The primary intention of buying a flat of strawberries this past week was to make strawberry jam. It's my favorite jam and making it homemade just has a much more fresh flavor and isn't too sugary like the jello-like jelly or jam you buy at the store. I have boil-water canned jams before, but I chose to make freezer jam as I've typically done before. It's so easy and I also like not having to fret over whether my jars will seal properly. I can just let the jam set and store them in the freezer for up to a year. So, several quarts of strawberries later, I now have around 30 jars of bright red jam ready to enjoy this next year.
The longest part of the process is preparing the fruit. But, while watching my favorite Food Network shows, I stemmed, hulled and washed all my strawberries.
Tuesday, June 22, 2010
Strawberry Jam
I mixed the Sure-Jell pectin to help it set in with the sugar and brought it to a boil.
The pectin-sugar mixture was blended with the fruit and then I spooned it into all my jars.
Labels:
freezer jam,
scones,
strawberry,
strawberry jam
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment