- a potato masher
- measuring cups
- 3-4 cups of strawberries
- 4 cups of Sugar
- 1 soup pots
- one large stock pot
- A metal spoon
- A large mouth funnel
- A Jar Lifter
- Sure Gel Fruit Pectin (or whatever brand you want)
Remove it from the heat and using a metal spoon, skim off any foam why you ask? Here is why from pickyourown.org
Foam contains a lot of air. In canning, the jars are not filled to the top of the jar. This gap between the lid and the food is called head space and it gives the canned food room to “breathe.” The food can expand during processing and form a vacuum as the jar cools. Foam in a jar of jam increases the head space. According to the Food Safety Information Service, this is not a problem if the jam is stored in a cool place and is eaten relatively soon. The extra head space does increase the chance of the jam molding after prolonged storage though.
Then you will ladle your Jam into jars, I used 5 for this recipe. This is why you need the wide mouth funnel! Fill till you have about 1/8″ left at the top of the jar, then take your lids out of the warm water and put on tight
Now you will put all your Jars into the pot of boiling water and leave them in for 10 minutes this will seal your jars, you can put them in and remove them with your Jar Lifter
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