This morning I got up before everybody and started making Strawberry Jam. The Strawberries aren't from my garden, but I did get to harvest 7 strawberries out of my garden this morning. Miss S ate them with breakfast this morning, leaves and all. She said, "Ymmm I like the leaves." She is a strawberry junkie. I have decided, I will only make strawberry jam in the 10 gallon stock pot. Because no matter how many jars I am putting up or what size pot I use my strawberry jam always boils over. Seriously every time. You would think a 6 quart dutch oven would be enough to make 5 1/2 pints worth of strawberry Jam. No not in my experience. I have done other jellies and jams and not boiled over from the same pot but strawberry boils over every time. Does anybody else have this problem? Or is the canning powers that be trying to tell me not to put up strawberries jam? Miss S's answer would be not to put it up because she wants to eat every strawberry that comes in the house. And she gets quite mad that I limit her.
Strawberry Jam
2 quarts of strawberries sliced and left over night in the ice box to juice a little
1 pack of regular pectin
4 c sugar
Place strawberries in a large (very large) stock pot and bring the hit up, then add the pectin and stir until it is all dissolved. Then bring to a boil then turn the heat down a little and add the sugar 1 cup at a time stirring it in between each added cup. After all the sugar is added, bring to a boil stirring so it doesn't stick to the bottom. Let it boil for about 2 minutes or if you have a jelly thermometer to 220 ( soft ball). Jar in 1/2 pint jars leaving 1/4 head space. Process in a hot water bath for 10 minutes at a full boil. I got 5 1/2 pint jars.
It makes the yummiest jam.
No comments:
Post a Comment