Making strawberry jam/preserves?

[RioG]

is there lemon juice?  strawberries aren't stable on their own, that's why the lemon juice and copious amounts of sugar,  to help preserve it for canning.  it wouldn't surprise me if you couldn't can a low sugar recipe.

[merigayle]

is there lemon juice?  strawberries aren't stable on their own, that's why the lemon juice and copious amounts of sugar,  to help preserve it for canning.  it wouldn't surprise me if you couldn't can a low sugar recipe.

Lemon zest. The recipe was in a cookbook in the condiment section, nothing about canning for long term storage.

[merigayle]

Ok, if I make more, can i hot water can them? I read the directions, but would like some hand holding

[nadra24]

I would only can jam (or anything, really) if I'd used a canning-approved recipe. But that's just too many years of food safety classes and ServSafe certifications talking, my food science professor worked for the university extension program and was really into this kind of thing. She drilled it into my head that you have to make sure that all the levels (sugar/pH/etc) are right so that it will be shelf-stable, and to only use recipes that have been tested and approved if you're going to do water bath canning.

[merigayle]

I would only can jam (or anything, really) if I'd used a canning-approved recipe. But that's just too many years of food safety classes and ServSafe certifications talking, my food science professor worked for the university extension program and was really into this kind of thing. She drilled it into my head that you have to make sure that all the levels (sugar/pH/etc) are right so that it will be shelf-stable, and to only use recipes that have been tested and approved if you're going to do water bath canning.

The recipe was a Ball recipe and said it could be hot water canned.

[nadra24]

The recipe was a Ball recipe and said it could be hot water canned.

Then you're golden! It will be so nice to have yummy jam in the winter months. Tastes like summer!

[RioG]

ooh, will post that one meri?  if it can be canned I'm all over a low sugar recipe.

[merigayle]

This is the recipe on the Ball pectin jar

http://allrecipes.com/recipe/low-sugar--no-sugar-strawberry-jam

[merigayle]

I cut the sugar in half and it still was great.

[caribougrrl]

Lemon zest. The recipe was in a cookbook in the condiment section, nothing about canning for long term storage.

sugar makes things last longer, acid prevent botulism... you could probably heat process for shelf storage but you'd still have to use it within a few months (like, it wouldn't last for xmas gifts, not safely)

[RioG]

oh that's interesting,  the recipe isn't that much less sugar unless you cut it more.  i always do half the fruit.  so ten c fruit 5  c sugar.  I'll cut it more and see what we get!

[RioG]

sugar makes things last longer, acid prevent botulism... you could probably heat process for shelf storage but you'd still have to use it within a few months (like, it wouldn't last for xmas gifts, not safely)

oh... right.  so maybe i won't reduce it

[merigayle]

Made two pints of jam fom the wild raspberries in our yard last night!

[badger]

Black cap jam. I made (10) 1/2 pints freezer jam too. Yikes. The berries are still coming on hard, too.

[merigayle]

  we don't get as many black raspberries anymore, mostly the red ones. I like the black ones better.