How to Make Strawberry Jam


Uploaded by TheUniversityofMaine on 29.06.2010

Transcript:
Kathy Savoie, Cooperative Extension Educator: "Homemade jams and jellies are an all-time
favorite for most home canners. Why not try your hand at making a low-sugar jam or jelly
with one of the many low-sugar pectin products available on the market today? Your homemade
jams and jellies using Maine strawberries and blueberries will taste all the better.
"Supplies and materials: colander, paper towels, towels, strawberry huller, cutting board,
masher, measuring tools, pots, spatulas, canning tools, standard canning jars with two-piece
dome lids and boiling water.
"Step one: Rinse, hull and mash strawberries. Measure strawberries and sugar.
"Step two: Combine jam or jelly ingredients according to the pectin box directions. Remember,
pectin is the product that helps your jam or jelly set. Low-sugar jams provide high
fruit taste without added sugar. Some even provide options for using honey, sugar substitutes
or fruit juice. Once done cooking, remember to skim the foam.
"Step three: Pack into sterilized jars with the recommended amount of head space. Head
space is the amount of air between the top of your product and the lid of your jar. For
jams and jellies, you want a quarter-inch of head space. Screw bands should be tightened
by hand.
"Step four: Strawberry jam is processed in boiling water for 10 minutes. Make sure the
water level is at least one to two inches over the tops of the jars. Processing time
starts once the water has returned to a boil. Afterward, place jars on a cooling rack. The
vacuum seals should form with the classic “ping” sound within 12 to 24 hours, usually
in the first 10 to 15 minutes.
"Step five: Check for seals. A vacuum seal is the ultimate goal for home canners, since
it prevents air from entering the jar and causing spoilage. Properly sealed lids will
be firm to the touch and not make the popping sound of an unsealed jar. Store home canned
goods in a cool, 50- to 70-degree space that is dark and dry. A surprise to many people
is that home canned goods are stored without the screw band. Simply label, date, rinse
off your jars and use within one year.
"The University of Maine Cooperative Extension is your go-to resource for the latest USDA
recommendations for home food preservation. Check out our website for information including
workshops, publications, testing services and more."