- we drove the roughly 45 minutes home.
- went to the grocery store.
- ate dinner.
- gave Finn a bath (YKW).
- cleaned and de-stemmed EIGHT pounds of strawberries (me).
- put Finn down for the night (YKW).
- went back to the store.
- flash froze & bagged up 2 quarts of strawberries for smoothies at a later date.
- blogged Strawberry Fields Forever.
- canned 16+ jars of strawberry freezer jam!
- cleaned up the whole mess... well there are a couple rogue dishes to do in the morning.
That, my dear readers, is a full night, let me tell ya. OK. Without further ado, here is the strawberry jam making process. You need to FOLLOW the recipe to a T for which ever pectin you're using. We chose to do freezer jam simply because I have heard it keeps the freshest taste AND we have a wonderful lovely freezer in the basement thanks to the inlaws generous Christmas.
I used Sure-Jell and here is basically what we did...
- boil the jars (you can use the plastic freezer canning things too)
- mash the berries (do this in smaller-ish batches) - use 2 cups mashed
- measure the sugar - use 4 cups
- mix the berries and the sugar, let that sit for 10 minutes
- pull jars out of boiling hot water trying not to scald neither yourself or your husband who is only helping out because he loves jam
- put the pectin and 3/4 cup of water in a pan and bring to a boil, stirring constantly, boil for 1 minute, then pour into the strawberry goo
- stir goo and pectin mix for 3 minutes
- jar it up (leave 1/2 inch of space at the top for freezing), put tops & rings on
- let sit for 24 hours at room temp until set up, then put in the freezer.
It will keep for 1 year frozen, 3 weeks refrigerated. Allow to unthaw in the fridge before eating. We made 3 batches of jam and it's enough for the whole year plus a few jammy gifts for our grandmas and a select few other special peeps.