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 I used to spend my summer picking and buying fresh, local produce and making jam or pickles. My pickles received an honorable mention at the county fair! But I got busy with other things and stopped making my summer preserves. I decided I want to do it again. I want to revel in my tasty creations. And so it began …
My first attempt …
I pulled out my old cookbook with all my notes to check the sugar ratios. I cleaned and cut up the strawberries – lots of strawberries, simmered them in sugar and processed the jars.
The next day, I didn’t have jam. I had syrup. Wait – what? What did I do wrong? Then it all started to come back to me. You don’t simmer. You nearly boil and do it for a bit. But I’m not giving up.
So off I went to buy more jar lids. Then I opened all the jars, poured the contents into a large pot and started to boil. While it was creating cooking, I re-sterilized the jars and got everything ready to process again.
Redemption! Making the Jam the right way!
It really is pretty easy.
The first thing you need to do no matter what you are making, pickles or jam, is to sterilize the jars. Use only jars that are made for canning. Reused store jars, even if they seem to fit, will not make a proper seal and the food will spoil.
To sterilize, put them in a stock pot full of clean water. Bring to a full boil. Turn off the heat and let them sit until you are ready to fill them.
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Prepare the lids by placing the lid (not the ring) in another, smaller pan of hot water. Bring it to a boil, then turn off heat. This will soften the rubbery substance around the edge that creates a seal.
Strawberry Jam
Cut the strawberries halves or quarters, depending on their size.
Pour the sugar and lemon juice over them and let them sit for a couple of hours or overnight. After it sits, the acids from the berries will begin to melt the sugar.
Place everything into a non-reactive pan, like enamel or stainless steel.
Bring it all to a boil, then reduce heat to medium and continue to cook, stirring frequently. It will take about 20 to 30 minutes (and maybe even a little longer – be patient), but eventually it will start to thicken. It should reach at least a temperature of 220 degrees.
Do the plate test. If it’s ready, carefully ladle the hot fruit into clean, sterilized jars. Use a cup with a spout or a funnel. It’s hard to get the jam into the jar without spilling it or burning yourself. Be careful.
Fill each jar, leaving about 1/2 inch head room at the top. If you fill it too full, it will bubble up and it won’t create a good seal.
Wipe the edge of the jar clean.
Lay the hot lid, red ring side down, on the top of the jar.
Place the ring over the top and tighten down, but not too hard.
Carefully place the jars back into the stockpot of hot water. Make sure there is at least one inch of water covering the jars. Cover and bring to a boil.
It’s important to watch for the boil, because that’s when you’ll start the processing time. Once it boils, process for 10 minutes.
Remove the jars from the water onto a clean dish towel. Let them cool.
Once the seal has been made and the jars are cool enough to handle, remove the ring. Using permanent marker, label and date the lid of each jar.
    The Plate Test
Drop some jam on a cold plate. The drop will start to seize and thicken if it’s ready.
If it doesn’t fall when the plate is tipped, it’s done. If it does, give it a little longer.
An easy jam that does not use pectin
- 4 cups fresh strawberries, washed, cleaned and halved or quartered
- 2 cups granulated sugar
- 1/2 lemon juiced
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Cut the strawberries halves or quarters, depending on their size.
-
Pour the sugar and lemon juice over them and let them sit for a couple of hours or overnight. After it's sat, the acids from the berries will begin to melt the sugar.
-
Put everything into a non-reactive pan, like enamel or stainless steel.
-
Bring it all to a boil, then reduce heat to medium and continue to cook, stirring frequently. It will take about 20 to 30 minutes, but eventually it will start to thicken. It should reach at least a temperature of 220 degrees.
-
When it is done, carefully ladle the hot fruit into clean, sterilized jars. Use a cup with a spout or a funnel. It's hard to get the jam into the jar without spilling it or burning yourself. Be careful.
-
Fill each jar, leaving about 1/2 inch head room at the top. If you fill it too full, it will bubble up and it won't create a good seal.
-
Wipe the edge of the jar clean.
-
Lay the hot lid, red ring side down, on the top of the jar. Place the ring over the top and tighten down, but not too hard.
-
Carefully place the jars back into the stockpot of hot water. Make sure there is at least one inch of water covering the jars. Cover and bring to a boil.
-
It's important to watch for the boil, because that's when you'll start the processing time. Once it boils, process for 10 minutes.
-
Remove the jars from the water onto a clean dish towel. Let them cool.
-
Once the seal has been made and the jars are cool enough to handle, remove the ring. Using permanent marker, label and date the lid of each jar. They will keep for about 6 months.
To test if it's done, drop some on a cold plate. If it's ready, the drop will start to seize and thicken. If it doesn't fall when the plate is tipped, it's done. If it does, give it a little longer.
© Copyright 2023 The Lazy Gastronome
Strawberry Ruby Port Jam
Cut the strawberries halves or quarters, depending on their size.
Pour the sugar and lemon juice over them and let them sit for a couple of hours or overnight. After it’s sat, the acids from the berries will begin to melt the sugar.
Place everything into a non-reactive pan, like enamel or stainless steel.
Bring it all to a boil, then reduce heat to medium and continue to cook, stirring frequently for about 15 minutes.
