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.
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.