Day 5: Thank You for joining the Strawberry Jam Challenge! Thank you so much for joining The Strawberry Jam Challenge. Disclosure: Some links may be affiliate links. Should you make a purchase I will earn a small commission. I hope you had as much fun ...

 

Day 5: Thank You for joining the Strawberry Jam Challenge! Get your FREE Gift! and more...



Day 5: Thank You for joining the Strawberry Jam Challenge! Get your FREE Gift!

Day 5: Thank You for joining the Strawberry Jam Challenge!  

 

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Thank you so much for joining The Strawberry Jam Challenge.

Disclosure: Some links may be affiliate links. Should you make a purchase I will earn a small commission.

I hope you had as much fun as I did. I also hope you are enjoying your homemade strawberry jam on a piece of toast today!

As a special gift I have designed 2 canning labels to make your strawberry jam jars pretty.

You can download the free strawberry jam jar labels below.

FREE Round Strawberry Jam Labels These pretty labels will print out on a wide mouth label or a regular mouth label. I love the Avery White Round Canning Labels or the Avery Kraft (brown) Round Labels for my canning jars.

FREE Oval Strawberry Jam Labels These pretty oval labels fit perfectly on the front of your canning jars. The are formatted to print on the Avery 22814 Oval Labels

What is the next flavor of jam you plan to make?

Did you enjoy the Strawberry Jam Challenge Facebook group? Hang around awhile if you’d like. Feel free to keep the conversation going. Maybe you’ll be able to help someone else who is making Strawberry Jam for the first time.

Check out the Flour On My Face Canning page for more canning recipes.

If you have any questions feel free to send me an email at flouronmyface@gmail.com with Strawberry Jam Challenge in the subject line.

Follow Flour On My Face Website, Pinterest, Instagram, Twitter, Facebook, Youtube

 

Day 4 Strawberry Jam Challenge Questions

Day 4 Strawberry Jam Challenge Questions

 

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Strawberry Jam Making Day Questions

I am sure you probably have a few questions before you start making your first batch of jam.

Have you printed out and read the instructions at least 2 times before you plan on making your jam?

Have you jumped into the Strawberry Jam Challenge Facebook group to ask a question?

Maybe you’re like me and a little shy? Check the group to see if someone else may have had the same question.

If not and you’d rather ask the question privately send me an email at flouronmyface@gmail.com

Flour On My Face Website, Pinterest, Instagram, Twitter, Facebook, Youtube

 

Day 4: Strawberry Jam Challenge Let's Make Jam

Day 4: Strawberry Jam Challenge Let's Make Jam

 

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The Strawberry Jam Challenge Canning Day!

Disclosure: Some links may be affiliate links. Should you make a purchase I will earn a very small commission.

Yeah! We are finally here. Let’s get jamming.

Make sure you have all your canning equipment and ingredients on hand before you begin.

Run through the checklist once more to just to make sure! Read the instructions from start to finish a couple of times.

Print them out and have them close by so you can refer to the steps as you are making your strawberry jam.

Strawberry Jam Ingredients

  • 4 cups of sliced strawberries, (about 2 quarts of berries)
  • 7 cup granulated sugar
  • 1 tablespoon of butter or margarine (optional)
  • 3 oz Certo Liquid Pectin

 

Getting ready to make jam!

Clean off a work station. Your kitchen counter, a kitchen island or table top will work.

This area should be close to the stove where you will be cooking the jam. Set up your canning area close to the stove.


You’ll also need enough room for the pot of hot strawberry jam, the jars and all of the tools required to make a batch of jam.

I place a towel or a double layer of dish towels on the counter right next to my stove. I place all of the tools, jars, bands and flat lids in this area. First I wash all of the jars, lids and bands with hot soapy water and check the rim of each canning jar for cracks or chips. Discard any damaged jars.
 

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I then place the washed jars, lids and bands on the towels ready to sterilize.

To make room on my counter for the other items I place the washed jars into the empty hot water bath canning pot right side up on top of a rack.

