You’ve heard the phrase “hamming it up”. But have you ever heard the phrase “jamming it up”? Well, that’s what this week was like at my house. So many sun ripened strawberries, some from my plants and most from neighbor, Erin Phillip’s garden. I made more strawberry shrub drinks, strawberry pies, and still had pounds left over. Time to get jammin’!
Making jam from the berries is a simple, yet a bit time consuming task. So I called in the troops. Grandkids Jack and Eva spent time in my kitchen, cleaning, capping berries and ultimately, making jam. The kids were in awe of the science of jam making. The berries start the cooking process with a pinkish color. As they cook and the jelling point is reached, a bright, jewel-like red color emerges. Needless to say, both are proud of their new jam making skills and each took home 6 jars of yummy jam.
Looks like you’ve got some seasonal strawberries, too, since I’ve gotten several requests to make homemade strawberry jam.
It tickles me, really, to know you want to make jams from scratch. Makes perfect sense, though. Think about it: no weird ingredients, no artificial anything.
HOMEMADE STRAWBERRY JAM
Don’t be put off by the amount of sugar. It’s necessary to make the jam jell. And don’t double the batch, either. It’s all about the right amount of each ingredient!
Ingredients
5 cups thoroughly crushed strawberries (measure after crushing – I crush them in my food processor)
2 tablespoons lemon juice
1 box powdered fruit pectin, not low sugar
7 cups sugar
7-8 jelly jars, 8 oz. each with seals and rings
Instructions
Sterilize jars and keep them hot. (I do this in the dishwasher). Put seals and rings in a pan of simmering, not boiling, water on the stove.
Combine strawberries, lemon juice and pectin in a great big pan. I use an old fashioned jelly pan, but an 8 quart pot will work.
Bring to a boil over high heat, stirring constantly.
Add sugar all at once, stirring constantly. Bring to a hard, full, rolling boil, one that cannot be stirred down. Boil hard 1 minute.
Remove from heat and skim off foam if necessary. (And that foam is not to be wasted! It’s just the best spread on a piece of soft white bread).
Pour into jars, leaving 1/4” head space. Wipe rims with clean, wet cloth.
Place seals and rings on jars. Turn jars upside down for 5 minutes to kill any bacteria that may be on the inside of the lid. Turn jars right side up. Check lids for seals after 24 hours.
Lid should not flex up and down when center is pressed. If the jar doesn’t seal, just store in refrigerator. Jam stays good up to a year in the pantry.
Tip: Frozen, thawed, unsweetened, strawberries can be used.
FREEZER STRAWBERRY JAM
No need to sterilize the jars for this quick jam.
Ingredients
2 cups crushed strawberries (measure after crushing)
4 cups sugar
1 box powdered pectin
3/4 cup water
2 tablespoons lemon juice
Mix crushed strawberries with sugar, and let stand for 10 minutes. Stir pectin into water in saucepan. Bring to a boil and boil 1 minute. Stir lemon juice in and then stir the mixture into the strawberries. Let set for 5 minutes, then pour into containers. Put lids on and leave on counter for 24 hours. Place in freezer and store up to a year. Thaw in refrigerator.
Can you help? Like Dilly Deli’s bread pudding.
Missy B., an Anderson township reader, adores the Deli’s bread pudding. Do you have a clone or something close to it? Please share.
About Eating 
Can you make the strawberry jam using Splenda! My husband is a diabetic, and can’t have this much sugar. Thank you Rita!
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Hi, Sue,
A few years ago, I made a sugar free strawberry jam recipe. It turned out well. You can’t just substitute a sweetener for the sugar since it’s the whole food chemistry thing at work here. Here’s the recipe, adapted slightly from Splenda. I think you’ll like it. Do let me know how it turns out. And remember, you can’t double the recipe – just make several batches if you like.
I’m giving very detailed instructions so that it turns out perfect.
Blessings,
Rita
SUGAR FREE STRAWBERRY JAM
Ingredients
3 cups crushed strawberries (measure after crushing)
3/4 cup water
2 tablespoons lemon juice (can be bottled lemon juice or fresh)
1 (1.75 ounce) package pectin for lower sugar recipes
1/2 cup granulated Splenda
Instructions
Put crushed strawberries in a large pot, stir in water and lemon juice. Stir in pectin. Bring jam to a full rolling boil (one that cannot be stirred down), stirring constantly. When it comes to the full rolling boil, cook it for 1 minute, again stirring constantly. Remove from heat and. stir in Splenda until it dissolves. If any foam develops just skim it off. Let sit about 5 minutes – that keeps fruit from separating from the liquid.
Ladle hot jam into hot, sterilized jars (I just wash them in the dishwasher), filling to within 1/4-inch of tops. Wipe rims clean with clean damp cloth. Seal and turn upside down for 5 minutes – that kills any bacteria that may be on the inside of the lid. Return jars to upright position, cool completely and store either in the cupboard for 2 weeks or, for longer storage, in the refrigerator. They keep for several months. You can also put them in the freezer for up to 6 months.
Tip: if you want to store them in the cupboard for up to a year, here’s how to do it:
Preparation
Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
Ladle hot jam into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
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Strawberry Jam 2 Ways
In reply to:Can you make the strawberry jam using Splenda! My husband is a diabetic, and can’t have this much sugar. Thank you Rita!
Hi, Sue,
A few years ago, I made a sugar free strawberry jam recipe. It turned out well. You can’t just substitute a sweetener for the sugar since it’s the whole food chemistry thing at work here. Here’s the recipe, adapted slightly from Splenda. I think you’ll like it. Do let me know how it turns out. And remember, you can’t double the recipe – just make several batches if you like.
I’m giving very detailed instructions so that it turns out perfect.
Blessings,
Rita
SUGAR FREE STRAWBERRY JAM
Ingredients
3 cups crushed strawberries (measure after crushing)
3/4 cup water
2 tablespoons lemon juice (can be bottled lemon juice or fresh)
1 (1.75 ounce) package pectin for lower sugar recipes
1/2 cup granulated Splenda
Instructions
Put crushed strawberries in a large pot, stir in water and lemon juice. Stir in pectin. Bring jam to a full rolling boil (one that cannot be stirred down), stirring constantly. When it comes to the full rolling boil, cook it for 1 minute, again stirring constantly. Remove from heat and. stir in Splenda until it dissolves. If any foam develops just skim it off. Let sit about 5 minutes – that keeps fruit from separating from the liquid.
Ladle hot jam into hot, sterilized jars (I just wash them in the dishwasher), filling to within 1/4-inch of tops. Wipe rims clean with clean damp cloth. Seal and turn upside down for 5 minutes – that kills any bacteria that may be on the inside of the lid. Return jars to upright position, cool completely and store either in the cupboard for 2 weeks or, for longer storage, in the refrigerator. They keep for several months. You can also put them in the freezer for up to 6 months.
Tip: if you want to store them in the cupboard for up to a year, here’s how to do it:
Preparation
Wash jars and lids in hot soapy water; rinse with warm water. Fill boiling-water canner half full with water; add jars and water to cover. Bring water to a boil, reduce heat and simmer. Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use. Remove and drain jars and lids, one at a time, as needed for filling.
Ladle hot jam into prepared jars, filling to within 1/4-inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack in canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil.
Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing center of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Store in a cool, dark place for up to 1 year. Once opened, store refrigerated and use within 2 weeks.
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