Canning Strawberry Jam

Aunt Sue taught me how to can the other day when she made salsa. I’ve been wanting to make some of Mum’s amazing zucchini salsa and some strawberry jam (since Mark eats more jam than a kid would haha).

My inspiration for making strawberry jam, was finding quarts of strawberries for a dollar each at the new HEB in Burleson.

Here is my first canning experience (besides watching my mom and Aunt Sue can millions of Strawberries that one year in Illinois):

First Step:

Hulled the strawberries, composted the remains, and processed the berries in a food processor.

Second Step:
Cook the mashed mess and then skim the foam off the top.

Third Step:
Pour the strawberry mixture into jars and screw the lids on.

Fourth Step:
Let the jars enjoy a nice hot and soothing bath then take them out and listen to their seals pop!

Fifth Step:
The End! Enjoy with toast and a hearty breakfast of eggs, bacon, and orange juice.

I made about 5 pints of strawberry jam, and I don’t think they’re going to last very long.

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3 Comments on “Canning Strawberry Jam

  1. I made about 4 boxes (of 12) of nectarine this year and 6 jars of strawberry banana. I thought that strawberry banana sounded terrible but made it for Caleb since he loves bananas. turned out to be delicious (mine was all freezer jam this year)

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