Strawberries have arrived, which means it is time to make strawberry jam (followed by all the other fruits of summer: cherry, peach, gooseberry, and any other ripe fruit). Time for a jam session! Homemade fruit jam is simple to make: equal parts fruit and sugar plus one package of pectin for every 4 cups of chopped fruit. Place the fruit in a pot, bring to a boil, add the pectin, then add the sugar, bring to a full boil and boil hard for one full minute. Remove from heat and pack into glass canning jars.

Jam can be eaten immediately or refrigerated for months or sealed in a glass jar. To safely seal, wash the jars in a dishwasher. Boil new lids in a pot of water (it is not necessary to boil the rings, since the rings never touch the food). Place hot jam in hot jars and cover with hot lids. Screw on the lid and turn upside-down. Let sit for five minutes, then turn right-side up.

The necessary tools for canning are the canning jars and wide canning funnel and the magnetic lid lifter.

Still nervous about canning? Join us for one of our canning classes.