Workshop Highlight: Strawberry Canning

Last Wednesday we hosted our first workshop in collaboration with the Student Wellness Centre. A big thanks to Terry McCurdy for leading the workshop and teaching us all the tricks and tips to make the perfect jam. And thank you to Taryn Aarssen from the Student Wellness Centre for organizing the workshop with us!For those who missed the workshop, do not fret! Below are step-by-step instructions on how to make your own strawberry rhubarb jam at home.

Ingredients:

2 cups crushed strawberries

2 cups thinly sliced or chopped rhubarb

1 box Certo pectin crystals

5 1/2 cups sugar

1/2 tsp of butter (or Becel)

Yield: 7 cups of jam! (roughly 5-6 250ml jars)Pro tip: canning is much easier with the right tools. If you are looking for a canning set, Terry recommends the Bernardin Canning set.

Instructions: 

1. Sterilize the jars in a boiling water bath, lids should be boiled for 10 minutes.

2. Hull and crush strawberries, chop rhubarb into thin slices (Depending on how chunky or smooth you like your jam you can also use a food processor to blend the strawberries).

3. In a large saucepan stir together prepared fruit and Certo pectin crystals. Add ½ tsp butter to reduce foaming.

4. Bring to a boil over high heat.

5. Add all the sugar.

6. Return to a hard boil for 1 minute.

7. Remove from heat. Stir and skim for 5 minutes to prevent floating fruit. Pour into warm sterile jars to ¼ inch from rim. Wipe the top of the jars with a very clean cloth, then cover with the lid and screw on the ring. Process the jars in a boiling water bath for 10 minutes, then turn off the heat and leave the jars in the bath for 5 more minutes. Remove the jars to a cooling rack or place on tea towels on the counter and allow to cool. Check that lids “sink”. If the vacuum does not form to sink the lid, place jar in fridge and use these first.