It was 93 degrees today with a humidity of 84%, sounds like a perfect day to stand barefoot in the kitchen over a hot stove and make some jam.
Don’t you think?
I mean, when really is a good time to can. No matter what, you are going to be dripping sweat so, I say F it…..
Can it up yo!
I love canning food. It is just so empowering to take a delicious piece of food, homegrown or from the farmers market and preserve it at its finest. But canning to many can be super intimidating. When really, it’s not. Today we will can up some delicious strawberry jam. Now, back in the day rule of thumb was a cup of white sugar to a cup of fruit. That just seems a little intense. When you have a pure piece of fruit that is organically grown with love and picked at its prime, there really shouldn’t be any reason to cover up it’s natural sweetness with processed white sugar. This recipe we will be using honey and the ratio will be more fruit than sweetener.
Jams, jellies and other high acidic fruits require the water bath method. Water bath method is using boiling water to process your jars. Usually you can find a water bath canner at walmart, target or even the grocery store. Or you can just click here and bam get one delivered right to your door.
Usually I skip out on added pectin when making jam in the past, which pectin is just a natural starch found in fruits and vegetables. This helps naturally thicken up jams and jellies. I did use it in this recipe and was pleased with the results.
Ready for the recipe…..
What you’ll need:
8 cups of strawberries
1 cup of honey
6 tablespoons of pectin
Juice of half a lemon
Whatcha wanna do is…..
Start up your water bath canner first thing. It’s a ton of water and takes some time to get boiling. Next, place a small plate in the freezer, trust me.
Then wash and de-stem your strawberries. Now, you can either throw whole strawberries in a sauce pan and use a masher to mash them up or you can puree your strawberries. Either way bring those bad boys to boil.
Add in your honey, pectin and lemon juice. Bring to a boil that can not be stirred down.
***Let’s take a second to talk about “scum.” Scum is simply air bubbles that rise up from the fruit during the heating process. It is a white foam that sits on the top of your jam while cooking. If you do not remove the scum, your jam will be discolored and processing may be compromised. You do not want air trapped in your jars. You can easily remove the scum as it rises to the top with a spoon.
Next, remove the scum. See now aren’t you glad I explained what scum is first, now you’re not scratching your head wondering what the in the hell is scum?
At this point, the water bath should be boiling. Go ahead and put all your jars, rings and seals in the water. Allow to boil for 10 minutes. This will sanitize and keep everything safe for canning.
Now, take that plate out of the freezer, I told you to trust me, and put a small spoonful of jam on it and place back in freezer for 3 minutes. This is an old trick to see if your jam is ready to can. When you run your finger threw it, it gels up a bit, that is when it’s ready to rock.
Now take those hot jars out carefully, along with the rings and seals. Place a funnel over the jar and fill those bad boys up with jam, leaving a quarter inch of headspace. Gently wipe the rim of the jar, this prevents any residue from not allowing the jars to seal properly. Place seal and ring on and tighten only finger tight. ***Do not over tighten.
Allow filled jar to wait in canner by lifting your rack.
***Ball blue book suggests you do one jar at a time and allow filled jars to wait in hot water until jars are ready to be processed. By doing this all jars stay hot and at appropriate temperature.
Now gently drop your rack down, put lid on and process your jars for 10 minutes.
Place jars on a towel and do not touch for 24 hours. This allows the jars to properly seal. Hopefully you get to hear the sweet sound of a delicate BING throughout the day. That sound my friends tells you all that sweating you did in the kitchen was worth it.
***If your jars have white residue from hard water after processing, spray a paper towel with vinegar and wipe jars down.
Boom son, you just canned yourself some sweet delicious strawberry jam.
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