If you’re looking for something to do with all those beautiful strawberries, our friend Susan Temple shared this recipe for Strawberry Jam with us. Canning is a great way to make the best use of a big harvest, but can be daunting for anyone unfamiliar with the process. The Alabama Cooperative Extension Service has some tips on how to ensure your finished product is safe and tastes great. If you’ve found a great recipe for Randle Farms food, please pass it along!
Makes about 9 half-pint jars.
- 4 cups hulled and crushed ripe strawberries
- 2 tablespoons strained fresh lemon juice
- 7 cups sugar
- 1/2 teaspoon unsalted butter
- 1 (3 oz) pouch liquid pectin
In an 8-quart pan, combine strawberries, lemon juice, and sugar. Cover and let stand for 2 hours.
Remove the cover. Over medium low heat, stirring constantly, heat the mixture until the sugar is dissolved. Stir in the butter. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil,
stirring constantly, for one minute. Remove the pan from heat. Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars, leaving 1/4 inch headspace. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in 200 F water bath for 10 minutes, pint jars for 15 minutes.
From Blue Ribbon Preserves by Linda Amendt, 2001. HP Books, NY, NY.