The last three post have been about strawberries. Four if you count this one.
The next post after this one- also strawberries. Do you still love me?
I can’t help but just be totally head over heels in love with this fabulous season we are having. The berries are incredible and plentiful this year.
The past couple of posts have been using up last years jam. This one is all about the fresh berries. Well it is about how to keep the fresh berries around all winter.
The summer I got married I had a friend take me under her wing and teach me to can. We didn’t do any jam but we put up lots of peaches, cherries, green beans, corn, and applesauce. I loved it. My pantry looked so beautiful with all those jars I had loving taken the time to prepare.
It took me a couple of years of canning with her before I was willing to branch out on my own. Now my house is where my friends and family come to can. When my sister got married I bought her cases of jars and promised to teach her.
I love canning. I love the community aspect it is here at my house where I am not only putting up food for myself but food to share too. I don’t think I have ever canned alone and these past few years my sister Tiffany has always been in the kitchen with me. I wouldn’t have it any other way.
Tiffany was actually the inspiration for branching out our canning last year. We added peach jam (the best ever) and pickles to our repertoire. This year we are talking about pickling green beans and carrots too in addition to the usual suspects- green beans, peaches, jam and more jam, dill pickles, and applesauce.
In case you are wondering tomatoes aren’t on that list because I freeze mine.
So strawberry jam. We went berry picking on Saturday morning. Little ate more berries than was probably prudent. We went home with about 12 quarts of berries total. We froze a few, used a few for pie, and then made five batches of jam. All in all 28 pint jars full..
Don’t let the quantity I can in deter you. You can do a much smaller batch or just enough for your little family.
Ok on that note I have something to make clear to you. I do NOT want to be your authority on canning. Not here on the blog not in person. I consult my books and read read read every time I can. Canning is serious business to get right because not doing it right is downright dangerous. My resource is my Ball Blue Book. Also our local extension service is a great place to call and ask questions. They have master preservers on hand to take your calls. Lastly, as a brief overview into the world of canning this post at Crackers on the Couch is a great place to start.
Just go get yourself a Blue Book and come over and can with me. That is really probably the easiest way. Plus it is fun. Loads. I promise.
One year ago today: Chewy Chocolate Chip Cookies
Strawberry Jam (makes 5 1/2 pints aprox.)
from the label on the Ball Real Fruit Pectin Bottle
6 2/3 cups mashed strawberries
7 1/2 tablespoons Ball Real Fruit Pectin Flex Batch Classic
5 cups sugar
1 tablespoon butter
First read all the directions on the bottle.
Put a small ceramic plate in the freezer. Place the mashed berries in a large pan over medium high heat. Stir in the pectin. Bring to a boil. Add the butter. All at once add the sugar and stir well. Bring back to a boil. Once at a full rolling boil set timer for 1 minute. Once time is up turn the heat off and skim off any foam. Take the plate out of the freezer and spoon a bit of jam on to it. You are checking that the jam will jell. Run your finger through the jam and if it doesn’t run then you have perfect jam! Ladle the hot jam into hot jars (I keep my washed and still wet jars in the oven set to 180 F). Wipe the rim of the jar, place a lid on, then gently screw on the band. Process in a water bath canner for 10 minutes as a boil. Remove to a towel on the counter. Allow to sit on the counter till complete cool. Store in a cool dry place.