Remove from the heat and use an immersion mixer and blend, but not too smoother.
Add the port wine and return to the heat. Continue to cook for about 15 to 20 more minutes. It should reach at least a temperature of 220 degrees and be starting to thicken.
Test it – if it’s done, remove it from the heat and immediately stir in the pouch of pectin.
When it is done, carefully ladle the hot fruit into clean, sterilized jars. Use a cup with a spout or a funnel. It’s hard to get the jam into the jar without spilling it or burning yourself. Be careful.
Fill each jar, leaving about 1/2 inch head room at the top. If you fill it too full, it will bubble up and it won’t create a good seal.
Wipe the edge of the jar clean.
Lay the hot lid, red ring side down, on the top of the jar. Place the ring over the top and tighten down, but not too hard.
Carefully place the jars back into the stockpot of hot water. Make sure there is at least one inch of water covering the jars. Cover and bring to a boil.
It’s important to watch for the boil, because that’s when you’ll start the processing time. Once it boils, process for 10 minutes.
Remove the jars from the water onto a clean dish towel. Let them cool.
Once the seal has been made and the jars are cool enough to handle, remove the ring. Using permanent marker, label and date the lid of each jar.
A delicious, smooth spread bursting with flavor!
- 5 cups strawberries; washed, cleaned and halved.
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 1/3 cup ruby port wine
- 1 pouch liquid pectin
-
Cut the strawberries halves or quarters, depending on their size.
-
Pour the sugar and lemon juice over them and let them sit for a couple of hours or overnight. After it's sat, the acids from the berries will begin to melt the sugar.
-
Place everything into a non-reactive pan, like enamel or stainless steel.
-
Bring it all to a boil, then reduce heat to medium and continue to cook, stirring frequently for about 15 minutes.Â
-
Remove from the heat and use an immersion mixer and blend, but not too smooth. Leave a few chunks.
-
Add the port wine and return to the heat. Continue to cook for about 15 to 20 more minutes. It should reach at least a temperature of 220 degrees and be starting to thicken.
-
When it is done, carefully ladle the hot fruit into clean, sterilized jars. Use a cup with a spout or a funnel. It's hard to get the jam into the jar without spilling it or burning yourself. Be careful.
-
Fill each jar, leaving about 1/2 inch head room at the top. If you fill it too full, it will bubble up and it won't create a good seal.
Wipe the edge of the jar clean.
-
Lay the hot lid, red ring side down, on the top of the jar. Place the ring over the top and tighten down, but not too hard.
-
Carefully place the jars back into the stockpot of hot water. Make sure there is at least one inch of water covering the jars. Cover and bring to a boil.
-
It's important to watch for the boil, because that's when you'll start the processing time. Once it boils, process for 10 minutes.
-
Remove the jars from the water onto a clean dish towel. Let them cool.
-
Once the seal has been made (you'll hear the lid pop down) and the jars are cool enough to handle, remove the ring. Using permanent marker, label and date the lid of each jar.Â
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To test if it's done, drop some on a cold plate. If it's ready, the drop will start to thicken. If it doesn't run when the plate is tipped, it's done. If it does, give it a little longer. Remove it from the heat and immediately stir in the pouch of pectin.Â
© Copyright 2023 The Lazy Gastronome
© Copyright 2023 The Lazy Gastronome
Love both versions of your strawberry jam recipes! It’s always good to have one on hand! Thanks!
Redemption? Even more- This is a brilliant recipe- 5 star- delicious . Will make this jam again
Never used port wine in my jam and I will do so this weekend as I am getting ready to make some strawberry jam for my family.
Thank you for the suggestion.
This Strawberry Ruby Port Jam recipe showcases a masterful blend of sweet strawberries and rich ruby port, presenting a unique and complex flavor profile that’s intrigued my palate.
Thanks!
I’m gonna try this. A couple questions, since I’ve never canned anything before.
1. So the jars are stored with just the lids, not the rings? Can’t the lids accidentally be knocked of? Or is the seal strong enough to prevent that?
2. Once the jam is in the jar, can you store it at room temp or does it need to be kept colder, or at least cool? Then how long will it keep?
3. Do you know whether this recipe would work with stevia instead of sugar? Being a diabetic, I can’t really eat the sugar, but I love jam and would love to try this with stevia.
Hope this helps –
1. If the lids get knocked off, there was not an adequate seal and the jam will likely be bad. Toss.
2. You can keep the jars on a shelf in a cool room (try not to put it where it’s hot). It should keep up to a year. Once you open it, refrigerate it. It should keep about three months (or maybe a little longer) in the fridge.
3. Most recipes can be substituted with the granulated stevia. I’ve never used it, but it should work. I’d suggest the pectin made for low sugar to ensure it thickens properly. Read the directions on the pectin pouch.
Note – cook it and cook it and cook it. The longer you cook it, the more the fruit’s natural pectins come out and help to make it the right consistency. Also, it will seem a little runny in the jar at first, it thickens more as it cools.
Let me know if you have any other questions. And tell me how it comes out!!
this strawberry jam is something special! so sweet and so tasty!
I agree!!
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