Ball® Classic Strawberry Jam | Canning Recipe and Guide — Under A Tin Roof (2024)

FAQs

How do you keep strawberry jam from separating? ›

If you see the jam starting to separate after the lids have sealed, gently turn the jars upside down. In an hour, gently turn them right-side up. Continue this process until it is evident that the jam will not separate.

Sugar: Four cups of white sugar sweetens the jam, thickens the jam, and acts as a preservative. Lemon juice: Lemon juice is essential for getting the pectin to gel properly, setting the jam.

Fruit floating to the top is perfectly safe, and is due to a density difference between the liquid and fruit pieces. To prevent the separation use ripe fruit, and crush the berries into small pieces. Make sure to not overcook the fruit.

It will last several weeks in the fridge, but can be frozen for up to three months. Obviously you can use the jam anywhere you like jam — on toast, in peanut butter and jelly sandwiches, or on fresh biscuits.

The addition of lemon juice also helps to activate the pectin and set your jam. Slightly unripe fruit contains more pectin and is more acidic than very ripe fruit and will also help to set your jam more easily.

No extra pectin– You may wonder if strawberry jam is better with or without pectin. Strawberries are naturally low in pectin, so some people prefer to add additional pectin to jams and jellies. However, I actually prefer homemade jam without extra pectin. They are a bit softer in texture, making it more versatile.

With a simple lemon juice trick, your homemade jam will achieve your desired thick texture. Preparing jam is about capturing the sweet essence of the fruit while simultaneously cooking it down to the perfect syrupy consistency.

Lemon juice contains natural pectin, a substance found in the cell walls of fruits that helps to thicken and set the jam or jelly. Pectin is crucial for achieving the desired consistency and texture in jams and jellies.

Not only does the lemon juice add just the right amount of acidity to balance out the sweetness of your strawberries, but the zest also provides plenty of pectin to set your jam. One tip from The Kitchn recommends adding lemon wedges while you simmer the jam to ensure it sets.

Why do you turn jam jars upside down? ›

Inversion Canning

Once secured, the jar is inverted (flipped upside down) and left to cool for several minutes before placed right side up. The thought behind the method is the hot food will sterilize the seal while creating a vacuum by allowing air to escape.

What you have is called “fruit float.” When the jars of jam are very hot and there is no jell yet, the pulp, which is lighter than the juice, is able to float to the top of the jar. Strawberries are prone to fruit float although it doesn't always happen. Other fruits can have fruit float also.

Some people use it to good effect, but I tend to avoid it because I have gotten much better results by just using pectin-rich fruit that is just ripe enough, and then dialing in on the sugar and acid and heat. Jams that I've made with added pectin have often turned out too thick and rubbery, with a dull flavor.

Adding acid in the form of fresh lemon or lime juice is important for two reasons: First, it makes for a more well-balanced jam, returning some of the acidity lost with the addition of sugar. Second, pectin needs acid to properly activate, or firm up.

Stirring constantly will keep the foam down. But that can be a lot of stirring! Adding a teaspoon or so of butter to the cooking jam will also decrease the foam. Once you have removed the jam from the heat, but before adding it to the canning jars, you can stir vigorously and usually stir the foam down.

If you want an even thicker jam, add more sugar OR double the cornstarch slurry! Frozen strawberries should work just fine if necessary. Store in the fridge in an airtight container for up to 3 weeks, or freeze for longer.

Sealed jars of homemade preserves can also be stored at room temperature. Once the jam or jelly is opened, however, it is best to refrigerate them. Richard explains that this prevents mold and yeast from growing. If not refrigerated, opened jams and jellies are likely to spoil quicker.