Our family thoroughly enjoys canning summer produce. It’s a family activity that we look forward to each summer and collectively we put up a great deal of produce, which we plan to last us through the cold winter months. Strawberry jam is a pantry staple and one of the first things that gets processes every summer.
This year we were fortunate enough to grow a large number of strawberries in our garden but with how quickly the kids pick and eat them, we didn’t have enough to use in our jam. We did end up getting berries ripening well into July, which allowed us to freeze multiple bags for smoothies in the winter. With that being said, we are lucky to live near multiple farms that grow strawberries, blueberries and raspberries. For our strawberry and raspberry jams, we purchased flats of berries from a local farm called Barrie Hill Farm.
Strawberry Jam
Equipment
- 1 water bath canner
- 1 canning rack
- 1 canning lifter
- 1 magnetic lid lifter
- 8 250 ml mason jars with lids and rings
Ingredients
- 3 3/4 Cups Strawberries Hulled and crushed
- 4 tsbp Lemon juice
- 7 Cups Granulated sugar
- 1 pouch Liquid pectin
Instructions
- Prepare canner, jars and lids
- In a large saucepan, combine strawberries, lemon juice and sugar.
- Over high heat, stir constantly and bring to a boil that cannot be stirred down.
- Stir in the pectin
- Boil hard for 1 minute and then remove from heat
- Ladle hot jam into jars, leaving 1/4 inch headspace.
- Remove air bubbles, wipe rims, centre lid on jars, screw band on until resistance is met.
- Place jars in canner, making sure they are completely covered by water. Bring to a boil and process for 10 minutes.
- Remove canner lid, wait 5 minutes and then remove jars.
- Let jars stand for 24 hours to ensure they are sealed
