I’m Gonna Show You How To Make Homemade Strawberry Jam.
- Fresh Strawberries
- Some Sugar-Free Pectin
You’re gonna need some fresh strawberries some sugar-free pectin and lemon now if,you want to use different berries that’s gonna dip make the difference on how much sugar.you’re gonna need so that is a lot of sugar but that just is what makes it taste so delicious now if you’re planning on doing the canning like.I’m going to be showing you how to do today we’re preserving it you’re gonna need your canning kit you’re gonna need some mason jars which I have simmering right now in a large large pot and you’re gonna need just some essential tools that comfortably comes to canning. I have a canning funnel here.I just have a few different tongs and this is just a screw on the lid and this is a knife and also a magnet which I’ll show you what we’re gonna need that for but I took my canning jars and I put the jars and my large pop there that’s filled with water and those are simmering and I also have the lids in a separate pan and simmering as well but just the lid not the screw on tops stop first thing first let’s go into it and actually get started shall we okay in this big pan that.
I’m gonna put on meaning my heat get that ready first thing I’m gonna do is mash up some of my berries I had clean hands I think it makes the best tool and I’m just gonna squish these around my strawberries are all mashed up I like to leave some chunky because I do like chunks in my jam but you can do this however you like I’m gonna put that into my pan here and then I’m gonna grab a knife because I don’t have one on hand juice my lemon that’s good gonna give this a stir and I’m gonna let this come to a boil and then I’ll show you the next step I’m gonna add it in my fruit pectin and this is what gives it that jammy consistency stir that in really well now I’m gonna put in all the sugar and it is a lot of sugar but that is just that’s what it takes to make homemade jam so,I’m gonna give this a stir really well so that sugar is fully incorporated the sugars all mixed in now I’m gonna put in my candy thermometer.
I’m gonna let that come to a boil and boil away until it reaches 220 degrees I mixed raise up to 220 take out my thermometer you’re the stirrer and making jam is a science so there are these tools I feel like you need to have so now I’m gonna do is I’m gonna skim off all the foam that’s collected on the top or as much of it as you can manage I’ve skimmed all of my phone where’s most of it off the top so now we’re ready to pretty much get canning so you take your place in jars that had been simmering water you get rid of the water line them up okay so now you take a little bit you take a canning funnel put it in each one and you’re gonna fill it till you have a quarter-inch left at the top of your mason jar and I’ll show you just like that see that that’s perfect so now.I’m gonna continue to fill each one last one really important you take a clean wet cloth or a paper towel and you run it around all the edges now that you have them all filled either with a canning knife or just a regular knife makes so it’s really really clean you’re gonna run it around the sides and this gets read rid of any air bubbles.
You don’t want any air bubbles when you’re preserving now with the opposite side which is why I love this little tool which is a because it’s a magnet you pick up each lid that was simmering and you sit it right on top centered want to make sure it’s centered on top one and now you’re gonna put on your screw top which you don’t want to put it on so so tight you just want to put it on tight enough that it’s holding anything together now that everything is sealed I’m gonna put these into my handing basket and 1/2 my pop back on the burner here and I’m waiting for that to come to a high boil and once it does I’m gonna put these with the bass fin all run in there and let them boil away for 20 minutes not 21 minutes not 19 20 minutes my jam is ready I put my jars in boiling water and I left them and I cover them and let them cook for 20 minutes you hear the pop if,you hear the pop your jars are sealed that is a good sound my friend.
I just liked it now now you can go in and get them nice and tight turn all your lids tightening the last one now here’s what I’ve always done my grandmother’s always done this I put them on a counter for 24 hours and that just ensures that all of them are sealed properly don’t bother them otherwise if some of them haven’t popped yet and you’re bothering them chances are well chances are that they might not seal properly if you just mess with them so just put them on the counter for 24 hours to send sure that they’re all popped and then they’re all sealed once you hear that pop you know you’re good to go but.I just like to take that extra 24 hours just to make sure and that’s it you’ve got homemade strawberry jam.