Jun 24 2009
Jammin’
One of our favorite summer activities is berry pickin’ - spending the morning out in the summer sun, eating the fresh berries as we pick, and having the freshest of fruit to munch on all week. We love taking our field trips to the next level, too. The 25 pounds of strawberries that hubby picked this weekend have been set aside for eating, made into 30 jars of jam (great for a low-cost and delicious gift!), ice cream, strawberry bread, and sweetened and frozen for strawberry shortcake.
For the jam, we used this easy-peasey recipe that uses three simple ingredients:
- strawberries
- lemon juice
- sugar
Some may shy away from canning, but it’s much simpler than you may think.
After removing the stems and washing the berries, we mashed them up using our mixer.
Then mix the berries, lemon juice and sugar to a large stock pot. In a separate stock pot (if you don’t have a canning kit), fill with water and sterilize jars in boiling water.
One the jelly reaches 220 degrees and a sticky “jelly” consistency, ladle into sterilized jars and add seal and cap. Process in boiling water bath for 10-15 minutes (submerge jars with at least 1 inch of water covering the top). Remove from water bath and let cool. Once you hear the seal pop, you know your jar is all set. If they don’t pop, re-process, or refrigerate and use contents within two weeks.
What a great, simple way to spend a weekend with the ones you love, getting your hands dirty, enjoying the earth’s goodness.














