Easy to Make Strawberry Jam!

Strawberry Jam

Makes 4- 500 ml jars *** always sterilize a few extra jars and lids in case you get more jam. The water content of the strawberries changes and can sometimes increase the yield)

Amount of strawberries required to make 4 cups of crushed strawberries

2.5 lbs. or 10 cups whole strawberries

Ingredients

10 cups strawberries

6 cups white sugar

1 tbsp. pure vanilla extract

¼ cup lemon juice

2- 170 ml liquid pectin (Certo)

1 tbsp. butter ( to prevent foaming) can be omitted if dairy allergies)

Preparation and set-up of jars and canning tools

Set-up a table with a large beach towel on it.

Wash canning jars, lids and rims. Put jars upside down on towel and place lids and rims on towel. Wash jar lifter, canning funnel , magnetic lid lifter and ladle. Place on towel.

Boiling method for sterilizing jars

Boiling tools and jars.

Use a 12-20 qt. pot for boiling water.

When water is boiling add jars, rims, lids, jar lifter, funnel and magnetic lid lifter. Boil for 1 minute and remove jar lifter and magnetic lid lifter using a pair of tongs. Let jar lifter cool down and then use to remove jars. Remove lids and rims with magnetic lid lifter. Place all boiled items towel.

Pressure cooker method for sterilizing jars

Put trivet in pressure cooker/ instant pot. Add 2 inches of water place jar lifter, canning funnel, and magnetic lid lifter in pressure cooker. Set pressure to high and cook for 5 minutes. Release the steam and remove items and place on towel.  Put jars, lids and rims in pressure cooker , set pressure to high and cook for 5 minutes. Release steam ,remove jars, lids, rims and place on towel.

Pour boiling water from kettle over ladle and place on towel.

Preparation of jam

Crushing Strawberries

Wash and remove stems.  Chop strawberries into ½ pieces.

 Put into a food processor and pulse until strawberries are crushed

Making the jam

Put crushed strawberries, sugar, lemon juice and vanilla into a 2-4 gallon pot. Bring to a boil stirring frequently. When it comes to a boil stir and boil for 2 minutes. Remove from heat. Add 2 packages of pectin liquid. Stir for 5 minutes and skim any foam from the top using a ladle. Let rest for 15 minutes.

Filling and canning

Put the funnel on the top of the jar and using the ladle fill each jar leaving 1/2”-1/4” space at the top. Using the magnetic lid lifter place a lid on top of each filled jar. Using the magnetic lid lifter place a rim on top of each jar and lightly tighten.

Boiling method

Placed jars in boiling water ensuring that the jars and lids are completely covered with boiling water. Boil for 5 minutes. Remove from water using jar lifter and place on towel. You will hear the lids pop (seal) when they start to cool down. Let sit for 2 hours, tighten rims and then store in a cool dry place.

Pressure cooker method

Place 4 jars on top of trivet. Add enough water to cover up to 1/2 of the jars. Set to high pressure and cook for 5 minutes. Remove jars using jar lifter and place on towel. You will hear the lids pop (seal) when they start to cool down. Let sit for 2 hours, tighten rims and then store in a cool dry place.