Canning Jam

This was my first year canning anything. I received a water bath canner for Mother’s Day – and since then, I’ve made a lot of jam. Blueberry, Blackberry, and Strawberry. I love it all. My mom came over and we replenished our stock yesterday. She took some home and now I’ve got about 36 half pints of canned jam and an additional 12 half pints of freezer jam. Yummy!

Freezer jam is so easy to make. If you have never made jam before, try this recipe from inside the box of pectin. You don’t even need any special equipment. It makes about about 6 half pints.

Ingredients Needed:

2 cups crushed strawberries
4 cups sugar
3/4 cup water
1 box pectin

Directions:

Add sugar to the crushed strawberries – stir and let sit for 10 minutes
Mix 3/4 cup of water to 1 box of pectin over high heat, stir constantly.
When it comes to a boil, keep stirring for 1 more minute, then take off heat
Add pectin/water mixture to the strawberry/sugar mixture.
Stir well,at least 3-5 minutes.
Add to clean, sterilized freezer safe container.
Cover and let sit for 24 hours until jam is set.
Store in Fridge for up to 3 weeks or store in freezer for up to 1 year.

Simple, right?

As for all of this jam – if I want it to last until next Spring, I’m going to have to ration it – one spoonful per person per day. It’s seriously better than chocolate. Maybe I should just make more…

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