I then fill the pot with water making sure the water covers the jars by at least 1 inch. Once the pot is filled with water I then place it on a burner and turn the heat on high and bring to a boil.

To properly sterilize the jars the water must come to a full boil and boil continuously for 10 minutes.

When using the freshTech Automatic Canning System I follow the manufacturer's instructions for filling with water and placing the jars inside the appliance. I do not start the sterilizing process until 15 minutes before I start cooking the jam. See next section.

Next I wash and set out all the items I will need to make a batch of jam on the towel. This area is also where you will fill the hot jars with hot jam.

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Sterilizing Canning Jars

Sterilizing the canning jars is one of the most important steps in canning!

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Two canning pot options

Place the empty jars in a deep pot like the Ball Canning Pot on the left and fill the pot with water making sure that the jars are covered by 1 inch of water.

Using a large enamel pot will allow you to sterilize and hot water bath preserve up to 10 half pint jars at a time.

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If you don’t have a large canning pot you can use a two smaller pots if you have room on your stove. The problem with this is that you will need two racks, one for each pot. If you are making a smaller batch of jam that will only yield 4 half pints a smaller pot is an option.

This recipe will make 7-8 half pint jars.

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NOTE: Do not attempt to sterilize 4 jars in a smaller pot, cook the jam and fill those jars. Then begin to sterilize the other 3 or 4 jars you will need for the rest of this batch of jam.

You need to fill hot jars with hot jam to safely store the jam for an extended period of time.

I would not suggest keeping the jam on a warm burner while the second batch of jars sterilizes either. Overheating or over cooking jam that has been prepared with liquid pectin will not yield a perfect batch of jam.

The pectin and fruit should only be cooked 1 minute as directed on the package. The jam needs to be at or near the temperature it was at during boiling.

The freshTECH Automatic Home Canning System is my choice when it comes to sterilizing canning jars and hot water bath canning.

It really makes the process of sterilizing and preserving with the hot water bath canning method so much easier.

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Sterilizing jars in the freshTECH Automatic Home Canning System

It is a pricey little appliance that will only be used when canning. It would make a perfect Christmas gift so leave a few hints with family members if you think you might use it.

 

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Start the Jam making process

Measure the sugar into the a bowl.

Cut the top off the liquid pectin pouch off and stand the pouch in an empty glass next to the stove within reach of the burner you are cooking on.

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Prepare the fruit

TIP: Do not remove the stems from the strawberries before rinsing to keep the strawberries from absorbing extra water.

Rinse the strawberries under cool water in a large colander and allow to drain well before proceeding.

Cut the cap and leaves off then cut the berries into slices and put into a large bowl.

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Crush the chopped strawberries using a potato masher or the bottom of a heavy glass.

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Cooking the jam

Put the sugar, crushed strawberries and butter in a large non reactive pot.

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Place the pot on a burner and set the heat on low. Stir well to mix the strawberries with the slowly dissolving sugar and melting butter.

Once the sugar has dissolved turn the burner temperature up to medium high.

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Continue stirring the mixture until it comes to a full roiling boil.

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Once the jam ingredients come to a full roiling boil.

TIP: A Roiling boil is a boil that can not be stirred down. See video.

Check out this short video I made as I was making a batch of strawberry jam. This is what Strawberry Jam at the roiling boiling point looks like.

Continue to stir with one hand as you empty the entire pouch of liquid pectin into the pot with your free hand.

 

As soon as the jam ingredients come back to a roiling boil set a timer for 1 minute.

Stir the boiling jam constantly during the one minute.

Once the minute is up using pot holders carefully move the pot of very hot jam off the hot burner.

Use caution as splashing hot scalding jam on yourself will burn badly.

TIP: I like to place the pot on a towel on the counter next to where I will fill my jam jars.

Skim the foam

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The amount of foam that forms will vary from batch to batch of jam.

Using a tablespoon skim the foam off the top of the hot jam by gently pulling the edge of the spoon across the top of the jam.

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Try not to dip the spoon edge below the foam too much or you will be throwing away part of your jam batch with the foam.

