Because You Can: Classic 'Easy' Strawberry Jam - Bernardin

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Jams and Jellies

Classic ‘Easy’ Strawberry Jam

Canada’s favourite! Strawberry jam is quick and easy to preserve from freshly picked or frozen berries. It’s amazing how quickly jars of this much loved spread disappear, so make plenty!

Yield: Makes about 8 x 250 ml jars

Prep Time: 10 minutes

Processing Time: 10 Minutes

Difficulty: Beginner

Ingredients:

• 5 cups (1250 ml) crushed strawberries, about 2 1/2 quarts
• 7 cups (1750 ml) granulated sugar
• 4 tbsp (60 ml) lemon juice
• 1 pkg (57 g) BERNARDIN® Original Fruit Pectin

Directions:

• Place 8 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
• Wash, hull and crush strawberries, one layer at a time. Measure 5 cups (1250 ml).
• Measure sugar; set aside.
• Combine prepared strawberries and lemon juice. Add 1/2 tsp (2 ml) butter or margarine in a large, deep stainless steel saucepan. Whisk in Fruit Pectin until dissolved.
• Over high heat, bring mixture a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
• Quickly ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

PRINTER FRIENDLY RECIPE

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Jams and Jellies PRINTER FRIENDLY RECIPE

Ingredients:

• 5 cups (1250 ml) crushed strawberries, about 2 1/2 quarts
• 7 cups (1750 ml) granulated sugar
• 4 tbsp (60 ml) lemon juice
• 1 pkg (57 g) BERNARDIN® Original Fruit Pectin

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Directions:

• Place 8 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
• Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
• Wash, hull and crush strawberries, one layer at a time. Measure 5 cups (1250 ml).
• Measure sugar; set aside.
• Combine prepared strawberries and lemon juice. Add 1/2 tsp (2 ml) butter or margarine in a large, deep stainless steel saucepan. Whisk in Fruit Pectin until dissolved.
• Over high heat, bring mixture a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
• Quickly ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips

RECIPE CATEGORIES

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