Christianity Oasis Forum

[Dora]

This is so easy my kids can do it.

Directions are in every box of Sure Jell.

I'm going to add my own findings of how to have better success.

I found the yellow box of sure jell works the best for setting up the jam. Others are to runny. Sure Jell can be found in the canning section in the grocery store. Usually near freezer wrap. Or in big grocery stores they usually have a section of canning jars near the kitchen section. Where you'd find canners.

Prepare the jars. I've seen many use jars that they have recycled. Such as pickle jars, plastic margarine tubs, and the like. After many years of messing with finding the right lids to fit the right jar/tub I invested in pint jars and just use them. For a smaller family or a family that enjoys other jams and jellies I'd use a smaller jar.

This has been the favorite jam in my family for many years so we use a lot. Other wise I'd use a 1/2 pint jar.

Wash and dry the jars.

I set the clean jars upside down on a clean towel on the counter until I'm ready for them. If they are upside down it keeps them clean and ready for when the jam is ready. When the jam is ready you don't want to be messing around with trying to find a container to put the jam in as it will be setting up (thickening) rather quickly.

You need 2 pints of strawberries. We make up 10 batches a year so we purchase strawberries by the lug. I find 2 pints at times isn't enough for a batch.

Crush the berries. Don't puree. Jam has lumps of fruit in it.

In a bowl measure 2 cups of crushed berries. While stiring slowly add 4 cups of sugar. Yes it's a lot of sugar. I found if you cut back on the sugar you get a runny jam. I don't like fighting to keep my jam on my toast so I don't cut back on the sugar. Because this is such an important part of the process I measure the sugar into a separate bowl first. When making a lot of batches you can pre measure the sugar into zip lock bags.

I allow the berries to sit over night in the sugar and stir when I can. Directions call for letting them sit for 10 minutes and stirring often. I find the sugar is grainy if you don't allow the strawberries to sit and combine with the sugar for at least a few hours. The colder the berries the longer they need to sit with the sugar.

In a small pot add the pectin (Sure Jell) to 3/4 cups of water. When it begins to boil stir for one minute. Then add to the strawberry/sugar mixture. Stir for about 3 minutes. You should see the jam begin to thicken. If not the jam may not set up well. Which is ok. It will just be a runnier batch. Still will taste delicious. We've used the runny batches for ice cream topping. You are looking for it to start to thicken. As it cools it will continue to get thicker.

If you wish you can continue to stir a few more minutes. If it still does not begin to thicken you can redue this step. Just boil another 3/4 cup of water with another box of pectin (sure jell) for one minute and add to the batch of jam.

As soon as you see it thickening or the 3 minutes is up poor into the jars. The jars should be upside down on a towel nearby, just flip them over and leave them on the towel it will catch any spills. I leave an inch of room at the top so it doesn't spill over in the freezer. Sure jell directions say 1/2 an inch. But I have found at times this isn't enough and I hate cleaning up the sticky frozen mess out of the freezer. Since I've started not filling the jars as full I've not had a problem with the sticky mess in the freezer.

Wipe any jam off the rim of the jar with a clean damp towel or wash cloth before putting on the lid.

Hope you give this a try. Enjoy.

[Mackenaw]

Hello Piney

Mmmmmmmmmm, sounds yummy.

But you forgot a step. After filling jars, lick spoons, fingers, hands, and if no one is looking, lick the jam that ran down your forearm.

Love and sticky hugs,
Mack

[Dora]

Mack

I did lick the spoon and my fingers a bit!

This is the end result of 2 batches.

A batch made 3 pints.

[Mackenaw]

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