Discard the foam in a nearby sink or garbage can.

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Filling the jars

 

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Carefully remove one hot and sterilized jar from the pot with jar lifter.

Using a towel to protect your hand flip the jar upside down so the water drains out onto the towel then flip the jar right side up.

 

Place the wide mouth funnel in the top of the jar. Use the ladle to carefully fill the jar with hot jam leaving a ¼ headspace.

 

If you bought the Ball 9 Piece Home Preserving Kit you will have the headspace tool to measure the headspace.

If you do not have the tool the very top thread inside the lip of the jar is exactly ¼ of an inch.

With the dampened paper towel wipe the rim of the jar to remove any jam that may be present. 

Place a flat lid on the jar and screw on a band just to finger tight. Place the filled jar to the side out of your way as you repeat the steps to fill all of the jars.

NOTE: It is no longer recommended that you need to heat or boil the flat canning lids to get a proper seal.

NOTE: Once you get to the last jar to fill you may find that there is not enough jam to completely fill the jam to the ¼ inch head space. This is very common. Place a flat lid and band on that jar and refrigerate it to be used immediately.

Never hot water bath preserve a jar that has not been filled to the recommended headspace.

 

Hot Water Bath Processing

Place your filled strawberry jam jars into a large pot with a wire, metal or plastic rack on the bottom of the pot.

You can use the same pot and water that you used to sterilize your jars.Once you have placed as many jars as possible that will fit into the pot without touching pour enough water into the pot to cover the jars by at least one inch.

Turn the burner on high and bring the water to a full boil. Place the lid on the pot and boil for 10 minutes.

Set a timer to make sure you boil the jam jars for at least 10 minutes. Once the jam has been processed for 10 you can safely store the jars for 12 months.   

When the timer goes off turn the burner off. Carefully remove the jars from the canner with a jar lifter and place them back on the towel on the counter to cool.

NOTE: Ball has recently updated their flat canning lids. Check the label on the box of lids you have purchased.

Once the jam jars have been processed with new flat lids your jam can be safely stored for 18 months.

NOTE: It is now recommended that you remove the bands for storage.

If processing the strawberry jam in the freshTech Automatic Home Canning System please follow the manufacturer's directions

Cooling the processed jars of jam

Freshly processed jars should be allowed to cool for 24 hours before storing.

How to check for a proper seal

If this is your first time making jam you might have noticed when you lifted the hot jam jars from the hot water bath canner you could hear a soft pinging sound from some or all of the jam jars.

This magical sound is the sound of your jam jars sealing. It is possible that all of your jars made a pinging sound as you removed them from the pot.

More than likely there were a few jars that did not make the sound at the very moment you removed them from the canning pot.

As the jam jars cool you will randomly hear the soft pinging sound if you are listening for it.

It can take up to 24 hours for some jars to seal. This is common and you have no need to worry during the first 24 hours.

After 25 hours you should check each and every jar lid to make sure it has sealed before storing.

Run a finger over the center of each jar lid. A properly sealed jar will be completely flat and will not give as you push down on it in the center.

If a jar or two has not sealed properly after 24 hours you can try and place the jars back into the canning pot and boil for 10 minutes following the same steps as above.

If the jars did not seal the second time around place them in the refrigerator and enjoy the jam instead of storing them.

Never store a jar of jam or jelly that has not sealed properly!

NOTE: Why didn't my jars seal properly? More than likely when you were filling those jars they were either overfilled or under filled and will not seal properly. This is why filling the jars to the proper head space is so important.

 

Proper set

Home canned jams and jellies will have a slightly different set than store bought jams and jellies. They will not be as firm as some store bought jams and jellies are.

They will have a thick spreadable consistency. When homemade jam is warm or at room temperature it will be much thinner than it will be after refrigeration.

Always refrigerate you jam or jelly before testing for a proper set.

Usually strawberry jam will have set in the first 24-48 hours.

NOTE:  Jams, jellies and marmalades made with citrus can take weeks to reach their proper set. 

