JAM SESSION |
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(The Canadian Living Test Kitchen) |
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Yields: 5 to 7 cups (1.25 to 1.75 L) |
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Strawberry Pineapple Jam
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| 4 cups | crushed hulled strawberries |
1 L |
or |
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| 8 cups | whole hulled strawberries |
2 L
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| 1 can (14 oz) | crushed pineapple in its own juices | 398 mL
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| 4 ½ cups | granulated sugar |
1.125 L |
Classic Strawberry Jam
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| 6 cups | crushed hulled strawberries |
1.5 L |
or |
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| 12 cups | whole strawberries |
3 L |
| 4½ cups | granulated sugar |
1.125 L |
| Strawberry Rhubarb Jam | ||
| 2 cups | crushed, hulled strawberries |
500 mL |
or |
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| 4 cups | whole strawberries |
1 L |
| 2 1/2 cups | chopped rhubarb |
625 mL |
| 2 3/4 cups | granulated sugar |
675 mL |
| Strawberry Raspberry Jam | ||
| 4 cups | crushed hulled strawberries |
1 L |
or |
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| 8 cups | whole hulled strawberries |
2 L
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| 2 cups | raspberries |
500 mL |
| 2 tbsp | lemon juice |
25 mL |
| 4 1/2 cups | granulated sugar |
1.125 L |
| Strawberry Banana Jam | ||
| 4 cups | crushed hulled strawberries |
1 L |
or |
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| 8 cups | whole hulled strawberries |
2 L
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| 1 cup | mashed banana |
250 mL |
| 2 tbsp | lemon juice |
25 mL |
| 4 1/2 cups | granulated sugar
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1.125 L |
| Directions: | ||
| 1. Pour Fruit into large Dutch oven. | ||
| 2. Combine 1 pkg. (49 g) light fruit pectin crystals with ¼ cup (50 mL) of the Granulated Sugar; stir into pan. | ||
| 3. Bring to full rolling boil over high heat, stirring constantly. Stir in remaining sugar; return to full rolling boil. Boil hard for 1 minute, stirring constantly. | ||
| 4. Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam. | ||
| 5. Using sterilized metal funnel and ½ cup (125 mL) measure, pour into hot sterilized 1-cup (250 mL) canning jars, leaving ¼ inch (5mm) headspace. If necessary, wipe rims. Cover with hot lids; screw on bands finger tight. | ||
| 6. Process in boiling water canner for 5 minutes. Remove jars and let cool, undisturbed, for 24 hours. Check for seal, ensuring that lids curve downwards. (If not, refrigerate and use within 3 weeks.) Store in cool, dry, dark place for up to 1 year. | ||
| Tips: | ||
| • To crush strawberries, crush only one layer at a time. | ||
| • To prepare canning jars and metal funnel and measure, fill boiling water canner two-thirds cover full of hot water; cover and bring to boil. Wash and rinse jars, funnel and measure. Place in canner; cover and boil for 15 minutes. | ||
| • To prepare lids, heat new canning lids in saucepan of boiling water just before jam is ready | ||
| • Most useful tip customers have appreciated over the years is: “If you are too busy or it is too hot to make jam in the summer, freeze up berries in convenient ‘batch size’ amounts and bring the fruit out later in the fall/winter and make up your jam. This is a time saving, economical way to enjoy the nutritional, flavourful taste of fresh Ontario Strawberries all year long.” | ||
Click here to download this recipe. Or click here to download all our jam recipes.