You’ve heard the phrase “hamming it up”. But have you ever heard the phrase “jamming it up”? Well, that’s what this week was like at my house. So many sun ripened strawberries, some from my plants and most from neighbor, Erin Phillip’s garden. I made more strawberry shrub drinks, strawberry pies, and still had pounds left over. Time to get jammin’!
Making jam from the berries is a simple, yet a bit time consuming task. So I called in the troops. Grandkids Jack and Eva spent time in my kitchen, cleaning, capping berries and ultimately, making jam. The kids were in awe of the science of jam making. The berries start the cooking process with a pinkish color. As they cook and the jelling point is reached, a bright, jewel-like red color emerges. Needless to say, both are proud of their new jam making skills and each took home 6 jars of yummy jam.
Looks like you’ve got some seasonal strawberries, too, since I’ve gotten several requests to make homemade strawberry jam.
It tickles me, really, to know you want to make jams from scratch. Makes perfect sense, though. Think about it: no weird ingredients, no artificial anything.
HOMEMADE STRAWBERRY JAM
Don’t be put off by the amount of sugar. It’s necessary to make the jam jell. And don’t double the batch, either. It’s all about the right amount of each ingredient!
5 cups thoroughly crushed strawberries (measure after crushing – I crush them in my food processor)
2 tablespoons lemon juice
1 box powdered fruit pectin, not low sugar
7 cups sugar
7-8 jelly jars, 8 oz. each with seals and rings
Sterilize jars and keep them hot. (I do this in the dishwasher). Put seals and rings in a pan of simmering, not boiling, water on the stove.
Combine strawberries, lemon juice and pectin in a great big pan. I use an old fashioned jelly pan, but an 8 quart pot will work.
Bring to a boil over high heat, stirring constantly.
Add sugar all at once, stirring constantly. Bring to a hard, full, rolling boil, one that cannot be stirred down. Boil hard 1 minute.
Remove from heat and skim off foam if necessary. (And that foam is not to be wasted! It’s just the best spread on a piece of soft white bread).
Pour into jars, leaving 1/4” head space. Wipe rims with clean, wet cloth.
Place seals and rings on jars. Turn jars upside down for 5 minutes to kill any bacteria that may be on the inside of the lid. Turn jars right side up. Check lids for seals after 24 hours.
Lid should not flex up and down when center is pressed. If the jar doesn’t seal, just store in refrigerator. Jam stays good up to a year in the pantry.
Tip: Frozen, thawed, unsweetened, strawberries can be used.
FREEZER STRAWBERRY JAM
No need to sterilize the jars for this quick jam.
2 cups crushed strawberries (measure after crushing)
4 cups sugar
1 box powdered pectin
3/4 cup water
2 tablespoons lemon juice
Mix crushed strawberries with sugar, and let stand for 10 minutes. Stir pectin into water in saucepan. Bring to a boil and boil 1 minute. Stir lemon juice in and then stir the mixture into the strawberries. Let set for 5 minutes, then pour into containers. Put lids on and leave on counter for 24 hours. Place in freezer and store up to a year. Thaw in refrigerator.
Can you help? Like Dilly Deli’s bread pudding.
Missy B., an Anderson township reader, adores the Deli’s bread pudding. Do you have a clone or something close to it? Please share.