How To Make Canned Strawberry Jam at Home (Canning Recipe and Canning Supplies)
More canning recipes
Introduction to Canning...
For anyone wanting to jump onto the canning bandwagon, this article will give you all the basics to help you get started. Canning is basically the next step after cooking in which heat is applied to your prepared food and enclosed in an airtight glass jar to prevent natural spoilage. This process will preserve your food for an additional 1-5 years.
There are two home canning methods: waterbath canning and pressure canning. Waterbath canning is the best method to use for preserving any high-acid foods such as tomatoes, salsa, jams or jellies, fruits, etc. and is also the easiest method to use for beginners. Pressure canning is more difficult and is best used for canning low-acid foods including meats, poultry, chili, vegetables, etc.
Strawberry Jam Canning...
Let's start with a tutorial on canning strawberry jam. We will start out with a recipe to prepare the jam and then move on to the simple process of canning it.
You will need:
- 1 and 1/3 cups Crushed Strawberries
- 1 and 1/2 tablespoons Ball RealFruit Classic Pectin
- 1 and 2/3 cups Granulated sugar
Ball FreshTECH Automatic Jam & Jelly Maker
- Ball FreshTECH Automatic Jam & Jelly Maker
Having automatic jelly maker will make your life that much easier. But if you prefer to crush strawberries manually, there is no problem with that as well.
How to use Automatic Jam and Jelly Maker
How to make Strawberry Jam...
Using the automatic jam and jelly maker is by far the easiest way to make your jam. It takes the guesswork out of doing it on a stove and is virtually foolproof.
Begin by washing your strawberries and removing the stems and hulls. Then crush them with a potato masher.Sprinkle the pectin onto the bottom of the pot and add the crushed strawberries on top. (Note: Adding a half teaspoon of butter to the pot will help reduce foaming, but it's optional.)
Push the "Jam" button and then "Enter" on the jam maker and it will begin mixing. After a few short minutes, a series of beeps will indicate that it is time to add the sugar to the mixture. Slowly add the sugar and then put the lid on top of the pot.
Rate Strawberry Jam canning...
While the jam is mixing, now is the time to get prepared to can.
You will need:
- A waterbath canner with rack
- Jars with bands and lids
- Basic canning utensils (jar lifter, bubble remover, magnetic lid lifter, funnel, etc.)
These utensils can be found in any basic canning kit. (Check the Amazon capsule given)
Canning equipment kit...
- Fill the waterbath canner half full with water. Add lid and bring to a simmer. While the water is heating up, Wash the jars and lids in hot, soapy water then keep the jars warm by either keeping them in warm water or storing them in a heated dishwasher. Keeping them warm will prevent the glass from breaking when you add the hot jam.
- When your jam is finished, carefully ladle it into the jars, leaving a 1/4 inch of space at the top. Use the funnel to avoid any spills. This recipe should be enough for 2 jars of jam.
- Use a bubble remover (or small plastic spatula) and gently push it down the sides of the jar to allow any bubbles to escape. Go around the jar 2-3 times to be sure all the air is gone.
- Wipe off any extra jam from the rim of the jar and add the lid. Twist the band onto the lid, making it tight but not too tight.
- Put your jars into the canning rack and carefully transfer them into the simmering water. Be sure there is at least an inch of water covering the tops of the jars. Replace the lid on the canner and bring water to a boil. Allow the jars to process in the boiling water for 10 minutes. (Note: Those of you at higher altitudes may have to boil the water for longer times. Please follow the chart provided to see if you need to boil the water longer.)
- When the boiling time is completed, turn off the heat, remove the lid and let the jars stand in the water for about 5 minutes. Carefully remove the jars from the water and allow to cool for 12-24 hours. Then check the lid to ensure it is properly sealed by pressing on the lid. The lid should not flex up and down. If it does, you can reprocess it or just refrigerate and enjoy. Your properly sealed jam should have a shelf life of about 1 year.
Welcome to Canning!!!
Once you get the hang of canning, the possibilities are endless. When the colder weather starts heading our way, soups and chili will be perfect to can and save for a quick, hot meal on a cold night. Saving your fresh fruits and vegetables is a great idea, too. Check out these recipe books and get started! There are hundreds of recipes to choose from! Happy canning!
Nutritional content in Strawberry Jam...
|Serving size: 15g serving|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 10 g||3%|
|Sugar 10 g|
|Fiber 0 g|
|Protein 0 g|
|Cholesterol 0 mg|
|Sodium 2 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|