We Be Jammin'

So, I came across this awesome deal at the grocery store the other day- a whole CASE of strawberries for only 5.99! I couldn't resist so I picked up the case so Wes and I could make some jam. When we lived in Oregon, we used to go outside and pick blackberries all the time so we could make jam (they grow wild everywhere up there). We miss doing that- so it was a fun way to spend our weekend! We made three batches of jam to give out for Christmas this year and I must say, it is quite fabulous! So, I have decided to show y'all how I make it, just in case you want to jump on our jam-wagon. :)

First, you need 5 cups of strawberries with the stems and any gross pieces cut out. Quarter them and mash them with a potato masher, like so:



To prepare your jars (one batch fills about 9 8oz jars) I just wash them in the dishwasher with the rings and leave the dishwasher closed until just before I need them, so they stay warm and don't crack when you add the hot jam. I take the tops with the seal (don't re-use old ones, the seal isn't as good) and pour boiling water on them in a separate dish to get the seal all gooied up so it holds to the jar better when I tighten the lid.
Now, dump your berries in a large pot (we bought a large stainless steel pot just for doing jam years ago and it is one of the best things we have ever purchased, FYI). Add one package of 'Sure Jell' (in picture above) and stir over high heat until it comes to a rolling boil (meaning it is still boiling even when you are stirring) . Once at a rolling boil, add 7 (yes, 7) cups of sugar slowly to the pot while stirring. I usually pre-measure the sugar and have it nearby. You can also add a 1/2 tsp. butter or margarine which helps it to foam less. Continue stirring constantly until the mixture comes to a rolling boil again and then let it boil for exactly one minute. Then, turn the heat off and begin ladling your jam into your still-warm jars. Usually we do it assemby-line style where Wes ladles the jam into a jar that I am holding while I take the 'seal' lid and place it inside a ring. When the jar is full (around 1/8 inch from the top- our first batch of jars weren't as full as they needed to be) place the ring and the lid on the jar and tighten it. Make sure you are holding the jar with a dish towel because it is quite hot!
Now, here is what other jam recipes won't tell you- you don't need a canning machine to do this! After I have tightened the lid on the jar, I place it on a dish towel upside-down like so:


After 10 minutes, if you turn the jars right-side-up the heat from inside the jar will pull the seal down and seal the jar completely for you! You know it is sealed when the little bubble on top is flat and doesn't pop back up. Once it is sealed, it can last for up to one year and when it is opened, up to three weeks!


I hope you guys get a chance to try this out! It is really pretty quick to do and it is so cheap and yummy. In the sure-jell package there are directions for all types of jams- so go wild! Kolton wheeled around the kitchen and got into the drawers while we were making it and we lit a Christmas candle and the house smelled like heaven. I love the holidays!