Strawberries are nothing but mouthwatering delicious. As the first summer fruit to tantalize our taste buds, strawberries remind us why we long for the warm weather all year round. Whether you freeze them or use strawberries for a special dessert, this summer fruit will rarely disappoint. Try making jam as it is a very easy process with rewarding results in an hour (not to mention how pretty jam jars will look in your pantry or as gifts).
- 8 cups of fresh strawberries 🍓 prior to preparing fruit
- 1 box of pectin
- sugar— follow pectin box instructions
- 8 jam jars with lids
- Wash and hull strawberries, then put aside.
- Wash jam jars and place them upside down in oven preheated to 250 degrees F. Heat jars for 10 min. Then turn heat off and leave jars in oven until ready to use.
- In a clean sink, submerge lids in hot water and leave them there until needed.
- Place strawberries in a food processor and use pulsating feature to create desired texture (I like leaving a few larger pieces in my jam). A potato masher also works in a pinch with a bit more elbow grease.
- In saucepan, combine crushed fruit with your favorite pectin and carefully follow directions on pectin package for cooked jam. Pay attention to the sugar and boiling directions as this is key to the science of jam making.
- Always check that the jam has thickened before canning by placing a drop of jam onto a plate. After 5 minutes, check to see that the jam has set (it should not be runny if you tilt the plate).
- Pull jars out of oven (careful they will be hot!) and pour in jam. You can add half of a strawberry on top for a nice presentation. Immediately after, screw lids on tightly and set aside. Wait for a ‘popping’ sound to come from the jars once they start to cool down and this will tell you that the lids have sealed properly.
🍐 TIP: If you like your jam to be have more of a tart flavour, reduce the 8 cups of strawberries to half the amount and add 4 cups of rhubarb.
🍐 MANGIA! Makes 8 jam jars that will store nicely for a year or so.