Sweet Strawberry Jam
Author: Brooke Gordon
Ingredients
  • Ingredients
  • 1 cup cranberries whole (frozen or fresh)
  • 2 cups 1 pint of strawberries, hulled and finely diced
  • Tbs balsamic vinegar
  • cups sugar
  • Implements
  • canning pot with base insert
  • jar remover
  • three 1-cup jars and two 1/2 cup jars
  • 5 standard mouth lids and rings
Instructions
  1. Let the strawberries (and cranberries, if using frozen) stand in 1 cup of sugar for several hours to draw out the juices. I usually cut the strawberries the night before, cover the bowl and leave it in the fridge.
  2. Transfer to an enamel pot and add the remaining ingredients. Bring to a boil over med-low heat, then cook gently until the cranberries have ruptured and the liquid gels (see note below). It will take about 25 minutes once it reached a boil.
  3. In the meantime, wash three 1-cup jars and two 1/2 cup jars. Place them in a canner and cover the empty jars with water. Bring the water to a hard boil and continue to boil for 15 minutes. This will sterilize the jars.
  4. In a separate pot, bring water to a gentle simmer and add 5 canning lids that match your jars. Do not boil these lids, as the manufacturer's instructions.
  5. Ladle into clean, hot jars. Wipe the rims and assemble the lids. Tighten the ring with your fingers until snug.
  6. Place the sealed jars in the canner, bring the water to a boil and continue to boil for 10 minutes. Let stand and then remove the jars onto a cloth to cool.
  7. Do not move then for at least 12 hours, and then check to ensure each lid has snapped down. If it moves then put the jar in the fridge and consume within 10 days. The jars will last about 8-12 months. Refrigerate once opened.
Recipe Notes

The total fruit at the start was approximately 4 cups and yielded 3 cups of jam. It’s best to have at least an extra 1/2 cup in the canner just in case.

There are two methods that I use to test if the jam is done. The first is to put a small plate in the freezer. When you think the jam is ready, smear a teaspoon of jam across the cold plate, then run your finger through it. It should not run into the gap when you tilt the plate.
The second method is to use a wooden spoon. When you think the jam is ready, lift some into the spoon. Let it stand for a few seconds (don’t blow on it, but you can roll it around). Then pour it back into the pot. The drips should be thick and heavy if it has gelled. If it’s fast and runny then it needs more time on the boil.