One of the best memories I have from my childhood is picking strawberries with my parents. We’d drive up to the country every summer and gather as many as we could with the sun beating down on us in the open field. I still remember my dad showing me the right way to pick them so I wouldn’t hurt the plant.
We still go, but now I bring my kids. Well, I’ve brought my five year old. This year will be my two year-olds first time. FARMERS BEWARE! I’m picturing rows and rows of damaged crops so fingers crossed that he’ll keep his excitement at a non-destructive level 🙂
This is the recipe my family has used for years. We make a big batch, seal them in mason jars and use them throughout the year.
CERTO® Strawberry Jam
- 4cups prepared strawberries (buy about 2 qt. fully ripe strawberries)
- 7cups sugar, measured into separate bowl
- 1/2tsp. butter or margarine (optional)
- 1pouch CERTO Fruit Pectin
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
ADD sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
HOW TO MEASURE SUGAR PRECISELY
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 minutes; 3,001 to 6,000 feet-increase processing time by 10 minutes; 6,001 to 8,000 feet-increase processing time by 15 minutes; 8,001 to 10,000 feet-increase processing time by 20 minutes.
If berries are extra ripe, use 3-3/4 cups prepared fruit and add 1/4 cup fresh lemon juice.