Last week I talked about all the spring time fun our family was having. One of which was making this amazing strawberry jam. The jam cooks all day, and makes your house smell heavenly. It was such a simple recipe to follow. I placed it into the oven, and beside coming back to it to stir occasionally, there wasn’t much to it.
I found this Oven Strawberry Jam recipe in a book called Small- Batch Preserving. which has become I little treasure in our cookbook collection. The idea of making small batch as a beginner at canning/ preserving is some what freeing. Because if I mess up or don’t like something about it, I don’t have 20 jars to figure out what to do with.
- 8 cups halved or quartered strawberries
- 4 cups granulated sugar
- 1/4 cup lemon juice
- Combine strawberries and sugar, add to a large saucepan. Let sit for 2 hours, stirring several times.
- Add lemon juice and bring to a boil over high heat. Reduce the heat and boil gently for about 10 minutes.
- Pour into 2 (13 x 9-inch) glass baking dishes and place in oven at 150 degrees. Stir occasionally. Let cook for 10 hours, or until mixture thickens to a gel consistency.
- Ladle into sterilized jars and process as desired.
If you would like to preserve yours using the water bath canning method (which is what I did), here is a short video with some more information.
This jam recipe require you leave about an 1/2 in head space when canning.
Have you ever tried Canning before? I would love to hear your tips.