We be jammin' (a.k.a., making strawberry jam)

     So I will fully admit that I have delayed writing this blog for a couple of months now.  Why?  Because canning is such a laborious, time-consuming project that I didn't want to take the time to write it down in a blog.  Don't get me wrong; it's not hard... it just takes a lot of time and effort.  But today I'm finally going to sit down and write about the fun of making jam...
     So why make homemade jam?  Here are my personal reasons:
-You control what goes into it (this means no High Fructose Corn Syrup or preservatives like most commercial jams have)
-It's a lot cheaper than buying store-bought (especially cheaper than buying good quality jam)
-They make great gifts; who doesn't appreciate homemade jam?
-Good way to use up a lot of strawberries (from going berry picking)
-Finally, it's fun!  It really is.  There's something very pleasing about picking your own berries, making a jam out of it, canning it, listening to those lovely pops that mean the jam is done and then enjoying it later!
     I highly suggest you try it!  It's not all that hard; just takes some materials and prep work ahead of time.

Homemade strawberry jam (from Ball's Blue Book guide to preserving)

What you will need:

*Boiling-water canner.  I borrowed mine from our good friends Lynnelle and Derek.  They have a 9-jar capacity one, which made it really nice for making large batches.
*Mason jars, 10, half-pint (8 oz) size
*Brand new lids for the jars
*Bands for the jars
*Small sauce pan
*Large sauce pan
*Stirring utensil
*Knife
*Cutting board
*Tongs (if you don't have a jar lifter)
*Kitchen towels
*Potato masher
*Ladle

Not necessary but handy to have:

*Jar lifter (tongs for lifting jars out of hot water)
*Jar funnel (a funnel that fits in your jars and makes pouring a breeze)
*Bubble remover and head space tool (a tool used to measure head space and remove bubbles that form on the side of the jar)
*Lid wand (a handy magnetic wand that allows you to lift lids out of hot water)

Ingredients:

Organic strawberries, enough to make 6 2/3 cup mashed fruit
Low/No sugar pectin, 7 1/2 tbsp.
water 1 2/3 cup
sugar up to 2 1/2 cups
butter, optional (for reducing foam)

Procedure:

1) Visually examine canning jars for nicks, cracks, uneven rims or sharp edges that may prevent sealing or cause breakage.  Examine canning lids to ensure that they are free of dents and sealing compound is even and complete.  Check bands for proper fit.

2) Wash jars and two-piece caps in hot, soapy water.  Rinse well.  Heat jars and lids in a saucepan of simmering water (180 F).  Do not boil lids.  Allow jars and lids to remain in hot water until ready for use, removing one at a time as needed.

3) Fill boiling-water canner half-full with hot water.  Elevate rack in canner.  Put canner lid in place.  Heat water just to a simmer (180 F).  Keep water hot until used for processing.

4) Wash strawberries; dry completely,  Remove stems and white under-ripe portions.

Organic strawberries picked from Swanton u-pick farm

Removing the tops from the strawberries and washing them

5) Crush strawberries, one layer at a time, using a potato masher.  Crushed strawberries should be a combination of fruit pulp and fruit juice.  Over crushing strawberries may add too much liquid for the recipe to gel.  Measure remaining ingredients so they are ready when needed,.

The mashed berry mixture

6) Combine crushed strawberries with water.  Gradually stir in the pectin and add in the butter if using.  Bring mixture to a rolling boil, one that cannot be stirred down, stirring constantly.  Add sugar and return mixture to a full boil.  Boil hard for one minute.  Remove from heat.  Skim foam if necessary.

Strawberry jam reading for canning

7) Remove canning jar from hot water with a jar lifter; set jar on towel.  Carefully ladle hot jam mixture into hot jars, leaving 1/4 inch head space.  This is where the head space tool comes in handy.  If you don't have it, 1/4 inch head space is approximately the space between the top of the jar and the first glass ridge inside the jar.

Ladling the jam into the jars

The frost on the outside is from the hard water in which
the jars were boiled

Measuring the head space using the head space tool

8) Wipe rim and threads of jar with a clean, damp cloth.  Remove lid from hot water using a lid wand.  Place lid on jar, centering sealing compound on rim.  Screw band down evenly and firmly, just until resistance is met; fingertip tight.

Wiping off the rims

Using the lid want to remove the lids from the simmering water

Screwing the top on finger tight

9) As each jar is filled, set it onto the elevated rack in the boiling-water canner.  Water in canner should be kept at a simmer (180 F).  After all jars are filled and placed onto the rack, lower rack into canner. Water level must cover the two-piece caps on the jars by 1-2 inches.  Add boiling water, if necessary.

Putting the filled jars in the hot-water canner

Ready to boil

10) Put lid on canner.  Bring water to a boil.  Start counting processing time after water comes to a rolling boil.  Process 10 minutes, at a gentle but steady boil for altitudes at or below 1000 ft sea level.

11) When processing time is complete, turn off heat and remove canner lid.  Let canner cool 5 minutes before removing jars. Remove jars from canner and set them upright, 1 to 2 inches apart, on a dry towel to cool.  Do not re-tighten bands.  Let jars cool 12 to 24 hrs.  Here you hear the most heavenly sounds to a home canner; the "pop" of lids sealing on tight.

Removing the processed jars

Waiting to cool

12) After jars have cooled, check lids for a seal by pressing on the center of each lid.  If the center is pulled down and does not flex, remove the band and gently try to life the lid off with your fingertips.  If the lid does not flex and you cannot lift if off, the lid has a good vaccum seal.  Wipe lid and jar surface with a clean damp cloth to remove food particles or residue.  Label.  Store jars in a cool, dry, dark place.

After they have cooled

Delicious homemade strawberry jam!!

     So, all in all, definitely worth it!  I was surprised how much time it took me (well over 3 hrs) and how much effort was involved but it was a lot of fun.  I think it took me a bit of time as I was still getting used to how everything works.  I kept having to look back at the instructions.  This is why I made such a large batch (figure why go through all that work for one jar?).  Ten jars is the maximum that they advise cooking so ten jars it was.  And now I've got a whole bunch of jam to give out.  Or eat.  Or both.  Yum!

     Did you know that jams are made by cooking crushed or chopped fruits with sugar or sugar substitutes.  Jellies are made from juice that is strained from fruit?  Well, now you know!