- I sterilized my jars by boiling them in the water bath canner for ten minutes, then leaving them in the hot water until ready to be filled with the hot jam.
- The sealing discs and bands were boiled in a small saucepan and left in the hot water until ready for use.
- I also popped a small plate in the freezer to perform my gel test later on. A gel test is performed by spooning a small amount of hot jam onto the cold plate, then returning the plate to the freezer for about two minutes. If the jam wrinkles slightly when poked with a finger you've got jam. Otherwise you've got a jar of runny strawberry sauce. Not the end of the world, but a bit too runny for jam.
Here's how I made it:makes enough to fill six 250 ml/8 oz jars
5 cups granulated white sugar
1/4 cup lemon juice
2 tbsp butter
The hot jam was ladled through a funnel into my hot jars, leaving a 1/4-inch headspace. Using a wet paper towel, the jar rims were wiped clean. I secured the hot sealing discs in place with the bands and processed the jars in the boiling water bath canner for 10 minutes, making sure they were at least an inch below the water surface, then removed the jars to cool completely and seal with a POP!
The butter in this recipe keeps the jam from bubbling too high while cooking. Plus, it tastes heavenly!
Are you and the kids picking berries this season? Or are you buying the ones I'm buying? Ha! Are you making jam memories? Leave a comment and tell me all about your strawberry plans.