Simple Traditional Strawberry Jam Recipes

Steps:

• Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
• Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
• Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
• Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
• Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
• Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
• After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

Steps:

• Place 8-9 clean half-pint mason jars on a rack in boiling water canner. (You can also use a large, deep saucepan of stockpot that is at least 3 inches deeper than the height of the jars). Fill the jars and canner with cool water that reaches the top of the jars. Cover and bring water to a simmer over medium heat. Do not boil.
• Prepare 8-9 two-piece lid and screw closures. Set screw bands aside. Place lids in a small saucepan and cover with water. Heat just to a simmer over a medium heat, but do not boil. Keep lids warm until ready to use. Do not heat screw bands.
• Measure sugar into a bowl and set aside. (Sugar is added to the boiling jam all at once, so measuring it ahead of time prevents errors in quantity and eliminates cooking delays).
• In a colander placed over a sink, wash strawberries in cool running water. Drain thoroughly and, using a strawberry huller or the rounded end of a potato peeler, remove hulls.
• In a glass pie plate or flat-bottomed bowl, place a single layer of strawberries. Using a stainless steel potato masher, crush berries and transfer to a 1-cup liquid measure. As you accumulate each cup, transfer crushed berries to a large, deep stainless steel saucepan. Repeat until you have 5 cups of crushed strawberries.
• Add lemon juice to crushed strawberries in saucepan. Whisk in pectin until dissolved. Add 1/2 tsp butter to decrease accumulation of foam during boiling process. Bring to a full rolling boil over high heat, stirring frequently. Add sugar all at once and, stirring constantly, return to a full rolling boil that cannot be stirred down. Boil hard, stirring constantly, for 1 minute. Remove from heat and, using a large slotted spoon, skim off any foam.
• Fill one jar at a time. Remove jar from canner and empty hot water back into canner. (Do not dry jar.) Place jar on a tray or towel-covered counter and place a canning funnel in it. Ladel hot jam into hot jar, leaving 1/4 inch headspace. Slide a non-metallic utensil, such as a rubber spatula, down between the jam and the inside of jar two or three times to release air bubbles. Adjust headspace, if necessary, by adding hot jam. With a clean damp cloth or paper towel wipe jam rim and threads to remove any food residue. Using a magnetic or non-metallic utensil, lift hot lid from water and center it on jar. Place screw band on jar, and with your fingers, screw band down evenly and firmly, just until resistance is met, then increase to finger-tip tight. Do not over-tighten or use any tools to apply screw band. Return jar to canner rack and repeat until all jam is used.
• When all jars are filled, lower rack into canner and ensure jars are completely covered by at least 1 inch of hot water. Cover canner and bring water to a full rolling boil over high heat. Process (continued rapid boiling) for 10 minutes, starting timer only when water reaches a full rolling boil. At the end of the processing time, turn heat off and remove canner lid. Wait 5 minutes, then remove jars, without tilting. Place jars upright on a towel in a draft-free place and let cool, undisturbed, for 24 hours.
• After 24 hours, check lids for seals. Remove screw bands and press down on the center of each lid with your finger. Sealed lids will be concave (curve downward) and will show no movement when pressed. Jars that haven't sealed properly must be refrigerated immediately or reprocessed. Rinse and dry screwbands. Wipe jars and, if desired, loosely reapply screw bands. Label jars and store in a cool, dry, dark place (basements work best as they have more consistent temperatures). Use all product within one year for best flavor.

Steps:

• Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
• Sterilizing Tips:
• Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
• To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
• Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
• As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
• After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

Steps:

• Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
• Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.
• Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
• When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
• Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
• Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
• Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
• Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

Steps:

• In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).