Strawberry Jewels Canning Recipes

FRESH STRAWBERRY JAM FOR CANNING

Steps:

• Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
• Sterilize eight 1/2-pint canning jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on the rack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry upside-down on the prepared rack or towel and sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
• Combine the strawberries, lemon juice and sugar in a heavy 6- to 8-quart non-reactive pot and stir well. Place over high heat and, stirring constantly, bring to a full boil with bubbles over the entire surface. Boil for 1 minute, stirring constantly. Remove from the heat and stir in the liquid pectin.
• For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 5 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.

STRAWBERRY SYRUP-CANNING RECIPE

Steps:

• Note:.
• Lemon Peel, pith removed will be 1 2-inch strip.
• Wash strawberries, drain and de-stem.
• Crush strawberries.
• In a medium saucepan combine crushed strawberries, 1 and 1/2 cups of water and lemon peel.
• Simmer for 5 minutes, stirring often.
• Strain through a damp jelly bag or several layers of damp cheesecloth.
• In a medium saucepan combine sugar and the remaining 1 and 1/2 cups water.
• Bring to a hard, rolling boil.
• Add the strawberry juice mixture and corn syrup to sugar syrup.
• Boil for 5 minutes, stirring often.
• Stir in lemon juice.
• Ladle hot syrup into sterile, hot jars.
• Leave 1/4 inch head space.
• Wipe rims and adjust caps.
• Process for 10 minutes in a boiling water bath at altitudes up to 1000 feet.
• Note: Fruit syrups tend to be thin. If you wish for a thicker syrup, in a small saucepan combine 1 cup syrup to 1 tablespoon cornstarch. Bring to a boil cooking until syrup thickens. DO NOT ADD CORNSTARCH BEFORE CANNING.