Miss A recently helped me make our second batch of homemade strawberry jam for the summer.
This time I used no-sugar needed pectin and was very pleased with the results!
Although I did add a little sugar to sweeten the jam, I really liked the idea of not having to use huge amounts in order to activate the pectin (as in traditional recipes).
The following recipe yielded 7 (8-oz) jars of yummy, sticky strawberry jam.
Homemade Strawberry Jam
4 lbs of strawberries
2 to 3 TBSP fresh lemon juice
1/2 tsp butter
up to 3 C evaporated sugar cane crystals
1 (1.75 oz) box no-sugar needed pectin
canning jars, rings, and seals
1.Fill canning pot halfway with water and place it on the stove over medium heat. Add a few teaspoons of white vinegar to keep the jars from spotting.
2. Wash your canning jars seals, and rings in HOT, soapy water. Rinse and let them sit in HOT water until you are ready to fill them. (I ran my jars through the dishwasher and let them sit in the steam instead.) You can reuse jars and rings, but always buy new seals to ensure proper sealing.
3. Wash strawberries and remove tops. Place strawberries into a large cooking pot. Mash with a potato masher until fruit is as smooth as possible (not too chunky).
4. Add lemon juice. Gradually add pectin and stir again. Add 1/2 tsp butter (to reduce foaming). Bring to a full, rolling boil over medium/high heat, stirring constantly to prevent scorching and sticking. Once mixture reaches a boil that cannot be stirred down, stir in desired amount of sugar (up to 3 cups).
5. Once sugar has been thoroughly mixed in, return to a boil; boil hard for 3 minutes, stirring constantly. Skim off foam with a metal spoon as necessary. Remove from heat.
6. Using a canning funnel (to prevent burning yourself) and ladle, pour hot jam mixture into HOT jars. Leave about 1-inch of space at the top of the jars. Wipe jars with a wet cloth and seal tightly with lids.
7. Carefully place jars into canning pot (use a pair of canning tongs). Water should cover the jars by at least 1/2 inch.
8. Allow water to come to a full boil, then set your timer for 10 minutes. The main thing to remember is do not start the clock until the water in the canner has come to a hard boi
9. With a pair of canning tongs, carefully remove jars from water and place on the counter on a thick towel. You will hear the lids start to “pop” after a few minutes as the lids begin to seal. Leave the jars undisturbed overnight to allow the jam to cool and “set”. Label and date the jars and store them in your pantry!