Jammin From The Garden: Strawberries


Hayden loves eating the strawberries right from the strawberry patch

Hayden loves eating the strawberries right from the strawberry patch

Strawberries are my favorite fruit and
I love anything you can do with them!

A few weeks ago, I harvested a wonderful batch of strawberries
from the garden and did what I love to do best with them!strawberry harvest

First we made homemade ice cream and served strawberries on top for a father’s day treat. I also made a few strawberry shortcakes and I think I gained a few pounds!


Then we had many more to make a few batches of strawberry jam…

This was one of the first things I learned to can and have been making almost every year since.

The harvest doesn’t last long, to my dismay but I enjoy when it’s here.

I stick with the traditional recipes: Here’s one from Ball Canning Recipes:

5 cups crushed strawberries (about 5 lbs)
1/4 cup lemon juice
6 Tbsp Ball® RealFruit® Classic Pectin
7 cups granulated sugar
8 (8 oz) half pint glass preserving jars with lids and bands


1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.

strawberry jam cooking

strawberry jam cooking

3.) ADD entire measure of sugar, stirring to dissolve. ( I use cane sugar only GMO-free) If the package say sugar, it made from GMO sugar beets! Read the labels
I found this brand at my nearby Wal-Mart and love it! morena sugargmo free sugar

Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

DSC00456*Note* If your jars are sterilized and hot when you pack, you can just turn them upside down to seal. I do this using my hottest cycle in the dishwasher or putting them in the oven on a low temp 1/2 hour before canning.  Leave them overnight… If any do not seal, just follow the boiling process instructions.

strawberry jam 2013

strawberry jam 2013

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