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My family counts on me to make Jam each year. I use Oregon Strawberries, which are the best in the WORLD. They are slightly smaller but oh so sweet. Instead of water bath canning, I use the inversion method. I do refrigerate the jam, but you do not need to. I make about 30 jars each summer and each year the amount increases, as they make their way all over the world with my husband on his travels.
You will need:
Pectin, I use Sure Jell For Less or No Sugar Needed Recipe, I use the less sugar recipe, Oregon Berries are naturally sweet
6 pints Strawberries
4 cups of sugar
Follow the instructions that come with the Pectin.
After filling jars, place lid and screw cap tightly, turn the jar of jam upside down and leave that way for 2 hours.
After 2 hours, you can then turn jars right side up and check for seal by pressing middle of lid with your finger, if the lid springs back, it is not sealed and you will need to refrigerate.
The Jam will last for 1 year unrefrigerated and up to 3 if you refrigerate.
You will need:
Pectin, I use Sure Jell For Less or No Sugar Needed Recipe, I use the less sugar recipe, Oregon Berries are naturally sweet
6 pints Strawberries
4 cups of sugar
Follow the instructions that come with the Pectin.
After filling jars, place lid and screw cap tightly, turn the jar of jam upside down and leave that way for 2 hours.
After 2 hours, you can then turn jars right side up and check for seal by pressing middle of lid with your finger, if the lid springs back, it is not sealed and you will need to refrigerate.
The Jam will last for 1 year unrefrigerated and up to 3 if you refrigerate.
5 comments:
I love your jam, it's always so tasty - great pictures too!!
Yummmmm, I agree that Oregon strawberries are the best, especially the Hood variety. Boy, I bet this smelled good when it was cooking!
I enjoy making jam as well. Your strawberry jam looks good. What a nice deep shade of red.
Looks great! We usually just make freezer jam with ours!
I made strawberry jam for the first time this year but the berries in the jam all floated to the top. Oh well, I can always stir it up some, I guess. Love your blog!
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