Wow! I really feel like I’ve accomplished something here!
My very first attempt at canning seems to be a great success. We’ll have to wait to see when I open my first jar for the real test, though… tomorrow morning!
The recipe I used is straight out of the Ball Blue Book. It took me, from start to finish about 2 hours.
My kitchen isn’t all that big, very, very little counter space and even though my stove is a normal size, the size of the canning pot is huge which made my cooking space a bit tight, too. I was thinking since I do have a smaller pot just like the canning pot, if there are smaller canning racks? If there is, a small batch like this (which only produced 4 jars) could be done in the pot I heated my jars and lids in. Saving lots of space – on the stove, anyway.
All in all, it work out.
- Two Quart packages of strawberries (paid 2 for $3).
- One package of no sugar needed pectin
- One cup of water (I used bottled)
- Three packets of Stevia (A natural sugar substitute) (Optional)
Note: By using the No Sugar Needed Pectin, you can use no sugar, sugar to your taste or a sugar substitute. The choice is yours.
- 4 – 6 Ball Pint Jars (This batch got 4)
Wash Strawberries, cut off leaves, wash again.
Slice. The instructions said to smash them but, I don’t have a potato masher so I put them in my food processor. My serving fork just wasn’t cutting it!
Put jars and lids into a pot to sterilize (not boiling).
Start another pot of water for your ‘filled’ jars for processing.
In a smaller pot put strawberries, water, pectin and sugar or sugar substitute if using. Like I mentioned, I chose to use Stevia and ended up using 3 little packets.
Bring to a boil that will not stop by stirring. Once boil is achieved, start your one (1) minute. You will see it start thickening. If thickening is achieved before the one minute, it is done. (Mine went the full minute).
- Use thongs to lift out one jar while dumping out water back into the pot.
- Take your canning funnel and place on jar.
- Use a ladle to scoop hot jam into hot jars leaving 1/4 inch head space.
- Wipe rims with a damp paper towel.
- Use your lid lifter with magnet to lift a lid out of the hot water.
- Place on jar.
- Screw on second piece of lid.
As each jar is complete, place sealed jars into canning rack already in hot water. Do not allow jars to cool. Put right into pot of hot water as soon as each one is filled and sealed with two piece lids.
Repeat with all jars until strawberry jam is all used.
Once all jars are in canner, put lid on pot and bring to a boil. Once boiling, start your ten (10) minutes.
Lift jars one at a time out of pot onto a kitchen towel. Leave two inch space between jars. Do not let them hit each other.
You’ll be tempted to wipe off water on top of jars. Don’t! Leave it alone until jars are cooled off – 12 to 24 hours.
Can’t wait to try my home canned strawberry jam!