Strawberry Ginger Ale Jam

 

12 cups strawberries (3 quarts) (this is whole berries before they're crushed). 

1 (One) - 1.75 ounce package of regular powdered pectin - I add about a teaspoon more pectin.

1/2 teaspoon butter - The butter helps reduce the foam on the jam. 

7 cups sugar

1/2 cup Ginger Ale 

Directions:

Before you make the jam get your water bath canner and jars ready. Put enough water in the canner so the jars will be completely submerged and there will be at least an inch of water over the tops of the jars. Put a splash of vinegar in the water - this helps keep your jars from getting cloudy looking. Fill your jars with tap water and put your jars in the canner. Turn the heat on and start to heat up the canner, water, and jars. When the jam is ready, you will use your canning tongs and take out one jar at a time - empty the water out of the jar - fill the jar with jam. 

Making the Jam:

1. Put 1 cup of strawberries in a large heavy pot. Using a potato masher crush the strawberries. Continue adding and crushing strawberries until they're all crushed. This should measure out to be 5 cups of crushed berries.

2. Stir in pectin and butter

3. Bring to a full rolling boil, stirring constantly.

4. Add sugar all at once and return to boiling, stirring constantly.

5. Boil hard for one minute, stirring constantly.

6. Remove from heat and skim off foam with a metal spoon.

7. Add the Ginger Ale and gently stir it in.

8. Ladle jam into hot sterilized half-pint canning jars (this size is often called jelly jars). Leave 1/4 inch headspace. Wipe rims of jars with a paper towel that has a little white vinegar on it. Put on the lids and bands. Put jars in canner. 

9. Process in a boiling water bath for 5 minutes (start timing when water begins to boil). Make sure the water is over the jars by an inch or two.

10. When the time is up, turn off the heat and let the jars sit for another 5 minutes to begin the cool down process, remove the jars from the water bath canner and place on dry towels and allow to cool. You will begin to hear the lovely 'ping' of your jars sealing!!

When the jars are sealed and cooled take off the rings/bands, wipe the jar clean, and be sure to label it. 

I got 9 half-pints from this recipe with a bit left over that I put in the fridge to use first.