Making Strawberry Jam

Making homemade jelly and canning it for long shelf life involves several steps, including preparing the fruit, making the jelly, and then canning it using a water bath canner. This guide will walk you through the process step by step.

Ingredients:

  • 4 cups fruit juice (extracted from fresh fruit of your choice, e.g., grapes, strawberries, raspberries)

  • 2 tablespoons lemon juice (optional, helps balance the flavor and set the jelly)

  • 1 package powdered pectin (1.75 oz or 49-50 g, check the manufacturer's instructions for the exact amount)

  • 4 cups granulated sugar

Equipment:

  • Large saucepan or pot

  • Water bath canner

  • Canning jars, lids, and bands (half-pint or pint size)

  • Jar lifter

  • Canning funnel

  • Ladle

  • Clean cloth or paper towel

  • Wooden spoon or spatula

  • Measuring cups and spoons

  • Timer

Step 1: Prepare the Fruit Juice

1.1. Wash the fruit thoroughly under running water.
1.2. Remove any stems, seeds, or pits.
1.3. Place the fruit in a large saucepan and crush it with a potato masher or your hands.
1.4. Heat the crushed fruit over medium heat for 10-15 minutes, stirring occasionally.
1.5. Strain the juice through a fine mesh sieve or jelly bag, discarding the solids.

Step 2: Make the Jelly

2.1. In a large saucepan, combine the fruit juice and lemon juice (if using).
2.2. Gradually stir in the powdered pectin and mix well.
2.3. Bring the mixture to a full rolling boil over high heat, stirring constantly.
2.4. Add the sugar all at once, stirring until dissolved.
2.5. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
2.6. Remove from heat and skim off any foam with a metal spoon.

Step 3: Prepare the Canning Equipment

3.1. Wash the jars, lids, and bands in hot soapy water and rinse well.
3.2. Fill the water bath canner halfway with water and bring it to a simmer.
3.3. Place the clean jars in the canner to keep them hot until ready to use.

Step 4: Fill the Jars

4.1. Use a jar lifter to remove a hot jar from the canner, emptying the water back into the canner.
4.2. Place the canning funnel on the jar and ladle the hot jelly into it, leaving 1/4-inch headspace.
4.3. Wipe the rim of the jar with a clean cloth or paper towel to remove any residue.
4.4. Place a lid on the jar, then screw the band on just until fingertip tight.
4.5. Repeat with the remaining jars and jelly.

Step 5: Process the Jars

5.1. Use the jar lifter to place the filled jars onto the rack in the water bath canner.
5.2. Ensure the jars are covered by at least 1-2 inches of water.
5.3. Cover the canner with a lid and bring the water to a rolling boil.
5.4. Process the jars for 10 minutes, adjusting the time for altitude if necessary (consult a canning guide for specific adjustments).
5.5. Turn off the heat, remove the canner lid, and let the jars sit in the water for 5 minutes.

Step 6: Cool and Store

6.1. Use the jar lifter to remove the jars from the canner, being careful not to tilt them. Place the jars on a towel or cooling rack, leaving at least 1-inch of space between them.
6.2. Allow the jars to cool undisturbed for 12-24 hours. You may hear a "ping" sound as the lids seal during this time.
6.3. After the jars have cooled, check the seals by pressing the center of each lid. If the lid is sealed properly, it should not flex or make a clicking sound. If the seal is not secure, you can either refrigerate the jar and consume the jelly within a few weeks or reprocess it with a new lid.
6.4. Label the jars with the contents and the date. Store the sealed jars in a cool, dark place for up to a year. Once opened, keep the jelly refrigerated and consume within a few weeks.

By following these steps, you can create delicious homemade jelly and can it for long shelf life, allowing you to enjoy the fruits of your labor all year round.