Tuesday, June 25, 2013

"Making Strawberry Jam!"

My original plan was have my 1st canning experience be making Strawberry Jam, until Derrick, my former student, suggested pickling asparagus.  With the asparagus harvest dwindling and the strawberries just starting, I made the decision to try pickling first.  With the pickling experience behind me, I had a better idea as to what to expect and could plan my steps a little more thoroughly.

I went out Sunday morning to my favorite farm stand, Youker Farm Market, and bought an 8 quart flat of strawberries.  I forgot to take a photo of it with all 8 quarts, but remembered when I had 5 quarts still in the lug.  Prior to rinsing the berries, I washed all of my jelly jars and a couple of pint jars "just in case" they were needed, plus the lids and rings, too.

Here is my 1st quart being de-stemmed after having rinsed it and drain in the kitchen sink.  I don't remember who taught me to use a spoon for taking the stems off, but it certainly is quick and easy.

My procedure was to rinse a quart and while I was de-stemming that, another would be draining, then transfer that quart, rinse another, etc.  After a quart was finished, I then mashed and poured it into a large bowl.

The recipe required 5 Cups of mashed strawberries, so when I had that, I set about making my 1st batch of jam.

10 jelly jars were filled with the hot liquid jam and were carefully placed into the canner and processed for 10 minutes.

Time to begin batch #2.  Having just experienced the process, I felt comfortable enough stop and take a quick photo of the sauce pot filled with mashed strawberries, pectin, and sugar, prior to its rolling boil.  It requires stirring constantly and once things begins to happen, they happen QUICKLY!  ;)

I had 2 jelly jars left from the dozen I started with, which I filled first, then I began filling pint jars. I was able to fill 4 pints, too!  My end total was 12 jelly jars and 4 pints of Strawberry Jam!  I am pleased to report that each jar sealed, too.....the "pinging" began almost as soon as the jars were taken out of the canner and placed to cool on the towel.  Each jar has since had a label written and placed on it with what it is and when it was made.

The 2 batches of Strawberry Jam used 5 quarts of berries.  Here are the last 3 quarts of berries, rinsed and de-stemmed.  I put some in a container for fresh eating and mashed the rest, adding 2  bags of mashed berries to the freezer.  

I plan on freezing some whole berries, plus some Rhubarb, too, and try making Strawberry Rhubarb Pie this Winter.  "IF" I can wait that long!  I see aother trip to Youker's in the VERY near future.....later this morning perhaps?   ;)


dc said...

Won't that jam taste good this winter if it lasts that long. Try making rhubarb/strawberry jam? I am coming up there!!!

Molly Bee said...

There is nothing more beautiful than the color of homemade strawberry jam. My Mum used to make that and freezer jam-YUM!