It came to me one day, why buy organic canned goods? Why even feel like I have to buy jam. After shopping at local farmers markets and buying my own organic jam it came to me. Why am I buying jam? Or tomatoes? Or salsa, refried beans. Why can’t I make my own relish and create my own pickles. It’s all so easy and I’m spending money on it all anyway.
I remember the Christmas that my mom made a bunch of jams. The time spent in the kitchen with my mom growing up is something I will cherish forever. She inspired my love for cooking and baking. In many ways she made me who I am today, and the person I am today wants to can my own food.
Remember I am such a beginner and I actually started this week. I had been talking about it for about a month now, but felt now was the time. Plus my husband Del had been wanting to give it a go for months. I altered the recipe a little from the one I had in my book but the recipe I want to share with you is from the Better Homes and Gardens “You Can CAN”
(Organic) Homemade Strawberry Jam
- 3 quarts organic strawberries
- 175 once package of powered fruit pectin (I used liquid)
- 1/2 teaspoon butter
- 6 cups of sugar
- 1 lemon (added lemon juice from another recipe)
- Hull your strawberries – take out the core. Place strawberries in pan and start crushing them until you have 5 cups. ( I changed it up a little: Put Strawberries and slightly crushed them with Ninja chopping warrior.)
- Add to a pan and add pectin and butter and stir constantly until it comes to boil that cannot be stirred down. Stir constantly.
- Add sugar all at once. Return to a full rolling boil for one minute, and skim off foam with metal spoon.
- Ladle immediately into hot, sterilized half-pint canning jars. Wipe jars, adjust lids. To process and seal the jars add them to a boiling water-canner for 5 to 10 minutes. NOTE: start timing when the water returns to a rolling boil.
- Remove jars from canner and cool on wire rack for at least 24 hours.
I’ve learned a few things in the process of learning how to can. When I first sat in my kitchen with all these jars it all seemed so complicated. But I followed the directions on how to sterilize and process the jars. The filling is just following an easy recipe. I have come to appreciate the pop top of the cans. The top of the lids will suck down if the jars have been “processed” correctly which is just a cool word for cut off to the outside world. As they heat and then contract, that sucking action seals them. You will want to look for that.
This Recipe Nutritional Info: (per 1 tablespoon) 51 cal. og. fat o mg chol. 1 mg. sodium 13. g carbo. 0 g. fiber 0 g. protein