Strawberry season has arrived! Whether you are looking to pick your own strawberries or buy them by the bucket, there are many wonderful farms in Henderson County with ripe berries ready for you. These sweet red berries are only here for a short window of time so let's make the most of it by preserving them for months to come. Here is a simple strawberry jam recipe using the boiling water bath canning method. Looking to learn how to can? You're in luck! Join us at the office this spring for our hands-on canning classes where we will be using local berries to make delicious jams. Happy strawberry season to you and yours!
Strawberry Jam
with powdered pectin
- 5½ cups crushed strawberries (about 3 quart boxes strawberries)
- 1 package powdered pectin
- 8 cups sugar
Yield: About 9 or 10 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
To make jam. Measure crushed strawberries into a kettle. Add pectin and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
