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Strawberry Picking and Jam-Making with Dianne!

Dianne StrawberryPicking 1Strawberry's are at peak ripeness right now, and Dianne Van Der Putten managed to pick 4 heaping baskets this weekend at Miller's Bay Farm! She went bright and early at 7:30 A.M. (the way to do it in extreme heat...), and went home to make 21 jars of jam (and counting). Read more to make your own homemade jam!

 Dianne's Strawberry Jam Recipe was originially from CERTO®, and can be made in under an hour!


What You Need:

- 4 cups of prepared strawberries
- 7 cups of sugar, measured into a separate bowl
- 1/2 tsp. butter or margarine (optional)
- 1 pouch of CERTO Fruit Pectin


  1. Dianne-StrawberryPicking-5.pngPick your strawberries! Of course, jam is always best with freshly picked strawberries. Find out where you can Pick Your Own strawberries in the region, here. 🍓
  2. Dianne-StrawberryPicking-2.pngBring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  3. Dianne-StrawberryPicking-3.pngStem and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.
  4. Dianne-StrawberryPicking-4.pngAdd sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. 
  5. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)



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