A few years ago, I made strawberry (and orange, and banana) jam the wrong way. We were in Seoul, and while the berries were awesome, the world of home canning wasn’t known to me there. I didn’t have any of the cool tools. We did have a huge pot to use as a canner. We reused our spaghetti sauce jars.
Today, I did it the right way!
I opted for the pectin-free recipe with just two ingredients: Strawberries and sugar.
8-10 cups cut strawberries, 6 cups white sugar.
In a large, heavy bottom pot bring strawberries and sugar to a rapid boil. Stir occasionally.
You’ll want to have your jars in a hot water bath to sanitize (boil the jars, lids, and rings in water).
To test if the jam is ready, dip a cold spoon (let it sit in the freezer for a while) into the jam. If it drips pretty fast, it’s not ready. If it sorta oozes off the spoon, it’s ready.
Once the jam is ready, ladle it into your prepped jars (which should now be out of the water). The canning kit is awesome for this… it comes with a funnel, a pair of jar tongs, a magnet to get the metal lids and rings, and a jar tightener. The funnel is great to keep the jars clean. Fill the jars up to about an inch from the top. Wipe off any jam that spilled onto the lip of the jars. Place the lid (the flat metal thing) on, then loosely screw on the ring.
Set the filled jars back into the hot water bath to set the seal and extract all the air from within the jar. I had them in there for about 5-10 minutes.
When I removed the jars, they seals popped (a fun sound indicating a good, strong seal) and I tightened the rings with the tightener. And I’m letting the jars cool before refrigerating.