From the Patch into the Pot

Seeing local strawberries in the store hit me by surprise this week. I think they are early, but there is one thing I've learned, you get them when you see them. The season is so short and then we are back to California strawberries. I'm glad we can enjoy those year round, but there is nothing like using berries from the local fields for jam. Have you tried it?

I'll give you a small recipe to try:

Prepare ahead:
Wash 8 - 250 ml (1 cup) size jars and put them in the oven at 250 F.
Put the rubber lids in a pot with water and bring to boil. Turn off the heat and let them sit in the hot water. You can also use recycled jars with rubber in the lid, heating those lids.

Ingredients:

6 cups berries, crushed
4 1/2 cups sugar
2 Tbsp Certo Light or 3 Tbsp regular (pectin)
1 tsp butter

Method:

1. Wash and stem about 4 - 5 lbs strawberries.
2. Put them through the blender, just until barely crushed.
3. Measure out 6 very full cups berries and put them in a large stainless steel pot.
4. Measure out 4 1/4 cups sugar and set aside.
5. Mix 1/4 cup sugar with the pectin and stir it into the strawberries.
6. On almost your highest heat setting, bring strawberries to a good boil, stirring the whole time.
7. Once it comes to a rolling boil, add the 4 1/4 cups sugar and continue stirring until it comes to a boil again. Do not turn down the temp, unless it splatters a lot. On even heat it should not splatter. Add 1 tsp butter to keep the foam down.
8. When it come to a rolling boil, a boil that you cannot stir down, set your timer for two minutes and keep stirring.
9. Turn off the heat and move pot (if not using gas element) and continue stirring for two minutes. Pour into hot jars, using a metal funnel, and seal with lids.
10. At this time the jam will be quite runny, but as you allow it to cool and then put in the fridge it will come to a nice spreading consistency.
11. Store in fridge or freezer for optimum freshness.
    
    * for more detailed instructions check here