Berry Season – Canning Strawberry Jam

Memories of grandmother’s pantry and canning strawberry jam

I close my eyes and remember a long corridor, and on both sides, there are upside-down, wrapped cans. You open the pantry, and there are rows of pear compote, canned strawberry jam and pickled beets, and much more. It was just a tiny part; it kept the main treasures in the basement. I asked my grandmother: “Why so much?” To which she replied: “Well, the family is big!” And I, realizing the importance of the moment, dragged another can on the shelf.

Canning
Summer in the jar

Of course, someone will think, why canning in our time ?! After all, vegetables and fruits are on the shelves all year round. And they will be right in their own way, but I believe that the taste of summer vegetables and fruits is significantly different from plastic winter ones. Therefore, I want to preserve a piece of summer for myself to the maximum.

Berry season
What could be tastier from childhood: bread, butter, and strawberry jam

Why do we preserve food?

If you are a fast-food lover, then American cucumbers are just the right thing. Perhaps you are going to have a bachelorette party? Then recipes for berry sauces and chutneys and canning strawberry jam for a cheese plate and wine will undoubtedly come in handy. What if your husband loves meat with hot sauce? Or maybe you just wanted to remember the taste of grandmother’s pickled tomatoes or cucumber jam?

In general, this article is for those who love delicious food, are not opposed to pampering their taste buds, are looking for unusual combinations, loves to be surprised.

Canning strawberry jam
Three strawberry jams with unusual ingredients

General rules for successful canning

  • All surfaces, dishes, appliances must be spotless.
  •  Vegetables, berries, fruits, herbs must be thoroughly washed and dried.
  • Rinse jars and lids with baking soda and sterilize.

Can sterilization methods:

  • Pour over boiling water several times.
  • Steam over boiling water for 15–20 minutes using a unique pot lid (with holes).
  • Warm up in the oven for 15-30 minutes at a temperature of 130 degrees.
  • Boil the lids for 5 minutes
Jar
Jar sterilization method
  • To prevent mold from forming on the jam, the jars must be dehydrated. The jam must first be thoroughly cooled and only then poured into jars. Sprinkle with sugar on top. If you decide to run the jam hot, then, in this case, the cans are rolled up and turned over until they cool completely. It is best to use equal amounts of sugar and fruits/berries. If you reduce the amount of sugar, the jam should be kept in the refrigerator.
  • It is necessary to store jars in a room without temperature drops not to form condensation.
  • For sauces, chutneys, caviar, use small jars.

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Strawberry jam canning recipe with unusual ingredients

Canning Strawberry Jam

Canning strawberry jam with pink pepper

Canning strawberry jam
Strawberry jam with pink pepper

This jam is ideal for cheese platters.

Ingredients:

  • 700 g strawberries
  • 700 g sugar
  • 2 tsp pink pepper
  • 2 tsp pectin

Cooking method:

  1. Rinse the berries, dry, remove the tails, and cut them into slices.
  2. Cover the berries with sugar and leave them overnight to release the juice.
  3. Put the saucepan with berries on the fire and bring to a boil—Cook for 15 minutes. Remove the foam.
  4. Add pink pepper and gelatin diluted in water, cook for another 5 minutes. (Gelatin can be substituted for a jam thickener.)
  5. Pour into jars and close. Turn the jars over and wrap in a towel until they cool.
    * Store in a cool place.

Rhubarb, canning strawberry jam, and cardamom

Canning strawberry jam
Rhubarb, canning strawberry jam, and cardamom

Strawberries and Rhubarb are the perfect matches; everyone knows that. We only add piquancy to passion.

Ingredients:

  • 500 g strawberries
  • 500 g rhubarb
  • 800 g sugar
  • 6 boxes of cardamom

Cooking method:

  1. Rinse and dry strawberries and rhubarb. Cut into pieces, cover with sugar and leave overnight.
  2. Grind cardamom in a mortar, remove large husks.
  3. Put the saucepan with berries on the fire, bring to a boil, and cook for 20 minutes. Remove the foam.
  4. Add cardamom and cook for another 10 minutes.
  5. Pour into jars.
    * Store in a cool place.

