We went to the Strawberry Festival in Marietta this week where Beechwood Farms was the featured strawberry farm vendor. We’ve been to several farms that have a strawberry season, but this one is by far the best so far! The berries were huge and super dark red and sweet! I was so inspired by these beauties that I had to make my own jam based off of this recipe I found on pinterest.
I like to wash my produce with Young Living’s Lemon Essential Oil. I put 2-3 drops in a big bowl of water then gently swish the strawberries in it. The dirt and dust sink to the bottom of the bowl.
Then I use this great strawberry huller gadget to prep the strawberries.
While prepping the berries, put the jars into the canning pot and let them come to a boil. In a separate saucepan, let the lids come to a boil.
Quarter the strawberries and put in a bowl. Use a potato smasher to smash them up a little bit.
Add one package of fruit pectin and stir until it dissolves. Bring to a boil.
Add 5 cups of sugar and boil for 80 seconds.
Skim foam off the top.
Use the tongs to remove a jar. Pour all the water back into the pot.
Use a cup and funnel to fill jar leaving about a 1/4 inch opening on the top.
Run a knife down the sides of the jar to remove any air bubbles.
Use a wet cloth to clean the sides of the jar up in case there is any spillage.
Use the cute magnetic thing that comes with the canning kit or a pair of tongs to pull out a top.
Place lid on top of jar along with the screw band. Voila! You’re done! Let them sit for 24 hours. Then check the lids to make sure they are sealed properly.
5 cups hulled mashed strawberries
5 cups sugar
4 tablespoons fresh lemon juice
1 1.75 oz powdered fruit pectin
1. Place 8 or 9 8-ounce mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer.
2. Simmer center lids in separate saucepan full of water.
3. Place mashed strawberries and lemon juice in a separate pot. Stir in pectin until dissolved. Bring strawberries to a strong boil.
4. Add sugar (measure beforehand so you can add it all at once), then return mixture to a full boil that can’t be stirred down. Boil hard for 80 seconds.
5. Skim foam off the top.
6. Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill jars so that they have 1/4-inch of space at the top.
7. Run a knife down the side of the jar to get rid of air bubbles.
8. Wipe rim of jar with a wet cloth to remove any residue or stickiness.
9. Remove center lid from simmering water and position it on top.
10. Put screw bands on jars, but do not overtighten!
11. Repeat with all jars, then place jars on canning rack and lower into the water.
12. Place lid on canner, then bring water to a full boil. Boil hard for 10 to 12 minutes.
13. Turn off heat and allow jars to remain in hot water for an addition five minutes.
14. Remove jars from water using a jar lifter, and allow them to sit undisturbed for 24 hours.
15. After 24 hours, remove screw bands and check the seal of the jars. Center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge.