101 Easy Canning Recipes For Beginners

Instructions

1. Prepare Your Equipment: Gather canning jars, lids, bands, a canning pot with rack, wide-mouth funnel, ladle, and a bubble popper or non-metallic spatula.

2. Sterilize Jars: Wash jars, lids, and bands in hot, soapy water. Place jars in a pot filled with water, bring to a simmer, and keep them hot until ready to fill.

3. Cook the Jam: In a large heavy-bottomed pot, combine chopped strawberries, sugar, lemon juice, and zest. Cook over medium-high heat, stirring constantly until sugar dissolves.

4. Add Pectin: Stir in liquid pectin once sugar is dissolved. Bring to a rolling boil, stirring constantly. Boil for 1 minute, then remove from heat.

5. Test for Gel: Place a small amount of jam on a chilled plate and tilt it. If it wrinkles and does not run, it is ready.

6. Fill Jars: Using a wide-mouth funnel, ladle hot jam into sterilized jars leaving 1/4 inch headspace. Wipe rims clean with a damp cloth.

7. Seal Jars: Place lids on jars and secure bands fingertip tight. Do not overtighten. Place jars in canner with simmering water covering jars by at least 1 inch.

8. Process Jars: Boil jars in water for 10 minutes. Remove jars with lifters and let cool on a towel without touching each other.

9. Check Seals: After cooling, press center of lids. If firm and unmovable, jars are sealed. Refrigerate and use unsealed jars first.

10. Label and Store: Label jars with date and type of jam. Store in a cool, dark place up to 1 year. Refrigerate after opening and use within 1 month.