Homemade Strawberry Jam

Despite the 100+ degree temperatures we have been experiencing and the lack of current air conditioning, I thought today seemed like the perfect opportunity to try my hand at homemade Strawberry Jam. Our house in now approximately 25 degrees warmer than when I started, but I think the product is well worth the temporary increase in house temp. The recipe I used filled five 150ml jars. I assumed I would get twice that amount, but we don’t use a ton of jam so I actually think it made the perfect amount. Don’t be intimidated by homemade jam idea. This recipe was very easy and took me just about an hour to complete all steps involved. Another great reason why I chose this recipe over others is there was no pectin needed (pectin is commonly used to thicken jams, jellies, preserves, and marmalades). However, pectin is a naturally occurring substance in strawberries so I opted out of the artificial kind.

8 cups Fresh Strawberries

3 ^2/3 cups Sugar

1/3 cup Lemon

Place your canning jars into a large pot. Cover jars with water and bring to a low, rolling boil. Keep jars warm and/or boiling until ready to use. Heat lids in hot water separately (I placed mine in a bowl and poured boiling water over them and let them sit until I was ready to use).

Wash, hull, and quarter strawberries, rise them and then place in a large sauce pan.

Place the saucepan onto the stove over medium-low heat. Begin to mash berries with a potato masher while the strawberries heat. The amount of mashing is up to you, adjust depending on how chunky or smooth you like your jam.

Add sugar and lemon juice.

Stir and bring to a boil for 40 minutes. A light pink foam will start to build up. Skim this off the top with a large metal spoon. It is important to make sure you skim off all the foam prior to canning. In order to test the jams consistency spoon a small amount, let sit on a plate, giving it time to set. Make sure you stir constantly and avoid over thickening.

Once jam is done, remove jars from boiling water with tongs (there are canning tongs, I used regular tongs that has a rubber coating on the end, which worked great).

Ladle, spoon, or pour the jam into each can, making sure to leave ¼ to ½ inch of head room, allowing for a proper seal.

Using tongs place a lid on each jar. Tighten the lids using oven mitts.

Place sealed jars into boiling water for 15 minutes, making sure the boiling water covers the jars by 1 inch.

Remove from water and listen for the ‘pop’ of the jar lids signifying the jars have been sealed. Check jar seals by pressing on the center of each lid, if the lid does not move it is a good seal. If for some reason the lids do not seal you may freeze the jar to preserve the jam.

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Homemade Strawberry Jam

Adapted from: http://www.intimateweddings.com/blog/how-to-make-strawberry-jam-hot-damn-this-is-good-jam/