Everywhere I turned these days, I see strawberries! My favorite market had flats full of juicy, sweet, red berries just begging to come home with me. Sure I could have made a shortcake recipe or pie recipe for you but let’s do something that will last through the year.
With Mother’s Day this weekend – what better gift for all my favorite mothers in my life than a jar of sweetness from my kitchen?
I haven’t canned or made jelly in years! It was much easier than I remember. I needed to stock up on some equipment…
I found an old canning pot at a local thrift store. I bought jelly jelly jars, lids and a canning funnel which was very helpful in filling the jars.
And of course, strawberries! Lots and lots of strawberries!
Wash the jars and keep warm. I wash them in the hot cycle of the dishwasher…
when they’re done and still warm…place them in the canning pot that’s been simmering with water.
Place the lids in another pot filled with water.
Bring the water to a simmer and let sit until canning time.
While everything’s simmering, wash and squish the strawberries. I like to use a potato masher in a shallow bowl.
The ingredients are simple: 5 cups of smashed strawberries, 7 cups of sugar , 1/2 tsp. of butter (to keep the foaming down) and jam’s good old standby…
Remember to pre-measure everything out as the process goes fast. (So fast that I couldn’t take photos through it – besides cooking strawberries looks like a bloody mess in photos!)
Here’s the recipe. It’s basically the recipe from the Sure Jell box. It’s important to be accurate with the measurements to make the jam sets well.
2 quarts washed and hulled strawberries, smashed to make 5 cups
7 cups of white sugar
1/2 tsp. butter
1 box of Sure Jell powder fruit pectin
Bring boiling water canner, half full with water to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in warm water until ready to use. Drain well before filling. Pour crushed strawberries into a large saucepot with butter and 1/2 tsp. butter.
Measure out 7 cups of sugar in a separate bowl. Bring strawberries to a full rolling boil (one that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
Ladle quickly into hot jars, filling to within 1/8 inch of the top. Wipe jar rims and threads of any jelly. Cover with two piece lids. Screw on band quickly. (It does help to have a second person on hand to help with this process!) Place jars back into the canner (some canners have a rack – mine didn’t – just be careful!) Water must cover jars by 1-2 inches; add boiling water if needed. Cover and bring water to gentle boil. Process for 10 minutes.
Remove from canner and let sit upside down for 10 minutes (this helps distribute the fruit bits evenly throughout the jelly).
Let stand at room temperature for 24 hours. Store unopened jams in a cool, dry, dark place up to a year.
Sweet! Happy Mother’s Day!
You can find a printable recipe here.
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