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10:46 pm
March 13, 2011
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This seem so easy, but is the safe for canning? Does anyone know
11 Minute Strawberry Jam Recipe
INGREDIENTS:
3 cups strawberries
3 cups sugar
PREPARATION:
Put the strawberries in a pan. Add 1 cup of sugar. Bring to
a boil and boil for 4 minutes. Add the second cup of sugar and boil again for 4
minutes. Then add the third cup of sugar and boil for 3 minutes. Remove from
stove, cool, stir occasionally. Pour in jars and seal.
This recipe from CDKitchen for 11 Minute Strawberry Jam
serves/makes 8
7:51 am
October 17, 2008
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I went to the recipe and indeed it doesn't say anything about BWB. The comments include swirling hydrogen peroxide in the jars to kill germs. 
And doing the sealing thing by filling with hot jam and turning upside down (open kettle).
This is proven not to be safe.
Go ahead and make a normal jam recipe and BWB it for 10 minutes (no need to sterilize jars first if you do 10 min instead of 5). It may take about 17 minutes instead of 11, but I would give the extra 6 minutes for a safe jam 
8:00 am
March 13, 2011
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CindyP, could I add citric acid to help the fruit stay bright instead of turning darker? If this will work, how much would I need to add? I was thinking of using this recipe and using the usual safe canning method of BWB etc. I just didn't know about the acid issue in relation to canning. Thanks for your help Cindy.
4:10 pm
May 6, 2011
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you can make this jam and it would be good but it certainly can't be kept in your cupboard. You could either freeze it or keep in in the Ref. up to 3 weeks tops.
Just get the surejell and use the recipe from the box. I doubt if it takes more than 11 minutes to cook the jam, then its processed in the BWB for however many minutes adjusted for your altitude. doing it that way will allow you to store your jam, and even give it as gifts, and not be worried about killing someone!!!
Good luck…
7:31 pm
March 13, 2011
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I like to make my jam and jelly without sur-jel if possible so that was the reason checking out this recipe. I know some call for lemon juice and this one did not, so I thought the citric acid might work. Thanks to all for your help.
8:54 pm
February 8, 2009
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This is just a recipe for a no-pectin jam and if you ignore the bad info for processing, it's fine after being processed in a BWB. Here's the info on how to test for jel:
http://www.uga.edu/nchfp/how/c…..ectin.html
Note that berries do not need added acid (lemon juice) to jel, but you could add it to keep the color a bit brighter. Cooked berries are going to be darker than fresh regardless, though.
dede
1:11 am
February 8, 2009
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There are a lot of experience canners here..so I won't give an answer…(wouldn't dare ;-)), but that is kinda like the recipies when I made jams living in the Netherlands..and how I mostly still make my jams.
I sterilize my jars in the oven though..and the lids in boiling water.
8:07 am
March 13, 2011
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Thanks for the info. I thought it would be safe if I BWB. I did make it yesterday and BWB 10 min for half pints, I also added citric acid to help perserve the color. It turned out great, and now I know I will be able to safely store these beautiful jars of jam on my pantry self. They look so pretty setting there to see everytime I go into the pantry.
I liked this recipe because I can easily make a larger or smaller batch. I like to use the jelly test method of putting a saucer in the freezer while cooking the jam and then putting a spoonful on and waiting a minute or so for it to jell and draw my finger through it to check for the desired jell. It works every time. Thanks everyone for your help.
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