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| Hickory Hill Farm's Strawberry Jam |
It was a simple and tasty recipe, but it took a little time. I cleaned and cut up the fresh strawberries I bought last weekend...and used the recipe from inside the box of SureJell™ pectin.
Once the stems, leaves and cores were removed, I crushed the prepared strawberries, and mixed them with one box of SureJell™. I also added a teaspoon of butter to keep the foam down. I brought the mix to a boil, and took it off the heat to add the sugar. Once the sugar was mixed in, I brought it back up to a rolling boil for 1 minute, and then put into sterilized jars. Into the water bath canner for 15 minutes and I was done. I made two. tasty batches.
They're labeled now. I called this jam "Plain Ol' Strawberry Jam". No ginger. No vanilla. No rhubarb. Nothing exotic. Just plain ol' strawberry jam.
I also finished creating all the pieces for the Summer Block of the Week, but didn't get much further. I have an eye doctor appointment today - which includes dilating my eyes - so I'm not sure I'll get any more of it done today. We'll "see". (wink)
I love that you make your own jams! You've inspired me to think about doing this once I retire.
ReplyDeleteI hope you do, Suz! It's so rewarding to look in your pantry and see the "fruits" of your labor. Thanks for the note.
ReplyDeleteHave a great weekend!
Donna
The sweet fruits of your labor look delicious. Pure “plain ol” Strawberry Jam...so good over vanilla ice cream...or just about anything! <3
ReplyDelete