I’ve spent this morning making jam from the strawberries I got from the Amish on Friday. I had a total of 6 lbs strawberries (okay it was 7lbs but I’m very rigid about quality control donchaknow?!)
I decided to make strawberry and apple jam as I used to love that – ‘im indoors had never heard of it! Philistine! He wasn’t too sure about it as he detests apple butter, as do I.
As it happens he’s quite fond of strawberry and apple mixed judging by the four honking great doorsteps of toast he’s just slathered with half a jar of it!
I like to crush the strawberries pretty well leaving only smallish lumps. The apple becomes invisible in the jam but you can still taste it beautifully. I made two batches and got 25 8oz jars. The last wasn’t quite full so I didn’t can it, I just left it to cool for immediate eating. It’s still warm and over half of it is gone. I’ll be washing that jar by this evening!
3lbs crushed strawberries
1/4 cup lemon juice
6 tbsp pectin
7 cups granulated sugar
3 medium sized apples, peeled, cored and grated (I used gala)
12 (8 oz) glass jam jars with lids and bands
Set a large pot of water to boiling ready to can the jars.
Heat jars in simmering water until ready for use. Do not boil. I put them through the dishwasher!
Wash lids in warm soapy water and just set the bands aside. They don’t need washing.
Combine strawberries, apples and lemon juice in a large saucepan and stir the pectin in slowly.
Bring the fruit to a full rolling boil that can’t be stirred out. Stir constantly while doing this.
Add the sugar while stirring constantly. If someone else can pour the sugar slowly great, if not I add it in cupfuls, stirring each cupful until it isn’t visible and then keep stirring constantly to dissolve.
Bring the jam back to a full rolling boil. Boil hard for one minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle the jam into hot jars leaving 1/4 inch headspace. (Do not ask a fella what this is – we all know what they think 8″ is!!!) Wipe the rim and set the lid on the jar then tighten the band to just finger tight.
Process in a boiling water bath for 10 minutes.
Remove jars and cool.
Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
If it doesn’t seal, you can either keep the jam in the fridge and use within 2 weeks or you can return to a pan and re process.