 

Congratulations you have just made a batch of homemade strawberry jam! Sit back, take a deep breath and enjoy your homemade jam!


 

 

Day 3 Strawberry Jam Challenge Questions

Day 2 Strawberry Jam Challenge Questions

Yesterday’s Strawberry Jam Challenge email was a doozy! It was packed full of lots of information and a huge list of canning supplies you will need to make a batch of strawberry jam.

I want to assure you that you do not need to run out and spend a bunch of money to make your first batch of jam. You can use items you already have on hand at home.

You can get away with the bare minimum when making your first batch of jam.

You will need a large pot and a rack for the bottom of the pot.

You’ll need canning jars, flat lids, and bands.

You will need the ingredients for the strawberry jam.

Most of the other supplies you probably have in your kitchen already.

Head over to the Strawberry Jam Challenge Facebook group and ask a few questions to see what other members of the challenge are using to make their first batch of jam.

Flour On My Face Website, Pinterest, Instagram, Twitter, Facebook, Youtube

 

Day 3: Supply List and Canning Equipment

Day 3: Supply List and Canning Equipment

The Strawberry Jam Challenge Supply List and Optional Canning Equipment

Disclosure: Some links may be affiliate links. Should you make a purchase I will earn a very small commission. You’re under no obligation to purchase these items from the affiliate links.

Most of the items can be purchased at Walmart, Target and some even at your grocery store.

Canning is like starting a new hobby and there are a few expenses involved whenever you start a new hobby there are tools you will need to have on hand on canning day.

Print the list below and check off the items as you get them or print the directions for Strawberry Jam here.


Strawberry Jam Ingredients

  • 4 Cups of sliced strawberries, (about 2 quarts of berries)
  • 7 cup granulated sugar
  • 1 tablespoon of butter or margarine (optional)
  • 3 oz Certo Liquid Pectin

Must Have Canning Equipment

  • Half pint mason jars with flat lids and bands.

  • Large Enamel Canning Pot to use to sterilize the empty canning jars and process the filled jam jars in a hot water bath.

  • A rack for the bottom of the pot to keep the glass jars from sitting directly on the hot bottom of the pot.

  • A jar lifter to safely and easily remove empty hot jars after they are sterilized and to safely remove the very hot and filled processed jars of jam after water bath canning.

  • A ladle to fill the hot jars with hot jam.

  • Damp paper towels to wipe and clean the edge of the filled jars before placing the flat lid in place.

  • Dish towels to cover work surface and to cushion hot sterilized empty jars and the hot filled jars after processing.

  • Large glass or plastic 4-8 cup measuring bowl

  • Measuring cups

  • A Potato masher to crush the berries.

  • A large spoon to stir the jam as it is cooking.

  • A wide mouth funnel for filling the jars with the hot jam.

  • A kitchen timer.

  • Dissolvable Labels (optional) can use a sharpie to write on the flat lid but the labels are really pretty.

  • FREE Printable Strawberry Jam Labels from Flour On My Face

  • Ball 9 Piece Home Preserving Starter Kit $15.99 includes a funnel, jar lifter and the tool to easily measure the proper headspace along with a small rack and two jars.

If you have any questions feel free to send me an email at flouronmyface@gmail.com with Strawberry Jam Challenge in the subject line or head over to the Facebook group and post the question there.

Flour On My Face Website, Pinterest, Instagram, Twitter, Facebook, Youtube




 

 

Day 2: Questions The Strawberry Jam Challenge

Day 2: Questions The Strawberry Jam Challenge

Do you have any questions so far about the Strawberry Jam Challenge?

Learning something new can be a little overwhelming. If you need a little more information.

Or aren't sure what the Strawberry Jam Challenge is all about don’t hesitate to send me an email or head over to the Strawberry Jam Challenge Facebook group to ask a question.

If you’re a little shy and don’t want to ask the question in the group feel free to send me an email at flouronmyface@gmail.com

 

Day 2: Everything you need to know to make Jam

Day 2: Everything you need to know to make Jam

The Beginner's Guide To Canning: The Strawberry Jam Challenge

Disclosure: Some links may be affiliate links. Should you make a purchase I will earn a small commission.

