Jam Session

Yields: 5 to 7 cups/1.25 to 1.75L

Strawberry Pineapple Jam

2 cups	crushed, hulled strawberries	500 mL
	or
4 cups	whole strawberries	1 L
8 cups	whole hulled strawberries	2 L
1 can (14 oz)	crushed pineapple in its own juices	398 mL
4 ½ cups	granulated sugar	1.125 L

Classic Strawberry Jam

6 cups	crushed hulled strawberries	1.5 L
	or
12 cups	whole strawberries	3 L
4½ cups	granulated sugar	1.125 L

Strawberry Rhubarb Jam

2 cups	crushed, hulled strawberries	500 mL
	or
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
8 cups	whole hulled strawberries	2 L
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
8 cups	whole hulled strawberries	2 L
1 cup	mashed banana	250 mL
2 tbsp	lemon juice	25 mL
4 1/2 cups	granulated sugar	1.125 L

Directions:

Pour Fruit into large Dutch oven.
Combine 1 pkg. (49 g) light fruit pectin crystals with ¼ cup (50 mL) of the Granulated Sugar; stir into pan.
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.
Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.
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.
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 Heeman strawberries all year long.”