The strawberry patch is bursting with berries! You have eaten about as many berries as possible and are trying to decide what else to do with them. How about making some strawberry jam? It is a simple and easy process. Just follow the steps below. Or refer to the website instructions from the National Center for Home Food Preservation http://nchfp.uga.edu/how/can_07/strawberry_jam_powder.html
You will need:
• Water bath canner
• Half-pint jars and lids
• 6 or 8 quart sauce pan
• Lemon juice
• Fruit pectin
NOTE: Purchase powdered or liquid fruit pectin and follow the instructions included. Make sure you follow precisely the package instructions. Powdered and liquid pectin are not interchangeable. Do not change the amount of sugar added. If you would like to make reduced-sugar jam, purchased reduced-sugar fruit pectin and follow the directions.
Select good quality fruit, wash, hull and mash. Place berries and lemon juice in a 6 or 8 quart saucepan. If using powdered pectin, add and bring mixture to a rolling boil, stirring constantly. Add sugar, stir to dissolve and return mixture to full rolling boil. Boil for one minute, stirring constantly. Remove from heat, skim foam.
Ladle jam into sterilized jars, wipe rim with a clean, damp cloth. Place softened lid on jar, add ring and adjust so that it is fingertip tight.
Place jars into water bath canner with boiling water at least one inch above top of jars. (For information on water bath processing see: Canning Basics http://ohioline.osu.edu/hyg-fact/5000/pdf/5338.pdf) Process for 5 minutes. At the end of the processing time, remove jars and place on a towel to cool. Undisturbed jars will seal within 12-24 hours. If the jars are not sealed within 24 hours, refrigerate.
Check to see if there is a class near you at: http://fcs.osu.edu/food-safety/home-food-preservation Or, contact your local Extension Office.
For basic information on making jams and jellies, check out our Ohioline Fact Sheet, Jams, Jellies and Other Fruit Spreads, http://ohioline.osu.edu/hyg-fact/5000/pdf/5350.pdf
Author: Linnette Goard, Field Specialist, Food Safety, Selection, and Management, Family and Consumer Sciences, Ohio State University Extension, firstname.lastname@example.org
Reviewer: Treva Williams, Extension Educator, Family and Consumer Sciences, Ohio State University Extension