Canning strawberry jam and Basil

canning strawberry jam
Canning strawberry jam and Basil

I would call this jam – food of the gods! No, really. It is so fragrant that there is nothing tastier in the world.

Ingredients:

  • 1 kg strawberries
  • 600 g sugar
  • 1 large bunch of purple basil
  • 1 lemon (juice)
  • 20 g pectin

Cooking method:

  1. Rinse the berries, peel, and dry. Cut into pieces. Cover with sugar.
  2. Bring to a boil, cook for 15 minutes. Remove the foam.
  3. Add basil and lemon juice—Cook for 5 minutes.
  4. Add pectin and cook for another 5 minutes.
  5. Pour into jars.
    * Store in the refrigerator.
Canning strawberry jam

Strawberry jam jars

Mary
Strawberry jam canning is perfect with a cheese plate and wine.
5 from 1 vote
Prep Time 8 hrs
Cook Time 30 mins
Total Time 8 hrs 30 mins
Course Dessert, Preserving, Side Dish
Cuisine American
Servings 3 jam options
Calories 285 kcal

Equipment

  • Mason jar
  • Stewpan

Ingredients
  

Canning strawberry jam with pink pepper

  • 700 g Strawberries
  • 700 g Sugar
  • 2 tsp Pink pepper
  • 2 tsp Pectin

Rhubarb, canning strawberry jam, and cardamom

  • 500 g Strawberries
  • 500 g Rhubarb
  • 800 g Sugar
  • 6 boxes Cardamom

Canning strawberry jam and Basil

  • 1 kg Strawberries
  • 600 g Sugar
  • 1 large bunch Purple basil
  • 1 piece Lemon Juice
  • 20 g Pectin

Instructions
 

Canning strawberry jam with pink pepper

  • 1. Rinse the berries, dry, remove the tails, and cut them into slices.
    2. Cover the berries with sugar and leave them overnight to release the juice.
    3. Put the saucepan with berries on the fire and bring to a boil—Cook for 15 minutes. Remove the foam.
    4. Add pink pepper and gelatin diluted in water, cook for another 5 minutes. (Gelatin can be substituted for a jam thickener.)
    5. Pour into jars and close. Turn the jars over and wrap in a towel until they cool.
    * Store in a cool place.
    Canning strawberry jam

Rhubarb, canning strawberry jam, and cardamom

  • 1. Rinse and dry strawberries and rhubarb. Cut into pieces, cover with sugar and leave overnight.
    2. Grind cardamom in a mortar, remove large husks.
    3. Put the saucepan with berries on the fire, bring to a boil, and cook for 20 minutes. Remove the foam.
    4. Add cardamom and cook for another 10 minutes.
    5. Pour into jars.
    * Store in a cool place.
    Canning strawberry jam

Canning strawberry jam and Basil

  • 1. Rinse the berries, peel, and dry. Cut into pieces. Cover with sugar.
    2. Bring to a boil, cook for 15 minutes. Remove the foam.
    3. Add basil and lemon juice. Cook for 5 minutes.
    4. Add pectin and cook for another 5 minutes.
    5. Pour into jars.
    * Store in the refrigerator.
    canning strawberry jam

Notes

  • To prevent mold from forming on the jam, the jars must be and sterilize. The jam must first be thoroughly cooled and only then poured into jars. Sprinkle with sugar on top. If you decide to run the jam hot, then, in this case, the cans are rolled up and turned over until they cool completely. It is best to use equal amounts of sugar and fruits/berries. If you reduce the amount of sugar, the jam should be kept in the refrigerator.
  • It is necessary to store jars in a room without temperature drops not to form condensation.

Nutrition

Serving: 100gCalories: 285kcalCarbohydrates: 68gProtein: 0.3gFat: 0.1gSugar: 74g
Keyword Berry season, Strawberry, Strawberry jam jars
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How to Make Classic Strawberry Jam at Home

 

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