This week we’re canning fresh strawberry jam. Follow along with us! We only needed a few simple ingredients. We started with enough fresh organic strawberries to make five cups of mashed strawberries. We also used four tablespoons of lemon juice, a package of powdered pectin, a pat of butter, and seven cups of organic sugar. That’s it!
We looked for the ripest red strawberries we could find. We cleaned them and trimmed off the stem end so they’re all ready to go.
Next we mashed them on a cookie sheet. Make sure they’re mashed pretty finely . . . but we like to leave a few chunks so the jam is just like fresh fruit.
Next we measured five cups of the fresh strawberries and put them in a large pot.
And then we added four tablespoons of lemon juice.
Next we poured in a package of powdered pectin.
And we whisked the pectin into the berry mixture.
Everything is better with butter. We added a pat of butter to the pot.
While gently stirring the strawberries, we heated them to a rolling boil. Once they were boiling, we added seven cups of sugar all at once. We used healthy organic sugar.
Then we turned up the heat and brought the strawberries to a hard boil.
After the strawberries boiled for a minute or two, we skimmed off the foam.
And this is the fun part . . . we couldn’t resist having a taste! And it was oh-so-tasty!
Then we put the jam into prepared jars and processed the jars.
That was pretty easy! And we were rewarded with the best-tasting strawberry jam you can imagine. Do you have any favorite tips or suggestions for making strawberry jam? If so, add them in the comments here. We’d love to learn from you.