General Discussion

Strawberry Jam


General Discussion 20

Strawberry Jam

Esteban | Jun 25, 2004 01:12 PM

So, it is strawberry picking/canning weekend for my family. We have done this for the past few years, with good success, but I still feel that we can do better. Here's the story: we have jarred both with and without pectin (and even done freezer jam, of which I am not particularly fond), and I'm looking for the best recipe that anyone has that will allow us to can (we have been making roughly 20 jars a summer--to last us through much of the winter pb&j season)with minimal processing. I have noticed that Hero preserves from Switzerland only contain fruit and sugar, and I read that they only cook the fruit for 10 minutes--how is this possible? When I have canned without pectin, I have had to cook forever. One last question: is there any way to keep the settling, cooling jam from separating somewhat? I often have much of the fruit rising to the top, when it certainly would be nice if it stayed mixed through the preserves.

I feel that I have not organized my questions well, but if someone out there could try to deal with my disorganized rambling, I'd be most appreciative.

Want to stay up to date with this post?

Recommended From Chowhound