A little advice: you can store the jam in any jar you got but make sure that you put the glass and the lids in boiling water to get all germs off. I was left with a lot of questions and had to find the answers elsewhere. Wait for it to "set" After 48 hours you will know if you did it right. Don't be in a hurry, I burnt it when I needed it that afternoon because I was in a hurry, and brought it to the boil too fast in a thin bottomed pot. Water bath is about 10-15 minutes in boiling water for those that don't know. https://www.tasteofhome.com/collection/recipes-using-strawberry-jam Stir gently as the strawberries break down and begin to thicken. When you get the jars ready, after soaking them in hot water, use tongs and silicone mitts to handle the glass jars because they will be VERY hot. Information is not currently available for this nutrient. Too sweet. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Place them on clean kicthen toweles upside down and make sure that you don't touch the inside of jar or lid, otheriwse you'll most likley end up with mold in your jam. A lot of people said they made this with less sugar than the recipe called for and it turned out fine. The boil needs to be rolling - you cannot stir it down. I have been canning for years and never made Jam without pectin. I did not have a thermometer, so I brought the mixture to a rolling boil stirring consistency for ten minutes. The flavor and texture are AMAZING too :). 7. 8. Great recipe. I got 2 and a half 16oz jars out of this recipe. I've never made jam before, but decided to give it a try. Wait for it to "set" After 48 hours you will know if you did it right. I did the cold plate test to see if the mixture would jell. Each result tastes a little different, so yum. Use a blender or chopper and puree the strawberries until you have four cups. 8. Both were good, but I loved this one. It will splatter everywhere. I am only dissapointed in the lack of insrtuctions for a newbie, otherwise it tastes great and I am happy with the flopp since there was nothing wasted. Make breakfast or brunch extra special this weekend with Matthew Evans' Place the mason jars in a large hot water bath canner (or pot). I hope this helps. At first it was runny, but thickened up as it cooled down. THEN I mashed them very easily in the pan with a pastry dough cutter. Return to freezer for a minute. Home Recipes Dishes & Beverages Condiments Jams, Jellies & Preserves. For me it didn't turn out at all with less amount of sugar. It turned out great! UPDATE : Gave it to Grandma, she loved it. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. The lid gave way suction and "popped" as it was twisted opened; so the canning had worked as it was suppose to. Crush strawberries and measure 4-1/2 cups berries into a large saucepan. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate. Place them on clean kicthen toweles upside down and make sure that you don't touch the inside of jar or lid, otheriwse you'll most likley end up with mold in your jam. Your jam will not look like jam/jelly, more like thick syrup. I used 3 cups of sugar and actually will use less next time. Try pairing strawberry jam with Muenster or Gruyere. Most people won't think twice about serving basic cornbread when is on the table. Simmer the center lids in separate saucepan full of water. Process in a water bath. I got 2 and a half 16oz jars out of this recipe. It's better to use the heaviest bottom huge pot you have, and start the boil slowly, move it up in quarter increments until high, this way it doesn't catch and burn. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. But on a fantastic note, my overly runny jam with half the amount of sugar is the most fantastic sauce for pancakes and vanilla ice cream, yummy!! The craft store had the jars in stock.) 1. Cover with water and bring to a simmer. this link is to an external site that may or may not meet accessibility guidelines. When you taste the mix just after the sugar dissolves, that is not the real sweetness. 3. Try Mary Berry's classic strawberry jam recipe …

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