Strawberry Jam

Name: Strawberry Jam
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: Four half pints
Ingredients: 1 lemon, sliced; 1 packet dry pectin; 1000 g. (about 7 cups) washed, hulled and cubed strawberries; 1000 g. (about 5 cups) granulated white sugar; 1 Tbsp butter (optional, to reduce foaming)

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Level: Intermediate
Total: 1 hr 50 min

Prep: 30 min
Inactive: 10 min
Cook: 1 hr 10 min

Yield: Four half pints

Level: Intermediate
Total: 1 hr 50 min

Prep: 30 min
Inactive: 10 min
Cook: 1 hr 10 min

Yield: Four half pints

Ingredients

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1 lemon, sliced

1 packet dry pectin

1000 g. (about 7 cups) washed, hulled and cubed strawberries

1000 g. (about 5 cups) granulated white sugar

1 Tbsp butter (optional, to reduce foaming)

Directions

Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1" and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Prepare the jam: Reserve 1/4 cup of sugar in a small bowl; add the pectin and whisk to combine. Set aside. Combine the strawberries and remaining sugar in a large, nonreactive pot; enamel or stainless steel are best (do not use copper or aluminum pots with this method). Let stand for at least 20 minutes, up to two hours or even overnight, refrigerated. Cook the jam: Stir the contents of the pot well, and put over medium-high heat. Add the lemons. Stir frequently, taking care not to burn the sugar. Bring to a boil, add the pectin-sugar mixture, and maintain a rolling boil. Skim away any foam that forms; if there is too much foam, add the butter. Test for set: Once a boil has been reached, take the temperature with a quick-read thermometer. Continue boiling and stirring until the mixture consistently reads 220F on a candy thermometer for one full minute. Turn off the heat. Remove the lemon slices. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jam. Turn the heat under the canner to high. Use a ladle to pour the jam into the jars through a canning funnel, leaving 1/2" headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1" water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for five minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.