No-Cook Strawberry Jam

My favourite summer activity is making jam, and this one is classic. As summer is fading and autumn is creeping up, I am taking this last chance with the ever-bearing strawberry harvest to make some delicious strawberry jam.

If you've never made jam before there are a few things you need to know...

1. Follow the recipe. This is the most important part of preserving and canning. Accurate measurements, clean and/or sterilized jars, and avoiding shortcuts will help you make a proper batch.
2. Be prepared. Make sure you have ALL of the ingredients and supplies you need before you start. You don't want to get caught halfway through and realize you don't have enough sugar or jars. Buy a new bag of sugar and a few extra jars just in case.
3. Take your time. Making jam can be time consuming, especially if you are making lots. Don't rush any of the steps, or your jam may not set.
4. Don't double. Don't make a double batch or the jam may not set. Make one batch at a time, and wash all of your dishes that come in contact with the pectin before starting again. It can be a hassle but it's the best way to ensure your jam is properly set.

What you'll need:

• Five 1-cup mason jars with lids (or equivalent)
• A canning funnel
• Ladle or big spoon
• Potato masher
• Mixing bowl and spoon
• One 2-cup glass measuring cup, and one 1-cup dry measuring cup
• Small saucepan

Now, head on over to your nearest local strawberry farm and pick up 2 (or 3) pints of fresh, juicy strawberries. If you're looking to save some money, ask if they have any seconds. Seconds are berries that are on their way out, have too many seeds, or just don't look all that pretty. These run about half the price for double the berries (or better). You'll have to cut out the bad parts of the berry but if you don't mind the extra work then you'll be able to save a bundle. I got roughly two pints of seconds berries for $2, and the regular nice berries go for $4 per pint. A lot of the time you'll find quite a few berries that have nothing wrong with them at all!

No-Cook Strawberry Jam
 *according to Certo pectin crystal package recipe
2 cups crushed strawberries
4 cups granulated sugar
1 box Certo pectin crystals
3/4 cup water

Per Batch
Prep Time: 40 minutes
Canning Time: 20 minutes
Total Time: 1 hour
Yield: 5 cups
*Note: The directions on the package for total yield is 5 cups and this measurement is always very accurate, so ensure you have enough jars.

Wash your jars and lids in hot soapy water. Sterilizing jars in the oven is not necessary for no-cook jam as long as the jars are very clean and dry.

Hull and thoroughly crush all of your strawberries ensuring only the freshest parts of the berry are used. Crush berries in the mixing bowl one layer at a time with the potato masher, not all at once, and transfer to glass measuring cup. Do not use a food processor to crush berries. Continue mashing berries until you have exactly 2 cups of berries and juices. Pour the berries back into the mixing bowl and add all four cups of sugar. Mix well and let stand for 10 minutes.

Next, mix together the pectin crystals with 3/4 cup water. Bring to a boil, and boil for one full minute, all while stirring constantly. Pour the liquid pectin mixture into the strawberries and sugar. Stir constantly for three full minutes. Place your canning funnel into the top of your jars and fill the jars with the ladle until 1/4 inch from the rim. Cover with lids and store at room temperature for 24 hours or until the jam is set. Store jam in the freezer for 6-8 months or in the fridge for up to 3 weeks. 

I made three batches of jam which took me around three hours. A lot of time and work but I got 15 lovely jars of jam! Most of which I'm sure will be given away (ie. forcefully pried from my hands) to friends and family.

Enjoy!

-j