Several of you have asked me to re-run this post about making strawberry jam. The strawberries are plentiful around Georgia this year and I made jam myself this weekend. Actually, Cindee says what I make is really spreadable fruit because I don’t use pectin. Cindee is the expert. Enjoy your strawberry crop and have fun making jam!
Fresh berries make wonderful jams and preserves. Jams and preserves are thick, sweet spreads that are made by cooking crushed or chopped fruits with sugar. To have a successful jam, you need to have the correct ratio of fruit, pectin, acid and sugar.
Your fruit should be good quality and at the just ripe stage for best natural color and flavor. Pectin is
essential to gel formation. The highest pectin is found in just-ripe fruit. Some kinds of fruits have enough natural pectin and acid to make a high quality jam, others need the addition of commercial pectin and acid. Commercial pectin is available in both powdered and liquid forms. Be sure to follow the manufacturer’s directions or tested recipes when using commercial pectin products. Sugar is needed in the proper proportion with pectin and acid for good gel formation and it is the preservative that prevents the growth of microorganisms.
For best results, prepare your jam according to pectin manufacturer’s directions or a tested recipe from
sources like the University of Georgia Cooperative Extension So Easy to Preserve or the Ball Blue Book. After preparation your jam will be placed in sterilized canning jars and processed in a Boiling Water canner (a large covered stockpot with a rack deep enough for 1 inch of briskly boiling water to cover the jars) for 5 minutes to prevent mold growth. Cool jars, undisturbed, for 12–24 hours; then test the seal and remove the screw band. Label and store your jars in a cool, dry, dark place.
Strawberry Jam
Taken from : So Easy to Preserve
Makes about 8 half pint jars
2 quarts of crushed strawberries 6 cups of sugar
Boil jars for 10 minutes to sterilize. Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a Boiling Water Bath. At altitudes over 1000 feet, add 1 minute to the processing time for each additional 1000 feet of altitude.
For additional information contact your local UGA Extension office or visit the National Center for Home Food Preservation.
Cindee Sweda is The Family and Consumer Science (FACS) Agent Spalding County Extension. She is passionate about food safety and her co-workers are very happy when she shares her jars of jam!
Happy Gardening!
Becky is a Georgia Certified Beekeeper and works with community and school gardeners to increase beneficial insect habitat.She is the coordinator of the Great Georgia Pollinator Census, happening this year on August 19th and 20th, 2022.She is also part of UGA's Native Plants and Beneficial Insect Working Group.
- ParSLAY the Day! - June 12, 2024
- 6th Annual Great Southeast Pollinator Census - May 28, 2024
- Are you ready for Pepper Palooza? - July 5, 2023
Hi Becky,
We met today at the workshop and I was wondering if I could get your email address? I have a caterpillar/worm I need help identifying and I’d like to send you a photo.
Thanks for all you do for pollinators!
Deb
In case you need it in the future it is beckygri@uga.edu.