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We are having an amazing flush of fall strawberries this year, and the colder nights make the berries super sweet.  Given the state of the economy, I feel more pressed to preserve the abundance of food growing in our garden.  Making organic strawberry jam is easy, and it is one food item I can easily provide our family a year’s supply of with the help of my children.  This recipe makes about 5-6 cups of jam, so I like to double it. You don’t need a pressure canner to can jam; just a big pot will do.  You will need to purchase pectin ; I like sugar-free, citrus-based Pomona’s Universal Pectin . Organic Strawberry Jam In preparation for canning: Sterilize your jelly jars. You can do this by placing them in boiling water or in your dishwasher. Also, heat up the rings and lids in a pot of water until little bubbles begin to appear, but do not boil. Heat a really large pot of water for canning. The jars must be completely covered by the water. Place a lid on the pot to help the water heat faster. To make the jam: Pick or buy 2 quarts of berries Clean the berries, remove the green tops, and mash gently. Add 2 teaspoons of calcium water (included in pectin package) to mashed berries Read more of this story »

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Do-It-Yourself: How to Make and Can Organic Strawberry Jam