Strawberries ready for Jam making.
One pint containers washed and ready to use, each batch uses about 4-one pint containers.
Date and label the lids.
You can use either of these thickening pectin’s and I follow the recipe that comes with the pectin.
Follow directions inside the box of pectin.
Add pectin to the mashed strawberries and let set for 30 minutes, stirring 3 or 4 times during the 30 minutes.
Then add the 4 1/2 cups sugar and 1/4 cup fresh lemon juice. Mix and let set.
This is what your jam will look like and is ready to put in cleaned containers and put in the freezer.
This is an extra step I take in my freezer jam; it will turn out a little bit different texture.
I add about a tablespoon of butter and heat the jam just until it starts to boil and then I cool jam and put in the containers and freeze.
Cooling of the jam in cold water bath after it boils is optional because you could just let it cool on its own. Then place Jam in cleaned containers and freeze.
This is the finished Strawberry Jam ready for putting in clean containers.
Happy Jam Making.
Lindy
