Market Recipe: Strawberry Jam

Strawberry Jam

By Caitlin Harris of Shepard’s Flock Canning Company

Prep time: 10 min. Cook time: 10 min.  Processing Time: 7 min. Yields: 5-6 half pints

4 cups mashed berries
1.5 cups sugar
2 teaspoons Pomona pectin*
2 teaspoons calcium water*
*Refer to Pomona’s Universal Pectin package

 
1. Sanitize jars, set aside lids and rings (no need to sanitize these at this time).

2. Start the water bath. Gather your ingredients and supplies. Add metal spoon to cup of ice water.

3. Wash the fruit. Using a paring knife, hull the berries. Add berries and calcium water to a large, non-reactive pot. Heat over medium, bringing to a boil. Mash fruit as it heats.

4. Mix sugar and pectin in a separate bowl and set aside.

5. Once berries come to a boil, stir in sugar/pectin mixture. Stir over medium heat for 2 minutes, return to boil. Return to heat.

6. Test set with metal spoon. If desired consistency is reached, proceed to canning. If not, return to boil for 1 minute and retest.

7. Fill jars leaving 1/4 inch head space. Heat lids in hot water to soften the seal, wipe the rim with a clean damp cloth. Place the hot lid on top and hand tighten the ring.

8. Place jars in boiling water bath with at least 2 inches of water covering the lids and process for 7 minutes. Start the timer upon boiling.

9. Remove jars from water and allow to cool.

10. Label with product name and today’s date, store at room temperature for up to 12 months.