What is the difference between hot water bath canning and pressure canning?

There are two different methods of canning. There is the hot water bath canning and pressure canning methods.

Hot water bath canning is the easiest of the two types of canning methods and the least scariest when it comes to botulism which is the type of food poisoning associated with home canned foods.

Hot Water Bath Canning Method of Preserving

Acidic foods like jams, jellies, preserves, marmalade, whole fruits, fruit spreads and fruit sauces can be safely canned using the hot water bath method.

Tomatoes, pickles, relishes and chutneys can be safely canned using the hot water bath method with added acids such as lemon juice or vinegar.

Always follow a hot water bath canning recipe from a reliable source as the amounts of lemon juice or vinegar are very important to canning a recipe that is safe to consume and to store for long periods of time.


 

Pressure Canning Method of Preserving

All low-acid foods like vegetables, meat, poultry, seafood and recipes made with a combination of such ingredients must be canned using a pressure canner. The only way to can these ingredients safely is under high heat and pressure that can only be reached in a pressure canner.

Never attempt to can any of these ingredients using the hot water bath canning method. It is not worth the risk to your family or friends. Even if grandma or great Aunt Kate did it and you and the family survived to tell the tale.

Botulism is a serious type of food poisoning that can kill. Cases of botulism are rare these days because we now know that low acid foods must only be preserved with the pressure canning method. Our ancestors had no clue.

Water bath canning is used to can high acid foods.

Pressure canning is used for low acids foods.


 

Jam or Jelly?

What is the difference between jam and jelly? Jam has pieces of fruit in it. It is made using whole fruit that is crushed.

Jelly has no fruit pieces in it and is made from the juice of a fruit.



 

The Fruit


 

Fresh ripe and unblemished fruit makes the best jam. Cut off any blemishes or under ripe parts you see while preparing your fruit. Fully ripened fruit makes the best jams or jellies.

Most berries are fully ripened when purchased. So unripened fruit usually isn’t an issue when making berry jam or jelly. Always use fruit that is ripe.

Using unripened fruit will not yield satisfying results


 

The Sugar

Granulated white sugar is a very important ingredient in preserving. The correct amount of sugar helps preserve the fruit. It plays a major role in safely preserving by the water bath canning method and plays a major role in achieving the proper set for jams and jellies.

Never decrease the amount of sugar called for in a jam or jelly recipe.

If you need a low sugar jam recipe for health or dietary reasons only use a low sugar recipe from a reliable source like the Ball Canning freshpreserving.com website.

The recipe and cooking times needed to achieve a proper jam or jelly set when making a low sugar or no sugar jam or jelly is very different than the canning method we will be using in this challenge.  



 

The Pectin

Pectin is a thickening agent that is found naturally in many types of fruit. It is possible to make jam or jelly without a commercial pectin.

By using a commercial pectin we are guaranteeing a proper set to this Strawberry Jam recipe.


 

Liquid or Powdered Pectin?

There are a few different options when it comes to pectin. Liquid pectin, powdered pectin, and natural pectin.

For the Strawberry Jam Challenge we will be using Liquid pectin. I have used both powdered and liquid pectin and have found both types of pectin to work pretty much the same as far as the finished jam setting up. But there are a couple of differences between the jam and jelly recipes that call for liquid or powdered pectin.

The amount of fruit and sugar in a recipe is different for recipes that use a liquid or powdered pectin.

Some recipes use a different amount of pectin depending on the type of pectin called for in a recipe.

The recipe we will be using in The Strawberry Jam Challenge is based on the use of liquid pectin.




 

Liquid Pectin brands

I have used each of the different brands of liquid pectin over the years based on availability. This strawberry jam recipe calls for one 3 oz. pouch of liquid pectin.

The Certo Brand of liquid pectin comes in a six ounce box containing two 3 oz pouches of pectin.

