Handsome got his wish. Yesterday, we processed the strawberries I picked up from the delivery truck on Sunday. These strawberries were hauled north from Plant City, FL and they're delicious!
I stood and cored them on Monday, then bagged them in two quart batches to make life easier on canning day. All I had to do was dump them into my Kilner pot with the SureJell™ pectin, and once that mixture came to a boil, add sugar. It had to come back to a boil, and cook another minute to be ready to pack into pint jars. The jam was processed in a water bath for ten minutes and then removed to cool on the counter.
I purchased sixteen pounds (24 pints) of strawberries. After they were cleaned and packaged, I had four two-quart batches (plus another four cups to eat fresh). I processed two batches at a time, and we ended up with just shy of nineteen pints of jam.
This morning, they'll be labeled to put away. I'll have to rearrange the jam shelf in the pantry a bit to accommodate all these jars, too. Of course, a few will immediately be gifted, but I won't need to can strawberries this summer. I'll be able to concentrate on something else from the garden or local market instead.
I think it's time for my morning coffee, accompanied by a small bowl of fresh strawberries and cream. A nice start to the day, don't you think?
Such lovely color and what a delicious way for you two to spend Handsome's first day back home!
ReplyDeleteHi Lois:
DeleteIt was a really great way to get back to normal after his being away for six weeks, too. Seeing many of the jars on the pantry shelf is very rewarding - and tasty - too. Happy Weekend, dear.
xoxo
Donna
They look so pretty!
ReplyDeleteYou are busy already with canning!
Enjoy.
Marilyn
Hi Marilyn:
DeleteThank you, hon. This way, I won't be canning strawberries in the warmer weather, too. Win/Win! Happy Weekend, dear.
xoxo
Donna
The jam jars look so inviting!
ReplyDeleteHi Sandi:
DeleteThank you so much! I hope you have a lovely weekend.
Blessings,
xoxo
Donna
mmmm - that looks so good! I don't think I've ever made this type of strawberry jam because we always make freezer jam because it tastes so fresh. Haven't made it recently though because the RC and I don't eat it fast enough and it goes bad before we can get it used up.
ReplyDeleteHi MA:
DeleteIt's so much better than store bought. Lord knows how long that sits from when they jar it to when it's finally sold. Even the best brands don't taste as good as home-canned. You could try canning a small batch. You can use a regular stock pot as long as you put lids or a rack in the bottom to keep the jars off the bottom of the pan and can fill it with enough water to cover the jars by 1". They only process for 10 minutes once the water starts to boil, and the jam is easily stored up to 18 months. Let me know if you want a recipe with full instructions.
Happy Weekend, dear.
xoxo
Donna
I do have a large canning pot and when we make pickled 'things' we use it. For some reason we prefer things like zucchini or onion/garlic relishes in our family and nobody really eats much jam. A friend gives us a jar every time she makes any so that keeps us supplied.
DeleteSherryofcreateology: My Goodness…You and Handsome make a very good team and your Strawberry Jam looks delicious. Enjoy your day dear…
ReplyDeleteHi Sherry:
DeleteWe're really the best. I'm so glad he's home again. I miss everything about him when he's away. We're already tucking into the jar that went into the fridge! Yum! It was a perfect day today, but alas the winds have picked up and the temps dropped again. Honestly, I'm over it. Bring on Summer!! Happy Weekend, dear.
xoxo
Donna
And another perfect day in the books.
ReplyDeleteI love that color.
Have a wonderful weekend.
Shirley
Hi Shirley:
DeleteIt sure was a perfect day, my dear friend. The jam almost sparkles like rubies. It's so good, too. Thank you! Happy weekend!
xoxo
Donna