Start your boiling water baths! National Can-It-Forward Day is just a month away, on August 13th. And to get you in the mood, here’s an easy strawberry jam. As it cooks, it will fill your kitchen with the essence of strawberries, and you’ll get some beautiful reminders of summer, in the way of sealed jars, to dive into later in the year.
In case you don’t know about Can-It-Forward Day, it’s when canning experts and neophytes across the country are joining up for parties to celebrate home preserving and learn how to can food. Jarden Home Brands (the makers of Ball products) will be airing live demos on Web TV. They’ll also be hosting demos and handing out samples at Pike Place Market in Seattle. Sounds fun, huh?
Now, on to the jam! If you’re new to canning (or would like more jam recipes or tips for hosting your own party), check out our canning guide.
Strawberry Meyer lemon jam
MAKES 4 HALF PINTS
Inspired by a recipe in the 1975 edition of Joy of Cooking.
3 cups hulled strawberries (any size), plus 1 qt. small to medium hulled strawberries
3 cups sugar
1/4 tsp. butter (to help prevent foaming)
1/3 cup Meyer lemon juice (from 2 lemons)
1. Mash the 3 cups strawberries in a wide 5- to 6-qt. pot. Stir in the 1 qt. whole berries, sugar, and butter. Cook over low heat, stirring every so often, until very juicy, about 10 minutes.
2. Turn the heat up to medium and cook, stirring a couple of times, until bubbling briskly, 5 to 6 minutes. Now cook the jam without stirring until the juices at the edge of the pan look thickened when you tilt the pan, about 20 minutes.
3. Stir in lemon juice. Ladle jam into clean, sterile jars to 1/4 in. from the top. Wipe rims clean, attach bands and lids, and process for 10 minutes. Let jars cool completely and store up to 1 year. (Or, don’t process, then just refrigerate jars–the jam will keep about a month.)