Happy blustery Tuesday friends! You know that old saying, “Gotta make hay while the sun shines”? Well today I just had the feeling that I needed to make jam while the wind howled outside and snow and freezing rain swirled through the air. It smelled like summer in my kitchen as it cooked on the stove. My youngest son said, “Mama, your jam is making it smell like cotton candy in here!” Best. Compliment. Ever.
I made a batch of strawberry jam using a recipe from my Bernardin Guide to Home Preserving. It’s honestly my go-to guide. I’ve had great success with everything I’ve made from this book. I purchased it years ago at Walmart, but I’ve since seen it for sale at Canadian Tire. Highly recommend, especially for new home preservers.
Speaking of new home canners, I think there are a lot more folks interested in this culinary art since the Pandemic began and I find that so exciting. I love seeing a resurgence of the old traditions especially when it comes to the home and particularly the kitchen. Those traditions help us hold onto the best of the past and keep it alive for the generations of the future. It’s these seemingly unimportant and mundane activities that often end up holding the most meaning for our families. It’s often where our dearest memories lie.
Here is the recipe I used.
Strawberry Jam
3 3/4 cups crushed strawberries, about 2 quarts
1/4 cup bottled lemon juice
7 cups granulated sugar
1 pouch Bernardin liquid pectin
Wash, hull and crush strawberries, one layer at a time. Measure 3 3/4 cups. Combine fruit and juice in a large, deep stainless steel saucepan. Stir sugar into mixture. To reduce foaming you may add 1/2 tsp butter to this mixture.
Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat. Immediately stir in liquid pectin, mixing well. Skim foam.
Ladle into prepared jars within 1/4 inch of rim. Using a nonmetallic utensil, remove any air bubbles. Apply snap lid and screw band fingertip tight. Place in boiling water canner and cover. Process for 10 minutes. Remove jars without tilting and cool upright.
Yum!