lj I LOVE these doughnuts!! So fresh and light, the perfect treat for breakfast or dessert ;)! And, they’re baked, so you don’t have to feel too guilty indulging! The doughnut batter comes together very quickly, as well as the … Continue reading
I realize January is not usually a canning time but my pb&j loving husband has gone through all our strawberry jam I canned so I had no choice! I really love this jam, using honey instead of white sugar, the strawberry flavor is really fantastic and it’s not overly sweet like most jams. Canning is not tough but there is a process that must be done to get the correct results. Before you start make sure you read through the recipe and have all your ingredients and supplies ready to go. Once you’ve canned a few times you get the hang of it and it is really fun!
I’ll be sharing some yummy whole wheat bread soon that would go perfectly with this jam so be looking for that!!
Here are some helpful canning sites:
Canning 101 by The Pioneer Woman
Canning 101 by Simplebites.net
Strawberry Honey Jam
recipe slightly adapted from simplebites.net
6 cups chopped strawberries
2 (1.75 oz.) boxes powdered pectin
1 1/2 cups honey
2 tablespoons fresh lemon juice
1 tablespoon pure vanilla
To start, wash and sterilize six half pint jam jars. Boil the flat parts of the lids in a small pot and keep at a low simmer until ready to be used. Also, in the pot you’ll be putting your jars in for the final step, place your empty jars and fill with water to cover jars and let simmer until you’re ready to fill them. This is just simply warming the jars so they’ll be ready for the hot jam.
Mash the berries to desired consistency with a potato masher and place in a large heavy bottomed saucepan.
Add the pectin, stir with a wooden spoon, and place on a burner over high heat and bring to a rolling boil. Stir and boil for 1 min. Careful here, it can splatter quite a bit!
Remove from heat and add the honey, lemon juice and vanilla and mix well. Return to heat and bring to a boil again, stirring occasionally. Boil for 5 min, stirring constantly.
Remove jam from heat and let sit for a couple of minutes. Ladle jam into hot jars, then place a flat lid on jars, and add screw rings.
Immerse jars in hot water bath, and boil rapidly for 8 min. Remove from bath and place on a towel on the counter to cool.
This is when you’ll start hearing little pops! If so, you’re good to go! If not just put any unsealed jars in the fridge and eat right away. 🙂 Another way to check to make sure the jam has sealed properly is to lightly press in the center after a few hours on the counter, if there’s no give then they are ready to be put away.