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How To Make Canned Strawberry Jam at Home (Canning Recipe and Canning Supplies)

Updated on September 20, 2014

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
Strawberry Jam Canning

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:

Ingredients

  • 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

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.

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Canning process...

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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.)
  6. 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.
Altitude chart for boiling water for processing foods (from instruction number 5)
Altitude chart for boiling water for processing foods (from instruction number 5)

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...

Nutrition Facts
Serving size: 15g serving
Calories 40
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 10 g3%
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.

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    • maciejcorvo profile image

      maciejcorvo 3 years ago

      Interesting hubs. It definitely looks delicious.

    • Nimesh De Silva profile image
      Author

      Nimesh De Silva 3 years ago

      They certainly are delicious!!!

    • ChitrangadaSharan profile image

      Chitrangada Sharan 3 years ago from New Delhi, India

      Nicely written hub, with lovely pictures!

      I learnt few things about Canning too. The nutritional guide is also helpful.

      Voted up as useful!

    • Nimesh De Silva profile image
      Author

      Nimesh De Silva 3 years ago

      Thanks for the awesome comment. :)

    • Thelma Alberts profile image

      Thelma Alberts 3 years ago from Germany

      I used to canned strawberry jam before after harvesting strawberries. It was fun, but we could not consumed the jam as it was plenty, so I did not make them anymore. Instead of canning, I frozed the strawberries for smoothies and for making cakes. Thanks for reminding me this. Voted up and shared.

    • Michele Travis profile image

      Michele Travis 3 years ago from U.S.A. Ohio

      We have strawberries growing in our garden. Thanks for this hub. I am learning how to can, and love it! I am going to save this hub and use it next summer to can our strawberries.

      Voted up!

    • Nimesh De Silva profile image
      Author

      Nimesh De Silva 3 years ago

      @Thelma Alberts- If you really do have an excess of Strawberry Jam, you can start yourself a small self-employment venture. Make jam, can it, and sell at your local store or even in person. Just a suggestion.

      @Michele Travis- Thanks for the votes. I'm glad I could be of any help. :)

    • CZCZCZ profile image

      CZCZCZ 3 years ago from Oregon

      Canning strawberries is a lot of fun, great hub.

    • Nimesh De Silva profile image
      Author

      Nimesh De Silva 3 years ago

      Yes, it is CZCZCZ. Thanks for the comment.

    • Michele Travis profile image

      Michele Travis 3 years ago from U.S.A. Ohio

      Have one more question. May I print this out so I can save it and use it for next years strawberries? Just want to make sure I don't lose it. I tried to can strawberries before. They tasted horrible and were, well hard as rocks. I will never print anything without your permission. If you say "No" that is fine. I just don't want to lose this information.

      Thanks again!

    • Nimesh De Silva profile image
      Author

      Nimesh De Silva 3 years ago

      Michele Travis- Personally I don't mind at all, as long as you are keeping it with you. Also make sure that does not violate any HubPages TOS (I don't know if it does or not). If you can share this hub on any social media as a favor to me. Thanks. :)

    • Michele Travis profile image

      Michele Travis 3 years ago from U.S.A. Ohio

      Thank you, I will share it with on hubpages, that is not a violation, and print it out for my own strawberry recipe.

      I also shared it on facebook and will tweet and pin it.

    • Nimesh De Silva profile image
      Author

      Nimesh De Silva 3 years ago

      You're welcome and thank you too. Hope this hub helps you to make some delicious Strawberry Jam.

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