Monday, July 9, 2012

Canning Strawberry Jam, Made With Honey

Today I canned strawberry jam, as I do each summer (for the past several years, anyway) once I've gone out into the strawberry fields to pick the delicious red fruit. This year the children and I trooped off to a local strawberry farm with some lovely friends, and passed a morning picking strawberries on a deliciously hot but slightly breezy day. It was amazing.

Even as I picked, I found myself thinking ahead to the canning that would take place once the berries had been washed and cut. How I love to make strawberry jam in my own kitchen, cooking the sweet berries and lining up the hot jars. Perhaps more than that I love to open a jar in the middle of winter and to spread my homemade jam on a warm biscuit, an experience that immediately transports me back to the hot summer field that started it all.

Since we began our journey into whole foods however, we've been searching for ways to reduce (and eliminate!) our intake of refined sugar. For those who don't know, my homemade strawberry jam requires 7 cups of sugar per batch, which is the standard amount used in most recipes.

Not sure how much that really is?

Yeah, it seems like a lot to me too.

I must also admit that since we've cut sugar largely from our diet, even my own jam, so lovingly prepared last summer, has begun to taste too sweet. Our palettes have become accustomed to natural sugars, and relatively few of them, so spreading the once perfectly proportioned jam onto biscuits isn't exactly the same pleasure it once had been.

So, as I am apt to do, I did a little research and discovered that honey can be substituted in canning at a one-to-one ratio with sugar. It was still a lot of sweet taste I reasoned, but certainly a better choice than adding white, refined sugar to my delicious berries- particularly because I use local, raw honey.

Then another unexpected development unfolded.

A friend, who has been making light work of canning at our house this year by splitting the labor with me and chatting to pass the time, discovered low sugar pectin. (For those new to canning, pectin is the ingredient which causes the jam to "gel".) Never having used either low sugar pectin, nor honey as a sugar substitute in jam, I decided to throw caution to the wind and try both new approaches at once. After all, I was trading a "7 cups of sugar recipe" for a "2 cups of raw honey" one- it seemed worth a little risk!

We made two batches of jam with the low-sugar honey recipe, and one standard. Both were totally successful and produced tasty results, so I intend to give the traditional jam as gifts to folks whom I know would prefer the "old-fashioned" approach, and to eat the honey-jam ourselves throughout the year. I'll have a few left over to give away as well, I expect.


Are you curious yet as to how we made the low sugar honey jam?

As mentioned above, we first had to pick the strawberries. 


 Then we brought the berries home to be thoroughly washed and hulled (cut the stems out, remove bruised or bad ones).
Then the "real" canning began!

Before cooking can begin, one must assemble the necessary tools. Canning jam is hot and fast work, so it's best to put everything out beforehand.

You need: 
*a large canner (an enamel stockpot with a round wire rack inside to set jars on)
mason jars (there are jars with a quilted appearance, which are traditionally used for jams, but I prefer to use some plain old half pint jars as well)
*bands and lids enough for the number of jars you have
*potato or berry masher
*a wide mouth funnel
*a jar lifter and metal tongs (some prefer a lid wand)
*a ladle
*a wooden spoon
*clean dishcloths
*a chopstick to get bubbles out of the poured jam
*and I use the Ball dissolvable labels because when I wash the jars after the jam's gone they're a cinch to get clean.

Ingredients for Strawberry Honey Jam:

(From Ball Canning)
Makes 2 8 oz. jars of jam, so be sure to multiply the recipe depending upon your batch size

* 1 1/3 cup local, organic strawberries
* 1/3 cup water
*Low sugar pectin (I used Ball)
*1/2 cup honey
*1/4 tsp butter to prevent foaming, optional

Steps:
Fill the canner half full with water and place the round wire rack into the water with the jars you intend to use, so the jars warm at the same speed the water does. Bring to a boil, and let the jars boil for several minutes to sterilize them. The exact amount of water you use at this point doesn't matter because you'll have a chance to add some or take some out when you put your jars in to can them.

Add a few cups of water to a separate pot and add lids to the water to keep them hot.  (Boil first to sterilize.) You'll also want to keep a kettle of water boiling (or very hot) so you can add water to the canner later, as necessary, without impacting processing time.

I didn't think to take a picture of my "work station" until later in the process, but here it is: back burners have a small pot with lids in hot water and the kettle keeping water warm, and the front burners have the canner and the pot with my jam cooking. (At this point in the recipe you have to imagine the pot's still empty, though.)

I also put out my other "work station" right next to the stove. Again, imagine all this stuff unused... and you know, without jars of jam in the back. I put a clean, old towel out to catch drips, and I put out my tongs, jar lifter, funnel and chopstick right next to my canner because once the jars and jam are hot, I don't want to transport them very far to fill them.

Right. Back to the recipe.

Mash strawberries with a berry or potato masher. How "mashed" you make them will be a matter of personal preference. Since I like berry chunks in my jam, I don't mash them much.