If the Certo brand is not available in your area you may substitute it with any other brand as long as that brand is available in a 3 oz pouch.


 

Canning Jars

My favorite canning jar for jams and jellies is the Kerr® Wide Mouth half-pint 8 oz mason jars. I love the squat shape and the wide mouth makes it very easy to fill.

You may use any shape of canning jar you like as long as it is a 8 oz. half pint or smaller jar.

Ball Mason 4oz Quilted Jelly Jars with Lids and Bands, Set of 12

This strawberry jam recipe will yield seven to eight 8 oz. (half pint) jars of jam.

Always sterilize at least one extra jar in case you end up with enough jam to fill another jar completely.

This will happen sometimes as the amount of liquid in the fruit you are using will vary and you may end up with one more or one less 8 oz. jar of jam from each batch you make.

If you end up only filling the last jar partially this jar may go right in the refrigerator and be used immediately without processing. Only process jars that have been completely filled to the recommended headspace.

Headspace

If you have read any canning recipes you are familiar with the term head space. The correct head space is very important when it comes to canning any type of canning recipe.

Without the proper head space your processed jars may not seal properly.

Jams and Jellies require a ¼ inch head space. You may purchase a special tool that helps gauge the proper head space.

A good tip is to fill each jar to the first thread at the top of the jar. That thread is exactly ¼ inch from the lip of the jar.

Do not over fill or underfill jars that will be processed.


 

Advanced Hot Water Bath Canner Options

There are a number of electric canning appliances on the market these days. I own some of these canning appliances and they really take the hard work out of canning.

Since I acquired the Ball FreshTECH Automatic Home Canning System I only use it to sterilize my empty jars and process my filled jam jars.

The Ball FreshTECH Automatic Home Canning System makes hot water bath canning so much easier. But it is a pricey little appliance.

One that I would only recommend to someone who has been canning for awhile and is trying to make the process easier.

Or for someone who owns a glass topped stove and can not use their glass top stove to heat and bring a large canning pot to a boil. And only then if they knew that they wanted to make canning a regular part of their life.

Ball FreshTECH Automatic Home Canning System

Ball Enamel Waterbath Canner, Rack and 4-Piece Utensil Set Cheapest Option for a beginning canner.

Have you joined the Strawberry Jam Facebook Group yet?

If you have any questions feel free to send me an email at flouronmyface@gmail.com with Strawberry Jam Challenge in the subject line.

Flour On My Face Website, Pinterest, Instagram, Twitter, Facebook, Youtube




 

 

Day 1: Questions The Strawberry Jam Challenge

Day 1: Questions The Strawberry Jam Challenge

Do you have any questions about the Strawberry Jam Challenge?

Learning something new can be a little overwhelming. If you need a little more information just ask!

If you aren't sure what the Strawberry Jam Challenge is all about don’t hesitate to send me an email or head over to the Strawberry Jam Challenge Facebook group to ask a question.

If you’re a little shy and don’t want to ask the question in the group feel free to send me an email at flouronmyface@gmail.com

 

Day 1: Introduction to The Strawberry Jam Challenge

Day 1: Introduction to The Strawberry Jam Challenge

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Introduction to The Strawberry Jam Challenge

Disclosure: Some links may be affiliate links. Should you make a purchase I will earn a very small commission.

Thank you for joining The Strawberry Jam Challenge! I am so happy you decided to join me and learn how to can a batch of strawberry jam!

Why I decided to bring you The Strawberry Jam Challenge

I have been making homemade jams and jelly for over 25 years. I never stood along side and watched in wonder as my mother or my grandmother stirred a boiling pot of fruit and sugar. As a child I never heard that satisfying sound of pings as those hot filled canning jars sealed.

Before I made my first batch of homemade blackberry jam I never saw anyone make a batch of jam. My desire to preserve came from my heart.

I am one of those rare canners. I’m not sure where my desire to start canning came from. Except for the fact that at the time I was living in Georgia.

