Though we have some yummy, sweet strawberries here growing, my mom brought some strawberries from a California farm to use for our canning. We made freezer jam, so we didn't have the extra processing to do. Here's the recipe that we lovingly refer to as:
Grammy's Jammies (makes 16 half pint jars): done in 2 batches. Cooking directions below will be *per* batch:
4 cups, divided =6 baskets (1/2 flat): wash, de-stem, cut in halves/qtrs & put into freezer container & freeze)
2 Certo liquid pouches (you can use any pectin. this is just the one we used this time), divided
2 tsp butter, divided
14 c. sugar (yep, you read that one right ;-), divided
Tools: *pre-sterilized*: 16 half pint jars/rims/lids, large pot (to sterilize jars in), (2) med pots (to sterilize rims & lids. don't boil lids), magnet lid lifter, ladle, masher, large enamel pot (so metal doesn't react), strainer, tongs, heat-proof plastic spoon/spatula, canning funnel, large dry measure cup, wet measure cup, dish cloth, timer, small bowl, labels.
Most of the work is in the preparation of the tools and getting the work space clean and clear also waiting until the water boils for sterilizing the jars in the large pot (or you can use a dish washer). Note that altitude does make a difference in time (we're at 3500')
1. With the defrosted strawberries (they're frozen, so that their juice will be part of the jam), measure out 4 c. in the wet measuring cup & put into enamel cooking pot. Mash up well. (That's my mom in the picture; Hi, Mom!)
2. With the dry measuring cup, measure 7 c. sugar. Add to strawberries. Stir well.
3. Place on heat. Add 1 tsp butter (to help reduce foaming). Remove foam with spoon.
4. Heat to boiling, stirring constantly. Boil 1 minute, starting timer once large bubbles appear. Add pectin.
5. With canning funnel on jar, ladle strawberry jam into jars on dish cloth (to prevent drastic temperature changes from cracking the jars) until reaching funnel's line. Use magnet to remove sterilized lid from hot water and place on top of jar. Use tongs to remove rim and screw onto jar. Tighten using a separate dish towel, as it will be hot. Repeat.
6. Leave filled jars, away from a draft, on the dish cloth for 24 hours. Next day, check to see if lid is concave/sealed.
7. Label with date and type of jam. Add a pretty piece of calico, pinking sheared edged, on top of the lid, just under the rim.
8. Place in freezer or refrigerator. Good for 1 year. Always check by smell and appearance for safety before consuming.
What did we do with all those luscious home-grown organic strawberries? Well this, of course :-)
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