Canned Strawberry jam

Step 1

Prepared jars and canner according to instructions in this post, or according to your canner's instruction manual.

Step 2

Add all ingredients to a large pot. Be sure the pot is tall enough to accommodate the bubbling up of the mixture as it boils.

Step 3

Turn the heat to medium-high. Bring to a full boil.

Step 4

Continue to boil, stirring occasionally, until desired thickness is achieved. The jam will thicken slightly when it cools. While the mixture is boiling, skim the foam off the top as it accumulates. This will keep your jam clear.

Step 5

Remove from heat.

Step 6

Using a canning funnel, fill the jars leaving 3/4 inch head space. Wipe down the rim of each jar with a damp paper towel to ensure none of the jam has come in contact with the rim.

Step 7

Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.

Step 8

Screw on the screw bands until firm – do not apply pressure! Just use your fingertips to tighten the screw bands.

Step 9

Using the jar lifter, place the jars into the canner, leaving a finger-width of space between each jar. You can process the jars in batches if your canning pot is not large enough.

Step 10

With the lid on the pot, boil the jars for 10 minutes. Do not time the boiling until the water has come to a full boil.

Step 11

Carefully remove each jar from the canner using the jar lifter. Do not tilt the jars or try to wipe them dry. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.

Step 12

Leave the jars to cool for a minimum of 12-24 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet.