Strawberry Season

A friend commented yesterday that I was knee deep in strawberries . . .
she was right . . . four flats stacked, come about that high.
I had actually picked up more than I needed for myself, intending to pass half of them on,
but ended up cleaning and blending them all when I saw how soggy they were.



For many years now I've divided the jam making process.
I wash, hull and blend them in the evening and then
I put the blended up fruit in containers in the fridge.
When our kids were small, they were in bed and I had no one tugging at me.
I blend it just quick-like, so that there are still some chopped berry pieces.



 (At this point you can also label the amount of cups in the pails and freeze to cook in small batches when needed.)



The next day, it's just measuring and stirring.



A good, large stainless steel pot is the best.
The jam has to be cooked on high heat and
. . . if you ever have to make a decision between a gas and electric stove . . .
I've found out that gas heat is much more consistent
and the jam will not splatter as you stir.
But if you have an electric stove . . . like I did for many years,
find your best element and make sure the recipe is small enough
so that when it boils there is lots of room in the pot.



Once the jam has cooked the required amount of time, keep stirring it for a few minutes, then ladle it into clean jars. If I seal the jars, I use warm, out-of-the-oven jars, but mostly I freeze the jam ( to keep the fresh taste) - so no need to seal.

For our favorite jam, check this recipe . . .



A canning funnel is very important. I would not want to go ahead without it. 

  

You'd think I was opening shop, but this is not even enough for our family yet!
I may not be one to hand out candy to them,
but jam for sure!