Making Jams and Jellies
- 6 cups prepared strawberries (about 2 quart boxes strawberries)
- 4½ cups sugar
Yield: About 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Select large, firm, tart strawberries. Wash and drain berries; remove caps.
To make preserve. Combine prepared fruit and sugar in alternate layers and let stand for 8
to 10 hours or overnight in the refrigerator or other cool place. Heat the fruit mixture to a boiling,
stirring gently. Boil rapidly, stirring as needed to prevent sticking. Cook to 9 degrees F. above the
boiling point of water, or until the syrup is somewhat thick (about 15 or 20 minutes). Remove from heat; skim.
Fill hot preserves immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Strawberry Preserves in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·