My favorite kind of jam

I love strawberries, and I love jam for my toast, so why not combine the two and make some? My fiancee and I are farmer’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 they’d last a long, long time on the shelves, since isn’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 don’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 I’m one happy camper.

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