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STRAWBERRY JAM FULL

If the jam is going to be eaten right away in the next few weeks, don't bother with processing, and just refrigerate and use. Transfer the Strawberry Jam to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal using the canning method. If the test is not satisfied, continue to cook the jam a little more. Run your finger through the jam on the plate, if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned! Place three plates in a freezer, after about 10 minutes of boiling place a teaspoon of the liquid of the jam onto the cold plate. If you plan to store the jam for a longer duration, then you can do the following test to get accurate results.

STRAWBERRY JAM FULL

Increase heat to high, and bring the mixture to a full rolling boil.īoil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Stir over low heat until the sugar is dissolved. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. To begin making the Strawberry Jam recipe, wash and cut the strawberries into small pieces. For best quality, use home canned foods within one year.How to make Fresh Strawberry Jam Recipe (Strawberry Preserve) Label and store jars in a cool, dark place. Store screw bands separately or replace loosely on jars, as desired. Remove screw bands wipe and dry bands and jars. Put into a preserving pan with the lemon juice. And canning their homemade strawberry jams is a favorite project for many food enthusiasts. Sealed discs curve downward and do not move when pressed. Method for Strawberry Jam: Hull the strawberries, wash and drain well. can help keep these foods safe and edible for a very long time. Cool upright, undisturbed 24 hours DO NOT RETIGHTEN screw bands. Let stand for 10 minutes, stirring occasionally. Measure exactly 2 cups crushed berries into a large bowl stir in sugar.

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.

At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes. Cover canner and bring water to full rolling boil before starting to count processing time.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water.

Screw band down until resistance is met, then increase to fingertip tight. Centre hot sealing disc on clean jar rim. Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Stir mixture really well, for several minutes, until sugar is well dissolved. Transfer to a large skillet and stir in sugar and lemon juice. Remove from heat and add it to the strawberry mixture. In a food processor, process strawberries until coarsely chopped. Spoon 1/3 of batter into the bundt pan, spreading out evenly. Bring to a boil over high heat, stirring constantly. Combine butter and sugar in a bowl, creaming until light and fluffy (approximately 2-3 minutes on medium-high speed) Combine jam and strawberries in a separate bowl. Pour in the jam sugar and stir over a low heat until the sugar has. Meanwhile, add water and pectin package to a small saucepan. Place in a large saucepan with the lemon juice and cook over a medium heat for a few minutes.

Quickly ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Let stand for 10 min., stirring occasionally.

Remove from heat skim off foam, if necessary. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Over high heat, bring mixture a full rolling boil.Add 1/2 tsp (2 ml) butter or margarine in a large, deep stainless steel saucepan. Combine prepared strawberries and lemon juice.Wash, hull and crush strawberries, one layer at a time.Keep jars and sealing discs hot until ready to use. Heat SNAP LID® sealing discs in hot water, not boiling (180☏/82☌). Place 8 clean 250 ml mason jars on a rack in a boiling water canner cover jars with water and heat to a simmer (180☏/82☌).