Making Strawberry Jam- Let’s get into Canning!

Hi Everyone! Welcome to another video ! Come along as I Make strawberry Jam and Can it ! This recipe is what I’ve been using for a while now. I use the Ball Recipe and love how it tastes, of course I added a little bit of my own personality when it comes to the pectin as you see in the video…you can have fun with canning, however you must follow all the food and health guidelines for canning methods. I hope you enjoy this video and let me know if you like me to bring you more videos in this topic. It’s always great to learn a new skill, so if you want a more into details video about canning , let me know… thanks for watching! Many blessings to you and your family! 🤍
Best,
Nathalia E
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Makes: about 8 half pints (8 oz)
Prep: 30 minutes
Processing Time: 10-30 minutes
INGREDIENTS:
5-8 cups crushed strawberries (about 5 lbs.)
1/4 cup bottled lemon juice
2-6 TbspClassic Pectin
3-6 cups granulated sugar
DIRECTIONS:
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
NEXT, TIME TO COOK!
Combine strawberries and lemon juice in a 6- or 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
NEXT, LET'S CAN IT!
Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 10-30 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
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