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Strawberry Jam

Welcome to the Baking Baker's YouTube Channel! We are excited to have you here as we share some of our favorite recipes. We will cover a wide range of dishes from sweet to savory, cakes and cookies to pulled pork and ribs. Be sure to subscribe here on YouTube and follow our Instagram and Facebook pages. Reach out at bakingbakers1@gmail.com If you have any suggestions or request be sure to let us know! Strawberry Jam Start by sterilizing your rings and jars by putting them through a sanitize cycle of your dishwasher or putting them in a canning water bath pot (with a rack so they don't bump each other) and bring them to a boil. Heat the water with the jars already in it. If you put cold jars into boiling water, they may break. In a separate smaller pan, separate your new lids and funnel, ladle, and your magnetic lids puller, if you have one. It's very helpful in getting the lids out of the hot water. Bring that to a boil and reduce to a simmer. Prepare your berries by stemming them and rinsing them well under cool water. Place them in a bowl of water if desired. Any little bits of stem will float to the top for removal. You may add a little vinegar to this if desired to help remove more dirt or contamination. Puree your berries in a blender. Measure out 7 cups of sugar accurately, using dry measure cups Measure 5 cups puree accurately using a liquid measuring cup. Open 1 package Sure-gel pectin. Place berry puree in a large pot. Add one package of Sure-gel and 1/2 teaspoon butter to help keep foaming down. bring to rolling boil. Add all 7 cups of sugar and bring back to rolling boil stirring very frequently or constantly. Boil one minute. Meanwhile, remove enough hot jam jars from sterilization and place on a towel near the stove. carefully put rings and lids together. fill the jars to the top using your sterile ladle and funnel. work quickly to wipe rims of any seeds or jam that could prevent sealing. Quickly put on lids until finger tight and place upside-down on a towel for five minutes. After 5 minutes, turn them right side up and leave them sit for 24 hours. After 24 hours, inspect them to make sure all lids have popped and are now slightly concave. Remove lids and wipe jars. Store in a clean and dry place. Store any unsealed jars in the refrigerator and use first.