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- Cooking Ingredients
How to Make Strawberry Jam from Scratch
Preparation and Method for Jam Making
Making jam is not complicated but it can be time consuming and a little messy. You can create jam from most berries and other fruits. The method I have used here works for strawberries, raspberries, blackberries and loganberries.
Adding in a friend with wine to help is optional but sure makes the process a lot more fun!
Cost wise the outlay is upfront but you save about $2.00 to $3,00 for every jar you make if you buy everyhing and a lot more if you have free berries or re-use the jars.
You will need:
- used or new sterilized jam storage jars.
- Berries - purchasing a "jam flat" from a local farm will save you $'s. Or ask at your local supermarket if you live in the city if they have "jam berries".
- Certo or another setting agent
- Lemon Juice
- Large pan or pans for sterilizing and making jam
- Decide how much Jam you plan to make - one flat of strawberries is about 22 cups of crushed berries. That should yield 38 cups of jam.
- Sterilize jars in pans of boiling water for 5 minutes
- Wash and clean lids
- Cut rounds of wax paper for tops of the jam when made
- Hull strawberries and crush, one layer at a time, in a large pan.
- Add 1/2 cup lemon juice to every six cups of berries
- When all the berries are crushed - do not fill pan higher than 1/2 - add 8-10 cups of sugar depending on sweetness desired and stir well.
- Place on high heat and alllow jam to boil without stirring - to a rolling boil - for one minute.
- Remove jam from heat and add Certo or other pectin setting agent. Use 2 1/2 pouches for every 12 cups of berries.
- Stir jam for at least 5 minutes and ensure pectin has dissolved. Stirring helps prevent "floating fruit". Skim foam as you stir (use a wooden or slatter spoon) and dispose.
- Pour jam into sterilized warm jars and cover top with a piece of pre-cut wax paper.
- Seal jars and label with date. Jam should be consumed within 12 months.