Canning Classics: Old-Fashioned Strawberry Jam

The Essential Guide To Canning & Home Preservation By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques. Safe Methods & Practices For Preserving Foods Water Bath Canning Method Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Modern Southern Socials TV Cooking Personality Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaCanning Classics

From The Garden 

Old-Fashioned Strawberry Jam

Jam is essentially fruit & sugar that is cooked down to a spreadable consistency. When it’s prepared without pectin, expect a softer texture & just know the thickness will slightly vary each time you prepare it as the juiciness from the fruit & berries will vary throughout the season thus the cooking time may be slightly longer or less to achieve desired results. Adjust accordingly & look to the gel test as an indicator of when the mixture should be pulled from the heat.

When choosing fruit for jams that will utilize canning methods, purchase ripe, blemish-free berries & plan to use them right away, within a day or two. Since this recipe does not use pectin, it’s important that the fruit not be chopped in a food processor as it can damage the natural pectin in the fruit which will be necessary to aide in thickening. Cut the strawberries so that they are relatively uniform in size for even cooking & an even consistency to the jam. 

The Water Bath Canning Procedure

Preserving food in jars with a water bath canner heat processes foods to 212 degrees & holds that temperature for a specified amount of time based on jar size, contents & altitude in order to destroy harmful microorganisms. When executed properly & a successful seal is formed on each jar, Old-Fashioned Strawberry Jam can be consumed safely within six months. Look to Canning Classics: Old-Fashioned Strawberry-Blueberry Jam & The Beginners Guide To Water Bath Canning & Home Food Preservation for complete details including reference photos, valuable pointers & instructions on how to preserve jam properly. 

How To Make Old-Fashioned Strawberry Jam. No Pectin. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Techniques How To Make Low Sugar No Pectin Strawberry Jam Modern Southern Socials Summer Entertaining Game Day Tailgating TV Cooking Personality Pastry Chef Canning & Home Preservation

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickOld-Fashioned Strawberry Jam
makes 6 {4-oz} jars

Always add an extra jar to the canner as the yield may fluctuate once it comes time for filling due to many variables. The processing time offers you the option to use either quarter pint {4-oz}, half pint {8-oz} or a combination of both sized jars.

3 lbs fresh strawberries
2 cups sugar
1/4 cup bottled lemon juice
2 Tbsp fresh lemon juice

Fill a standard-sized canner 3/4 full of hot tap water. Place the rack in the bottom of the pot. Meanwhile, wash the jars, new lids & the screw bands in hot soapy water then rinse well. Submerge the jars in the canner filled with water & position them upright on the rack. Place the lid on the pot & bring the temperature to 180 degrees over Medium-High Heat. Once the water reaches this temperature, partially cover the pot & reduce the heat to Medium or Medium-Low to precisely maintain it. Use a candy thermometer, if necessary, to check the temperature. Place the lids, also known as seals, in a small saucepan filled with water & heat to 180 degrees over Medium heat. Set up a station that includes a wooden board or a clean dish towel on both sides of the canner. 

Rinse the strawberries under cool water. Remove the stems & coarsely chop them by hand to resemble the size of a blueberry using a chef knife. Expect a yield of approximately 8 packed cups. Layer 5 cups of the strawberries, 1 cup sugar, the remaining 3 cups strawberries & the remaining 1 cup sugar in a 6-quart Dutch oven. Pour the bottled & fresh lemon juice over the fruit. Stir the mixture & let stand 10 minutes. Adding some of the sugar directly over the strawberries will help release the juices faster. Bring the mixture to a hard boil over Medium-High heat, stirring often, 25 to 35 minutes. Do not step away from the pot as the mixture will reach within 1-inch of the top of the pan during the first bit of cooking. Reduce the temperature slightly if you feel it’s getting too high. After 15 minutes stir the mixture all over the bottom more often to be certain it doesn’t scorch as it thickens. Skim the surface of the jam of any foam with a large spoon. Remove from the heat once the gel test proves a success by chilling a saucer in the freezer. Add a dollop of the cooked mixture to the saucer. Freeze 1 minute. Push your finger through the mixture. If it has properly thickened, expect the surface to wrinkle & leave a line through the jam.