In Georgia there are wild blackberry vines growing everywhere. All that fruit going to waste along the side of the roads! I couldn't believe no one was picking those wild blackberries and making homemade jam with them. I couldn't bare to see all that fruit go to waste so I went about teaching myself how to make jam.

Who is the Strawberry Jam Challenge for?

  • Someone who wants to take advantage of fresh seasonal produce that you grow yourself or buy at the Farmer’s Market to enjoy all year.

  • You want to start preserving your own food but don’t know where to start.

  • You want to control the ingredients that go into the food you and your family eat.

  • You are dying to make your own fruit jams but are afraid you will kill your family members by poisoning them with botulism.

  • You want to fill your pantry.

  • You prefer homemade to store bought.

  • You want to bring back a tradition from your mother or grandmother.

  • You want to teach your children there are other ways to eat than to go to the grocery store and buy mass produced food.

Why Strawberry Jam?

Who doesn't love Strawberry Jam? Almost everyone I know loves strawberry jam. There may be a few exceptions but strawberry jam is a basic homemade jam recipe that most people love.

Strawberries are also very easy to come by. You can usually buy them all year long.

What Can You Expect from The Strawberry Jam Challenge?

If you have never made jam before I am going to teach you from start to finish how to make a batch of delicious homemade strawberry jam.

If you’ve helped your grandma make jam but never made a batch of jam by yourself the Strawberry Jam Challenge will help you learn what you need (canning supplies and such) to start your first jam making adventure.

If you’re an experienced canner The Strawberry Jam Challenge probably isn’t for you unless you just want to see how I do it. The challenge is free so why not join?

  • You might learn a few tips or tricks that I have learned over the years.

  • You might learn of some new canning equipment that makes canning easier.

The Strawberry Jam Challenge Canning Day

Tomorrow you will receive the first email of the Strawberry Jam Challenge. The first email of the challenge will list all of the supplies and ingredients you will need to buy to start your canning adventure.

You probably own some of the equipment already. There will be a few items that you will need to buy.

I will list a few options that you can choose from that will fit in with your budget. There is no need to go out and buy the more expensive canning equipment until you decide that you want to make canning a permanent part of your life.

One good thing about gathering the canning equipment you will need to make a batch of strawberry jam is that once you have all the equipment on hand you will use it over and over again for each batch of preserves you decide to make for years to come.

The only canning supplies you might need to rebuy are the ingredients and canning jars.

You’ll need to have all of the equipment on hand canning day. Once you start the canning process you really can’t stop and run out to the store.

Special note to glass top stove owners.

Please see the Ball Fresh Preserving video below for special instructions on water bath canning with a glass top stove.

https://www.youtube.com/watch?v=KFUyaBFrcYU&feature=youtu.be

If you have a glass top stove that does not allow for water bath canning and would still like to make water bath canning a part of your life you might want to check into buying the Ball FreshTech Automatic Home Canning System.

The Home Canning System is an electric hot water bath canner. It will safely sterilize your jars and process the filled jars for you. No need to use the stove. The appliance sits on your counter.

I’ll share more info soon on the different options you have for water bath canning.

Important Note About Canning Day

You will need to block out a few uninterrupted hours on canning day. The first time you make jam it will take much longer for the entire process because you are canning for the first time and learning a new skill.

Each time you make jam or jelly the process and time involved will get shorter as you learn to make jam.

It does take some time and once you start you really shouldn't stop. Up until the point of cooking the jam you have a little leeway but once the pot of ingredients is on the stove cooking you need your full attention on the cooking process and will have no time to stop and tend to small children or to walk away from the stove until all the jars are filled with the hot jam.

If you have small children it is a good idea to have another adult in the house to help. When my kids were small I would make my jam late at night after they were in bed.  

I’m excited to get started and I hope you are too! See you tomorrow!

Head over to the private Strawberry Jam Challenge Facebook group where you can ask questions and chat with other members of the challenge.

If you have any questions feel free to send me an email at flouronmyface@gmail.com with Strawberry Jam Challenge in the subject line.

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The Beginners Guide To Canning Strawberry Jam Challenge

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