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Jams
Jams

Classic 'Easy' Strawberry Jam

Ingredients

7 cups (1750 ml) granulated sugar
4 tbsp (60 ml) lemon juice
1 pkg (57 g) BERNARDIN® Original Fruit Pectin

Directions

Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Wash hull and crush strawberries, one layer at a time. Measure 5 cups (1250ml).

Measure sugar; set aside

Combine prepared strawberries and lemon juice. Add 1/2 tsp (2 ml) butter or margarine in a large deep stainless steel saucepan. Whisk in Fruit Pectin until dissolved.

Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.

Quickly ladle hot jam into a hot jar with 1/4 inch (0.5 cm) of top of jar (head space). Using nonmetallic utensils, remove air bubbles and adjust head space, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft. (305 m), process – boil filled jars – 10 minutes.

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands

After cooling check jar seals. Sealing discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year

Makes about 6×250 ml jars

Club House Strawberry Freezer Jam

Ingredients

One pkg. Garden Fare Freezer Jam Gelling Powder
4 cups (1L) finely chopped fruit
1 1/2 cups (275mL) granulated sugar
Glass/plastic containers with tight fitting lids

Directions

Wash and rinse containers

Place finely chopped fruit into large mixing bowl

Stir in sugar and allow to stand for 15 minutes

Sprinkle Garden Fare Freezer Jam Gelling Powder onto fruit mixture while stirring for three minutes

Wait 5 minutes, stir again for 1 minute

Pour jam into jars, leaving one inch (2.5) head space

Seal tightly

Keep in fridge for immediate use or store in freezer for up to 1 year.

Make approx. 4 1/2 cups of jam