Strawberry Jam

Preserve Your Leftover Strawberries by Turning Them into Jam:

Having a “jam session” is something I have been doing for the last four years or so. Jeremiah’s favorite food is PB&J, and because purchasing jam can be expensive, and produce excess waste, I started teaching myself to make jam. It’s affordable, fun, and oh so good! 

I try and pick enough fruit during the summer season to last all year long—I actually still have blueberries left from last season! Since strawberry season has come and gone, I was ready to take the leftover harvest out of the freezer, and turn it into jam. If you are new to canning, check out this post; it will walk you through the basic process, as well as essentials that I have for canning.

Okay, let’s drive into this jam! 

Start by hulling strawberries if you haven’t already; you can leave them whole or slice them into halves. Place the berries into a bowl, and use a potato masher to mash the berries. I like leaving chunks, but you do whatever gets your jam on. 

Keep mashing berries, until you have 5 cups. Once you do, transfer those into a large pot, and turn the heat up to medium. Add a half a lemon, as well as the pectin. If your berries are still frozen, I would let them thaw before you start adding other ingredients. I also like to add some vinegar instead of a lemon, but this is completely optional, I just think it gives a more savory taste. 

Stir on medium heat, until the mixture comes to a rolling boil. Once it does, add four and a half cups of sugar, all at once. Typically jam calls for a lot more sugar, but since I use the low sugar pectin, you don’t need as much. But 4.5 cups of sugar is still a ton to me. 

And that’s why jam tastes so damn good. 

Stir in all the sugar, and let it dissolve. Bring the mixture back up to a rolling boil, and really crank up that heat. Let the jam continue to boil for a couple of minutes. I always put a spoonful on a plate to test the thickness; there’s nothing worse than a runny batch of jam! 

Remove from heat, and pour into jars, then continue with your normal canning routine. Let the jam sit for 24 hours, and make sure to refrigerate after opening. 

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