Strawberry Jam

I like to can. I am a person who reads labels, not necessarily nutrition labels but I read the ingredient list.  I avoid too many things I can not pronounce.  This is another reason I can.  I know what is in that jar, because I put it in there.  I like the idea of preserving something for my family to enjoy later.  When I break out a jar of strawberry jam at Christmas, I will think of the wonderful time we had picking these berries.  My Mom always canned when we were growing up.  She still does.  My daughter prefers Memie's Pickles over mine, even though I use the same recipe.  I think she likes Memie's pickles because they are served at Memie's  house.  When Tudor Hall Farm was considering processing foods for sale, I took a class and received  an acidified foods certification.  So this is another way for me to put my training to good use. 

 I am a person who likes to experiment when cooking, I like to try new things on the fly.  However when it comes to canning, this is not advised.  You need a real tried and true recipe, and you need to follow it.  The chemistry in that recipe is manipulating the biology of the bacteria.  It is most likely preventing their growth by creating an environment in which they can not survive.  And then killing them when it comes to the "processing" part of the recipe.  If you really want to use Grandma's recipe, then I would encourage you to check it against the current USDA guidelines.  Most likely it's ok.  The art of home canning has really not changed too much.  By controlling the amount of water in the jar or the pH of the liquid you are keeping bacteria at bay.  

I am using a recipe from the Ball Blue Book of Preserving. Copyright 2006 The Ball Blue Book was first published in 1909. I feel they know what they are doing.  The ISBN of my book is 0-9727537-0-2. If you are considering canning this is a wonderful resource.  It also has guidelines on dehydrating and freezing.  The recipe I am using is on page 34 entitled Strawberry Jam.  I am using the one with just no added pectin.  

Strawberry Jam

Yield about 4 pints

No added Pectin

2 Quarts Strawberries

6 cups Sugar

Wash strawberries; drain. Remove stems. Crush strawberries one layer at a time. Combine strawberries, and sugar in a large saucepot.  Bring slowly to a boil, stirring until the sugar dissolves.  Cook rapidly to gelling point.  As mixture thickens, stir frequently to prevent sticking.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 15 minutes in a boiling-water canner.  

Here are my breathtakingly beautiful berries!! When my husband got home from work the kids and I were chowing down on berries.  I offered him one and he said "No thank you I don't really like strawberries."  And I said "But these are 'Real' Strawberries."  And he tried one and he was amazed at how wonderful they are.  Seriously run out and find a patch!!!

My washed berries.  

My cut up berries that have been smashed a bit with the sugar. I made 4x the recipe.  This pot is HUGE! I used 8 quarts of berries and 24 cups of sugar.  

Here you can still see the granuals of sugar.  It has not yet come to a boil.  You want this to be a slower process because it can get too hot too quick and stick and then scorch and then you have to cry because you have ruined it.  Maybe you don't have to cry, but I do. Keep stirring it.  Once it does come to a boil make sure you turn down the heat.  Then stir it often.  It can boil over and make a MESS!  So make sure you are attentive.  I turned mine down a little bit each time I stirred it.  

These are the strawberry pieces floating on top of the liquid.  That is how the sugar is preserving the fruit.  The sugar draws out the moisture in the berry and then the heat is boiling off that liquid.  The bacteria that cause spoilage need that water to live.  Adding the sugar to draw out the liquid and the heat to remove the water is creating an environment in which the bacteria can not survive.  So if the thought has entered your head "Wow this is a lot of sugar, I bet I could save a few calories by not putting in as much." Why yes you could save yourself some calories, however you also run the risk of your jam not keeping.  And if you do eat it, you could give yourself food poisoning.  This is why you stick to the recipe!!

This is my jam all cooked down.  I need to skim off all the foam.  It has reached the gelling point. I tried to get a picture of it but then steam kept fogging up the camera.  You can just see it.  When you stir it it looks glossy and like jam. Once it is ready you can start sterilizing your jars.  

These are my jars being filled.  You need to work rather quickly so I did not get many pictures taken.  I will do better next time.  I plan on lots of canning.  Again the Ball Blue Book of Preserving goes into detail of how to prepare your jars.  You need clean jars that are warm.  Putting boiling jam into a cold jar could shock the glass causing it to break.  And well that is a mess you do not want.  Broken glass and sticky jam is just not a good scene.  My Mom always stressed the importance of a good seal.  This "good seal" can not be achieved if the lip of your jar is not smooth.  So run your finger around the top of each jar checking for chips or old food to be removed during the washing and sanitizing portion of your jar prep.

I have this nice funnel that measures the 1/4 inch head space for me.  When you process them the liquid will heat up and expand.  You do not want it to escape the jar.  If it would escape the jar you run the risk of not creating a "good seal." So leaving room for the liquid to expand but not escaping the jar is a good idea. 

Here are my jars filled. Again I am trying to work quickly.

I have now put the lids and rings on them.  I think many people call them different things.  My Mom calls them lids and rings, but on the box they are called bands and lids.  And I have another friend who calls them   rims and lids.  No matter what you call them you boil the lids to soften the rubber and then screw the ring on.  You want to make sure it's taunt but not too tight.  Again you have to leave room for the expanding and contracting of the glass jar when they are in the canner.  

This is my first batch coming out of the canner.  You place the jars in the canner so that they are not touching.  Cover them with about 2 inches of water.  Once the water has come to a boil you start a timer for 15 minutes.  Once the timer is finished you can remove the jars from the canner and start on the next batch.

My final batch.

My jam cooling.  You can see that they are already starting to seal.  There is a dimple in the lid.  Hearing the jars seal is music to my ears.  That is how this ring and lid system works.  As the hot liquid cools it condenses and creates a vacuum seal.  So if you don't have a smooth surface for the rubber lid to adhere to you will not achieve the "good seal."

My beautiful jam.