Comments on: Strawberry Jam

By: Jennifer Maddox

Jennifer Maddox — Sat, 21 Jan 2012 20:35:52 +0000

I have been making jams,preserves,and butters all summer from not so sellable produce from the grocery store. I was intreiged with using a vanilla bean in the masserating process…… so got me thinking of making some home made pure vanilla extract… long story short bought 5 bourbon vanilla beans to make a first attempt at vanilla extract and did a double batch of your strawberry jam. I didn’t use the lemon and only used 4 cups of sugar, and 2 pouches of liquid pectin…. made 2 half pints and 6 pints with the last pint only 3/4 the way full…. Just pulled them out of the water bath…My BF tells me that I have bottled perfection….. (was hoping that there would be a smig left in the pan to go on an english muffin but alas it wasn’t the case). Hats off to you and your fab recipe.

By: The Tale of “Berry Back” and Vanilla Bean Jam | Edible Finger Lakes

Tue, 10 Jan 2012 20:33:15 +0000

[...] from the blog Food in Jars. First-time canners can also glean from the Ball Blue Book of Preserving, the National Center for [...]

By: Brooke Anderson

Brooke Anderson — Sun, 25 Sep 2011 18:32:37 +0000

I love your site. You are truly an inspiration. I found it looking for a “how to” on homemade butter. I’d never considered canning before and I’ve since made the butter and all kinds of jams and pickles…even ketchup. Thanks for the motivation!

By: Beckie

Beckie — Tue, 30 Aug 2011 16:07:49 +0000

I was perusing google for Strawberry Jam recipes when I came on yours. I made some and then designed a printable. I didn’t know if you would like it for yourself or not but I thought I would give you the link…
http://www.infarrantlycreative.net/2011/08/strawberry-jam-labels.html

By: Strawberry Basil Jam « mollysaurus

Strawberry Basil Jam « mollysaurus — Sun, 17 Jul 2011 12:31:38 +0000

[...] decided to make preserves. I have tried many strawberry jam recipes, but the best by far comes from Food in Jars. I reduced the amounts by half, to accommodate my tiny pot, and at the last minute, threw in fresh [...]

By: Strawberry Vanilla Jam

Strawberry Vanilla Jam — Fri, 15 Jul 2011 17:17:42 +0000

[...] Strawberry-Vanilla Jam (recipe from Food In Jars) [...]

By: Mandy S.

Mandy S. — Mon, 11 Jul 2011 20:40:41 +0000

Thank you!!

By: marisa

marisa — Mon, 11 Jul 2011 19:23:49 +0000

Mandy, I don’t really do much with artificial sweeteners, they’re just not my thing. When I want to make a product that’s lower in sugar, I make a fruit butter instead of a jam. You cook it slowly for a long time, in order to remove the water and concentrate the natural sweetness. If you look at my recipe archive, you’ll find a whole section on fruit butters. My friend Shae did make a sugar-free jam recently using fruit juice as the sweetener. The post is here: http://hitchhikingtoheaven.com/2011/07/sugar-free-cherry-blueberry-jam-2.html

By: Mandy S.

Mandy S. — Mon, 11 Jul 2011 18:37:13 +0000

Just wondering if you have any recipes {new to this site } that you could use splenda or a generic? Don’t get me wrong I LOVE sugar but it doesn’t love me.

By: michelle

michelle — Mon, 04 Jul 2011 21:56:23 +0000

Help! I made this recipe last year – loved the flavor, but the consistency was more sauce-like. Although, it was my first time canning, so I chalked it up to canning novice-ness. Anyway, made 4 batches this week, with about 18lbs of hard picked strawberries, and it still turned out really really runny. I remade about 4 pints of the jam thinking I might need to remake all 22 jars (ugh!). The pectin pkg says it could take up to 2 weeks, so I’ll compare them in a week or so. But, in the meantime, any thoughts? If I just recook it and make sure it hits 220* would that work to gel it up better?

Also, I used my copy of the recipe from last summer which says 7 cups of sugar (2 w/ the vanilla + 5 more during/at time of cooking).