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There are many ways to use fruit from your garden or local market. You can always preserve it for the freezer or can it in jars, but making something special can be even sweeter!
This week, we’re incredibly excited to share with you a video about making strawberry jam. Jams and jellies are easily store bought, but there is nothing that tastes better than making your own at home. If you have never made it yourself, do not be intimidated! This is not a hard or long process; no gourmet kitchen or place in the country needed. Instead, look at it as a fun, hour-long project that will give you a batch of the sweetest treat to share as gifts at the holidays or to adorn your table for the year to come.
This recipe can be sealed using lids and rings by canning them in a pressure cooker, but that is extra time and too much work. I grew up using the old-time method of sealing the jars with paraffin wax. This is no science; just a little know-how! Enjoy!
Watch how to make this strawberry jam:
Strawberry Jam
Ingredients
- 5 cups strawberries chopped and lightly smashed
- 7 cups white granulated sugar
- 1 box Sure-Jell
- ⅛ tsp unsalted butter
Instructions
- Start by chopping the strawberries with a circular cutter. Then smash the berries with a potato masher to get them even finer. Avoid smashing the strawberries to the point where they are pureed.
- In a heavy-bottom kettle, add the strawberries and box of Sure-Jell. Heat the mixture while stirring to combine. Add in the small amount of butter, which will decrease the amount of foam in the mixture. Allow the mixture to come to a rolling boil, a mixture that cannot be stirred down.
- Have the sugar measured out into a separate bowl so it's ready when it's time to add into the mixture.
- When the strawberry mixture is at a rolling boil, add in the sugar. Allow the mixture to come back up to a rolling boil and let it boil for exactly one minute.
- Ladle the strawberry jam to sterilized jars. Clean off the rim of each jar to ensure none of the jam will interfere with the sealing of the jar.
- To seal, melt paraffin wax on the stove over very low heat. Once melted, pour the wax over the top of each jar of jam, aiming for a thickness of ¼-inch. Let the wax dry before placing lids on the jars. This will last for about a year in the pantry. Alternately, the regular canning method may be used to preserve the jam.
I made this, and it was easy to make and came out delicious. The question, my sister is diabetic and wants me to make her some with a sugar substitute. Can you tell me if you have ever done this and if so, what did you use and the exact measurement for this recipe?