Monday, June 6, 2011

Let them eat JAM!

Who needs cake, when you have Jam!?


Strawberry Jam, to be precise.

I spent the better part of the weekend making 3 batches of Strawberry Jam with my family (Hi Mom!)

This stuff is good. I know I've posted MY "Jam" recipe on here before, but this was the traditional, real-deal, boil-the-jars, makes 16-of-'em, type of Jam making. Have a look:

Recipe:
3 cups crushed strawberries
3/4 cup water
1 box Sure-Jell
1/2 cup sugar
Yield ~4 cups Jam

1. Hull a boat-load of strawberries


2. Process in Cuisinart until chunky (do not overprocess, unless you want a jelly consistency)


3. Measure out 3 cups


4. Pour crushed strawberries, water and Sure-Jell into saucepan. Bring to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Boil for exactly 1 minute. Add sugar and stir for 1 more minute.


5. Remove from heat, skim any foam from the top, and pour immediately into jars*. Fill to within 1/8 inch of top.




6. Close securly, and submerge jars in boiling water (you want the jars covered by 1-2 inches of water. It is a BIG pot with A LOT of water) for 10 minutes.


7. Remove jars from water, let cool, and decorate to your hearts content!



* Before we started, we sterilized our jars.
** IF you are planning to store the jam in the fridge, you don't HAVE to boil the jars. But, if you boil them, the jars will be shelf-stable for about 1 year. Up to you.

3 comments:

  1. Fun! I usually make jam during the holidays for coworker gifts... there's nothing like homemade jam!

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  2. how amazing that you made jam! maybe i could even do that!! i just saw your note over on marvelous kiddo. you are such a sweetheart. my fingers are crossed that you win the giveaway!

    xo elizabeth

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  3. Uh oh, you must have been in a funk like me. Hope you are well. That jam looks amazing! I haven't ever used a food process but it looks like you get better results that way.

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