- Sanitize your containers & lids with boiling water then dry thoroughly. Since these jars aren't actually sealing, you can re-use canning lids (which I always mark with an "X" after being used so I don't try to can with them again).
- De-stem your strawberries, and mash thoroughly. This is a great job for kids! We started with one cup at a time and used our pasty blender. You can also use your food processor (even quicker!) but make sure it stays chunky. We're making jam, not jelly (smile).
- Stir in sugar (great kid job again) and let it sit for 10 minutes, stirring occasionally.
- Mix water & pectin in a small saucepan and bring to a boil over high heat, stirring constantly- otherwise it can lump on you. Once boiling, continue stirring for another minute before removing from heat and adding to your strawberry mixture (adult's job, of course). Stir for another three minutes vigorously to incorporate pectin and dissolve sugar.
- Fill containers- we had a mixed collection, including baby food jars- immediately to within 1/2 inch of the top. A jar funnel works wonders with this, and I'm so happy I finally have one. Wipe off edges with a clean, damp cloth and quickly put on lids. Let stand at room temperature for 24 hours.
- Store in refrigerator for three weeks (or more, we've never had an issue) or in the freezer up to 1 year. If frozen, thaw in the refrigerator before use.
And now pictures of Ball jars on our old window-ledge, because that's a favorite sight.
Looking for more creative ideas for the whole family?
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