Delight in the simplicity and reliability of making your own strawberry jam with Sure-Jell. This recipe guarantees a perfect set every time, turning fresh strawberries into a luscious spread that’s bursting with flavor. Perfect for beginners and seasoned canners alike!
Why This Recipe Works
- Sure-Jell pectin ensures a foolproof set, eliminating guesswork.
- Fresh strawberries provide a vibrant, natural flavor that’s unmatched by store-bought versions.
- The balance of sweetness and acidity is carefully calibrated for a jam that’s not too sweet and not too tart.
- This recipe is scalable, allowing you to make as much or as little as you need.
- It’s a fantastic way to preserve the taste of summer for year-round enjoyment.
Ingredients
- 2 cups crushed strawberries (about 1 quart whole strawberries)
- 4 cups sugar, measured into separate bowl
- 1 box Sure-Jell Fruit Pectin
- 1/2 teaspoon butter or margarine (optional, to reduce foaming)
- 3/4 cup water
Equipment Needed
- Large saucepan
- Canning jars with lids and bands
- Jar lifter
- Canning funnel
- Large spoon or ladle
- Measuring cups and spoons
Instructions
Prepare Your Strawberries
Start by washing your strawberries under cold running water. Hull them, then crush them one layer at a time using a potato masher or fork. You’ll need exactly 2 cups of crushed strawberries for this recipe. Tip: For a smoother jam, you can puree the strawberries in a blender, but crushing them gives a more traditional texture.
Mix Strawberries and Pectin
In your large saucepan, combine the crushed strawberries, water, and Sure-Jell pectin. Add the butter or margarine if you’re using it to reduce foaming. Stir well to ensure the pectin is fully dissolved. Place the saucepan over high heat and bring the mixture to a full rolling boil that can’t be stirred down.
Add Sugar and Boil
Once boiling, quickly stir in all the sugar at once. Return the mixture to a full rolling boil and boil exactly for 1 minute, stirring constantly. Tip: Use a timer for this step to ensure accuracy. After 1 minute, remove the saucepan from the heat.
Skim and Fill Jars
Skim off any foam with a spoon. Ladle the hot jam into prepared canning jars, leaving 1/4-inch headspace. Wipe the jar rims with a clean, damp cloth to remove any spills. Place lids on jars and screw bands on until fingertip-tight. Tip: Using a canning funnel makes filling the jars much easier and less messy.
Process Jars
Process the jars in a boiling water canner for 10 minutes. Adjust for altitude if necessary. After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing them. Place the jars on a towel or cooling rack and let them cool undisturbed for 24 hours.
Tips and Tricks
For those looking to elevate their jam-making game, consider these advanced tips. First, always use ripe, in-season strawberries for the best flavor. If your strawberries are less sweet, you might want to adjust the sugar slightly, but remember that sugar is crucial for the jam to set properly. Second, experimenting with adding a splash of lemon juice can enhance the strawberry flavor and add a bit of tang. Lastly, if you’re new to canning, practicing with a small batch first can help you get comfortable with the process before committing to larger quantities.
Recipe Variations
- For a mixed berry jam, replace half the strawberries with raspberries or blackberries.
- Add a vanilla bean to the boiling mixture for a subtle vanilla flavor.
- Incorporate a tablespoon of balsamic vinegar for a sophisticated twist.
- For a spicy kick, add a finely chopped jalapeño pepper.
- Substitute half the sugar with honey for a different sweetness profile.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, you can use frozen strawberries, but make sure to thaw and drain them first. The excess water can affect the jam’s setting ability. Measure the strawberries after thawing and draining to ensure you have the correct amount.
Why did my jam not set?
Several factors can prevent jam from setting, including inaccurate measurements, not boiling the mixture long enough, or using old pectin. Always measure ingredients carefully and follow the boiling times precisely. If your jam doesn’t set, you can re-cook it with a bit more pectin.
How long does homemade jam last?
Properly canned and sealed jam can last up to a year in a cool, dark place. Once opened, store it in the refrigerator and use it within a month for the best quality.
Summary
This Sure-Jell strawberry jam recipe is a foolproof way to capture the essence of summer in a jar. With its perfect balance of sweetness and fruitiness, it’s sure to become a staple in your pantry. Whether you’re a novice or an experienced canner, this recipe delivers delicious results every time.