Prepared by Pamela Schmutz, HGIC Food Safety Specialist, and Angela Fraser, Extension Food Safety Specialist, Clemson University. (New 5/10.)
When strawberries are in season, it is time to make jams that you can enjoy throughout the year. Make an old-fashioned strawberry jam with just strawberries and sugar, a freezer jam using powdered pectin, or a jam with no added sugar. Choose the recipe that suits your tastes and enjoy!
Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot jam immediately into hot, sterile canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Process 5 minutes in a boiling water bath canner at altitudes up to 1,000 feet. (Add 1 minute to the processing time for each 1,000 feet of additional altitude.) Yield: 8 half-pint jars.
Source: So Easy to Preserve
4 cups crushed strawberries (about 4 1-lb containers of fresh strawberries or 3 12-oz bags of unsweetened frozen strawberries)
1½ cups sugar or Splenda®
1 package (1.59 ozs) Ball® No Cook Freezer Jam Fruit Pectin
Stir sugar and contents of package in a bowl until well blended. Stir in 4 cups crushed strawberries. Stir 3 minutes longer. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened at room temperature, about 30 minutes. Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks. Yield: about 5 half-pint jars.
Source: Ball® No Cook Freezer Jam Fruit Pectin.
Jellied products without sugar or with reduced sugar cannot be made by leaving the sugar out of regular jelly recipes. Look for a pectin product that says “light”, “less sugar”, or “no sugar needed”, or use a recipe that specifically calls for a sugar substitute. Carefully follow pectin manufacturer’s instructions for making and storing jam. Choose between making a cooked jam processed in a boiling water canner that is shelf-stable until opened, or a no-cook jam that stores in the freezer.
This jam uses regular pectin (which contains some sugar), but the recipe is modified to use without added sugar. Makes 2 or 3 half-pint jars
1 quart cleaned strawberries
3 to 4 teaspoons liquid artificial sweetener
1 package powdered fruit pectin (regular)
1 tablespoon lemon juice
Red food coloring as desired
Crush strawberries in a 1½-quart saucepan. Stir in artificial sweetener, food coloring, powdered fruit pectin and lemon juice. Bring to a boil, and boil 1 minute. Remove from heat. Continue to stir 2 minutes. Pour into freezer containers, leaving ½-inch headspace; cover and freeze. Thaw for use, then keep refrigerated.
Source: So Easy to Preserve.
5 cups crushed strawberries (about 2 quarts strawberries)
1 cup water or unsweetened fruit juice
1 package Ball® Fruit Jell No Sugar Needed Pectin
Note: Although this jam does not need sugar to gel, up to 3 cups sugar may be added while cooking jam or a sugar substitute may be added immediately after cooking, if desired for flavor.
Wash strawberries, remove caps, and crush strawberries one layer at a time. Put strawberries in a 6 to 8-quart saucepot, and add water or juice. Gradually sprinkle pectin over fruit mixture, stirring constantly until dissolved. (Do not add pectin all at once to prevent lumping.) Bring to a boil over medium-high heat, stirring constantly. If you add sugar, return mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from heat, and skim foam, if necessary. Add sugar substitute, if desired, at this time.
Pour hot jam immediately into hot, sterile, canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Place jars in simmering water in canner and add boiling water to cover jars by 1 to 2 inches. Place lid on canner and bring water to a gentle, steady boil. Process 10 minutes at altitudes up to 1,000 feet. Add 5 minutes processing time for altitudes between 1,001–3,000 feet; add 10 minutes for altitudes between 3,001–6,000 feet. After processing, remove jars and set them upright on a towel to cool for 12 to 24 hours. Store jars in a cool, dry, dark place for up to one year. Refrigerate after opening. Yield: 6 half-pint jars.
Source: Ball® Fruit Jell No Sugar Needed Pectin.
For more information on making jams and jellies see HGIC 3200, Jelly & Jam Recipes, and HGIC 3180, Basics of Jelly Making. For more information on canning, see HGIC 3040, Canning Foods at Home and HGIC 3020, Home Canning Equipment.
Reynolds, Susan and Paulette Williams. So Easy to Preserve, Bulletin 989. Cooperative Extension Service, the University of Georgia. Fifth Edition revised by Elizabeth Andress and Judy Harrison, 2006.
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