Yes-it’s that time of year! Lovely strawberries are showing up in the garden. They are so delicious and free of chemicals. We weren’t sure how our strawberry plants would do but so far so VERY good! They are healthy, red and so scrumptious. Strawberry plants continue to reproduce so next year we should have some extras to give away + trade. After the jump you’ll find a delicious recipe to make strawberry Jam…use fruits and vegetables that are in season.
Strawberry JAM w/o pectin…
- 2 pounds fresh strawberries, hulled
- 4 cups white sugar
- 1/4 cup lemon juice
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don’t bother with processing, and just refrigerate.
Place three plates in a freezer… after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together (if you can make a line through it with your finger) it’s ready to be canned!
recipe source: http://allrecipes.com/Recipe/Strawberry-Jam/Detail.aspx
photo source: Apartment Therapy