* 8 C fresh strawberries, stemmed, cut, and
* 2 packages of all-natural no-sugar pectin
1 C real grape juice or water
* 1 C organic sugar (you can add more, if you’d
like — up to 3 cups, depending on how
sugary sweet you like your jam)
Dump your stemmed, washed, and sliced
strawberries in a big enamel or stainless steel
pot, turn the burner on medium to medium high,
and mash them up quickly with a potato masher.
Then add in two packages of pectin, grape juice,
and sugar. Stir. Bring this to a rolling boil for 5-7
minutes, stirring all the while so it doesn’t stick.
Turn off the burner, remove from heat.
Dump the hot jam mixture into your prepared
hot jars, leaving 1-inch headspace, and wipe the
jar rim down good with a clean, damp cloth. (Jar
rims must be clean; if not, food on the rims can
prohibit a seal.)
Now, put on the lid/ring (tighten justslightly —
do not wrench down on them), and set all your
jars in the canner rack. Lower your rack into the
boiling water, making sure the jars are covered
with water. Once the water gets to a rolling boil,
start the timer.
Check your Ball Blue Book for times related to
the size of the jar and your elevation. I like to
use pint jars primarily for jams. For me, at my
elevation, that means I am going to process the
jam for 20 minutes (process means keeping it in
the full rolling boil water).
Once time is up, turn off the burner and let the
pot just sit for a few minutes before removing
jars. Place them on a towel that you’ve set out
on the counter or tabletop (a place out of direct
sun, drafts, and where your jars will not be
disturbed for 24 hours), and simply let them sit.
By Lisa Barthuly, www.HomesteadOriginals.com
Homestead Strawberry Jam