Newbie Homesteading

Makes 2 jars for the pantry and 3/4 of a jar for the fridge!

Ingredients

• 1lb strawberries (16oz)
• 1¼ cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp powdered pectin (Buy Here)

Instructions

1. Place hulled strawberries in a bowl and mash them with a potato masher or fork. You want some small chunks left, not a smooth puree. You should end up with about 1.5-2 cups of crushed fruit.
2. Transfer crushed berries and lemon juice to a medium saucepan. Stir in pectin until it is well combined.
3. Turn the heat to medium-high and bring mixture to a full rolling boil (doesn’t stop bubbling when you stir it)
4. Once it’s boiling hard, pour in all the sugar at once. Stir constantly.
5. Bring mixture back to a full rolling boil. Once it reaches that state again, set a time and boil it hard for exactly 1 minute, stirring the whole time.
6. Remove the pan from the heat. Skim off any foam from the top with a spoon.

TIP: To check the “set”, put a small spoonful on a cold plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready!

7. Pour jam into clean, warm jars leaving ¼ inch of space at top (headspace)
8. Run a clean plastic knife or spatula around the inside of the jar to release any trapped air bubbles.
9. Wipe rim of jar with a clean, damp cloth. Place flat lid on and screw ring on until it’s “finger-tight”. Don’t overtighten it.
10. Water Bath. Lower jars into boiling water. Ensure they are covered by at least an inch of water. Bring water to a full rolling boil.
11. Boil the jars for 10 minutes. (If you live at a high altitude over 1,000ft, add an extra 5 minutes)
12. Turn off the heat and let the jars sit in the water for 5 minutes. Then lift them out and set them upright on a towel. Don’t touch them for 24 hours.

As the jars cool, you should hear a satisfying “ping” sound. This is the lid being sucked down by the vacuum. 

• Check the Seal: After 24 hours, press the center of the lid. It shouldn’t move or “pop” back. Put it in the fridge if it does, safe to eat first. Pick up lid with your fingers as well, should be firm (vacuum sealed onto the jar).
• Storage: Remove metal rings for storage and keep your jam in a cool, dark place.

WILL LAST 12-18 months IN PANTRY