Fresh strawberry jam! How can you resist the ripe red color and the yummy fresh taste on toast, waffles, rolls ect! You have to also love the fact that there is no preservatives or high fructose corn syrup! I love home made jam but this was my first time making it and it was pretty easy as long as you follow the directions! I made this at a friends house (Thanks Steph!) who happens to be a pro at this! She kept the spoons mixing as I took pictures! I hope you enjoy this yummy jam throughout the year or give it as gifts for mother's day or Christmas!
Tips:
Don't double your batch, it could cause the jam to not set up properly! Instead go through the process twice rinsing bowls and pans each time! It's important to rinse the pot after each sure jell use or else it will turn into black flakes if you use the same pot again.
Also follow the instructions exactly!
I have enough in this picture for 2 batches!
1 box sure jell (Walmart/Smiths in gelatin aisle)
2lbs whole strawberries (I bought the 4lb box at Costco)
Three 16 ounce containers. I use the Ziplock brand that is twist and seal. (They come in boxes of three so I bought two boxes for 2 batches of jam).
First rinse strawberries
Cut off the stems
Slice in half if small. Mine were huge so I sliced into fourths!
Place halved strawberries in a bowl.
Fill your processor half way with strawberries and puree. You may leave it more chunky if you would rather it less smooth. You may also use a potato masher if you don't have a processor.
Measure 2 cups of puree strawberry into a mixing bowl
Add four cups of sugar. Stir for five minutes until smooth.
Let sit for 10 minutes (Set a timer). When your two minutes away from being done start boiling 3/4 cup of water in a pan.
Once boiling add the sure jell and stir for one minute. (Timer helps!)
Then pour hot sure jell into the strawberry/sugar mixture. Stir constantly for 8-10 minutes until the sugar is dissolved and the mixture is no longer grainy. You can take a spoon and taste test every few minutes to see if the sugar has dissolved and it taste smooth.
Once smooth pour into three 16 ounce containers! As you can see I did the whole process twice so I had six! Let sit on counter at room temperature for 24 hours until it is set. Then store in freezer or keep one out in the fridge. Yummy jam that will last for a year!
To make one batch of jam:
2 cups purred strawberries (about 2 pounds)
4 cups white sugar
1 box pectin (Sure Jell)
Food Proccesor or potato masher
1 large mixing bowl
1 small mixing bowl
1 small sauce pan to boil pectin
Mixing spoon
Containers (safe for freezing) and lids
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