Strawberry Jam

May 26, 2007 at 6:30 pm | Posted in canning | 8 Comments

Since we picked tons of wonderful strawberries yesterday I decided that we would make strawberry jam today. A few years ago my sweet mother-in-law gave me a great book – Blue Ribbon Preserves. It’s fantastic with great advice, practical information, and, of course, wonderful recipes. Because the recipe that I used is from a book that is copyrighted, I won’t post it here. Just know that it is G~O~O~D, as is her Caramel Apple Butter recipe (*mouth watering now*)…. perhaps you should go and buy a copy!

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I documented our jam making this morning to share with you …

Here are the jars sterilizing

(I know you don’t have to sterilize them when canning for longer that 10 minutes, but I do it anyway just in case…)

 

And here they are waiting patiently for the yummy strawberry jam …

This is the stirring process …

And the crushed strawberries are finally coming to a boil!

The full jars of jam in the water bath canner during the canning process…


And the final product …

I love the sound of sealing jars (*ping*) and the sight of them sitting on my table and cooling. MMmmmmm … can’t wait to dig in and to share with some friends and neighbors!

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Why share all this? I’m hoping that you might be inspired to do a little canning of your own this year. I always wanted to try it and a few years ago my sweet mother-in-law bought me everything that I need for water bath canning. Can I tell you that I love it? I don’t do it very often, but I do enjoy it. If you’ve not tried it, give it a try. Water bath canning is not expensive and it’s simple.

The Ball Blue Book is an excellent source of information, as is Blue Ribbon Preserves (not just fruit preserves, mind you, but canning information and recipes in general). You can find out more information at your local extension service (so glad these are still around!) and various websites such as homecanning.com and backwoodshome.com.

Since I’m growing a new garden this year I think that I will be purchasing a pressure canner (NOT the same thing as a pressure cooker!) and canning come green beans. They require a pressure canner because they are low-acid foods. Most fruit (if not all, I can’t remember off the top of my head) is a high-acid food and requires only a water bath canner. I’m even going to try my hand at pickles! Now if my happy plants will remain happy and grow, grow, grow …

Peace…
~Heather

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