Making and Canning Strawberry Jam - Smooth Preserves from Fresh Strawberries
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- čas přidán 3. 08. 2024
- It's time for another jam session at Great Lakes Prepping! Today we're making a classic, home-style strawberry jam. We'll be using a great big heap of sweet Michigan strawberries and a couple other ingredients to cook up and can a few pints of this amazing fruit spread.
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Materials used in this video:
2Lb Bag of Fruit Pectin Powder
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Hot Water Bath Canner (7 quart jars or 9 pint jars)
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Canning Tools Set (6-piece tool kit)
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Mesh Skimming Spoon
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Here's the basic recipe:
This batch yields 5 pints (or 10 half-pints)
4.5 lbs strawberries (this is the weight after the stems and cores are removed)
1/4 cup lemon juice
5.5 tablespoons pectin (powder)
6 cups sugar
Put fruit mash in pot with lemon juice, start heating for a couple minutes. Stir in pectin. Heat until it all just starts bubbling a little. Then add sugar. Bring to full rolling boil for 1-2 minutes. Turn off heat. Skim foam off top. Then can it right away. 1/2" headspace for pints, 1/4" headspace for half-pints. Process for 10 minutes (for pints and half pints). - Jak na to + styl
Awesome!! I’ll try this tomorrow 👍🏻
On that cold -20 degree winter morning, you be saying I love this jam. When we were kids my Mother turned all sorts of fruits into jams, Apple,grape,strawberry,raspberry, peach,cherry. Thankfully we had all those trees on our property so we didn't have to buy fruit, just go out and pick. We had 2 of everything, grape arbors pear trees, apricot tree, cherry tree, Apple tree, and 5 peach trees and we still bought fruit to can. We grew vegetables for daily summer eating, but bought beans, tomatoes, corn, peas for canning. We grew enough garlic, potatoes, onions,squatch, broccoli, cauliflower to last the winter to feed a family of 9 people. My summers were spent a lot in the kitchen helping can and freezing vegetables. Glad I got that education when I was younger- but I didn't think so at the time. I truly enjoy your videos, keep up the great job. Thanks
Thanks Richard!
Made it with 3 cups of sugar and it was amazing!! I could even taste strawberries.
Yum.I can't keep it in my home either with my girls. They love Strawberry Rhubarb. We make Syrup also. If you put 2 Tbsp of Butter you won't have foam like you did.
I've been out of pocket for awhile, looks like I have some catching up to do. I will watch all your videos that I missed. I may not comment on all though. This is a wonderful video, you never disappoint!
I love making jams, they can be used in so may ways besides on bread.
Blessings
Thanks Bonnie!
Great video! I use a plastic straw to hull the strawberries.
I enjoyed the video, it kind of took me back to when I was a kid watching the process firsthand.
A few of my aunts have gotten together every year that I can remember to make strawberry and raspberry jams. It was always my favorite time of year, we'd have jam for months and it was always delicious and perfect. As they've gotten older though they've started slipping, using different sources for berries (store bought instead of locally farmed), the cheapest gel, and they rush the process. The last time I tasted any it was gritty, it lacked flavor, and it was more like syrup than jam (couldn't make a pb&j with it). 🙁
They're getting together again soon, hopefully they'll listen to constructive criticism and we'll all get our beloved jams back once again.
if its runny use as ice cream topper. YUM!
I do this with apples turning it into Chunky Applesauce. Only I use a hand blender, Emeril called them 'motor boats'. It compensates for age, arthritis and surgery hand damage. My 40 yr old masher finally had rust spots this year. Want to do Applebutter next, as I'm doing Jams. Put up 12 pints of carrots yesterday. Can you cheat, sure can, I had 6 lbs of baby carrots pre-peeled, just washed them and cut up the ones that needed cut, great for soups.
Great job!!! Thanks for showing this. One question, I saw on your pepper video you take the rings off of the jars after processing and cooling down, do you take the rings off for strawberry jelly or leave them on? Thanks
Hi Mark, thanks. Yes, after the jars are cooled I'll store them with the rings off. That's the case with pretty much anything canned in mason jars.
Hey, Great Lakes, thanks for another good one!! How you doing?
Thanks Drummer, doing well. How about you?
@@GreatLakesPrepping Great to hear you're doing well, my friend! Overall, I'm doing not too badly. Had a bit of a trip-and-fall accident, but on the mend, thank goodness. It's getting crazy out there, Great Lakes, so be alert and stay safe!
@@averagejoesmiling456 Oh no! I hope it wasn't anything serious. Glad to hear you're getting better.
@@GreatLakesPrepping Injured my hip and cracked my pelvis. On the mend now though. Coming along slowly but steadily. But the hard part is that I'm already missing one leg just below my other hip so walking is not too much fun right now. LOL Teaching me patience, for sure. LOL
@@averagejoesmiling456 Oh geez, that's awful! I remember you telling me about your leg some time back. Well I hope your recovery continues to go well, and I'm sure you don't need me to tell ya to take it easy for awhile!
Do you use fresh squeezed lemon juice or the bottled kind you can buy at the store? I’ve read it makes a difference depending on the recipe
Hi Kathleen. For canning, I use bottled. The reason they say to use bottled is because they can make the acidity very consistent, compared to the acid content in fresh lemons that can vary from one lemon to the next. For food safety, you want to be certain of that minimum acid level.
when you use pectin I don't know if I'm saying anyway I start to make you jump get sicker instead of using sugar
Have you ever tried using Stevia instead of sugar? Does it work the same?
no sugar is a preservative. There is low sugar recipes though.
Is 5 jars all that made? 4.5lbs of strawberries, 6lbs of sugar?
I made strawberry jam for the first time . It is a ball recipe , I noticed it didn’t have lemon juice as an added ingredient. I didn’t add it . I noticed all other recipes say add lemon juice . Now I’m confused whether my strawberry jam is any good . I’m now nervous about leaving them in the pantry . Confused whether is safe to stay out on the shelf or should I put them in the fridge . Anyone have any suggestions??
If you followed a legit Ball recipe, then you should be totally fine. They literally wrote the book on canning!
Hey, you forgot the rhubarb! 😊
Ha, maybe I'll do another one with rhubarb. I never much got into it though. I tried eating some plain rhubarb from the garden as a small child, and it was so nasty that it's sort of stuck in my brain ever since! Everyone tells me, "well yea it's gross unless you boil it in sugar and strawberries" and I can't help but think, like.... an old shoe would probably taste good if you boiled it in sugar and strawberries, so what's the point?!
But, it's been a few decades so maybe it's time to give it another chance.
@@GreatLakesPrepping You are correct, eating rhubarb fresh cut from the plant isn't too pleasant but it's much better when cooked in with the strawberries in a jam.
You should try it.... I'm sure along with age and wisdom, came a more refined palette. You might even like it.
I'm a ninja btw