After looking over the Pioneer Woman’s website and blog post on making strawberry jam, I decided I was ready to do it on my own.
I made mine in 2 batches, but here’s the recipe for the whole bunch. Divide in half if you are making a smaller batch. Here’s how it went:
8 lbs. of strawberries (Thanks, Bountiful Baskets!)
hulled and mashed up.
Add 10 tablespoons of old fashion pectin, 2 fresh lemons squeezed for the juice, and 4 tablespoons of vanilla. **Don’t forget to add a a few pats of butter. That really is the secret to keeping the goop off the top of the jam as it boils! Bring to a rolling “violent” boil for 2 minutes.
Add in 14 cups of sugar. YES, I know! 14 cups (7 if your making half the recipe) is a RIDICULOUS about of sugar. In retrospect, I could have cut it to 10 cups. But, y’all! Jam is sweet. You can’t skimp on the sugar! I thought this bag of sugar was just obnoxious, until I used half of it and realized that it was a good thing I bought such a big bag. Yikes!
Bring the jam back to that violent boil for 2 more minutes, stirring occasionally. Let cool for a bit and skim off any goop stuff from the top.
Prepare your jars according to direction and seal! I just love that popping symphony that occurs once all the jars are done. The fantastic pot my grandmother left to me is the greatest thing for boiling and preserving.
Label and there you go!
I think the vanilla adds a nice flavor to it all, though next time I want to use more lemons and a vanilla bean for better flavoring.
If you have any questions or suggestions, please let me know!