Hi Steemer, you are welcome to today's edition of Home preservation food series. In the last blog home preservation was introduced to us and reasons for home preservation was also explained. Today we will be looking at how to home preserve strawberry Jam. Have you ever preserve strawberry jam? If yes or no, do not worry today's home preservation will be looking deep into home preservation of strawberry jam.
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HOW AMAZING IS STRAWBERRY JAM?
A universal favorite, strawberry jam adds marvelous flavor and color to breakfasts, snacks and desserts. While freshly picked, locally grown strawberries produce the best jam, this recipe can be made using imported berries or unsweetened frozen berries. If using frozen berries, thaw them in the refrigerator just until they are soft enough to crush. Some ice crystals should remain.
WHAT DO I NEED TO KNOW?
When preparing jars and lids, prepare a couple extra in case your yield is larger than you expect. If you don't have enough jars, place any leftover preserves in an airtight container, store in the refrigerator and use within a few weeks.
Before using jars, inspect them carefully for any chips, cracks or fractures. Discard any imperfect jars.
WHAT DO I NEED?
INGREDIENTS
To Make About 250ml Jars
HOW TO HOME PRESERVE STRAWBERRY JAM?
PROCEDURES
I. Place 8 clean 8-ounce (250 mL) mason jars on a rack in a boiling-water canner. (You can also use a large, deep saucepan or stockpot that is at least 3 inches 17.5 cm deeper than the height of the jars.) Fill the jars and canner with cool water that reaches the top of the jars. Cover and bring water to a simmer over medium heat. Do not boil.
2. Prepare 8 two-piece closures. Set screw bands aside. Place lids in a small saucepan and cover with water. Heat just to a simmer over medium heat, but do not boil. Keep lids warm until ready to use. Do not heat screw bands.
3. Measure sugar into a bowl and set aside. (Sugar is added to the boiling jam all at once, so measuring it ahead of time prevents errors in quantities and eliminates cooking delays.
4. In a colander placed over a sink, wash strawberries in cool running water. Drain thoroughly and, using a strawberry huller or the rounded end ofa potato peeler, remove hulls.
5. In a glass pie plate or flat-bottomed bowl, place a single layer of strawberries. Using a potato masher, crush berries and transfer to a I-cup (250 mL) liquid measure. As you accumulate each cup (250 mL), transfer crushed berries to a large, deep stainless steel saucepan. Repeat until you have 5 cups (1.25 L) of crushed strawberries.
6. Add lemon juice to crushed strawberries in saucepan. Whisk in pectin until dissolved. Bring to a full rolling boil over high heat, stirring frequently. Add sugar all at once and, stirring constantly, return to a full rolling boil that cannot be stirred down. Boil hard, stirring constantly, for 1 minute. Remove from heat and, using a large slotted metal spoon, skim off foam.
7. Fill one jar at a time. Remove jar from canner and empty hot water back into canner. (Do not dry jar.) Place jar on a tray or towel-covered counter and place a canning funnel in it. Ladle hot jam into hot jar, leaving %inch (0.5 cm) headspace. Slide a nonmetallic utensil, such as a rubber spatula, down between the jam and the inside of jar two or three times to release air bubbles. Adjust headspace, if necessary, by adding hot jam. With a clean damp cloth or paper towel, wipe jar rim and threads to remove any food residue. Using a magnetic or nonmetallic utensil, lift hot lid from water and center it on jar. Place screw band on jar and, with your fingers, screw band down evenly and firmly, just until resistance is met, then increase to fingertip-tight. Do not over-tighten or use any tools to apply screw band. Return jar to canner rack and repeat until all jam is used.
8. When all jars are filled, lower rack into canner and ensure jars are completely covered by at least 1 inch (2.5 em) of hot water. Cover canner and bring water to a full rolling boil over high heat. Process (continue boiling rapidly) for 10 minutes, starting timer only when water reaches a full rolling boil. At the end of the processing time, turn heat off and remove canner lid. Wait 5 minutes, then remove jars, without tilting. Place jars upright on a towel in a draft-free place and let cool, undisturbed, for 24 hours.
9. After 24 hours, check lids for seal. Remove screw bands and press down on the center of each lid with your finger. Sealed lids will be concave (they'll curve downward) and will show no movement when pressed. Jars that haven't sealed properly must be refrigerated immediately or reprocessed (see page 418). Rinse and dry screw bands. Wipe jars and, if desired, loosely reapply screw bands. Label jars and store in a cool, dry, dark place.