This Summer we made a trip to our local berry farm for the strawberry u-pick season. We ended up picking 25 pounds of strawberries and needed something to do with them.
While my father and stepmother were in town from Nova Scotia we thought it would be a good idea to get her to pass on her families knowledge for jam making. Much to my surprise making jam is not nearly as hard as I thought it would be.
My one word of advice to someone that has children under feet would be to make sure you have your time to devote to making the jam, because once you start you can’t stop.
- 5 cups of crushed strawberries
- 1 pkg Fruit Crystal Pectin
- 1/4 cup of butter
- 4-7 cups of sugar (depending on how sweet you like your jam)
- Preheat oven to 255 degrees.
- Wash jam jars, place on cookie sheet lined with foil, place in oven to keep sanitized while you prepare your berries.
- Haul and wash strawberries.
- Place strawberries in a large pot and mash to desired texture.
- Bring strawberries to a rolling boil.
- Once strawberries come to a boil add butter to keep them from frothing and stir continuously.
- Add Fruit Pectin Crystals and continue to stir.
- Add 1 cup of sugar at a time and continue to stir until you have reached your desired sweetness and until the sugar is dissolved.
- Transfer into hot sterilized bottles, be sure to leave 1/2 to 1/4 inch headspace, place lids, and seal.
- Let fit for 24 hours until the bottles have sealed and then place into your freezer.
Yields: 8-10 250 ml jars
Prep Time: 1 – 1.5 hours