Step 5 of 6 · Small-Batch Strawberry Jam
Ladle, lid, invert 2 minutes or water-bath
Ladle, lid, invert 2 minutes or water-bath — step 5 of 6 in Small-Batch Strawberry Jam. Fill hot jars. Wipe rims. Lids on fingertip-tight. Fridge jam: cool and refrigerate, eat in 3–4 weeks.
Free food & cooking tip: Ladle, lid, invert 2 minutes or water-bath (step 5 of 6 from "Small-Batch Strawberry Jam").
Fill hot jars. Wipe rims. Lids on fingertip-tight. Fridge jam: cool and refrigerate, eat in 3–4 weeks. Cupboard: water-bath 10 minutes (adjust for altitude) or follow a trusted canning chart — this course is a cook, not your local extension office.
You passed when a spoonful wrinkles on a cold plate and you have two sealed (or fridge) jars that taste like strawberries, not burnt sugar. Label the date.
You'll need
- Rims wiped
- Dated
- Set on the plate, not a hope
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