Make Homemade Strawberry Jam

Making homemade strawberry jam is fun, as there is something really special to it. This jam could be purer and more natural, and hence provides more intense taste. It is best to make strawberry jam when the fruit is in season, they are fresher and cost a lot less too. In this recipe, you can either use fresh ones or frozen, but it is advisable to use fresh strawberries for a more delicious jam.

1. 1
   10 cups of whole strawberries for every batch

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2. 2
   Pectin, a natural product which can be store bought

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3. 3
   4 cups of dry and granulated sugar

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1. 1
   Jar funnel or you can omit this if you want a chunky jam

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2. 2
   1 large sauce pot

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3. 3
   Big ladles and spoons

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4. 4
   Clean, transparent jars

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1. 1
   Wash the jars and lids and sterilize them after, by boiling them for about five minutes in a saucepan with boiling water.

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2. 2
   Set them aside to cool down before using.

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3. 3
   Hull the strawberries, pick off any remaining leaves and then wash them in plain water after.

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4. 4
   Crush the fruits and set them aside

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5. 5
   Measure the sugar to be used, and set aside 1/4 cup of it for mixing with the pectin later.

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6. 6
   Mix the pectin with 1/4 cup sugar and set aside.

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7. 7
   Stir the pectin mix into the crushed berries

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   Place them in a big sauce pot on the stove over medium to high heat. Stir frequently to prevent it from burning. Let it boil for up to 10 minutes more.

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8. 8
   Add the remaining sugar and let the mixture boil hard for a good one minute more.

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9. 9
   Remove it from heat.

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10. 10
    Skim off any foam from the top of it, as leaving it on will result in early spoilage of the jam.

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11. 11
    Stir the cooked fruit mixture after five minutes.

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12. 12
    It can now be poured into the jars

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    Then put the lids on.

    

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13. 13
    Boil water while you are filling the jars with jam, then place the filled jars in the boiling water and let it boil for up to 10 minutes.

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14. 14
    Remove them from boiling water and cool down.

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Do I have to pressure cook the jars?

Do you use pressure cooker or just boil in regular pot. I have tried: Nothing. I think it was caused by: Would like to try

You do not need a pressure cooker when canning. As long as you have a pot large enough to submerge the jars up to their lids, you are fine. Boil for 10 minutes or until the seals no longer pop if you push the center. You also should have a pair of tongs to remove the hot jars from the pot or turn off the pot and wait for the water to cool down along with the jars. Many people store their jars upside down for a few hours after they come out of the water.

If you have problems with any of the steps in this article, please ask a question for more help, or post in the comments section below.

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