Position the rack in the canner so it rests over the top of the pot. Remove one hot jar at a time using the jar lifter pouring out as much water as possible & back into the canner. Place the hot jar on a wooden board or dishtowel to prevent thermal shock. Ladle the hot mixture into the hot jars to within 1/4-inch of the top. Use a wooden coffee stick or plastic tool to release any air bubbles that may be in the jam. Add additional jam to within 1/4-inch of the top, if necessary. Wipe the rim with a paper towel. Using the magnetic tool, lift a hot lid, also known as a seal, from the small saucepan. Position over the center of the jar. Screw down the band until fingertip tight. Using the jar lifter, return the filled jar to the rack in the canner. Repeat the process until all of the jam has been portioned into jars. If a jar remains that is partially filled, do not process. Refrigerate the portion & consume in a timely manner.

Once the canner contains all of the filled jars, gently lower the rack being certain 1 to 2 inches of water covers the jars adding additional, if necessary. Place the lid on the pot & increase the heat to High. Once steam is pouring from the lid, after approximately 5 minutes or so, start the timer & process the jars for 15 minutes. Remove the canner lid. Let stand 5 minutes. Using the jar lifter, carefully remove each jar from the canner being certain to lift directly upright. Place them on a kitchen towel-lined wooden board. Do not remove any water over the surface of the lids as it will evaporate. Do not disturb the jars for 24 hours while the seals are forming & the food is cooling.

Unscrew the bands from the jars. Check the seals to be certain they are secure. Sealed lids will curve towards the inside of the jar. Lift each jar & use your fingers to pull the lid upwards while holding it. The lid should have a firm grip to the jar & not move at all. Wipe the jars, lids & seals with a damp kitchen towel to remove any residue, rust or food. Use a little vinegar to remove hard water stains & rinse well with clean water. Allow them to dry. Label the contents including the date. Store in a cool dark place up to 6 months. Refrigerate any jars that do not seal properly & consume the food in a timely manner. 

Note: The recipe was tested & processed using a time based on an altitude of less than 1000 feet. You will need to find out the elevation of where you live & adjust the processing time, if necessary, by adding additional time to the time already called for in the recipe.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Serve Old-Fashioned Strawberry Jam

Once summer has been captured in jars, the serving options are plentiful. Accompany the jam with Party Biscuits, Cornmeal Scones & Buttermilk Biscuits for a wonderfully fresh breakfast or try dolloping over dessert favorites such as Classic Cheesecake or Buttermilk Pound Cake. However, when cool & creamy texture is desired, panna cotta is a lovely option to serve guests.

How To Make Old-Fashioned Strawberry Jam. No Pectin. Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Techniques How To Make Low Sugar No Pectin Strawberry Jam Modern Southern Socials Summer Entertaining Game Day Tailgating TV Cooking Personality Pastry Chef Canning & Home Preservation

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

Buttermilk Panna Cotta is a rich dessert of cream, buttermilk, a little sugar & vanilla. These simple ingredients are suspended with a bit of gelatin once chilled. Often times it’s poured into stem ware & served with fresh berries & dessert sauces since the profile is relatively neutral but handcrafted jams make a lovely serving presentation as well. Another eye-catching way to offer panna cotta is by pouring the prepared mixture into ramekins. Once it’s firm, it can be inverted onto small plates for yet another beautiful dessert to serve guests for more elevated gatherings.

Prepare the Buttermilk Panna Cotta as directed. Pour the mixture into 12 lightly greased {1-oz} ramekins. Chill 4 to 24 hours. Invert the ramekins over a plate until the panna cotta releases. Remove the ramekin. Dollop Old-Fashioned Strawberry Jam over the dessert & portion a bit of it to the side. Serve the tasting portions with heirloom silver demitasse spoons. 

The Tune
“It’s Too Hot For Words” Billie Holiday

social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon

Be sweet. 

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

,

No comments yet.

Leave a Reply