Heirloom Strawberry Jam

I love this time of year.  Mainly because it’s time to make jam, and I really enjoy making it.  My dad brings me fresh strawberries from his garden, and I make about 2 dozen or so jars of strawberry deliciousness.

I did something different this year though. I normally pressure can my jam. However, in light of the lemon curd experiment, I decided I would try it the way my blogging buddy Kelli did it. I’m glad I did, because the jam doesn’t appear to be over cooked, and the jars sealed just fine.

I use about 2.5 quarts of fresh berries, crushed. This is a tad bit over five cups, but it still works.

Then I boiled my clean jars in a five quart pan mostly filled with water. I boiled the lids too, but you do that no matter how you process the jam.

Yes, the stove has cornmeal crumbs on it.  I did clean up after all the cooking and baking that day.

The recipe for Heirloom Strawberry Jam is below. The addition of a healthy portion of lemon zest brightens the strawberry flavor tremendously. The canning technique is copied from Ball.  It is the technically “correct” way to home can jam, as it safely guards against bacterial growth due to the heat of the processing environment.

I followed the method used in the link to Kelli’s blog this year however, and didn’t have any issues.

I simply boiled my jars and kept them extremely hot…filled the hot jars to 1/4 inch headspace, wiped the rims, applied the hot lids, screwed on the caps and turn the jars upside down. After the last jar was turned upside down, I turned on my timer for 5 minutes and once it went off, I turned the jars upside right. They all sealed within 20 minutes.  I did three batches this way and if they are okay through the winter, I will make my jam with this method from now on.  How you process your jam is up to you, of course.  The point is to get out there and make some, because it’s easy, delicious and you know what’s in your food!

Heirloom Strawberry Jam

5 cups crushed strawberries
1/4 cup lemon juice
1 box pectin
1/4 C. fresh or frozen lemon zest
7 cups granulated sugar
1 TBSP. Butter
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Add butter.  Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
3.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Enjoy your jam! Be sure to try my mother’s Jam Bars using your strawberry deliciousness, they’ll knock your socks off, I promise!

I ended up putting up 22 jars of jam for the winter.  Of that, I gave six to my little sister for when she moves to Tennessee next month.  I also ended up with 5 jars of fresh jam, of which I gave some to my parents and some friends, as well as leaving some for us. I’m looking forward to making raspberry jam next month!

S.