MAKES: 160 SERVINGS
SERVING SIZE: 1 TABLESPOON
MAKES: ABOUT 10 CUPS (ABOUT 10 HALF-PINTS)
PREP: 40 MINS
COOK: 5 MINS
3 quarts fresh strawberries, hulled
1 1 3/4 ounce package regular powdered fruit pectin
1/2 teaspoon butter
7 cups sugar
- Place 1 cup of berries in an 8-quart heavy pot. Crush berries. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin and butter. Heat on high, stirring constantly, until mixture comes to a full rolling boil. Add sugar all at once. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
- Ladle at once into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boil). Remove jars; cool on racks.
From the Test Kitchen
Jam may need to stand for 1 to 2 weeks after canning to become fully set.
If your fruit separates from the liquid in the jars, invert the sealed jars once or twice a day. Continue inverting until fruit is well distributed.
CHUNKY STRAWBERRRY JAM:
Prepare as directed except do not crush strawberries. Substitute 8 cups coarsely chopped berries for the 5 cups crushed berries. Makes about 9 cups (about 9 half-pints).
STRAWBERRY BANANA JAM:
Prepare as directed except decrease crushed strawberries to 4 cups and add 1 cup chopped banana to the strawberries after crushing. Makes about 8 cups (about 8 half-pints).
Prepare as directed except stir in 1/3 cup snipped fresh basil after skimming off the foam. Makes about 10 cups (about 10 half-pints).
Nutrition Facts (Homemade Strawberry Jam)
Per serving: 38 kcal , 10 g carb. , 9 g sugar