Salubrious RD

Eat Real Food

  • Home
  • Recipe Index
    • Blog
      • Fitness
    • Main Dishes
    • Cook With Your Kids
    • Desserts
    • Vegetarian
    • Side Dishes
    • Vegan
    • Extra
    • Videos
  • Sports Nutrition for Kids
  • About
    • Collaborate
    • Contact
    • Portfolio
  • Beautycounter
You are here: Home / Extra / Homemade Strawberry Jam

Homemade Strawberry Jam

June 19, 2015 by Salubrious RD Leave a Comment

aS7KJd1434650790

A little bit of a disclaimer for this recipe.  It’s a universal recipe.  Which means that I didn’t create it.  Making jam is not one of those things I’m willing to experiment with.  It’s a little time intensive and it’s horribly devastating to go through all the work of canning and not have it set.  Let’s just say I’ve been there.  I can tell you that my family has had some pretty delicious peach and strawberry pancake syrup.

One thing I am willing to experiment with is what I put in my jam.  For this batch, I put in lime zest and lime juice instead of lemon.  Holy moly, it’s good.  The next batch, I put in vanilla bean.  Equally as delish.

My favorite go-to site to find canning recipes is the Ball website:  http://www.freshpreserving.com/

Go there if you have any questions about canning.  They really do have it all.  It’s better to get the information from the leading authority on canning than on random blogs.

DSC_0133

Step 1:  Lots of fruit.  No need to measure at this point, but have a rough idea of how many strawberries you bought.  Five pounds should be enough.  I always over buy my fruit for canning, just in case.

DSC_0134

Step 2:  Mash away.  Here is where you measure.  When you are done mashing, measure 5 cups exactly.  No more,  no less – trust me on this one.  It is helpful to enlist the help of a spouse to help mash.  You could also just puree these up in your blender.  I’ve done both methods and they both work well.

DSC_0135

Step 3:  Here is my variation.  I added lime zest and lime juice instead of lemon juice.  I like the tangy flavor.  You can just add straight lemon juice though.  This step also gets the pectin added.  I used 6 Tablespoons.

DSC_0137

Step 4:  Yep, I know you can’t see it.  I don’t want to see it either.  This is where it’s boiling like the dickens and I don’t feel like getting burned.  Just know that you need to boil this until you can’t stir down the boil.  It helps to not have a camera at this step too.

DSC_0138

Step 5:  And this is the most painful part for me.  7 cups of sugar.  Holy Toledo, I just try and not think about it.  It must be done though.  Don’t think about cutting short on the sugar unless you’re using a low sugar pectin…again…trust me on this one.  Who’s the smart girl who couldn’t bare to add this much sugar and then her jam didn’t set?  Yep, that’s me.  Just do it and remember that you are making it yourself.

DSC_0141

Step 6:  It needs to boil for another minute after adding the sugar and then you take it off the heat.

DSC_0142

Step 7:  Skim off the foam.  Many recipes will tell you to add butter to reduce the foam, but come on, I just added 7 cups of sugar, do I really need butter?  No, I can skim.

DSC_0144

Step 8:  I do one of two things to my jars before I start canning.  I either wash them and leave them in a hot dishwasher, or I use my stockpot that I’m canning in to sterilize and then keep them warm.  Both methods work.  The rings need to be washed also and the lids can sit in a small pan of simmering water.  Don’t boil it.  And ALWAYS use new lids when canning.  From here, you use your canning funnel and get those jars filled.  Leave 1/2″ space on the top.

DSC_0146

 

1/2″ space and wipe the rims clean to ensure a good seal.

DSC_0147Step 9: Into the boiling water we go.  10 minutes for me, but depending on your altitude, it may be longer.  When we lived in Wyoming, I always had to lengthen my canning time.  Check for your altitude.

DSC_0160Step 10:  When jars are ready, remove and listen for the glorious sound of the “pop”.  That’s when you know you have achieved canning success.  It is a little sound that will allow you to breathe and relax.  Be careful about where you set your jars when you remove them from the water.  Don’t set them on a cold surface (granite countertop), or the glass may crack.  I always use a thick towel and a wood cutting board.

Let’s make some jam!

Homemade Strawberry Jam
Author: Sarah Pflugradt
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 8 half pint jars
Ingredients
  • 5 cups mashed strawberries, about 5 pounds
  • 1/4 cup lime juice
  • zest of 1 lime
  • 6 Tablespoons classic pectin
  • 7 cups granulated sugar
  • 8 half pint jars, lids and rings
Instructions
  1. Prepare your jars, lids, and rings. Wash and dry jars and keep them warm. Simmer lids in a pot of water, being careful not to boil. Wash rings.
  2. In a large stockpot, start to heat water. Enough to cover the top of the jar when submerged in water, plus 1″
  3. Mash strawberries and measure out 5 cups
  4. Add mashed strawberries, lime juice, lime zest to a large stockpot
  5. Stir in pectin
  6. Bring to a rolling boil that cannot be stirred down
  7. Add sugar and allow to boil for an additional minute and remove from heat
  8. Using a spoon, skim the foam off and discard
  9. Fill canning jars, leaving 1/2″ headspace
  10. Wipe rims down with a clean towel to ensure a proper seal
  11. Add a lid and ring to each canning jar
  12. Using your canning tongs, place each jar into boiling water and boil for 10 minutes (adjusting for altitude)
  13. Remove from water and set jars on a towel or wooden board
  14. Listen for the pop
  15. Allow jars to cool in place
  16. Fill each canning jar with
Notes
You can substitute lemon juice and zest for the lime[br][br]Recipe adapted slightly from:[br]http://www.freshpreserving.com/recipes/strawberry-jam
3.3.3070

 

 

Filed Under: Extra

« Greek Meatballs with Lemon Dill Yogurt Sauce
Make your own…Peppermint Tea »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Please follow & like us :)

Follow by Email
Facebook
Twitter
Pinterest
Instagram

You’ve come to the right place to find easy, accessible, and healthy family meals made with whole food ingredients. This is not diet food – this is real food.

Favorite Family Meals is Here!

My brand new book: You Get One Body on sale NOW!!

New Cookbook On Sale Now – Click to Order

Search this site

Proud Member of the Nutrition Blog Network

Quick Links

  • Home
  • Recipe Index
    • Blog
      • Fitness
    • Main Dishes
    • Cook With Your Kids
    • Desserts
    • Vegetarian
    • Side Dishes
    • Vegan
    • Extra
    • Videos
  • Sports Nutrition for Kids
  • About
    • Collaborate
    • Contact
    • Portfolio
  • Beautycounter

Salubrious RD

Sarah is a registered dietitian who is committed to leading a healthier life by eating real food and providing tools and education for others to do the same

Please follow & like us :)

Follow by Email
Facebook
Twitter
Pinterest
Instagram
Get new posts by email

Privacy Policy/Site Intent

Copyright © 2019 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress