Michigan Strawberry Jam
Michigan Strawberry Jam
Michigan Strawberry Jam
Prep Time: Total 25 hours Active: 1 hour 30 minutes
Yield: 8, 1/2 pint jars
2 Quarts Hulled Strawberries ( 4 to 5 lbs)
7 Cups Sugar
1/4 Cup Fresh Lemon Juice
7 Tbls Pectin
2 tsp Butter
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- 1) Fill about 2/3 of your canning pot with water and bring it to a simmer, using canning tongs add the canning jars and the lids but not the rim, leave them to simmer while you continue on the recipe. Or if you have a dishwasher put the jars through a wash and sanitize cycle and put the lids in a small pot to simmer.
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- 2) In a very large bowl mash up the strawberries so you have some pulp and some chunks. I used my pastry cutter but you can use a potato masher
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- 3) Place the mashed strawberries in a large pot with the butter, lemon juice and pectin over medium high heat, bring to a boil and add the sugar, stir that in really good.
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- 4) Bring mixture to a rolling boil that can’t be stirred down. if you don’t cook it long enough then it won’t set. If using a thermometer cook to 220 degrees
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- 5) Turn the heat off and skim off all the foam that has collected at the top of the jam. This may not be needed with the butter added in.
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- 6) Remove the jars from the dishwasher or remove the jars from the boiling water with canning tongs
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- 7) Using a canning funnel, fill the jars with the jam until they are ¼ inch from the top.
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- 8) Run a canning knife (or a regular knife but be careful) along the inside edges of the jam filled jars to remove all air pockets
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- 9) Clean all your jars around the rims so they seal well
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- 10) Using your magnetic canning lid lifter or tongs, remove the lids from the simmering water and place it on the jars screw on the rim to fingertip tightness (make sure you don’t screw it on too tightly)
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- 11) Fill the pot with a bit more water and turn the heat up to high and bring to a boil.
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- 12) Insert a canning rack in the pot and place all your jars in pot on top of the rack (make sure they are all submerged in the boiling water by an inch)
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- 13) Cover the pot and let them boil away for 10 minutes.
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- 14) Remove the jars from the hot water and let them sit somewhere at room temperature for a day so that they seal completely. Don’t bother them as they sit for the day otherwise you can cause them to not seal properly. When you hear the lid pop and they are sealed
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- 15) After the day has gone by, check on the jars to make sure the lids are tightly sealed, that they have no give to the lids.
