Strawberry Jam
Deb, thanks for kicking our butts on this blog!
I may have been quiet, but I've actually been cooking up/baking a storm. This week, our local U-pick farm starting selling strawberries, so on Tuesday Oliver and I went up and bought two quarts. I turned it into the yummiest strawberry jam ever -- it's tart and sweet and a brilliant ruby red. As soon as this stupid rain stops, we'll be going back for a couple flats of berries to make jam for the winter. The recipe is easy:
2 lbs. strawberries, hulled and quartered
1/2 cup water
1 cup sugar
2 Tbsp. lemon juice
Put berries and water into nonreactive pot and bring to a boil with the cover on. As soon as it comes to a boil, take top off and cook for ten minutes, stirring occasionally so that berries don't stick. Add lemon juice. Then add 1/2 cup of sugar, adding the second 1/2 cup only until the berries resume boiling. Cook until temp comes up to 220 degrees Fahrenheit (jell stage) or until jelly sheets off cold spoon. Can as usual.
The yield on this wasn't so great -- I got two full 8-oz. jars, plus half of a second jar, which I didn't bother canning. No, I pretty much sat down and ate the jam with a spoon.
I may have been quiet, but I've actually been cooking up/baking a storm. This week, our local U-pick farm starting selling strawberries, so on Tuesday Oliver and I went up and bought two quarts. I turned it into the yummiest strawberry jam ever -- it's tart and sweet and a brilliant ruby red. As soon as this stupid rain stops, we'll be going back for a couple flats of berries to make jam for the winter. The recipe is easy:
2 lbs. strawberries, hulled and quartered
1/2 cup water
1 cup sugar
2 Tbsp. lemon juice
Put berries and water into nonreactive pot and bring to a boil with the cover on. As soon as it comes to a boil, take top off and cook for ten minutes, stirring occasionally so that berries don't stick. Add lemon juice. Then add 1/2 cup of sugar, adding the second 1/2 cup only until the berries resume boiling. Cook until temp comes up to 220 degrees Fahrenheit (jell stage) or until jelly sheets off cold spoon. Can as usual.
The yield on this wasn't so great -- I got two full 8-oz. jars, plus half of a second jar, which I didn't bother canning. No, I pretty much sat down and ate the jam with a spoon.
posted by Unknown at 11:59 AM
1 Comments:
Di, your photos are so nice! You put Martha to shame. The jam looks divine.
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