Sure Jell Strawberry Jam

The Editors at Food Fanatic | Food Fanatic
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Learn how to make and can your own Sure Jell strawberry jam - it's fun to do and a delicious treat to share with family and friends

Canning is so much fun and such a great way to use your fresh produce. From jams to chutneys or maybe even salsas, canning allows you to create treats that make perfect gift ideas.

On the top of our list is strawberry jam made with Sure Jell. Sure Jell strawberry jam is a great way to use up those strawberries during strawberry season, which - depending on where you are located -  typically runs from January to July. 

Strawberry Balsamic Jam Photo

You may be wondering what Sure Jell actually is, especially if you are new to the world of canning.

Sure Jell is a type of classic pectin that helps give your jam the right consistency. Pectin is a naturally occurring substance that is found within the cell walls of fruit, usually apples and citrus peels. The pectin is extracted from them, dried and ground into a fine powder. Being a classic pectin, Sure Jell requires a lot of sugar to ensure it gels properly. 

Rhubarb Jam Picture

 

To make your very own Sure Jell strawberry jam, you will need:

8 cups strawberries

7 cups sugar

1/2 teaspoon butter

1 package Sure Jell Original 

  1. Start by washing the strawberries and removing the tops and stems. 
  2. Puree the strawberries in food processor, or use a potato masher to mash them. 
  3. Place 5 cups of the crushed strawberries into a large saucepan and stir in the Sure Jell and 1/2 teaspoon of butter. 
  4. Bring to the boil and allow it to rapidly boil for 1 minute. 
  5. Add 7 cups of sugar and bring back to a rapid boil, again boiling for 1 minute, stirring constantly.
  6. Remove from heat and skim off any foam, although there shouldn’t be much as the butter helps to prevent it building up
  7. Spoon the jam into your cans and allow them to come to room temperature before refrigerating. 
Rice Pudding Image

You can use a hot water bath to help you with canning; if you plan to do this, sterilize the jars and lids in simmering water for about 10 minutes while you are making the jam.

Once the jars are sterilized and the jam is made, ladle the hot jam into the jars, leaving about 1/4 inch at the top.

Wipe away any jam that may be on the rim of the jar.

Place a lid on the jar and a screw ring, but do take care, as it will be very hot.

Easy Rhubarb Jam Pic

Use jar tongs to lower the jars into simmering water and ensure they are covered by about 1-2 inches of water. Simmer for 10 minutes and remove from the water.

Let them cool completely and listen for the lids to ‘ping’, which means the lids have set. Check the seals by pressing the center of the lid, if there is no springing back it means the jar is sealed and can be stored in a dark, cool and dry place for up to a year.

If the jars are not sealed and they do spring back when pressed, refrigerate the jam and use within three weeks. 

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