Add water and slowly add pectin, bringing to a roiling boil and stirring constantly. ("Rolling boil" means that the mixture will boil continually even though you're stirring it.) If you're using butter to prevent foaming, add it now.

This picture is of mashed berries with water, pectin and butter added, before it comes to a rolling boil.
Add the honey and stir well. Bring back to a boil and boil hard for one minute, stirring constantly to prevent scorching.
When the jam is ready (remember that it won't have jam-like consistency yet because it's still hot), you need to start filling jars.

Carefully remove one hot jar from the canner with the jar lifter. Don't touch the glass- it will burn you! I like to put hot jars on an old towel because it helps to absorb some of the very, very hot water that will be on the jar, and it helps to prevent slips. To help you take jars out of the canner safely, set the wire rack onto the lid of the canner, as shown below. This will pull the jars up, partially out of the water. They will likely fall over when you move them, and that's fine (just don't let the water splash and burn you). Dump the boiling water back into the canner as you lift the jars from the water bath.


If there is foam along the top of the jam, use a spoon to remove it if you'd like. This step is optional, but it makes the jam look nicer and gives it a more uniform color in the jar. You likely won't have to worry about it if you've added the butter.

Using the ladle, funnel, a spoon, a measuring cup- whatever your preference is- fill the jars to the top, leaving 1/4 inch headspace.

[A note about headspace: it's very important to leave the right amount because it's the space which allows foods to expand during processing time. If you leave too little your jars may explode or leak during processing. If you leave too much, you risk your food discoloring, or worse, spoiling. Always pay close attention to the exact amount of headspace your recipe calls for, and measure from the very top of the jar.]
 Remove any remaining froth, if desired.
 Using a clean, wet dishcloth, clean any residue from the rim of the jar. Failing to do so can result in a lack of seal during processing, which means water is going to get into your jam and the product will be ruined.
 Using the metal tongs (or a lid wand for those who prefer one), remove one hot lid from the pot of hot water...
 ...and place it onto the rim of the filled jam jar, plastic side down.
Add a band and finger-tighten it. This band is going to hold the lid onto the jar during processing. You'll be able to take the band right off after processing time is complete because a vacuum seal will have formed between lid and jar. Until then, you're relying on the band to hold the lid in it's proper place.
Repeat this process until you run out of jam or hot jars, always filling and topping one jar before moving on to another. [Never use room temperature jars to can jam- the jars will break when they are submerged in the canner.] Moving quickly is to your advantage because you don't want your jars to cool.

 *Now* this picture is in sequence. It's a peek at my work station, mid-way through the process. The filled jars in the picture are waiting to go into the canner. (See how I'm only filling and topping one jar at a time??)
When all jars are filled and lids and bands have been placed, use the jar lifter to set jars onto the wire rack and into the canner. Jars will tip over and move as they are submerged in the boiling water. This time, it's very important to be sure that all jars are upright because processing won't happen properly if jars are tipped.
 You need to have about an inch or two of water covering the top of lids. If you don't have quite enough water, use the kettle (which should already have hot water in it) to add more.
Processing time for this recipe is 10 minutes. That means that jars should stay submerged in boiling water in the canner for 10 minutes. When that time has elapsed, use the jar lifter to remove the jars to  some dish towels or a cutting board to cool. Place jars an inch or so apart to ensure they are able to cool properly. You won't want to move the jars until they finish cooling, in about 12-24 hours, so make sure they're in a spot where they won't be disturbed.

You may notice that the vacuum seals have not yet been made. (You can tell a jar has been properly sealed if the small metal indentation on the lid is pressed down. You should not be able to push the center of the lid down with your finger. If you are able to do so, your jar hasn't sealed properly and you should put the jam into the refrigerator to consume right away.) Jars sometimes seal after they've been removed from the canner. If that's the case, you'll hear a sucking sound and then a pop.  This is the most wonderful sound if you've just spent a couple hours in front of  a hot stove. Your work has yielded successful results!

After the jars have cooled for thirty minutes to a hour, check the seals. If there are still jars which haven't sealed, you can try turning the jar upside down to cool. Sometimes this can force a seal. If it doesn't, remember to put your jam into the fridge or you won't be able to eat it at all.

 Add your labels...
Now, revel in it! You've done amazing work!

Want some more real food inspiration? This post is linked up to Kelly the Kitchen Kop's Real Food Wednesday linky. Come check it out!

5 comments:

  1. have you looked into making your own pectin using apples? Its works pretty well

    ReplyDelete
    Replies
    1. I hadn't until this year, and I still haven't done it. Does the jam still set up well? I've heard that it can present a problem, but honestly I like strawberry sauce just as much as I like strawberry jam, so maybe I should just get over it and have a go. :)

      Delete
  2. Low sugar pectin contains dextrose, a product made from corn, and potentially from GMO corn. no thanks.

    ReplyDelete
  3. Did I miss how many berries are used? Lbs.? Cups? I didn't see it!

    ReplyDelete

 

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