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🍓PREP
Makes 5 half pint or 2 pint jars
Prepare your water bath canner or large pot with warm water for your jars. Be sure to place your canning riser on the bottom of the pot.
Keep canning lids in warm water.
STRAWBERRY 🍓 JAM RECIPE:
5-6lbs (8-9 cups) of fresh strawberries
1 Granny Smith apple (natural pectin)
2tb of pure vanilla extract
The juice from one (1) large lemon
3 cups of pure cane sugar
HOW TO PREPARE:
🍓Wash strawberries in 2tb of baking soda OR 2tb of vinegar to remove residue. Rinse well. Cut and remove stems. Cut, peel and dice the granny smith apple. 🍏
🍓In a large pot pour strawberries and apples in the pot. On medium to high heat mash strawberries and apple and stir consistently. Add vanilla, lemon juice and sugar to the pot. Stir and mash to incorporate.
🍓Set timer for 20 minutes stirring consistantly until jam thickens. Lower the heat when jam reaches 217-220 degrees Fahrenheit. Once jam thickens perform the trail test to be sure the jam isn’t runny. Cut off the heat if jam is done.
Time to can!🍓
Place a kitchen towel or paper towel on the counter and remove warmed jars from the water 1-2 at a time placing them on the towel. Using a funnel fill the jars 1/4-1/2 inch from the top. Repeat to fill all the jars. Use your debubbling tool to remove air pockets from the jam. Wipe jar rims with vinegar to remove residue. Using your magnet remove lids from warming water and place them on the jar. Secure with rings twisting finger tight.
🍓Using a jar lifter place your jam slowly into heated water. Place canning lid on the pot and process jam for 10 minutes on high heat. (Boiling water)
Turn off the heat and allow jam to rest in the hot water for an additional 10 minutes. Remove jam and place on the counter on a kitchen towel or paper towel to prevent jars from shattering! Check lids for seal after an hour. Some jars will seal instantly. Jars can be flipped upside down to seal as well.
🍓 That’s it YOU DID IT! Enjoy!❤️🍓😊
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