Homemade Strawberry Jam with Canning Instructions

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Course: Breakfast, Snack

Cook Time: 30

Servings:

Author: Heather

Wash, rinse and then soak them in very hot (almost boiling) water or run them through a dishwasher cycle.
Leave the jars soaking in the hot water until ready use, or leave them in the closed dishwasher until ready to use, so the jars stay hot.

In a large pot, add fruit and slowly stir in pectin. Bring to a rolling boil.
Once at a boil, add sugar. Bring to a hard boil (a boil you can not stir down).
Once at a hard boil, stir constantly for 1 minute.
Remove heat. Skim off foam if desired.
Ladle jam into prepared jars, leaving a ½ inch head-space. Wipe any spills off with a clean damp towel.
Place lids and bands on jars and only tighten finger tight.

Place jars into stove top steamer.
Place lid over steamer and turn heat to medium-high. Once steam is releasing out the steam hole, set timer for 20 minutes.
After 20 minutes, turn off heat and carefully open the lid away from your face. Place hot jars on towels on counter and let cool for 24 hours.

Fill the pot half full with water and place the rack in elevated.
Bring water to a boil.
Once boiling, place jars on the rack and lower into the water. Water should cover the jars by at least an inch. Add more boiling water if needed.
Place lid on pot and bring to a rolling boil.
Start the timer for 10 minutes once the water is at a rolling boil.
Remove from heat and carefully remove lid after 10 minutes.
Let jars sit in water for 5 minutes.
Remove jars and place on towels on counter and let cool for 24 hours.

After 24 hours, check to make sure all the lids sealed.
If some did not seal you can re-steam or boil again. Or you can place in the fridge and eat right away!
Place sealed jars of jam in a cool dry place.

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