Canning is a wonderful way to preserve the delicious flavors of fresh produce to enjoy long after they’re out of season. Whether you’re a seasoned canner or a beginner eager to try it out, this step-by-step guide will walk you through the canning process with ease. In this recipe, we’ll focus on making a classic batch of homemade strawberry jam that is perfect for spreading on toast, layering in cakes, or gifting to loved ones. Let’s dive into the art of canning with this delightful recipe for “How To Can Strawberry Jam.”
Ingredients:
– 2 pounds fresh strawberries, hulled and sliced
– 4 cups granulated sugar
– 1/4 cup lemon juice
– 1 packet powdered fruit pectin
– 6-8 sterilized 8 oz. canning jars with lids and bands
Instructions:
1. Prepare the Water Bath: Fill a large water bath canner halfway with water and bring it to a simmer. Place your canning jars in the simmering water to sterilize them.
2. Prepare the Strawberries: Wash the strawberries thoroughly under cold water. Remove the stems and hulls before slicing them into small pieces. Transfer the sliced strawberries to a large, heavy-bottomed pot.
3. Add Sugar and Lemon Juice: Stir in the granulated sugar and lemon juice with the strawberries in the pot. Let the mixture sit for about 10 minutes to allow the sugar to dissolve and the flavors to meld.
4. Cook the Jam: Place the pot over medium-high heat and bring the strawberry mixture to a rolling boil. Stir frequently to prevent sticking. Once boiling, stir in the powdered fruit pectin and allow the jam to cook for an additional 1-2 minutes.
5. Test for Gel Stage: To test if the jam has reached the gel stage, place a spoonful of the mixture on a chilled plate. If it thickens and wrinkles when touched, the jam is ready.
6. Fill the Jars: Carefully remove the sterilized jars from the water bath using canning tongs. Using a canning funnel, fill each jar with the hot jam, leaving about ¼ inch of headspace at the top.
7. Seal the Jars: Wipe the jar rims clean with a damp towel to ensure a tight seal. Place the lids on top of the jars and screw on the bands until fingertip tight—neither too loose nor too tight.
8. Process the Jars: Place the filled jars back into the simmering water bath canner, ensuring they are covered with at least 1-2 inches of water. Process the jars for about 10 minutes for sterilization.
9. Remove and Cool: After processing, carefully remove the jars from the water bath using canning tongs. Place them on a towel-lined countertop to cool completely. You may hear the satisfying ‘pop’ of the lids sealing as they cool.
10. Enjoy Your Strawberry Jam: Once the jars have cooled and the seals have been confirmed, store your homemade strawberry jam in a cool, dark place. Unopened jars can be stored for up to a year. Remember to refrigerate after opening.
Savor the Fruits of Your Labor:
Congratulations on successfully canning your own strawberry jam! The joy of opening a jar of homemade jam, knowing the effort and love that went into making it, is truly incomparable. Enjoy this delicious treat on toast, in pastries, or as a thoughtful gift for friends and family. Experiment with different fruits and flavor combinations to further explore the world of canning and preserving. Happy canning!
