Strawberry Jam

I’ve made the “No-Commitment Strawberry Jam” from Foolproof Preserving a couple of times, and it turns out beautifully, but that recipe is a small batch, making only a pint at a time, and cannot be canned. I wanted to be able to keep some jars of jam on my pantry shelf, so this time I decided to try the “Classic Strawberry Jam” on page 32.

I doubled the recipe (in 2 separate pots as directed), and was able to can 7 one-cup jars of jam, as well as fill up a pint jar to store in the fridge and use first. The canning directions for this recipe call for one-cup jars, and safe canning guidelines say that you can use smaller jars, but not bigger jars than called for in the recipe since we don’t have tested processing times.

This recipe calls for a shredded granny-smith apple. I decided to just chop the apple finely and hoped that it would break down as it cooked, however it did not, and I ended up using my immersion blender to try to break up the chunks. Next time, I will just blend the apple before adding it to the pot.