There is something special about making your own jam. I like to think my pioneer ancestors are pleased to see that I am working on this skill. I love feeling close to them as I spend time making jam for my family. My boys always get excited when make a new batch of jam. I even had Yoda help me stir this time. Summer is perfect for making homemade jam. I was happy to find strawberries at $0.77 a pound at Sprouts. This labor of love blesses our family all year long. And what a blessing it is to make jam with air conditioning. I’m sure my ancestors wish that was an option for them as well.
Strawberry Jam
Ingredients:
12 cups prepared fruit (buy about 6 pt. fully ripe strawberries)
8 cups sugar, measured into separate bowl, divided
2 boxes SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 tsp. butter
Tools Needed
Basic Canning Supplies: jar lifter, lid lifter, funnel, and bubble remover
Canning Jars (Kerr jars are the best choice!) 
Fill your Water Bath Canner with water and place it on high heat. Wash jars and screw bands in hot soapy water; rinse with warm water. Drain well before filling. In a sauce pan place your lids in water and bring the water to a simmer. I like to use this water to refill my canner if it starts to get low.
Stem and crush strawberries thoroughly, one layer at a time. I love using my food processor. Measure exactly 12 cups prepared fruit into large pot.
Mix 2 cups of the sugar (from the measured amount in bowl) and pectin in small bowl. Add to fruit in large pot; mix well. Add butter to reduce foaming.
Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely for 24 hours. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) I was able to make 9 jars.
It’s important to follow all the safety instructions included in your packet from Sure-Jell to avoid bacteria spreading.
And does anyone else sing “Jammin’” when they are making jam, or is that just me? I like to make this recipe twice.
Our Family loves using the Sure-Jell option with low sugar. It’s a better choice especially with a diabetic boy in our family. And if you make jam as a family you get the blessing of yummy strawberry jam, sweet memories, and a chance to have your kids open up about what’s going on in their lives. I love this campaign from Mormon.org where they give great summer tips to spend time with your family. I hope my kids grown up with fond memories making homemade jam. And I hope they will make it with their own families someday. I love when Draco will reference making ice cream or homemade bread with his kids someday. Isn’t it wonderful that he wants to teach his children to make bread. And his thought process isn’t “I can’t wait for my wife to make our family homemade bread someday.” I love being with my family in the kitchen. So many little lessons can be applied when we cook together.
I hope your family can make a match of jam this summer. And if life is too crazy to make jam this summer, maybe just top some ice cream with some store bought jam and take some time to talk about what is going on in their lives right now! I would love to hear your favorite Jam Flavor. Yoda loves Strawberry, but my other two boys really love Pear….
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