for me, the best part of june in new england is strawberry season. there is about a 2-3 week window to get your pick on and that timeline all depends on miss mother nature.
this year she gave us about 2 weeks and i just made it.
my mom earned the official "top strawberry picker" of the year award- she picked those berries like it was nobodys business; yeah i've said it before, she is the best.
between the two of use we picked 17lbs of berries
justin already thinks i am a food hoarder - this practically proved his point
but i had a plan- a plan that ended up including a pot too small for the jam causing a berry sugar overflow all over the stove- piece of advice, use a big pan don't skimp. you don't want to find out what hot sugar does to your stove & digits
second piece of advice- slow down, take your time with the boiling water bath. hot water pouring down you leg, under no circumstance ever feels good or is sexy even if someone tries to convince you it is.
nothing beats freshly picked berries- the smell is intoxicating
quote: "i could just roll around in the berry field all day and be happy" - me
"well we're here, go on and start rolling, be careful of the cow poop though" -mom
makes 9 - 8oz jam jars
you will need:
- 8 cups crushed strawberries- leave some whole for a chunky jam
- 7 cups sugar
- 1/3 cup lemon juice
- * sterilized lids, bands & jars
- hull strawberries ( a strawberry huller comes in very handy for this)
- cut, crush and leave whole until you measure 8 cups
- in a very large stock pot ( I used a lobster pot, but a large stock pot will work) add strawberries, sugar & lemon
- bring to a boil and stir continuously (think stirring like risotto stirring) for about 25-30 minutes, keep at a low boil
- in order to see if your jam has reached the "gel" stage, toss a small plate in the freezer, when you are ready to test the jam, pour a small amount (teaspoon size) onto the plate and place back into the freezer for 1 minute. Take back out and run your finger down the center, if the jam crinkles it is ready, if not cook for five minutes and test again
- once your jam is ready ladle into sterilized jars leaving about a 1/4 - 1/2 inch of head space (space between the top of jar and jam
- cover with lids and bands and process in a water bath (boiling water) for 10 minutes, letting rest in the hot water for 5 minutes after the initial 10 are up
- remove from bath and let sit on counter- check jars after about 20-30 minutes to ensure they have processed. you check this by pushing down on the top of the lid, if there is no give it worked! if there is give and the center clicks when you push down you must store the jam in the fridge (only the ones that did not process)
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