The beginning of the school year always comes with canning jam. My boys can eat their weight in PB&J sandwiches in a school year, so I always take a little time to make some homemade strawberry jam. If you’ve never canned before, I can highly recommend it. This year, I decided to also make a little strawberry jar cover so I can also use the jam for gifts later in the year.
Because I do my best to encourage all forms of creativity, I also added my recipe for low-sugar strawberry jam, with some water bath canning instructions as well.
So give the pattern a try, and by all means, please try your hand at canning some jam!
Strawberry Jar Cover
Red Heart Super Saver yarn (or similar worsted weight) in Cherry Red and Kelly Green. (less than 100 yds each)
G/ 4.25 mm hook
Half Pint Jelly jar
Ch 3 at beginning of rounds counts as dc unless otherwise specified.
Sl st at beginning of rounds is to move starting stitch to center of ch-3 space.
With Red, Ch 4.
Rnd 1: 11 dc in 4th ch from hook. Sl st in top of ch-3 to join. (12 dc)
Rnd 2: Ch 3, dc in same st, dc inc in next 11 sts. Sl st in top of ch-3 to join. (24 dc)
Check for fit on jar. Circle should fit under bottom of jar. It should be be larger than the bottom.
Rnd 3: [Ch 3, skip 1, sc] 12 times. (12 ch-3 sps)
Rnd 4: Sl st in 1st ch of previous round, sc in ch sp, [ch 3, sc in next ch sp] 11 times, ch 3, sl st in 1st sc. (12 ch-3 sps)
Rnd 5-14: Repeat Round 4.
Rnd 15: Sl st in 1st ch of previous round. Change to Green. Sl st in ch-3 sp, [ch 6, working down the chain, sc in second ch from hook, sc, 2 hdc, sc, sl st in next ch-3 sp] 12 times, sl st in 1st green sl st to join. Bind off and weave in ends.
Pull over bottom of jar up to the threads.
These jar covers could also be used with empty jars to make adorable juice glasses or crochet hook containers. You could also put a votive candle inside and use them for table decorations, much like the Pineapple Mason Jar Covers.
Strawberry Jam Recipe
(With Water Bath Canning Instructions)
Large pot for cooking jam
Water bath canner (or large pot with a lid)
Can lifter (or waterproof tongs or oven mitts to fish cans out of boiling water)
Can funnel (or regular funnel)
Lots of towels
An empty sink
Half Pint Jelly Jars with NEW lids and bands
For every 2 half pint jars, you will need:
1 3/4 cup strawberries, mashed
1/2 cup sugar
2 tbsp or one box Low-sugar/No-sugar Pectin
1 tbsp citric acid (or 2 tbsp lemon juice)
For best results, do not make more than 10 jars worth at a time.
- Fill canner half full of water and start heating. Bring to near boil and then turn on low to keep warm.
- Wash jars and then place jars and lids (not bands) in clean hot water to soak.
- In large pot, bring to a boil fruit, pectin and citric acid (or lemon juice). Stir constantly.
- Add sugar and return to boil. Boil while stirring (hard boil) for EXACTLY 60 seconds. Turn off heat.
- Skim foam if necessary.
- Ladle hot jam into jar, filling to 1/4 inch from the top. Dry lid and edge of jar. Put on lid, add band, and make finger tight (not too tight, but not loose either. As tight as you can get it with your fingers.)
- Put in canner.
- When canner is full, turn up head and put on lid. Once boiling, let process for 10 minutes. Turn off heat.
- Remove cans and set on towel on flat surface to cool. As they seal, the lids will go “POP!” That means your jam is sealed and safe to store. If a jar does not seal, put it in the fridge and eat within 30 days.
- Let cool completely before storing. Jam will set firmly in 2-3 days. Will store for up to 18 months in a cool, dry place.
- Add your Strawberry Jar Cover, and you have a lovely gift!
Kati is the designer behind Hooked by Kati. With thousands of patterns sold around the world, Kati prides herself in creating innovative, easy-to-follow amigurumi patterns. She has designed for several publications, including Crochet!, Crochet World, Simply Crochet, and I Like Crochet. Kati finds her inspiration in science fiction, video games, and numerous visits to the zoo — all passions she shares with her husband and two boys.