We’re not big jam eaters. There, I said it. We both enjoy a good jam, but we’re much more likely to dip our toast in a runny egg yolk than to top it with a sweet spread. We’re still working through the strawberry-rhubarb jam that I made last year. BUT when you suddenly find yourself in possession of twenty pounds of strawberries, there’s not much to be done except get your jam on.
In one sweaty afternoon, I made two batches of jam: Strawberry Balsamic and Strawberry Vanilla. I have the Ball Complete Book of Home Preserving, which I can’t recommend highly enough to newbie canners, and both of the batches are riffs on their basic, oh so basic, strawberry jam recipe. I’m giving full quantities for the original recipe here, which the cookbook claims should yield 8 pints, but I halved the recipe, resulting in about 5 pints of jam. I then made the half recipe a second time, so I suppose it would be more accurate to say that I split the recipe? Except that I made two totally separate batches. Whatever. The full recipe, as I prepared it, is as follows. And it should give you 8-10 pints. If you make the whole thing.
Adapted from the Ball Complete Book of Home Preserving
7 cups granulated sugar
8 cups whole strawberries
4 tbsp lemon juice
1 1.75 oz package regular powdered fruit pectin
Clean and sterilize your canning jars, lids, and rings, and have your open water bath standing by.
Measure sugar into a bowl and set aside. Wash, hull, and slice strawberries. Add strawberries and lemon juice to a sauce pan. Whisk in pectin until dissolved, then bring to a full rolling boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil. Boil for 1 minute, then remove from heat and skim off foam.
Ladle into jars, leaving 1/4″ headspace. If you don’t have enough jam to fill the final jar up to the top, don’t process it – set the jar aside for immediate enjoyment. Place jars in open water bath and bring to a boil. Process for 10 minutes, then turn the heat off and leave jars in for another 5 minutes before removing. Let jars cool, undisturbed, for 24 hours. You should hear the tell-tale plink of lids sealing – if any lids have not sealed, reprocess those jars or stick ’em in the fridge for prompt eating.