It’s hard to beat the taste of homemade strawberry jam that’s spread on soft, fresh French bread. The sweet flavor conjures up images of summer; the porch swing keeping time with the summer breeze and bird songs. This jam is easy to make, most fun when done with a friend, and works well with fresh or frozen strawberries. Give in to summer urges. Indulge in something homemade to share with your loved ones. Give these little jars of treasure away now or same them for holiday or hostess gifts. Follow these simple directions and you’ll have all you need.
If you’re making jam in small jars (1 or 2 ounces), it’s best to work with a partner; one to pour the jam into the jars and another to clean the rims and seal. This recipe makes approximately 80-90 ounces of jam.
• 6 pints fresh or frozen strawberries, mashed
• 1/4 cup fresh lemon juice
• 8 1/2 cups sugar
• 1 box MCP pectin powder
• Jam jars (size of your choice)
• 6 or 8 quart cook pot
• long-handled wooden spoon
• Rubber Gloves (optional)
In a pan, cover screw caps with water and simmer for 10 minutes. Wash jars and keep immersed in simmering water for at least 10 minutes until ready to fill.
Measure sugar into a bowl, set aside. Stir pectin powder into the mashed berries in cook pot and bring to a full rolling boil (a boil that cannot be stirred down), stirring constantly. Be sure you have a large pot, as the mixture will boil up very high.
Add sugar, stir constantly until it returns to a full rolling boil. Continue to stir and cook at full rolling boil for exactly 4 minutes. Take off heat and immediately pour into hot jars, fill to within 3/8″ of the top.
Wipe jar rims with a clean, damp paper towel. Immediately put lids on and screw down tightly. Turn jars unside down, then upright after 5 minutes. When cool, rinse off any jam residue with cool water.
- Oval Labels • I chose the “Persimmon Flower” style in Deep Red.