(. . . Still working on the
If you've never canned your
own jam you are really missing out!
It's so much yummier than the kind from the store
and I love producing my own food because
then I know exactly what's in it.
I especially love
LOW SUGAR strawberry jam.
Because you can just taste the
(This recipe uses 4 cups of sugar instead of 7 cups!)
And it's easy to make.
1. Start with clean glass jars & lids
(I boil mine just to be sure their really clean & air dry them).
2. Wash, cut the stems off, & cut up
a little over 4 lbs. strawberries.
(Yes, that is paint primer on my hands from the
darn fun chair project.)
3. Mash the strawberries with a potato masher.
(But you still want it chunky--like this . . .)
4. Measure 4 cups of sugar and take out 1/4 a cup of the sugar.
Add the 1/4 cup of sugar to a box of Sure Jell (Low Sugar or
No Sugar) Pectin. Set the rest of the sugar aside for later.
5. Empty strawberries, pectin, and the 1/4 cup of sugar into a
large pot. Cook on high temperature, stirring constantly until
mixture reaches a full rolling boil. (This is a boil that doesn't
stop bubbling when stirred).
6. Add the remainder of the sugar. Keep stirring and heat to
a rolling boil again. Cook (still stirring!) at a rolling boil
for one minute.
7. Quickly ladle into jars. For each jar--put lid on tight,
& turn jar upside-down for a few minutes.
Then, turn jar right-side-up. (The instructions that
come with the pectin say to "process" the jars of jam,
but I don't. This has always worked for me. )
8. Wait a while, then make sure each jar is sealed by pushing on the
middle of the lid with your finger. If the lid bounces back
& makes a popping sound, it didn't seal & that jam needs
to be refrigerated. But I've seldom ever had this happen.
Linking to these awesome parties . . .
Flaunt-it Friday at Chic on a Shoestring
Show & Tell Saturdays at Be Different Act Normal
Frugalicious Friday at Finding Fabulous
Friday Flair at Whipperberry