Ever since I received a pressure canner as a wedding gift (Sept 2011), I’ve been anxiously awaiting the arrival of harvest season so I could put it to some good use! Finally, in May, my girl Beth and I visited Fifer Orchards in Delaware for some PYO strawberry goodness. I’d had my eye on the Strawberry Vanilla Jam recipe over at Food in Jars for ages; I have to say, this is one of the most delicious things I have ever tasted. I cannot stop talking about it. People must think I’m obsessed. Maybe I AM obsessed. I don’t care. It’s that good.
I’m not going to re-write the recipe since Marisa has already done such a great job, but please enjoy these photos of the jamming process. When strawberries are in season again in your neck of the woods, make this jam. There’s a small-batch version of the recipe as well, so you really have no excuse. You’re welcome.
Don’t actually clean and hull your berries until you’re ready to use them. Strawberries are delicate, mm’kay?
They’ll look like this for a while. That’s ok. Soon, they’ll look like this:
When they foam, just skim it off.
It’s kind of a bad picture, but hopefully you can tell that the berries are more broken down and a lot shinier than they used to be. Now we’re jammin.
(I couldn’t resist, I’m sorry.)
After I was satisfied that my jam was gelled, I filled my prepared jars and processed them in a water bath canner according to the instructions in the recipe. Water bath canning is super simple, especially if you have a candy thermometer you can use to ensure you’re boiling at the proper temperature. Just remember to start the processing timer when the water has reached a full boil, not when you’ve dropped your jars into the water.
Here’s a picture of the finished product, alongside the Strawberry-Lemon Marmalade that will be a separate post:
These babies made it all the way from Philadelphia to Denver in a shipping container. And I am so thankful they did.