It’s finally strawberry season! There are so many ways to eat these pretty red berries: cakes, pies, salads, and smoothies! Of course, when there’s an abundance of strawberries, we like to use them to make a sweet homemade jam that will give any biscuit or toast an extra wow-factor!
Making jam may sound difficult because it was a specialty of your grandmother, who was nothing short of amazing in the kitchen, but it’s easier than you might think.
First, gather your ingredients. You will need:
— 4 cups strawberries, sliced
— 4 cups sugar
— 1 packet pectin
Simply add the sliced strawberries, sugar and pectin to a medium saucepan. Over medium-low heat, stir it gently for 20 minutes as the strawberries break down and start to thicken. Remove it from the heat, and let it cool. That’s all it takes!
Paula recommends storing your homemade strawberry jam in glass jars, but be sure to can it with properly handled, sterilized jars. We recommend glass jars that are free from chips and cracks and topping them with two-piece lids with a rubber seal, as they will create a vacuum seal when they are processed.
To sterilize your jars, wash the jars and the lids with hot, soapy water, ensuring it is well rinsed. Without touching the jars and lids, arrange them open side up on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Now, be sure to sterilize the ends of your tongs by dipping the ends in boiling water for a few minutes. Use your tongs to remove your now-sterilized jars from the boiling water, and to handle them until they are sealed.
To prevent the glass jars from breaking, always put hot preserves into hot jars and cold preserves into cold jars. And most importantly, make sure everything you are using, including towel, trays, and your hands, are clean.
If you need tips on proper canning, check out our Home Canning 101 blog.
What is your favorite jam to make in the summer? What do you do with all those beautiful, bright strawberries? Let us know in the comments below!