Make Your Own Strawberry Jam June 07, 2016 11:40
Strawberry season is my favorite season. Not only because the fruits are available during summer time but also because I just love the berries so much. Well, technically strawberries aren’t even berries but aggregate accessory fruit. At least that’s how I remember it from my botany class a long time ago.
I harvested some of this red gold last weekend and made sure to eat as much as I could freshly. But sadly strawberries don’t keep fresh very long and I had to chop up and freeze a bunch.
Today I decided to make some jam, too cause enjoying that delicious flavour with your breakfast bagel gets you off to a great start into any crappy day.
For this recipe you’ll need:
- 5 cups crushed strawberries
- 1 packet of Bernardin original pectin
- 7 cups sugar*
- ¼ cup lemon juice
- ½ tablespoon butter or margarine unsalted
- 4-5 jars
Start with washing your strawberries
Next hull your strawberries and cut them to speed thing up.
Put a big pot on your stove and place the jars and lids in them. Bring the water to a boil and let it boil for at least 10 minutes. You can also sterilize your jars in a stove or using a pressure canner which you can rent here.
In the meantime, start crushing your strawberries. If you have a potato masher use it. If you have an understocked kitchen like I do: use a fork.
Put the mashed berries in a pot and add the butter, lemon juice and pectin.
Bring the ingredients to a boil and don’t forget to stir. Then add the sugar and bring everything to a boil again. Keep everything at a hard boil for a minute while stirring. Remove from heat and remove foam if necessary.
Fill the jam into your jars and leave a little room (headspace) approx. 0.5cm on top.Close your jars and turn them upside down for a few minutes. This is my granny's trick to make sure they seal. It saves you a last step of having to boil them again.
If you are using a water canner, make sure that the (closed) jars are covered by at least 2.5cm of water. Then cover the canner and bring to a full boil. Boil the jam jars for 10 minutes. Then remove the lid and wait 5 minutes. Remove the jars and let them cool for 24 hours without tightening the lids. Store in a cool dark place.
*Note: I usually use less sugar than recommended i.e. by Bernardin. If you make adaptions to the recipe and use less sugar, make sure to consume the jam relatively quickly as its shelf life is reduced. Making adaptations or cooking multiple batches at a time may also influence the consistency and taste of your end product.
By Reni Dieggelmann