Strawberry Vanilla Jam

Strawberry Vanilla Jam

3 cups crushed strawberries
1 vanilla bean, split lengthwise and scraped
3 Tbsp Ball RealFruit Classic Pectin
1/2 tsp butter
3 1/3 cups granulated sugar
Grated rind of 1 small lime

This was my first time using my new Automatic Jam & Jelly Maker from Ball.  I loved it!  So easy!!

Wash and sterilize your jars and lids.  They need to be hot and ready.  This recipe will make about 2 pints of jam.

Wash and drain the strawberries. Remove the stems and hulls and crush the berries one layer at a time using a potato masher.  Measure the berries and add the vanilla bean and seeds and the lime rind.  Set aside.

Sprinkle the pectin evenly over the bottom of the pot fitted with the stirrer.  Add the crushed berries over the pectin.  Add the butter to help reduce foaming.

Press the "Jam" button and then "Enter" and wait 4 minutes (it'll beep 4 times) before gradually adding the sugar while the stirrer continues running.  Place the lid on the pot and go have a cup of coffee or something for the next 17 minutes.

When the machine beeps again press "Cancel" and unplug it.  Remove the lid and, using a pot holder, take the stirrer out.  Skim foam if necessary (I didn't have any foam - just a potful of beautiful, red and fragrant jam!).

Ladle the hot jam into the hot jars, leaving 1/2" headspace and being careful not to spill any on the rims of the jars.  (If you do wipe it off thoroughly).  Place the lids on the jars and screw on the rings just until fingertip tight. 

Process the jars in boiling water for 10 minutes (jars should be covered by 1-2" of water).  Turn off the heat and let the jars sit in the water for about 5 minutes. 

Carefully remove the jars to a folded towel on your counter and let them cool.  Check your seals before storing them in the pantry. 

Delicious flavor and color!  And I love my Jam & Jelly Maker!!! 

Cathy's Christmas Jam

Cathy's Christmas Jam

4 cups crushed fresh strawberries
6 oz fresh cranberries, finely chopped in the food processor (not pureed!)
1 pkg powdered Sure-Jell
2 tsp lime juice
1 tsp cinnamon
1/2 tsp ground cloves
7 cups sugar

Sterilize 8 (8-oz) canning jars and the lids.

Combine the strawberries, cranberries, Sure-Jell, lime juice, cinnamon and cloves and bring to a full boil over high heat. Cook, stirring constantly for 1 minutes. Stir in the sugar. Return to a full, rolling boil and cook 1 minute. Test (drop a tiny bit on a cold saucer and let it set a couple of minutes. Meanwhile, continue to cook and stir the fruit. If the test drop develops a "skin" it's ready. (I've never had to cook this longer than about 3 minutes.)

Ladle the jelly into the sterilized jars. With a damp cloth, wipe the rims to remove any spills. Place the lids on the jars and screw on the rings to seal. Place the jars on a rack in a large pot of boiling water. The water should cover the jars by 1-2 inches. Cover the pot and process for 10 minutes.

Remove the jars carefully and let cool on a towel (do not invert the jars!) I love to hear them pop as they seal!

This is absolutely delicious and has a beautiful color. Makes a great gift too! Everyone loves homemade preserves!!