ensure sterile procedures.

Additional info on jams and jellies available at www.surejell.com .

Strawberry Jam

wash well and remove stems from strawberries

mash with fork or use a chopper or food processor (pulse)

stir continuously until full rolling boil

bring again to full rolling boil for 1 minutes tirring constantly

after skimming, ready to be poured into jars

swirl to distribute the bits then pour into a measuring cup

meanwhile, sterilize the jars by pouring the boiling water up to the brim

Pour quickly into jars, leaving only a little space

remove water from the jar just before pouring in the jam

place the lids then the screw bands. Screw tightly.

Place the lids (pre-soaked in boiling water) quickly onto the jars