I love strawberries, and I love jam for my toast, so why not combine the two and make some? My fiancee and I are farmerâ€™s market fanatics, and this year we tried something new. We nabbed a bunch of strawberries from the Daley Plaza market, way too many strawberries than we could eat. And so, we got to cooking. After sanitizing all of our jars using a really handy large spaghetti pot, we cut off the green part of the strawberries, and then mixed the strawberries with sugar as we brought the whole mixture to a boil.
Once it started to jell, or gel, we skimmed off some of the foam and then we started filling the jars. Once they were filled about a fourth of an inch from the top, we processed the jars to make sure theyâ€™d last a long, long time on the shelves, since isnâ€™t that one of the points of creating your own fresh jam? You want to pull it off the shelf months down the road and still get a great flavor.
But really, I donâ€™t expect our jars to be around into the winter. Homemade strawberry jam is so rich and so unlike other preservative-filled products out there. Just give me a piece of toast and this jam, and Iâ€™m one happy camper.
Want to learn more about the home farming movement?Â Click here to learn more!